balexander667
New member
My #3 came thursday, seasoned it that night, made a rack of spare ribs saturday and after dinner I put 20lbs of boston butt in to go for about 20hrs for dinner sunday. Thing works like a charm. I experienced the temp swings, but I've researched well enough to know the temp is averaging out and besides, all the meat was delicious so who cares.
The one problem I ran in to: sunday afternoon I pulled the smoker out of the garage (it's detached so i often just let the smoker run in there with the door shut ). A couple hours later my 22lb beagle threw up this red mess that smelled like a camp fire....Turns out, he found the grease tray.
Anyone have any tips for securing the grease tray or should I just make sure it's well out of reach? I don't think the cart would be tall enough.
PS: Meat picks attached.
The one problem I ran in to: sunday afternoon I pulled the smoker out of the garage (it's detached so i often just let the smoker run in there with the door shut ). A couple hours later my 22lb beagle threw up this red mess that smelled like a camp fire....Turns out, he found the grease tray.
Anyone have any tips for securing the grease tray or should I just make sure it's well out of reach? I don't think the cart would be tall enough.
PS: Meat picks attached.