I’m a teacher and our welding students made these and are going to sell them. They are going to add a drip pipe on the bottom and paint them black. I know the price is high but it’s for the kids. They are asking 750

I don’t have outside outlets in my backyard so I can’t get a set up that requires any type of electricity.

Everyone I talk to tells me that they are too expensive for what they are. Figured I’d get y’all’s opinions. Sorry if I should not have posted this kind of question on here.

Side note this would be my first outside pit for my first home I recently bought so if there’s any suggestions I am open to those as well.

Not sure if the sound is off or on. It was originally a video I sent to my kinfolk.

Some chicken from this afternoon

Instead of picking at him, I started asking questions.

He sent me down a rabbit hole of Char-Siu.

Had to special order the sauce. I cooked a normal hillbilly rack beside them for comparison.

It’s off the charts, if you haven’t tried Char-Siu make that your next smoke.

Spicy party ribs for me and straight up for her

Smoked at 250 degrees for exactly two hours at 160 internal temp. Used cherry pellets, then wrapped em in butter n tinfoil for 15 minutes and sliced. Perfection! First time try on turkey breast! Used a brisket pepper seasoning lightly (gives a tingle on ur tongue, and sweet n savory bbq seasoning)

Another weekend. Another two birds.

Smoke a brisket chunk (just seasoned with SPG) I picked up cheap at the grocery store. Made a mushroom broth and added ramen. Put brisket drippings out of the butcher paper in the bowl before I started assembling my soup. 10/10. Would recommend.

Butcher had bags of pigs ears going cheap… any excuse to fire up the grill

I've been up since 3. Please let's get past this 5+ hour stall....

Some chicken from this afternoon

this is my first time smoking on somthing other then a pellet grill how’d i do

I didn’t have time for 3-2-1, but still made it work over three hours end to end.

Still have about an hour to go. They will be packed in aluminum foil with some apple juice and beer and marinated after.

Smoked over beech and cherry.

First go at smoking a brisket. Just glad I didn’t ruin it.

My knife sucks !

I have smoked lots of steaks (which is my favorite) but I'm new to ribs. I have always heard you want to wrap ribs. The first two pics are from not being wrapped and the second two are wrapped. I feel like the unwrapped ribs are superior. The wrapped ones just seem like they're wet or baked compared to having a crust

I used the smoker at 200ish to thaw this frozen brewpub pizza for a couple hours and then threw it on the Ooni to actually cook it. Very prevalent smoke flavor!

Smoked a tri-tip today like a brisket, and honestly…I think it’s better than brisket. The beefy taste, the tenderness, the fat rendering, everything tasted better than my average brisket cook.

This has been a wonderful smoker to cook on, and thinking of letting her go. What are y’all’s thoughts?

Tandem axle trailer with 1,000 gallon smoker.

1,000 gallon cook chamber Traditional flow Maplewood Metalworks manufactured Wood storage with rails Storage for cooler and miscellaneous items Built in tie-downs

Local pickup in Hendersonville, NC.

Great smoker for a restaurant, caterer, or someone who just wants to show off!