@sparkysparkytuneman 9 ай бұрын
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.
@naaiiilllll 2 ай бұрын
Loved it!
@Halojunkie612 2 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!
@ijaripanju3408 11 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
@nackell614 2 жыл бұрын
God I fucking hate how talented you are
@sparkysparkytuneman 2 жыл бұрын
Learn blacksmithing so we can combine our powers
@toddpower4674 2 ай бұрын
Cool
@nickdubois8218 11 ай бұрын
not bad
@ghostface1737 Ай бұрын
This is hilarious
@JP-is9gh Жыл бұрын
Skills.
@dessoville 5 ай бұрын
Super cool! Btw what is that burst liquid thing you put all over at the end of the video?
@sparkysparkytuneman 5 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
@wilymaximo_sat Жыл бұрын
Entertaining af
@minivox7094 Жыл бұрын
lol well done..
Mad Scientist BBQ
Рет қаралды 76 М.
Cut Weld N Grind
Рет қаралды 3,9 М.