Texas BBQ Smoker-Learning The Ins And Outs Of Smoking Your PIG!
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Uploader Comments (swrnc)
All Comments (20)
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That pit is too wide for that box. Gonna have a hell of a time balancing the heat evenly across three sections. 50 degree difference, easy. makes for a lot of stick work and meat rotation. the grill idea over the firebox is cool. I would add a hot water heater over that box out of stainless. The smoke stack is in a great spot. that guy is right about the smoke stack. a lot of pits have them up high which is incorrect. down low gives a better smoke and uses less wood to burn.
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Seriously...the heat from the smoker will melt the paint...WTF is wrong with this guy? Ever hear of high temp paint...and besides that...it's a smoker...you know as in...low n slow cooking...not high heat fast grilling...O M G!!!
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LOL working around steel with flip flops...who's a betting man someone loses a toe?
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hav u ever seen the movie DELIVERANCE....
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Slams down the door.... høhøhø >.<
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BBQ IS ONE OF THE BEST FOOD I LIKE TO EAT. FIRE THAT BABY UP. HAHAHA!!!OH AND I AGREE WITH DEATHTRAPHOTRODS HE DOES HAVE FUNNY SHORTS. AND YES PETE PAINT THAT GRILL WITH FIRE RETARDENT PAINT LOL. FOR FREEEEE!!! HAHAHA..
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That dude got some funky ass shorts and pete didn't even pick on him!!!!!
HA HA!!!!!!!!!!!!!!!!
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smokin pole dancers ,,i'd pay to see that
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man I never realized how much engineering actually goes into designing a smart and functioning smoker, seriously you got the chimney location, the lid on top of it, the position of the box, and don't forget the poles
muszyngr 1 year ago
@muszyngr it's a SERIOUS SITUATION here in TEXAS...
swrnc 1 year ago