It appears the rack holders on the inside walls of the smoker are held at the top only. I saw no pins for the bottoms of these pieces. I assume that is because the bottoms are held to the walls when the racks are in place... ???
Question regarding the break-in. I'm sure it is not rocket science.. but.. the book says to put in a few ounces of a good wood and set the stat at 200o using no meat. However, directly below that instruction is a comment by John Shiflet.. says to find some really cheap, really fat meat to help give the smoker that black seasoned effect.
What to do? What to do? What to do?
Looking forward to getting this thing in operation once I get back from my vacation.. wish I could take it with me.
Bill
Break in with 3 oz of alder.. darkened up the insides pretty well. Today, I took a yardbird, washed n dried it and coated with Best Foods REAL Mayo.. and sprinkled w/ CS Poultry rub.. and stuffed a beer can up it's other end.. 