I was fixing to say a Lil Coleslaw and id be all over that, but looks like i see some poking out that sandwich 
Coleslaw, bake beans and Fries are my three favorite BBQ Sides mac and cheese would be next in lineā¦
2 Likes
Cole slaw and picklesā¦sorry, love pickles on my sammies 
1 Like
Didnt know this until recently but jalepenos and pulled pork are like peanut butter and jelly, or chile and eggs. Made for each other.
Btw, homemade fries?
2 Likes
I take leftover pulled pork and fix pulled pork nachos. Use your favorite nacho chips and put a layer in the bottom of a cast iron skillet, then put a layer of pork, (not real heavy), followed by jalepenos and shredded cheese. Then do a second layer of chips, meat, lalepenos, cheese and finish with your favorite bbq sauce. Put it in the oven, or better yet on the smoker at 350 or so for 20-30 minutes. Serve with toppings of your choiceā¦sour cream, cilantro, picoā¦just go for it.
3 Likes
My wife does this wirh leftover pulled pork or brisket. Either nachos or totchos! So good!
1 Like
Man that looks good!
Hah @fishnpreacher - this is exactly what we do - even down to the second layer of chips! Absolutely my favorite!
1 Like
Great mindsā¦
1 Like
For the 40 bucks I spent on it, Iām gonna give her a go.No hate here, Iāve used propane, charcoal, lump charcoal, logs, split woodā¦and electric.
It really is a āset it and forget itā way to bbq. Most will have a water pan to keep moisture on the meat, and you can throw in some wood chunks to get some smoke. As my son sas, āSmokeāem if you gotāem!ā
2 Likes
Iāve got her going now. Being all analog, Iāve stuck my double probes in trying to figure her temps. Only thing concerning me right now are its temperature swings. Plus or minus 50 degrees from the time is hits temp to when it kicks back on. I know itās empty right now and some mass in there will help stabilize some. But that seems a really big window.
Youāre right about the temp swing and getting some meat, water, or other mass in the box to help settle it down a bit. M pellet smoker will do the same thing. When I first set the temp, it will shoot up 50+ degrees above the set temp. But as it settles down, it will average 15-20 degrees swing.
I have seen drum smokers with pans of sand right above the fire box to help regulate the heat, and thatās with charcoal. Good luck with it, Iāll be watching for pics of bbqāed goodness.
2 Likes
Good to know. Thanks!
1 Like
Well it was a success, sort of. Temps when it was empty would get up to 300+ Then we threw in a full rack of ribs and 4 potatoes and it was everything I could do to get it to 210ish. Going to do some rigging in the next few days, smoker tube, vents, seal everything with rvt, door gaskets, insulate, and fire bricks at the bottom. For the $40 I got it for, I can afford to tinker with it some. Good news is my son is tickled to death he has his own smoker now!!
And thatās what itās all about. 
4 Likes
Not bad for the first time out the chute. I put felt gasket around the door of my smoker, thatās a good place to start. All the other mods you mentioned will help too. If you are smoking in cold weather, a welding blanket is a good investment
2 Likes
Never thought about the fire bricks but thatās a good idea. I have an electric also. Will steal this. M
1 Like
I used to put bricks and sometimes extra pieces of pizza stone in my Ceramic grill when doing pizza as a heat sink to retain more heat when I open and close the lid. Now with my pizza feeder attachment its not really needed as the lid never opens. I can see where adding a heat sink to a more inexpensive and lighter gauge metal smoker would be helpful.
2 Likes