GrillFather
MemberGot rid of the matchlight.
So I finally broke down and got a MC BX50 smoker with stainless steel interior. I also purchased a DigiQ DX3 with pit bull fan. I had a party of 50 who wanted brisket, pork butt and (my specialty) ribs.
I am used to smoking on a Traeger and Masterbuilt electric smoker but want to up my game.
I can say that I’ve never been happier and never had such positive feedback. The one lady was from TX and said she’s never had ribs that good in TX before. She even called her mom to tell her how good they were and her mom asked if I could Fly some down to her haha. This was my first cook on a box smoker. I had my fair share of issues but once I got temps dialed in it was the amazing.
I put 3 briskets over hickory on at 2300 hours the night prior and slept on a swing the whole night to make sure temps stayed constant and smoke didn’t get too crazy. Smoked for 11 hours with a tin foil wrap at 160. Then there in a cooler for 2 hours. HOLY AMAZING!!! The brisket was so tender and people were eating as fast as I could cut. I couldn’t even get a pic of the briskets because everyone was taking it off the knife. I got a pic of them wrapped on smoker and a pic of the pork butt. I also had a lady ask if I could cater her daughters wedding next year. She said she’d pay me in advance :clap2:
Sorry for the sideways pics not sure how to turn them.
I am used to smoking on a Traeger and Masterbuilt electric smoker but want to up my game.
I can say that I’ve never been happier and never had such positive feedback. The one lady was from TX and said she’s never had ribs that good in TX before. She even called her mom to tell her how good they were and her mom asked if I could Fly some down to her haha. This was my first cook on a box smoker. I had my fair share of issues but once I got temps dialed in it was the amazing.
I put 3 briskets over hickory on at 2300 hours the night prior and slept on a swing the whole night to make sure temps stayed constant and smoke didn’t get too crazy. Smoked for 11 hours with a tin foil wrap at 160. Then there in a cooler for 2 hours. HOLY AMAZING!!! The brisket was so tender and people were eating as fast as I could cut. I couldn’t even get a pic of the briskets because everyone was taking it off the knife. I got a pic of them wrapped on smoker and a pic of the pork butt. I also had a lady ask if I could cater her daughters wedding next year. She said she’d pay me in advance :clap2:
Sorry for the sideways pics not sure how to turn them.
