OK so I will recognize that this has been done before, it wasn't until I had a problem that needed to be solved that I put it to use for me.
Problem:
How do I cook a massive 16 lb brisket that will not fit on any cooker? split it? no way
what do I do with a gifted very beat up C code used as a fire pit, parts were good, kettle was trashed? Thanks
@mattlillis73 this went to good use
You make a FSM (Franken Smokey Mountain)
(https://c2.staticflickr.com/4/3932/33464946732_66efe85de6_c.jpg)
I am getting some Nomex that I ordered prior to this to seal the door, now I will be applying it at the base of the kettle to seal gap and protect the WSM
(https://c2.staticflickr.com/4/3952/33464946572_43860cdc08_c.jpg)
(https://c1.staticflickr.com/3/2846/33621534975_2aed5cf549_c.jpg)
(https://c1.staticflickr.com/3/2838/33464947272_e7797d45ee_c.jpg)
I like it, are all or you enablers going to force me to get a WSM too when does the madness end LOL
Larry beercan special right there. You can use aluminum foil until you can get the gasket worked out.
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Quote from: Travis on March 24, 2017, 04:45:36 AM
Larry beercan special right there. You can use aluminum foil until you can get the gasket worked out.
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Right that was the plan until I found out that the Nomex will be coming in today
Looks good. Nice to see that kettle being used. Hope you post some cook pics.
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When you throwing the brisket on?
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Quote from: tb80 on March 24, 2017, 06:08:58 PM
When you throwing the brisket on?
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Tomorrow not sure when.
OK so I decided to get this going this morning, one concern was the temp at such a high level. well I am not concerned. Vents are 2 open, 1 half.
Weather is about 40 deg and rainy.
(https://c1.staticflickr.com/3/2891/33639505535_49a7e48fca_c.jpg)
*Note as I type it is climbing to 240
(https://c2.staticflickr.com/4/3782/32797086324_c8def51810_c.jpg)
Look at how big this brisket is
(https://c2.staticflickr.com/4/3720/32825977393_9d129948e1_c.jpg)
as I type this, the temp is @ 255 so now I need to dial back the bottom vents.
I am getting a lot of smoke from stubbs but for wood I am adding wine staves
(https://c2.staticflickr.com/4/3943/33483542022_24edfe4471_c.jpg)
Thanks
@MrHoss
Looking good so far!
I love thinking about someone coming out to your garage while you were cutting up that kettle and asking 'what are you doing?'
Well I need to cook this big ass brisket...
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Quote from: WNC on March 25, 2017, 05:56:09 AM
Looking good so far!
I love thinking about someone coming out to your garage while you were cutting up that kettle and asking 'what are you doing?'
Well I need to cook this big ass brisket...
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Not as I was cutting it up but my wife just came outside and laughed at the setup.
We'll see if she laughs when the brisket is done. That thing is huge!
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Nice phallus smoker. Wouldn't this work without cutting the kettle bottom and keeping the vent open?
Quote from: pbe gummi bear on March 25, 2017, 07:18:21 AM
Nice phallus smoker. Wouldn't this work without cutting the kettle bottom and keeping the vent open?
phallus smoker, funny. I think it would work but I wanted to have an open bottom so the drippings fall all the way.
Good ole 'Merican ingenuity ! ! !
BD
(https://c2.staticflickr.com/4/3684/33643972805_12cdfaa404_c.jpg)
Heading into the stall
This thing has really been performing amazing.
Larry Beercan Boldtz. I don't fucking believe it. Best get to eating my hat I suppose.
And you hit 4000 today! You are gonna pass Travis soon!!!!!
Great way to use whatever you have. How did the brisket turn out?
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Quote from: mhiszem on March 26, 2017, 09:28:17 AM
Great way to use whatever you have. How did the brisket turn out?
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Brisket had a great smoke ring and good smokey flavor, flat was a little dry, probably the choice of meat.