First off I leaned real hard on these two threads,
http://www.smoked-meat.com/forum/showthread.php?t=32753
&
http://www.smoked-meat.com/forum/showthread.php?t=32439
Big thanks to Sam3 and dirtsailor2003
I cut out the bottom then cut louvers in the lid and screwed it on to the bottom. The thought is to have a diffusion plate and to create some circulation.
Then I took the rotisserie portion off of a Farberware Electric rotis. Attached the mounts and drilled 3/8" holes to match.
Sorry, I fergot to rotis these two.
Little thin blue onna test burn. Ya can also see the flaps I cut out to close the rotis holes when rotis not in use.
Gotta test is oot so I picked up this chuck roast..... I swear it was a chuck roast when I bought it.... but it said London Broil when it came out the fridge Just Add Beef the rub, just that!
In it goes! Burnin RO and buttonwood. I had to add a couple wood skewers to keep the sides from floppin.
Gettin right. To start ya gotta close top and bottom vents, will sky to 400° quick. Once it burns off the extra O2 I opened the top and cracked the bottom. After it settles in, it's easy to control. I'm runnin 225° - 250°. I opened it up to 300° then brought it right back down to 225°.
Done, went to 139° int, little higher than I wanted but I was workin on the yard same time.
Little slice action.
And plated. That the drippins from the pie plate fer sauce.
http://www.smoked-meat.com/forum/showthread.php?t=32753
&
http://www.smoked-meat.com/forum/showthread.php?t=32439
Big thanks to Sam3 and dirtsailor2003
I cut out the bottom then cut louvers in the lid and screwed it on to the bottom. The thought is to have a diffusion plate and to create some circulation.
Then I took the rotisserie portion off of a Farberware Electric rotis. Attached the mounts and drilled 3/8" holes to match.
Sorry, I fergot to rotis these two.
Little thin blue onna test burn. Ya can also see the flaps I cut out to close the rotis holes when rotis not in use.
Gotta test is oot so I picked up this chuck roast..... I swear it was a chuck roast when I bought it.... but it said London Broil when it came out the fridge Just Add Beef the rub, just that!
In it goes! Burnin RO and buttonwood. I had to add a couple wood skewers to keep the sides from floppin.
Gettin right. To start ya gotta close top and bottom vents, will sky to 400° quick. Once it burns off the extra O2 I opened the top and cracked the bottom. After it settles in, it's easy to control. I'm runnin 225° - 250°. I opened it up to 300° then brought it right back down to 225°.
Done, went to 139° int, little higher than I wanted but I was workin on the yard same time.
Little slice action.
And plated. That the drippins from the pie plate fer sauce.
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