Built this a couple years ago. Originally used 3/4 iron pipe for the intakes with PVC ball valves to regulate. Upgraded to the 1.5 inch intakes and painted the whole thing in high temp paint.
Smoked a pork butt as a test this past week and it had to have been the easiest cook I've done on it! Temp was from 250-275 and I only got concerned and checked on it once throughout the whole cook. Quite impressed!
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
If we had a thumbs down choice I’d give it to you, but only because this is a total tease. How about some more pics? Did you have some plans or just wing it? Are there hanging rods, grates, or both? Details, man. Details!
OK, I gave you a "like", but don’t forget that I can "Unlike" it at any time 😉.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Beautiful. Welcome to the pit from Winston Salem NC. We are having our first annual NC meat -up in Winston Salem the first weekend of May. Some of us from AR coming together for a weekend to get to know each other. We would love to have you and your wife or other to join us.
Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Did you have some plans or just wing it? Are there hanging rods, grates, or both? Details, man. Details!.
Mostly followed some plans I found online. Coal basket made from a Weber charcoal grate and some expanded metal. Have 2 Weber cooking racks about 6 inches apart from each other. I haven't used the bottom rack yet for anything other than placing a pizza pan with holes on it to act a bit as a diffuser/drippings catcher.
Gasket around the rim with a small slot where the ends of the gasket meet to insert my temp probes. Lid sits right down on it and locks it in.
Heading to the in-laws for. Low Country Boil today, but will have to find the next slab o' meat to cook.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
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