My new cooker a Pitts and Spitts 18 x 30

[Clawbear57]

Congrats on your baby. Hope she burn for a long time.

[Starsky]

I'm curious how they work with the firebox underneath. Is the smoke and heat somehow diverted internally? The website doesn't describe the process.

[Mo Porkplease]

Good Morning everyone! Sorry for slow responses. Got hit with the COVID and it had a fun time with me. The construction is really cool. Fireboc straight below. There are vents on both sides that allow heat to get to main cabin. Water reservoir takes up middle area. I would show you all, but having trouble uploading pics today. I chose the very forgiving pork shoulder of 8 lbs to break her in along with rack of ribs. I injected both last night and rubbed them up today. I put down 6 b&b charlogs with some kingsford competition charcoal. Rookie mistake coming up. I had a nice size split of pecan that was added after fire sat at 250 for awhile. That got things blazing up to 340 at peak. Good thing lots of water in reservoir because i am steam smoking right now. I will make smaller splits in future or use less charcoal. Meat approaching an hour now. Going to fuss with pics and see if i can get them to upload.
Well one pic made it showing water pan and side vents. See what else I can resize.

[Mo Porkplease]

YYum! Logs and hogs...Goes very well together!!

[Mo Porkplease]

Ribs are going on in 45 minutes

[Mo Porkplease]

I am not sure what believe here. My probes in chamber are reading 355 and 344 respectively. Pit thermometer has 260. My meat is at 82 right now. 1.5 hours into cook not bad hot and fast. My merciless pit barrel would sometimes spit out butts in 2.5 hours when cooking at 360. I guess trying to say heat in meat not much different than if cooking at 275-300 where I was targeting. Just threw a small peach split on to complement the pecan. Any thoughts?

[tbob4]

Trust the probes, I would say. I would be curious if you have side to side variations in temp. With the fire directly below (my cabinet smoker is set up that way) I would be curious. Mine is pretty consistent side to side after the fire has settled down. I can’t wait to see the finished product!

[Mo Porkplease]

Injected butt and ribs with apple juice, apple cider vinegar, with a touch of worcestershire and soy sauce. I had been under the weather so instead of making my own rub bought Tuffy Stone's original rub and used on both pieces. Going to throw some beans in later and let them smoke up. Mama already has the chipotle cole slaw done. 2 hours in and temp at 97. Ribs going on next.

[HawkerXP]

Looks like fun! Enjoy!

[Mo Porkplease]

3 hours in and butt is at 137. Temp is hanging around 300 now. Just spritzed all and looking mighty fine!

[Mo Porkplease]

tbob4 It looks to be a very minmal difference side to side. My top rack runs ten degrees hotter than lower rack. Ribs are almost ready to wrap already. Definitely running a bit hot in there!

[ofelles]

Nothing like th first cook on a new cooker. Both scary and fun!

[Mo Porkplease]

First cook in the books. Some good learning opportunities, but very pleased with whole experience! 8 lb shoulder done in 6 hours and family agreed that was best and most juicy pulled pork I put on the table in 25 years of smoking dead animals. Ribs were good. I could have left them wrapped another 20 minutes and they would have been perfect. Daughter put away 4 bones. Always good to see others enjoy! Here are some pics of food porn. Comments always welcome! Thanks

[Mo Porkplease]

Man I love pork!!! Bone pulled clean and easy shred

[DavidNorcross]

Very nice!

[Jfrosty27]

Outstanding. Those pics are right out of a food ad. Nice work Pitmaster.