Cheap offset, wasn't cheap to us at the time.
First cook was mesquite chunks soaked in water, then I had to spray water into the firebox with the hose when flames started shooting waaaaay out of the firebox. Almost burnt that meatloaf. The deepest mahogany bark I've ever seen. Deeeep smoke flavor.
Best beef cook was 2 Choice briskets wet-aged approx. 43 days. Wife still talks about those two. They were wrapped in the early 190's internal. Stayed up all night feeding red oak splits. Tree was down but kept off the ground, all the wood was pretty much seasoned and ready to roll. Went through all that wood pretty quick. Then it was time to go back to charcoal basket and Mr. B & B.
Best rib cook was after I converted it to gas. Placing wood chunks directly on the flame produced blue-invisible smoke the entire cook. Did the same thing for sausage.
Last and final use was last weekend. Hickory chunks smoking sausage.........Headed to the salvage yard this week.
Got the burner out and welding blanket off.
First cook was mesquite chunks soaked in water, then I had to spray water into the firebox with the hose when flames started shooting waaaaay out of the firebox. Almost burnt that meatloaf. The deepest mahogany bark I've ever seen. Deeeep smoke flavor.
Best beef cook was 2 Choice briskets wet-aged approx. 43 days. Wife still talks about those two. They were wrapped in the early 190's internal. Stayed up all night feeding red oak splits. Tree was down but kept off the ground, all the wood was pretty much seasoned and ready to roll. Went through all that wood pretty quick. Then it was time to go back to charcoal basket and Mr. B & B.
Best rib cook was after I converted it to gas. Placing wood chunks directly on the flame produced blue-invisible smoke the entire cook. Did the same thing for sausage.
Last and final use was last weekend. Hickory chunks smoking sausage.........Headed to the salvage yard this week.
Got the burner out and welding blanket off.
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