Very nice Jeff! Post a photo once you have it all assembled:-)
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Yes it is. Seems to be accurate, I use a 2-probe temp gauge, one for the meat and for the box, seems like the Tel-Tru is pretty spot on.
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Thanks for the link Bob, that looks pretty cool. Never done any cold smoking, think it's about time I take a look at it.
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Thanks Jeff...:-)
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Word...!
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x2
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This personally! Although I do use playground sand in my ECB and my gas sausage smoke house instead of water.
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Thanks for the input guys! It will take a week or so for me to put it together with work this week but I will take pics as I go and post up when completed! Hopefully by next Sunday. Until then it sits in the box... :-(
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One suggestion...I did this with my patio offest ( New Breaufuls). Pick up a section og water heater flue pipe (I found mine at a big box home improvement store, i./e. Home Depot/Lowes) and add it to the stack. This will help the airflow thru the smoker. For me, two drew too fast, but with one, it did pretty good. It is the ventura effect. I also do not use the flue damper. I control my heat directly with the firebox intake dampers. If you try to chock back on the flue damper, it slows down the draw and the smoke can cool off and condense. This created creasote that can drip onto your food and give it a bitter taste. Just my :-), YMMV :-)
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One of the most flavorful hunks o' cow to ever hit the grates of a bbq... 7-Bone chuck pot roast.

About 5 hours at 200F (grate temp) then an hour in foil at high temp w/ a 45 min rest and it basically shredded itself.
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Looks awesome Adam. Was the "High Temp" in the oven or on the grill?
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Thanks Brent.

I did it in the smoker, although being wrapped in 4 layers of foil I don't think it really makes any difference if it's finished in the oven or the smoker. In this case, since the smoker was already hot, I pulled the water pan, added 1/2-3/4 a chimney of fully lit lump and opened all the intake vents up 100%. Which gives me about 450F chamber temp, give or take.
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Very nice.
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Man, where's a guy gotta look to find 1/8 sheet steel. Been to Rona, Home Depot, Lowes and no luck!
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Ready to smoke like a mad man with my new grill. :-)

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Yes I'm aware I need to get the power washer out and work on my concrete. Definite drawback to living in a swamp.
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Nice!
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I've learned a lot over the past 8 years with offsets as i delved into bbq and boy do they seem like a lot of work now! Tonight I baked some stuffed peppers, grilled corn, and it was effortless. Y'all are gonna see a lot of me in this thread now!
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I've heard the Komodo style are nice to use and produce excellent results! Nice one for sure.:-)
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So sweet Jsaon... you will love it!!
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Nice Egg! I've always wanted to try one out, I use a much cheaper version... maybe when it wears out I'll step up to the plate.
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