My buddy just took sketches and measurements for my custom Primo & Blackstone “table” yesterday. 9’6” long, 3’ deep. Stainless steel surface with 6” backsplash and powder coated frame and cabinet. Can not wait to get this done!
Did smash burgers on the black stone for 15 yesterday. Probably too aggressive an undertaking after a full day of drinking. But they turned out fine. Needed to clean it this morning, so I did breakfast out there today. did bacon, eggs and pancakes on it. I love that thing
Anyone ever smoke a super small pork shoulder? All they had was a 2.5 pounder yesterday ( need it for Brunswick stew) so I'm going to give it a shot.
Same. I thawed a brisket out for the weekend then plans changed. Had to throw it on last night and cook it hot to get it done by work. Turned out ok.
started the build in 2020 with a friend of a friend that welds. he was cool with just chipping away at the build whenever i was available. my only request was that we only work on it when i can be there to watch, learn and help. we were meeting up a couple times a month at first, but then he moved to new mexico for work which really fucked up the timeline. but i liked him so i trailered it out to his place and continued the build with him. i obviously couldn’t meet with him as often, but i got out there as much as possible. a little over 2 years later here we are…
Made the Meat Church Nashville hot chicken sandwiches with their breading mix this time. I don’t think it adds much except a hint of sedition and insurrection.
i have a spray can of cooking oil… most of what i read about seasoning suggested that was good enough
Yea, jirby was cracking me up doing that. But I guess when you are cooking 50+ briskets a day you have plenty of fat laying around to play with. Assuming you are keeping it un-painted, a good soaking of oil (inside and out) every now and then will keep it looking good forever How thick is the plate yall built the firebox out of? Also interested to see pics of your firebox, door/damper, etc and how well they work When I built mine I put a damper on the door and have found its pretty worthless, I have better results just leaving the door cracked and adjusting how cracked it is
I'm making beer can chicken and stuffing tonight. Can I make the chicken on top of the stuffing, with the drippings going into the stuffing? Or is that generally considered a no-no.
the firebox is 3/16" thick and the top will be doubling as a griddle no damper i’ll just be adjusting the door too lighting that fire for seasoning
Looking to get some advice on a hybrid pellet smoker/grill. Looking at the Pitboss 1150 right now. Anything else you all would recommend?
big joe II stand alone is 1200 on lowes if anyone wanted to make an upgrade scored one and now a week after the 250 came home, the wife is officially pissed
Bought the Weber Smokey Mountain a couple months ago. Today is the first day doing a real cook on it. Got up at 5 am to put it on. Didn’t feel comfortable doing the first overnight. I have the top probe hanging for smoker temperature I just stuck it in while carrying it out.