Was too hot to run the offset - so decided I would set my Royale Fab direct heat cooker up like a vertical smoker - first time trying the defector plates (foiled them for ease of clean up)
![](/proxy.php?image=https%3A%2F%2Fi.postimg.cc%2FqRKFWQFJ%2FIMG_7418.jpg&hash=bbef82d328762ec6665043f2d255baac)
Also ran a snake in my fire basket with cherry splits cut down and lump - was a very easy cook - got 5 plus hours of burn time out of the snake - which was about the time I wrapped in foil and put back on the smoker - when it hit 205, I removed from smoker, removed from foil and then wrapped in butcher paper and let it sit on my counter until internal temp was 150 or so - I then put into my turkey roster at 145 to hold for 16 hours
![](/proxy.php?image=https%3A%2F%2Fi.postimg.cc%2Fjjm98BZ3%2FIMG_7416.jpg&hash=de808f5f54324e1d820d95f40989fadb)
![](/proxy.php?image=https%3A%2F%2Fi.postimg.cc%2FtJHcbW0h%2FIMG_7422.jpg&hash=f3ab1e675e5c544972c66c074c9a907f)
I was so busy getting everything together last night for supper that I forgot to take any after photos - but did get one of the extras I vacuum sealed - for the cook I simply used a little pickle juice for a binder, some 16 mesh pepper and Cavenders Greek Seasoning - it was very good
![](/proxy.php?image=https%3A%2F%2Fi.postimg.cc%2FRVs3Xmw1%2FIMG-7429.jpg&hash=5a084840a8c44b151511dab924250ae1)
Smoker all cleaned up and ready to cook another meal
![](/proxy.php?image=https%3A%2F%2Fi.postimg.cc%2Fy8DDGGTM%2FIMG-7424.jpg&hash=8fc1d9060b8a3335277610083afbb861)
![](/proxy.php?image=https%3A%2F%2Fi.postimg.cc%2FqRKFWQFJ%2FIMG_7418.jpg&hash=bbef82d328762ec6665043f2d255baac)
Also ran a snake in my fire basket with cherry splits cut down and lump - was a very easy cook - got 5 plus hours of burn time out of the snake - which was about the time I wrapped in foil and put back on the smoker - when it hit 205, I removed from smoker, removed from foil and then wrapped in butcher paper and let it sit on my counter until internal temp was 150 or so - I then put into my turkey roster at 145 to hold for 16 hours
![](/proxy.php?image=https%3A%2F%2Fi.postimg.cc%2Fjjm98BZ3%2FIMG_7416.jpg&hash=de808f5f54324e1d820d95f40989fadb)
![](/proxy.php?image=https%3A%2F%2Fi.postimg.cc%2FtJHcbW0h%2FIMG_7422.jpg&hash=f3ab1e675e5c544972c66c074c9a907f)
I was so busy getting everything together last night for supper that I forgot to take any after photos - but did get one of the extras I vacuum sealed - for the cook I simply used a little pickle juice for a binder, some 16 mesh pepper and Cavenders Greek Seasoning - it was very good
![](/proxy.php?image=https%3A%2F%2Fi.postimg.cc%2FRVs3Xmw1%2FIMG-7429.jpg&hash=5a084840a8c44b151511dab924250ae1)
Smoker all cleaned up and ready to cook another meal
![](/proxy.php?image=https%3A%2F%2Fi.postimg.cc%2Fy8DDGGTM%2FIMG-7424.jpg&hash=8fc1d9060b8a3335277610083afbb861)