I'm Running a Texas smoker and a half configured as below:
1.5 55 gal thick oil barrels cut horizontally
Firebox section on left end (not offset)
Hinged lid/hatch over the firebox section
Hinged ash hatch on the firebox section end
Grilling/smoking section has a framed grill inset with two height levels for grilling and searing
I use a charcoal grate on the bottom that I can move closer or further from the meat in order to adjust temperature.
I put the charcoal and wood on one end of the grate and elevate the water pan between the meat and the coals.
I get very nice results and can maintain temperature without adjustments for about 2 hours at a time.
I generally use a deep coal tray for my charcoal which I set on top of the charcoal grate, and I also elevate my water tray to help keep things moist. It's not a high end smoker/grill, but I've managed to learn how to position things that make it really effective for my backyard grilling and smoking. I use those Maverick wireless remote probe and thermometers and love them.
Thanks for a great site with awesome information and great insight. I especially love the science and the way you all use "real-tested" techniques rather than the "we've always done it this way" approach!
Cheers,
Oskaar
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