UPDATE: after 2 summers of use, I've gotten the best results using dry firewood with the bark removed, the top damper half open, and the bottom damper adjusted to keep the temp around 275. Any temp lower than that and the smoke does not burn as clean. This is still plenty low enough to cook chuck and beef ribs, and of course pork is extremely forgiving when it comes to temp control. The increased airflow using wood vs charcoal also helps me get better bark and overall cuts a few hours off the cook time (8-9 hours vs 12+ for a big chuck roast). Pink butcher paper is also a must for longer cooks, typically I wrap after the 3-4 hour mark or whenever the color looks a dark red, which helps baste the meat in its own fat and keeps it from getting over smoked. If I were to make this again, I'd make the firebox double insulated and also longer so I could use normal length firewood without having to cut it in half on the bandsaw first (I went with max volume when designing it because I thought I'd be exclusively using charcoal)
@buenacg Жыл бұрын
This video is pure unadulterated insanity. It deserves more likes and comments.
@naaiiilllll2 ай бұрын
Loved it!
@Halojunkie6122 жыл бұрын
My favorite part was all of it 👍
@chinlebbq1 Жыл бұрын
😅😅 funnest, and most entertaining video I have seen in awhile.
@BoatLakeHouseKids Жыл бұрын
Absolutely AWESOME!
@ijaripanju340811 ай бұрын
I gotta admit i agree with most of the other comments. Which suprised even myself since i usually detest videos with soundtracks or with more commentary from the land of " less than 1/2 of the video is comprised of content clicked for ' " . In other words great vid straight and to the point.👍
@CowboyGothic Жыл бұрын
This video is awesome. Also if the smoker failed to get hot next time you wanna re season it you can either use a leaf blower to blow the hot air from the box into the cook chamber.
@CowboyGothic Жыл бұрын
Also I couldn’t tell but is this a reverse flow. Based off the smoke stack location it looks like one but If it’s not that’s why it didn’t get hot. All the hot air is immediately coming out the smoke stack and not going through out the smoker.
@sparkysparkytuneman Жыл бұрын
@@CowboyGothic thanks for the leaf blower tip! Yes this is reverse flow, the first tuning plate where the firebox meets the body is welded in, and the other plates direct the airflow towards the left side of the smoker before reversing and going up the smokestack. I think the main issue with it not getting super hot is more of a scale problem- since this is pretty small for a reverse flow it has proportionally more surface area vs volume compared to a larger smoker. Either way it gets up to 250 without too much effort, so it ends up only being an issue when I need to season it
@nackell6142 жыл бұрын
God I fucking hate how talented you are
@sparkysparkytuneman2 жыл бұрын
Learn blacksmithing so we can combine our powers
@toddpower46742 ай бұрын
Cool
@nickdubois821811 ай бұрын
not bad
@ghostface1737Ай бұрын
This is hilarious
@JP-is9gh Жыл бұрын
Skills.
@dessoville5 ай бұрын
Super cool! Btw what is that burst liquid thing you put all over at the end of the video?
@sparkysparkytuneman5 ай бұрын
That was canola oil a spray bottle, coated the whole smoker in it then heated it up to season the bare metal, similar to what you'd do with a cast iron or carbon steel skillet