I'm doing 2, 10 lb Pork Butts in the smoker. I'll be putting them in the smoker tomorrow morning at around 2am for a 16 hour dose of 210 degrees and copious amounts of Kiawe. Other than a full blown Imu, I'm going tradional Hawaiian Style this weekend. Chee Hoo!
I'm doing almost ten pounds of flat-cut brisket (two 5lb'ers) tomorrow morning starting at around 5am. Should take around 10 hours at 250 degrees, I reckon.
I made a pretty kick-ass extra rack to add surface area to allow me to smoke more at once!!
Got an 18" grill grate at Lowe's and adapted some legs to it made from 3/8"x6" carriage bolts, washers, locknuts, and acorn nuts.
The acorn nuts, however, I didn't consider.
If you're good with it than so am I. Zinc, primary, actually melts at 419.53 °C -or- 787.15 °F and will start to ionize at a much lower temp... 400 °F (+/-). Just make sure you keep the zinc free of acids including citric and fatty. Between the dissimilar metals, temp fluctuations and acids, the durability the coating will degrade pretty fast.
Btw, Zinc is not cosidered "food safe" by the FDA. Mild and Stainless steel are.
I'm not trying to give you **** dude, just want to keep you, mamma and the youngens safe.
This is one of those things that, it appears, has been debated like crazy all over the barbecue forums.
the grills in my smoker were all made by me. a mixture of mild and stainless steel, whichever scraps of 3/16" rods laid around at the shop.
My brisket is acting ****ing strange. I put it on at 6am. Here it is 9am and the internal temp has already hit 155 with a dome temp of 250. Never had one get this hot this fast before. And yes, I checked the placement of the thermocouple.
I'm hoping the temp stalls for a couple hours as I expect it to. If not, I may end up having to use the Texas crutch to save these.