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You can inject right up to going on the cooker. For comps I inject about 10 hours before but that is because I am pre-prepping my meat Friday night. We did one the other day and injected it while the cooker was coming up to temp.
First off re-heating food that has started to spoil does nothing more than heat up spoiled food it will not stop the spoilage of the meat. Chances are your brisket is fine if it were pork or poultry I would toss it.
hardcookin gave the same response I would. Having adequate space between the cuts will allow the cooker air to move also you will see a significant drop in temp for some time because of the cold meat so plan your heavy meat cooks accordingly. If you stack the meat in the cooker with no room to...
We cook hot and fast at competitions and at home. 275°/325° is the norm for us on brisket and ribs. We cook primes at competition and inject to prolong the moisture retention once sliced. At home no injection and the briskets turn out great in fact doing a hot and fast select will yield a better...
The calculator is based on a 1/3 rule for optimum drafting. When you increase the firebox to 60% larger you change the draft and openings increase plus exhaust height changes to compensate. I do prefer a slightly larger firebox but try to stay at or under 20% over. I am not saying it will not...
Here is a link to the calculator as I would proceed.
Link to BBQ Pit Calculator
On your exhaust I chose 4" it says 23.22" tall go 24" tall.
On your intakes it is showing 2.33 make three openings.
For the firebox to cooking chamber opening it shows an opening of right at 11" wide x 5.5" tall. I...
The calculator is based on a 1/3 rule. It calculates everything needed to build a cooker that works now changing openings and what not will most likely work once you figure the cooker out but I have never found the need to test the water.
Some things to consider is your small cooking chamber...
It will not look silly in my opinion there are plenty of cookers that the firebox extends past the cooking chamber. I would increase the 12.77 to 13.25" wide x 6"-5 1/8" tall. This will allow for a 1.5" grease bridge at the bottom of the opening.
I apologize for not being around much claydogg84 I have been dealing with Harvey and flooding. Your cooker came out great I like it very nice work. I look forward to seeing some pics of your first cook. :)
If your door is the right side in the pic your correct because the pivot is behind the strap edge. As far as height from pivot to door I believe 1" is fine. Mine are closer to 2" and it causes my door handles to be high. I could be lower.