View Full Version : Hi, I have a lot of BBQ opinions for a guy from Ohio.

07-02-2013, 10:31 AM
So yeah, hi. I'm Nathan. Also npenny (http://twitter.com/npenny). Also - according to my friend's lovely mom - a "pompous a**". I've been in the kitchen for a long time, and q'in' and pig pickin' for a while, but I haven't personally owned the tools to do as much of the latter as I've wanted. The Weber kettle has served me well for grilling, but for smoking I've never been able to do much more than a butt, some sausages, and/or some chicken. But I have needs... brisket needs. Chuck rib needs. Peppery, oaky, states-that-rhyme-with-Nexus needs. After dreaming of building a compressor-tank reverse-flow trailer-mounted monstrosity, digging an immovable cinderblock pit, or suddenly being rich enough to afford a Lang, fortune bestowed upon me a quality offset (New Braunfels Black Diamond) for free. So I'll start there. I'm disassembling it now, and taking it to get sandblasted next week. I have a few mods in mind, which I'll share once things start moving. I'm very excited to be able to do stick-burning smoking, and more than one meat at a time, and to share results with this group, and learn so much from you guys, my fellow BBQ nerds. Will ya have me?

Greetings from the Queen City...


07-02-2013, 10:34 AM
Oh and I drink too mush whiskey, so we can always talk about that if my q sucks :wacko:

Fat Cap
07-02-2013, 10:44 AM
Welcome to the brethren! Good luck with the offset. Be sure to ask these guys any questions you have. There is a lot of experience here! I'm a whiskey man myself. Nothing like smoking a brisket, and a nice Ashton Magnum cigar, and sippin on some Turkey!

07-02-2013, 12:22 PM

The Pigman
07-02-2013, 12:51 PM
Welcome from Cincy.........you don't have to be rich to own a Lang......the 12/13 is Kettering Cookoff up in Dayton.

07-02-2013, 01:18 PM
Welcome to the forum!

07-02-2013, 07:19 PM
Welcome, from Naples, FL!

07-03-2013, 06:24 AM
Welcome Nathan!

Get thee to:

http://porkopoliseggfest.com/?greeneggers=1 :mrgreen:

07-03-2013, 07:28 AM
Welcome from north Florida. Just a FYI there is a search tool at the bottom of the page, I'm pretty sure you can find some pretty cook mod ideas for your NB find. Good luck.

Big George's BBQ
07-03-2013, 08:28 AM

07-03-2013, 11:19 AM
Welcome, from another stick burner!!! I will not hold it against you that you're from Ohio :) (I'm a Michigander, born and raised!).

07-03-2013, 12:54 PM
the black diamond is a very decent pit.. it was my second pit, before i got my bandera in the early 90's. you will need 3 basic mods.

The BD had 2 models, early models had the chimney coming out of the top right behind the door, later ones had it coming out of the right side on the bottom.

if your chimney comes out of the top right, you need to bring the exhaust down to grate level or lower. Do that by cutting the ends out of a large can and slicing it length wise, inserting it into the exhaust and letting it spring open. then adjust it to go down to grate level. If u want it below grate level, u need to snip out some of the grate to make room. If your adventurous and handy, cut out the chimney, seal the hole and install a new one coming out of the right side of the pit below grate level.

You will need to build a baffle. Design I believe is in the bandera101 document, and I will try to dig one up.. its the same baffle design used in the hondo and silver smoker.

relocate the thermometer to grate level. the one up top gives u a high reading.

07-03-2013, 12:59 PM

heres the mod where you remove the stack and relocate to bottom right side. This is most effective.


07-03-2013, 02:32 PM
Welcome to the site and enjoy the wisdom these brethren offer.

07-04-2013, 12:42 PM
Welcome, come on in, take your shoes off and sit a spell.