BBQ/Smoking Meat
- Thread starter jstim
- Start date
GangsterOfLove
New member
I notice that the (fire caulk?) you used to gasket the hood an such is coming off. I used a Nomex gasket material I found on the net to gasket mine. I bought a kit made specifically for my smoker but you can buy Nomex gasket in bulk on various sites.
Might be worth doing.
Might be worth doing.
Ralphman
New member
This is what ive been using and i love it, non of my doors overlap so there is a 1/8" ish gap all around the doors and i just ran the silicon all around. This brand I really like because the tube is plastic not foil so it doesn't get small holes in it like the foil tubes
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97BlackAckCL
Elite Member
Never smoked it, but enjoy eating it. Curious to hear how it turns out
Ralphman
New member
It came out good, wasn't quite like I expected, expected it to taste just like bacon wich it did not but still good and very moist inside.
97BlackAckCL
Elite Member
Picked up 2 racks of lamb and a leg of lamb to smoke on Monday :tongue:
00Sebby
Senior Member
Is that a standing rib roast? If so, that is what I'm doing tomorrow.
Ralphman
New member
Yes sir, came out great, only took about 5 hours
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97BlackAckCL
Elite Member
So yesterday the weather warmed up and was in the high 50's - low 60's, so it was time to smoke some meat...
I butchered the fat caps off of the racks of New Zealand lamb
And the leg of lamb (didn't take a before)
Then came the dry rubs
And I tied the leg back together after sticking it full of rub to make it more of a roast
And smoked away
And the finished product
I had some issues with my thermometers not reading grill temp correct so the meat was a bit more done than I hoped, but it was still incredibly juicy and flavorful. The leg of lamb absolutely blew my mind and was incredible!
I butchered the fat caps off of the racks of New Zealand lamb
And the leg of lamb (didn't take a before)
Then came the dry rubs
And I tied the leg back together after sticking it full of rub to make it more of a roast
And smoked away
And the finished product
I had some issues with my thermometers not reading grill temp correct so the meat was a bit more done than I hoped, but it was still incredibly juicy and flavorful. The leg of lamb absolutely blew my mind and was incredible!
Ralphman
New member
Rebuilt this yesterday, originally it was reverse flow and it worked fine but its so small theres no real advantage to it so standard offset it is. Alot of beer went into the original design and alot has been learned sense this one was originally built. Just need to get some new thermometers for my bigger one and this will get the hand me downs. This thing will burn on lump charcoal forever just need to put small chunks in every now and then and your good, or at least thats how itbuse to be befor it got under went surgery.
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greatape
Senior Member
Looks like Brazilian steakhouse seasoning...looks good
Ralphman
New member
My parents got it for me while they were in Seattle, the company name is herban farms and ibwas impressed by it, lots of flavor but not over powering
97BlackAckCL
Elite Member
Can't wait for warmer weather so I can do some smoking!
