Tri-tip is hard to find in my neck of the woods, must be a West Coast/Southern thing....Butcher looks at me with three heads when asking for tri tip and Brisket in my area has hit over $3.00 a lbs. for a 15 pound pre-pack piece, use to pay $1.79 per lbs.
Had this very same smoker for 6 yrs. it never let me down, it became weather beaten... Took the door off and caulked the lid in making a shelter for two stray kittens...
Not bad, tastes like chicken, though my neighborhood Chinese restaurant is mad at me in utilizing their secret ingredient. simular to the movie... Fried Green Tomatoes: "The secret is in the sauce".
Thought about it. The temp rises just fine without using the rope around the lid. You could go that route, but the setup I have works fine for me. The big thing is having a grate of some sort to let the ashes fall and seperate from the fire. The system that I have in my pan works very well and by adding extra vent holes along with the grate the temp stays much more consistant. Good luck if you you go the rope route!
Tri-tip is hard to find in my neck of the woods, must be a West Coast/Southern thing....Butcher looks at me with three heads when asking for tri tip and Brisket in my area has hit over $3.00 a lbs. for a 15 pound pre-pack piece, use to pay $1.79 per lbs.
johnnybagofdonets 2 months ago
Had this very same smoker for 6 yrs. it never let me down, it became weather beaten... Took the door off and caulked the lid in making a shelter for two stray kittens...
johnnybagofdonets 4 months ago
@johnnybagofdonets
How did they taste?
SuperSeeburg 3 months ago
@SuperSeeburg
Not bad, tastes like chicken, though my neighborhood Chinese restaurant is mad at me in utilizing their secret ingredient. simular to the movie... Fried Green Tomatoes: "The secret is in the sauce".
johnnybagofdonets 3 months ago
have you tired the rope to seal the top lid?
I have heard tell say it will cause the temp to rise faster
01liquidfires 5 months ago
@01liquidfires
Thought about it. The temp rises just fine without using the rope around the lid. You could go that route, but the setup I have works fine for me. The big thing is having a grate of some sort to let the ashes fall and seperate from the fire. The system that I have in my pan works very well and by adding extra vent holes along with the grate the temp stays much more consistant. Good luck if you you go the rope route!
jakeorama 5 months ago