Well here's a newbie to offsets thoughts on the texas pro and my first cook on it. Here it is in the box, 2 guys can lift it.
No photos of the assembly but heres how it goes together
The instructions are good and it goes together well. I did have a bit of a problem attaching the firebox as a couple of the pre welded nuts were slightly out of line and I had enlarge the holes in the smoker body to get it together. Here it is ready for action.
I did a small fire to season and then another to play with heat/fuel management.I can see this isnt gonna be easy as my heat test was way to hot. The firebox is big but you dont need a big fire. I like the idea of the ash tray and can see why they went this way but I think it leaks a bit of air and makes fire management a little bit harder. The fire in the pic below is to hot for 225f
This fire below is good thin smoke and holding at 225f a little charcoal every now and then helped maintain a steady temp but I was checking and making adjustments about every 1/2 hr. You don't leave these to do their own thing like a kamado.
Ok time to cook. This is a 7 kilo pork belly, skin on bone in and brined overnight in game changer. A light oil rub and a water pan. The cooking area is huge in this pit, I could fit 3 of these in and still have room for a few chooks.
After 5 hrs probed an average of 160f. For most of the cook there was only about 5 deg difference between the 2 thermos.
I am going for a bit of a steam on this so wraped in Franklins paper, added some cloudy apple juice and then foiled.
Back in for about another 5 hrs. Now its foiled no smoke was needed so I went for a mainly charcoal fire, this was a lot easier to manage temp than the timber.
Was about 195f on the pen when it came off. Nothing to fancy on the carving we all just ripped in
It was very moist and tender, mild smoke flavor and everyone was impressed. I think a little longer in the brine would have been better but I'm very happy with the result and am sure with practice I will turn out some amazing food on this pit. Looking forward to some advice from the pro's.