Total cooking time 5 1/2 to 6 hours.
Has a lot to do with outside temperature.
My smokers are in an insulated barn so that helps.
New (for me) Smoker
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Ecuadorean roaster that I found in a restaurant that was closing. All Stainless Steel with propane burner, 24 sausage hooks available to use in 2 different positions. Have a Thermoworks Smoke coming to use with it. I don’t know the capacity, but I did see it roasting 24 chickens.
Can’t wait to use.TonyinEcuador
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Sweet. Post pics when you do.
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Tonyinecuador That does look pretty sweet when you smoke something make sure to share the pics, and a few shots of it loaded would be cool as well!
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That’s awesome!
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Tonyinecuador Nice score. Can’t wait to see pics of that unit in action. Is the bowl in the middle, for wood chips for the smoke?
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Yep, bowl is for sawdust. Pellets don;t exist here. You all can eat your heart out, though. Charcoal is lump, fist sized, and costs $7.00 for a 50 # bag.
I have an Amaz=N- Smoke tray on my wish list for the next returning expat.
My Thermoworks Smoke should be here at the end of this week so I can play with the heat from top to bottom.Anybody have any ideas on a vortex? add on to help with heat distribution?
Thanks guys
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That is to cool, I like that design
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