$90 for Camp Chef 24 inch Smoke Vault

[yakima]

The rack cleaning protocol is: 24 hours in sealed plastic bag containing 2 cups ammonia. Extract rack and go directly to carwash or pressure washer, apply soap, rinse. No hand scrubbing necessary. I did 3 racks, separately. The top rack, for jerky, I honestly thought was a different material, due to its uniform brown appearance. Nope, all shiny now.

Need to reassemble valve. Due to a 15 year fling with motorbikes, I actually have a 7mm wrench for the tiny nuts.

This rescue smoker may be christened ResQ.

[yakima]

ResQ is back in action, would benefit from more exterior cleaning, Runs with decent flame, hi and lo temps. Ran for an hour at 450 degrees, per door thermo. Lo temp under 200. Flame looks good.

[yakima]

Low temp around 130, good looking flame. Bought casters for legs. Need new 3/8 bit.
When I get Prague No, 1 powder, will fool with porkbelly bacon.

Will be using ammonia in a bag to clean oven and other grates.

[yakima]

Casters mounted on ResQ. Porkbelly marinating per Meathead's maple bacon recipe. Local spice shop now carries Prague No. 1 seasoning salt. Plan to smoke it this coming Friday.

I have more into casters and cleaning supplies than into smoker.

And who needs Paprika? I have Meathead's tested recipes!