Welcome aboard cornbiscuits when you get that smoker built please send it to me so I can evaluate it and let everyone know how awesome it is. LOL
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Missouri enters the PIT!
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Club Member
- Jun 2016
- 4145
- Rockland county New York
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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
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Club Member
- Apr 2016
- 2350
- South central Illinois
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2 reverse flow stick burners (I built)
Propane griddle
3 charcoal grills
pellet grill
Meat slicer, meat grinder, sausage stuffer
Hi, and welcome from Southern Illinois. I built a reverse-flow smoker from a 250 gallon propane tank and I love it! I use it for a church group fundraising event twice a year. We cook pork loins and smoke hams. Next plan to start with a 120 gallon tank for a more stationary smoker. (The original is on a trailer for portability) My wife often comments that I use the 250 for just a small hunk of meat or two. I have seen other stick burners that did not have big enough air inlets for good combustion so I added plenty on first build but do not need them all. After cooking on it several times, main air inlet open 1-3/4" And a firebox stacked full burns @ 225deg for hours. Lots of fun! Great food! Whatever you build it is time well spent.
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