- Apr 20, 2015
- 34
- 12
Just started to smoke my first pulled pork with lots of advice from you great smokers a little about my rig, it's the cheap 100 charbroil offset that I got on clearance for 50$, I added a new temp guage to the top it sits 2.5 inches from grate when closed. Add one at grate level on the side closest to stack. Also added one to firebox. I have a melaverik on the way but won't get here till today at 1300-1400.I creates a firebox out of the home depot harder steel, I added a bottom baffle to spread out the temp, as well as put a little pan with water.
Here is smoker.
http://s1114.photobucket.com/user/kbr0125/media/Mobile Uploads/20150426_093420.jpg.html
http://s1114.photobucket.com/user/kbr0125/media/Mobile Uploads/20150425_195947.jpg.html
searched forum how to prepare and used mustard to help rub stick. Bought some rub at lowes.
http://s1114.photobucket.com/user/kbr0125/media/Mobile Uploads/20150425_205013.jpg.html
Let smoker get to 240 and put me at on takes a lot of watching to keep it at 225, there is a 15 degree difference between sides. Hopefully it won't make a big difference.
http://s1114.photobucket.com/user/kbr0125/media/Mobile Uploads/20150426_100510.jpg.html
Safety first
http://s1114.photobucket.com/user/kbr0125/media/Mobile Uploads/20150426_100611.jpg.html
Here is smoker.
http://s1114.photobucket.com/user/kbr0125/media/Mobile Uploads/20150426_093420.jpg.html
http://s1114.photobucket.com/user/kbr0125/media/Mobile Uploads/20150425_195947.jpg.html
searched forum how to prepare and used mustard to help rub stick. Bought some rub at lowes.
http://s1114.photobucket.com/user/kbr0125/media/Mobile Uploads/20150425_205013.jpg.html
Let smoker get to 240 and put me at on takes a lot of watching to keep it at 225, there is a 15 degree difference between sides. Hopefully it won't make a big difference.
http://s1114.photobucket.com/user/kbr0125/media/Mobile Uploads/20150426_100510.jpg.html
Safety first
http://s1114.photobucket.com/user/kbr0125/media/Mobile Uploads/20150426_100611.jpg.html
Last edited: