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McNoob |
Thank you, Country Built Smokers. He has a YouTube channel. I watched a lot of his videos a few years ago when I made my own offset. I can't buy the materials for what he charges for a finished smoker. https://www.youtube.com/c/Alle...ngwoodworking/videos
Thanks! There is a 1/4 diverter plate right above the fire box , you can see the lip of the pull just hanging down in the picture above. That water pan should fit right on there, just under the first rack. But I hear what you are saying and I have wondered how that will all work out. My old smoker was just too long and took up to much space. I would imagine I will have to swap racks if it's really bad I guess. I am really excited to try that Santa Maria out. I really want to do a big standing rib roast on it. I bought a 46" rotisserie I plan to bolt on between the posts  "We've done four already, but now we're steady..." | |||
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| McNoob |
"We've done four already, but now we're steady..." | |||
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quarter MOA visionary |
^^^^ Hell yeah >  | |||
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| McNoob |
They arrived today with some minor damages from the shipper. Disappointing but I am so glad this 10 month "acquisition" is over with! Really happy with them and cant wait to start using them. I have some ribs thawed out for tomorrow night.   I made the base for a prep table, and started sealing it today. I have a matching table top coming from the company that made our bar top for the pavilion next week.     Quick Update: I got the vertical smoker seasoned and did some baby backs on it Friday night. They were very good. The vertical smoker worked well for me. It held temp very good, and used quite a bit less wood than my offset. Overall I am very happy with it.      We also broke in the Santa Maria last night. Got it seasoned and then did some chicken thighs and legs. It was pretty windy here yesterday so I was constantly moving the grate and tending the fire. The chicken was pretty good. It was done but good have been cooked a little longer to render it a little better. Overall I'm very happy with it.     This message has been edited. Last edited by: xantom, "We've done four already, but now we're steady..." | |||
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| McNoob |
Doing 3 big butts for a coworkers 4th party tomorrow. Hope you all have a great 4th!   "We've done four already, but now we're steady..." | |||
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Fighting the good fight |
Smoked my first tri-tip the other day, and I definitely think these will go in my regular rotation! Similar in final texture and taste to a brisket, just leaner and with a significantly shorter smoking period (~1.5 hours at 225). Perfect for a weekday dinner. Sorry, no pics. Was doing too much other stuff during the smoke, and the end product didn't stick around long enough to be photographed. Apparently, the idea of smoking and slicing a tri-tip as a standalone cut originated from California, so I guess we can't say that nothing good ever came out of there...  | |||
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| Member |
Rogue, I agree. We are big tri-tip fans. We were getting them at Sams regularly but they’ve cut back on getting them, it’s been a struggle finding them but we’ve had pretty good success stocking up when we can. | |||
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| McNoob |
We love tri tips too, and they are so easy to do. I got my rotisserie mounted on the Santa Maria today and I did 2 chickens. They were very good for a first cook, but I think I will turn the breasts out next time. Can't wait to do a bone in rib roast on there.    "We've done four already, but now we're steady..." | |||
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| Staring back from the abyss  |
I've made the same comment here before. It's a lot easier as well. I prefer it over brisket. Try this rub, then cook/smoke as above: 3 tsp fresh ground black pepper 2 tsp salt 1 1/2 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp ground rosemary cayenne pepper to taste (I use 1/2 tsp) ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | |||
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Alienator |
Made a 13# prime brisket for my daughter's birthday party. It overcooked a bit resting with the 2 hour drive but boy was it tender.    SIG556 Classic P220 Carry SAS Gen 2 SAO SP2022 9mm German Triple Serial P938 SAS P365 FDE P322 FDE Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it" | |||
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My dog crosses the line |
Nice bark! | |||
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| quarter MOA visionary |
I don't think resting will overcook it. I have seen some experts that rest a long time, even several hours with spectacular results. BTW, the brisket looks great, my fav to smoke. | |||
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| My dog crosses the line |
I rest big cuts for 4-5 hours in a Cambro. | |||
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| Member |
 Baby back ribs on the Weber kettle. Took a little over 4 hours but they were outstanding. I used some Cherry and Hickory chunks. I'd rather be hated for who I am than loved for who I'm not. | |||
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| Semper Fidelis Marines |
would it be possible to PM or share the Slaw recipe ?? thanks, shawn Semper Fi, ---->>> EXCUSE TYPOS<<<--- | |||
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| Thank you Very little  |
I'll share a cole slaw we make, buy the seasoning packet from Aldens Mill House in Travers City MI, friend introduced me to the place, make this up using Dukes and fresh cut multi color shredded slaw from Publix. Ginos Cole Slaw | |||
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Drill Here, Drill Now |
I lived in SoCal for 3 years and it's where I first learned about tri-tip. I don't cook brisket at home any more for a few reasons: Speaking of chuck, it's closer to brisket than tri-tip. It's an adjacent cut to the brisket so its fattier with connective tissue that benefits from low and slow breaking down stuff (i.e. cook to internal temp of 200 to 206). They're smaller so only take 5 or 6 hours at 225 and I season mine identical to brisket. Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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| Member |
I really enjoy smoking good quality chuck roasts. I have only been doing it for the last 2 years or so, but it is definitely a keeper with me. Tri-tips are not always easy for me to locate. | |||
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| Semper Fidelis Marines |
thanks, shawn Semper Fi, ---->>> EXCUSE TYPOS<<<--- | |||
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| Alienator |
Thanks Jeff! For some reason, I couldn't get a decent smoke ring despite doubling my normal hickory amount. I pulled the brisket at 199 and popped it in the cooler. Thanks smschulz! Golddot do you want my white or BBQ slaw recipe or both? SIG556 Classic P220 Carry SAS Gen 2 SAO SP2022 9mm German Triple Serial P938 SAS P365 FDE P322 FDE Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it" | |||
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