Our first use was even before it was finished. Here it is before we added the wheels and base, smoking 8 hamburgers and some turkey sausage. The hamburgers were great; the skin on the sausage kept the smoke flavor mostly out.
Normally, when we make hamburgers, we use the charcoal grill. We just throw a few hickory blocks on the burning coals, put the burgers on, and close the lid. With all the vents open, and the lid down, the smoke generated by the chunks (not chips!) keeps the fire down. That makes the world's best burgers!
Notice the plate on the lowest wire rack. It keeps the dripping out of the wood pan.
The second use was a big brisket. This one was about 12 pounds. This smoker is a commercial unit, and you can see that it could do at least four of these, probably more, at one time.
We also have a new, angled drip cover here. The old one in the previous picture was flat, and the grease just thickened on top. The new angled one lets the grease run off the sides, down to the floor below and out the drain hole.
Here's the finished brisket. It needs to be sliced against the grain, which means perpendicular to it. We've made at least 7 briskets so far, and all have been great! In fact, everything we've smoked has been fabulous!
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