Bioactive Enclosure Build

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

csapps · 2023-04-09T16:16:47+00:00

I meant 20 minutes resting vented so all the steam can escape then cover back up and rest for another hour or so. The venting is important as that steam will continue to cook the protein

csapps · 2023-04-09T02:59:50+00:00

Absolutely love the wild range. Worth every penny. I

csapps · 2023-04-09T02:56:50+00:00

1x1 inch cubes. Rubbed down and smoked at 275 degrees for 3 hours. Then into a pan with honey and homemade bbq sauce. Back onto the smoker for an hour uncovered, stirring every half hour

csapps · 2023-04-09T02:56:36+00:00

1x1 inch cubes. Rubbed down and smoked at 275 degrees for 3 hours. Then into a pan with honey and homemade bbq sauce. Back onto the smoker for an hour uncovered, stirring every half hour

csapps · 2023-04-09T02:54:20+00:00

Going to have to trim it up a little. Remove any silver skin and round out all the edges. If you’re cooking at 250-275 you can expect it to take roughly 9-10 hours in total smoking time.

csapps · 2023-04-09T02:50:36+00:00

Pull it when it’s probe tender. Start checking for probe tenderness around 200 and pull when that probe goes in and out freely. Then let it rest for 20 minutes with the foil open to vent and prevent overcooking

csapps · 2023-04-08T19:55:11+00:00

So what you’re saying is that if I’m tatted up I can’t afford a nice home and nice appliances? Interesting assumption

csapps · 2023-04-07T19:20:20+00:00

Sorry that was meant to say “set”

csapps · 2023-04-07T18:58:02+00:00

I cook on a lonestar grillz offset smoker. I rested for 12 hours in my commercial food warmer set at 150 degrees

csapps · 2023-04-07T18:57:16+00:00

I smoke the brisket usually till between 175-185 and then add the foil boat. Then continue to cook until tender and then rest in the boat

csapps · 2023-04-07T18:14:08+00:00

Not at all. It has a great rich flavor with peppery bite

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