My Center Feed Smoker Build

Discussion about Reverse Flow Smokers
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Rodcrafter
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Re: My Center Feed Smoker Build

Post by Rodcrafter » July 18th, 2018, 6:35 am

I know the feeling of wanting to build another one. Always wanting to do something new. I got caught in a rain one time and it made me build an cover over my whole trailer rig. Now I just added hydraulics to that to raise the sides. Yes it never seems to stop but that's ok.


Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........

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Weyrider
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Re: My Center Feed Smoker Build

Post by Weyrider » September 9th, 2018, 6:07 pm

Well it's been 6 weeks since I posted, in that time I have tried smoking a pork butt, that came out very well, but I should have trimmed more off it. Had pulled pork sandwiches for a week. Also I have done beer butt chickens, one didn't make it due to my mistake of using lighter fluid. The second one was fantastic. Instead of beer, I used apple juice with brown sugar, cinnamon, and nutmeg added and poured into an empty diet Coke can. I have attended 6 rib cooking contests purely as a spectator, but I have talked to all the cooks and I find they are willing to give out a few secrets. The thing they don't discuss is rubs and sauces.
The photos below are some of the items that I have smoked this summer.ImageImageImageImage

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8-x 8-x 8-x 8-x 8-x 8-x 8-x

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Big T
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Re: My Center Feed Smoker Build

Post by Big T » September 9th, 2018, 8:20 pm

That's some good looking grub!! :needfood: BBQ comps are full of secrets but everyone has different secrets so there has to be more than one way. I cook full racks of spares at home, 250-275 degrees, no wrap and it usually takes about 4-4.5 hours depending on the rack, every once in a while a rack will go a little longer but not often. You'll just have to figure out what rubs and sauces that you and your family like and go from there. I live in lower Alabama and 99% of the sauces down here are thick and sweet but we found a thin vinegar sauce that's made local and we really like it. If I do wrap them, I usually go 2-1- .5 and put a little apple juice in the foil, I don't care for the brown sugar,honey and butter on my ribs but a lot of guys do. The great thing about ribs is that they are fairly inexpensive so you can try different things until you figure it out.


Measure Twice.....Cut Three Times.

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