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the latest creation, beef short ribs. Just salt, pepper and garlic. Smoked a little over 6 hours with home grown hickory. I spritzed with a mix of apple juice and Captin Morgan the last two hours. Final internal temp was right at 200. They were perfect! I need to remember to take more pictures...
Thanks for the kind words. I thought they turned out very nice for my very first smoke. I would cook them a little less next time though. I think 3 hours on smoke 1 hour wrapped and 1 hour back on would have put them right on target!
I brought it up to temp with a chimney of briquettes. Main source of heat and smoke after that were splits of hickory 6-8" long. Probably went through 3pieces of hickory rounds that were 8-10" diameter. After I wrapped I used a piece or two of lump at a time to keep temp up. Probably a chimney...
well this was my first smoke ever. Baby back ribs. 321 method, should have done a 311 method but turned out very good. I had left the smoker outside over nigh t but even at 18° it came up to 225 in a little over an hour. Very easy to maintain temp.
so while I was taking my time to buy all the electrical parts for my 120v setup (so the wife dont get too pissed), I wanted to smoke really bad. Made shelves, installed 4" ss exhaust, and added a fire box from an offset grill. Hope she works good!
I haven't given up on the pid controlled...
Here's that heating element. I'm not sure really what will work or what won't. It looks good at almost 2000 watt and if I'm running on a 30A breaker don't see why it wouldn't work. Any thoughts? Is 2000 watt way overkill for 6.75 cf? Guess id rather have to much than not enough.
Hello everyone, this is my first jump into building a smoker and had some questions about the game plan. I have an old Hotpoint fridge that has the metal and enamel insert. Dimensions are 18x18x36 which i think comes out to be 6.75cf (I think). I have the box, insulation and door pretty much...