What stage of Creosote is this?? I know its Yummy.

[Jags]

Just wondered if I should call a sweep or not? :lol:
The bastage would probably eat all my food.

Second and third pics are of the start up. All was consumed with a proper dark beer. :cheese:

 

[floridaboy]

Wish i would have been there to help you out. Nice set up my friend. What exactly is that? Was it purchased like that or did you make it ?

 

[Jags]

Wish i would have been there to help you out. Nice set up my friend. What exactly is that? Was it purchased like that or did you make it ?

It started out as a hot box. I made all the air intake/exhaust as well as the burner for when I use propane.

 

[Delta-T]

Its a good thing you posted this Jags. I smell danger. Fortunately for you I am a self proclaimed expert in these matters. I will head out immediately with my fork to help you deal with your situation. I hope you are a fast learner cuz I'm only gonna show you once how to keep that stuff from building up on the racks like that.

 

[quads]

MMMMMMMM, I love the taste of creosote. Especially oak.

 

[Jags]

Its a good thing you posted this Jags. I smell danger.

Nope - no danger. I used Hickory...not pine.

 

[drewboy]

Jags - I just drooled on my laptop....

Rob

 

[sapratt]

Send some of that meat this way and I'll tell you if theres to much build up.

 

[Highbeam]

So what is it? Looks almost like chuck. I have a charcoal cooker like that and it takes all day to cook roasts at 250. Chickens are 3 hours.

 

[Jags]

So what is it?

That thar was a full rack of ribs (not those sissy baby backs) and a brisket. Ribs were for lunch (6 hrs on the smoker) and brisket for supper (a little over 11 hrs on the smoker).

If you would have held a fork full of that brisket over your head, your tongue would have beat your brains out trying to get to it. %-P