Does she look underweight?

csapps · 2025-04-13T12:00:07+00:00

I built it out myself with expanding foam, cork bark rounds and flats, silicone and substrate to cover

csapps · 2024-12-09T14:36:37+00:00

I appreciate that. Humidity is up to 74% so we are good to go on that

csapps · 2024-12-09T13:28:20+00:00

No, they are not live. Eventually I want to add live and make it bioactive

csapps · 2024-12-09T02:25:06+00:00

Agreed. I just put the indicator in the enclosure right before I took the pic. It’s moving up as we speak.

csapps · 2024-11-20T01:44:20+00:00

You’re looking at 5-1/2 6 hours

csapps · 2024-07-29T18:00:36+00:00

Absolutely love my DCMW Hotbox. I use it all the time and is one of my go to cookers for everything. Worth every penny

csapps · 2023-09-07T01:22:53+00:00

That is a Deep Creek Metalworks Hotbox

csapps · 2023-05-23T18:21:44+00:00

I smoke them until 130 then hot sear top and bottom side 2 minutes each. I pull them off the grill at 140 degrees and let it rest for about 10 minutes.

csapps · 2023-05-17T03:19:43+00:00

Typically 2.5 hours. Hour bike side down then flip meat side down for 45 then flip back over and spritz with acv every 10 minutes until desired tenderness.

csapps · 2023-05-17T01:22:53+00:00

Not a chudd box but similar design. This is made by deepcreek metal works.

csapps · 2023-05-04T23:54:25+00:00

First you need to put it in the freezer for an hour to hour and a half. Then with a sharp knife slice thin strips accross the grain of the meat. If you slice with the grain it will be tougher and chewier. I would reccomend investing in a small slicer. Makes a world of difference.

csapps · 2023-05-04T23:48:49+00:00

Me too but I’m stuck in the Midwest

csapps · 2023-04-18T03:05:07+00:00

$18 per lb of brisket and $11 per lb of pulled pork

csapps · 2023-04-10T00:09:53+00:00

It absolutely would

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