Hello, coming from an hour from Tulsa, Oklahoma.
I have a Large offset smoker, that I have had for a few years. My dad and I built it a few years ago, we did not know what we were doing and could not keep a proper fire in it due to the dimensions of the chimney, wood rack, and air vents. A few months ago I decided to research how to do one online(found a calculator), and converted it into a reverse flow smoker, and have all of it setup much better now.
I've been using a cheap propane smoker for the last few years, and now that I have this I don't even turn it on, since I have my large smoker setup now.
I mostly cook Pork butt, chicken, and sometimes ribs, just due to the cost. Brisket is out of my budget for a few years.
I have a great local butcher that seems to have an upper teir of choice beef, everywhere else choice just doesn't get as tender and tasty.
Currently, I am planning to experiment with cooking pork butt at a higher temp, and getting better at how to tell when it is done. Recently I have been learning that the internal meat temp may give a hint as to if it is close to done, but it does not tell you.
Anyway, it has been great reading what the Pit forums have to offer.
I have a Large offset smoker, that I have had for a few years. My dad and I built it a few years ago, we did not know what we were doing and could not keep a proper fire in it due to the dimensions of the chimney, wood rack, and air vents. A few months ago I decided to research how to do one online(found a calculator), and converted it into a reverse flow smoker, and have all of it setup much better now.
I've been using a cheap propane smoker for the last few years, and now that I have this I don't even turn it on, since I have my large smoker setup now.
I mostly cook Pork butt, chicken, and sometimes ribs, just due to the cost. Brisket is out of my budget for a few years.
I have a great local butcher that seems to have an upper teir of choice beef, everywhere else choice just doesn't get as tender and tasty.
Currently, I am planning to experiment with cooking pork butt at a higher temp, and getting better at how to tell when it is done. Recently I have been learning that the internal meat temp may give a hint as to if it is close to done, but it does not tell you.
Anyway, it has been great reading what the Pit forums have to offer.
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