Originally Posted by Scothew:
Any paint you guys recommend on the outside? I got a few things I gotta fix up, the vent door on the fire box is rusted to a point of falling apart and inoperable so going to fashion together a new one. Also going to mod the exhaust tube a bit so that it holds a more smoke in the cooking chamber.
Clean the excess rust off, liberally spray it with brake cleaner to remove any oil, hit it with Ospho, then high-temp paint. The easiest brands to find will be either Krylon or Rust-Oleum as both offer high-heat paint products in spray cans, Rust-Oleum also comes in quarts.
[Reply]
pnoon 09:13 AM 08-26-2011
Lots of plans for the smoker this weekend.
A couple of racks of ribs, mac & cheese, and some more beef jerky.
:-)
Posted via Mobile Device
[Reply]
Scothew 09:37 AM 08-26-2011
jonumberone 09:40 AM 08-26-2011
Put a brisket on this morning.
Used a local Rub from Philly gifted by Bigash.
Dinner at 6
:-)
Image
[Reply]
Steve 09:44 AM 08-26-2011
How are you mod'ing the stack?
I have a piece of rolled flashing stuck inside my small offset. That way I can lower it down to the cooking grate level. I also have a section of water heater flue that I can put on the end of the stack (outside) to add a little hieght to it. This helped with the draw and gives me a more consistant heat.
Inside extension (on the right)
Image
Outside extension
Image
[Reply]
Old Sailor 10:27 AM 08-26-2011
Originally Posted by jonumberone:
Put a brisket on this morning.
Used a local Rub from Philly gifted by Bigash.
Dinner at 6 :-)
Image
:-):-)
[Reply]
jonumberone 04:01 PM 08-26-2011
jonumberone 04:37 PM 08-26-2011
Scothew 05:04 PM 08-26-2011
Originally Posted by steve:
How are you mod'ing the stack?
I have a piece of rolled flashing stuck inside my small offset. That way I can lower it down to the cooking grate level. I also have a section of water heater flue that I can put on the end of the stack (outside) to add a little hieght to it. This helped with the draw and gives me a more consistant heat.
Inside extension (on the right)
The inside extension is what I was planning on. I an going to put two tempguages on the cooking chamber one on each end to get an idea of intake and exit temps. May have to put the stack on the top like you did to even it out.
Posted via Mobile Device
[Reply]
Mikes 06:10 PM 08-26-2011
17# & 13# briskets on the smoker along with a rack o backs', pork butt, and snausages. Long first week back at school with the kiddies. Nothin' better than a smoke session and a hdm churchill ;0)
Packer briskets on sale @ 1.78 per lb= win
[Reply]
BigAsh 07:15 AM 08-27-2011
Originally Posted by jonumberone:
1 form the table
Image
Yep...that'll work....
:-)
[Reply]
Steve 08:01 AM 08-27-2011
Mikes 11:27 AM 08-29-2011
Mikes 11:28 AM 08-29-2011
forgop 12:45 PM 08-29-2011
Last night I fired up the Traeger and did a brisket flat and 2 pork butts. Both were quite yummy.
[Reply]
Ranger_B 07:48 AM 08-30-2011
Brisket this weekend for sure thanks to all of you loons posting pics of your cooks.
[Reply]
Dude, your entire neighborhood must smell great!!!
Image[/quote]
[Reply]
N2 GOLD 11:05 AM 08-30-2011
hscmit 12:27 PM 09-01-2011
