Larry Corall
TVWBB Super Fan
First the mods ...
2 3/8" eyelets at cooking grid level
wheels
handles
2nd charcoal grate to criss-cross
I did not drill or weld for additional "L" brackets for cooking grates - I had one of those adjustable grates that I had never used from when I bought a Smokenator several years ago - it worked great for my needs.
The cook ...
3 4 1/2 lb. beer can chickens
8 lbs. pork country ribs (I couldn't find the rib tips that I wanted to do.)
4 links fresh Polish sausage
Total cook time was 4 1/2 hours - country ribs on for the whole time, chickens for 3 1/2 hours, sausage for 2 1/2.
Filled the charcoal ring about 2/3 full with Royal Oak lump and 5 fist sized chunks of hickory, started the burn with 2/3 chimney of the lump and used a full water pan. Temp hit 300 and I closed my bottom vents to about 1/2 - temp settled in to a little over 250 - maybe 252 - I never had to touch anything again until I pulled the meat.
Pulled the ribs off at 170 and the chickens at 167 - I did not measure the internal of the sausage.
I did not do anything to seal the door and did not notice smoke seaping through it - I get more smoke seapage out of my unsealed 18 1/2"r.
Everything turned out great!
2 3/8" eyelets at cooking grid level
wheels
handles
2nd charcoal grate to criss-cross
I did not drill or weld for additional "L" brackets for cooking grates - I had one of those adjustable grates that I had never used from when I bought a Smokenator several years ago - it worked great for my needs.
The cook ...
3 4 1/2 lb. beer can chickens
8 lbs. pork country ribs (I couldn't find the rib tips that I wanted to do.)
4 links fresh Polish sausage
Total cook time was 4 1/2 hours - country ribs on for the whole time, chickens for 3 1/2 hours, sausage for 2 1/2.
Filled the charcoal ring about 2/3 full with Royal Oak lump and 5 fist sized chunks of hickory, started the burn with 2/3 chimney of the lump and used a full water pan. Temp hit 300 and I closed my bottom vents to about 1/2 - temp settled in to a little over 250 - maybe 252 - I never had to touch anything again until I pulled the meat.
Pulled the ribs off at 170 and the chickens at 167 - I did not measure the internal of the sausage.
I did not do anything to seal the door and did not notice smoke seaping through it - I get more smoke seapage out of my unsealed 18 1/2"r.
Everything turned out great!