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speleoegg said:Next time you are in a Lowes or Home Depot go to the duct area of the store and they sell a "chef's hat" you can put on top of the DFMT. Just use a file or sand paper to remove any sharp edges. I think it was like $12.
This works great too if you don't want to screw around over night. It's almost impossible to ruin a pork butt, many ways to cook these.Mattman3969 said:I personally would put the butt on about 7 in the morning and smoke it at 350* all the way through. It should be done in about 6 1/2 hrs and you will have the most crunchy bark you ever put in your pie hole.
Ladeback69 said:That's what I was thinking using now. Thanks for the photo, I like that and could add on to it.I like your first design, tons of table top space and storage. I used a WSM for 8 years before I got my egg, they're great smokers, but not the best performers in cold Wisconsin winters/winds.There's a lot you can do with concrete blocks and/or pavers. My XL is still very happy in here all done with pavers and a couple concrete forms...