Thats cool and I have looked into it but I really dont need one that big. Do you leave all the plastic inside or remove it? And where would you get all the controls?Was thinking about building a wooden one a little bigger than my Brinkman and using the parts in it. No way to control the heat so I unplug it....
Just dry rubbed the two, 2# roasts for pulled pork. Both in ziplocks in the fridge till tomorrow.The other 4# I cubed up for burnt ends. They too are in a ziplock in the fridge till tomorrow.Tomorrow, 225 with smoke for about 6 hrs.Then I’ll wrap the roasts, stir the burnt ends and dial it down to 200 for another 4hrs.
Why aren't you working?😀😀
The finish was spectacular. Super juicy, lots of spice and heat. I stuffed them with fine chopped onion, carrot, garlic, celery, black opal basil flowers, poultry seasoning, thyme, parsley, rosemary sea salt and pepper.Smoked some corn on the cob too. The corn wasn't local but still ended up delicious.Removed the silk, soaked in water for a couple hours ( husks on) pulled the husks back and coated with olive oil, garlic salt and pepper. Closed up the husks, tied the husks up with butchers twine and smoked for about an hour at 250.What a great Father's Day meal with my son.RgRg
Forgot to snap pics of what went in.However, here it is smoking.
Hey Mac, is that an external thermostat probe going through the grate? Looks to upgrade my smoking game from the Weber Kettle grill, and i am struggling to find a piece that includes a port for my newly gifted Thermoworks Smoke thermometer
Yes.A nice little battery powered digital meat thermometer with remote probe.Was like $9-10 on Amazon.Works super.