Thanks for all the kind words.
I am very happy how well it turned out. It holds a even temperature across the whole smoker. I was tired of trying to do briskets and pork butt in my propane smoker and decided to go big or go home.
I use it all the time even if it's just a couple steaks for myself and the wife. Having it inside under cover really helps with temp control and not standing in the rain is a huge bonus!
I have had 100lbs of pork butt and 6 full packer brisket on it at once. My only problem is finding a good supply of wood. I get apple and cherry from friends who have orchards in Eastern Washington but finding mesquite and hickory is not easy or cheap.
Ok I'll bite....
Why you hatin on mesquite?
I have always used some on my brisket smokes.
I have a feeling the new guy is in for a education on mesquite.
Ok I'll bite....
Why you hatin on mesquite?
I have always used some on my brisket smokes.
I have a feeling the new guy is in for a education on mesquite.
Personally, I think mesquite is overpowering... a very strong smoke. Butt, to each their own...
Boy you know how to jump right in with this crowd for sure
Yeah I am usually pretty good at making myself at home.
I agree mesquite is powerful and I never use straight mesquite but I have had good luck using it on my brisket mixed with hickory or even fruit wood. I never use mesquite on pork just beef.
Here is my take on mesquite...Most folks think it sucks because they use it as a smoldering smoke source...And they are right...But used in a live fire it has a very rich smoke flavor...The problem is that it burns so much hotter than other hardwoods that folks pinch down the airflow to maintain temps causing the "bad smoke" that most folks think of when mesquite is mentioned...Yeah, that smells like rat piss...
I keep a small stash of skeet to use on beef in combination with other woods...It don't suck if used right...
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