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Results 21 to 29 of 29

Thread: My Smoker

  1. #21
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    That sucks about the iGrill. Was hoping it would work with my phone but I don't want to spend more time jacking around with expensive equipment that doesn't work well. It's not like you ate asking to be hundreds of yards away. Think I will stay with my Maverick and Thermapen until I read more consistent positive reviews.
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

  2. #22
    Join Date
    Dec 2012
    Location
    Haskell OK
    Posts
    106

    Default

    I think part of my problem is we have a 25 mph wind and its played havoc with my the smoker.
    I like Hog!!

    A day without Pork is like a day without Sunshine.

  3. #23
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    You weren't really going to pull that butt at 155-160* were you?

  4. #24
    Join Date
    Dec 2012
    Location
    Haskell OK
    Posts
    106

    Default

    I was running low on wood chucks so I finished it in the oven. The wind was really causing lots of problems with the temps today.

    It appeared the wind was from the wrong direction today and was wanting to suck the fire out.
    Last edited by Amigatec; 02-18-2013 at 08:15 PM.
    I like Hog!!

    A day without Pork is like a day without Sunshine.

  5. #25
    Join Date
    Dec 2012
    Location
    Haskell OK
    Posts
    106

    Default

    All in all the changes I made were a success. Before I always had a hard time keeping the temps down. This is the first time I had problem getting the temps up.

    I was using a mixture of Lump Charcoal and Apple chunks. I used over a full bag of charcoal, and 2 bags of chunks, plus 3 bags of wood chips. It is using way to much fuel to keep going.

    The highest temp I was able to get was about 300*. I am still getting temp swings but not as bad.

    The wind yesterday was 25 to 30 mph, and it was wanting to suck the fire out. It seemed to be from the wrong direction.

    My goal is to be able to run this unattended. In April I plan to buy a WIFI controlled pit temp controller. I also have a order in for a WIFI thermometer. The builder is still working on it.

    I have ordered a charcoal basket for it, now that I have it sealed up, I can work on the next stage.
    I like Hog!!

    A day without Pork is like a day without Sunshine.

  6. #26
    Join Date
    Dec 2012
    Location
    Haskell OK
    Posts
    106

    Default

    Here is the video.

    http://youtu.be/UNBgVfK6Jww
    I like Hog!!

    A day without Pork is like a day without Sunshine.

  7. #27
    Join Date
    Dec 2012
    Location
    Haskell OK
    Posts
    106

    Default

    The pork shoulder was probably the best one I ever cooked. It spent a couple of more hours in the oven, and was fall apart good!!!
    I like Hog!!

    A day without Pork is like a day without Sunshine.

  8. #28
    Join Date
    Jul 2010
    Location
    Savannah, Ga
    Posts
    245

    Default

    Nice job on the build and I hope to see more of you handy work.

  9. #29
    Join Date
    Jan 2008
    Location
    Heard County Georgia
    Posts
    514

    Default

    Good job! Thanks for sharing you experience with us!
    For every mile of road, there is two miles of ditch!

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