beam boys ice machine

[beam boys bbq]

me and my wife were talking tonight and relized that we have never placed in the top 7 since we made the ice machine cooker

i wanted your all thoughhts on the ice machine is it an good cooker or we just thinking out side of the box to much your thoughts

york

[swamprb]

Pictures please!

Brian

[beam boys bbq]

here she is :razz:

york

[swamprb]

Is that it with the diamond plate on the front? Is it a Manitowok(sp) ice maker or something? I'm still having a hard time visualizing it all.
Brian

[parrothead]

It's not the cooker, but the cook that makes good q. Are you turning in frozen samples for judging?

[jbrink01]

Borrow my Horizon 36" for your next contest and see what happens. It was good for 5 medals, 3 ribbons, a plaque and a GC in the 2 years I used it (5 contests). It just sits in the barn right now. See what happens.

[big brother smoke]

How long have you had your cooker? I have had mine a year and I am still learning the finer points!

[willkat98]

Whats the wattage on that lamp?

That might be the problem.

NT Hole is our resident heat lamp cooker

[spicewine]

Nice Trophy on top of that cooker!! :twisted:

[jbrink01]

isn't the flavor profile more important than the pit? Unless of course the pit is hard to reach repeatable heat profiles with?

[River City Smokehouse]

I watched your cooker at a couple of contests and IMO it looks to me like you need a lot more exhaust than what you have. I personally think that it could stand to be around 6" each and maybe even use three instead of two. At the Jeff City cook-off you had added fuel and went somewhere, but while you were gone she was chuggin some pretty heavy smoke.

[beam boys bbq]

I watched your cooker at a couple of contests and IMO it looks to me like you need a lot more exhaust than what you have. I personally think that it could stand to be around 6" each and maybe even use three instead of two. At the Jeff City cook-off you had added fuel and went somewhere, but while you were gone she was chuggin some pretty heavy smoke.


so you think i should leave both stacks open i leave only one open when i cooking to vent more:wink:

york

[beam boys bbq]

How long have you had your cooker? I have had mine a year and I am still learning the finer points!
about an year and a half

york

[jbrink01]

I leave it open wide. A wise man once said "you regulate your heat at the air intake vents, not on the wrong end, leave that exhaust wide open". I think it was Roger from Horizon who told me that. Seems to work.

[FatDaddy]

allways leave the stacks wide open. and control the heat with the air intakes.

[River City Smokehouse]

so you think i should leave both stacks open i leave only one open when i cooking to vent more:wink:

york

I personally think that you need both of them wide open, but at the same time you need more opening to get the smoke out. I would open both sides up to around 6 inches diameter and see if that is enough. If not, then I'd either add one more stack in the middle or open the ones on the side to 8 inches. You can always damper down if needed. If you let too much smoke in over your meat you will end up over smoking your meat, then you meat tastes like creosote. If you have ever had a numbness on your tounge or lips from eating your bbq then you know you have over smoked it.

[paydabill]

For the longest time I used to think the same with my home made cooker. I really think the "its not the cooker, it is the cook" was totally true. However, I made some mods on Selma and it turned out some different tasting q.

Really though, if you think it is the cooker then borrow one. Do not change the recipe and cook on both. Have friends over (I can be made available) and ask them if they taste a difference between the two entries. Make sure everybody pledges to be completely honest.

Tell you what, you want to come to Moberly some time we can do a practice cooke and check it out.

See you at Sedalia?

Bill

[jbrink01]

Use mine some weekend and see what you think.

[beam boys bbq]

jeff i will take you up on that the next weekend i have free to do an run i am going to try an run sunday with the stacks open all the way and see what happens

york

[Kevin]

I leave it open wide. A wise man once said "you regulate your heat at the air intake vents, not on the wrong end, leave that exhaust wide open". I think it was Roger from Horizon who told me that. Seems to work.

I have to agree with this.

[Solidkick]

If you learn how to cook in the ice chest, who we gonna give the Looser's trophy too??:twisted:

The guys are telling you right....what you didn't share with them is the fact I believe he is using a guru as well.....so he's really putting the air to the fire, but it can't exhaust the bad stuff fast enough:wink: ....so it's more than likely going into the meat ....so does it taste bitter?

[Bigmista]

Another vote for leaving the exhaust wide open.

[beam boys bbq]

[quote=Solidkick;402695]If you learn how to cook in the ice chest, who we gonna give the Looser's trophy too??:twisted:

that is the whole goal of this season:mad: :mad: :mad: :mad:

york

[jbrink01]

She's a fuel hog, but does a good job.

[SP]

In most cases you should leave the vents open. But if you have vent that are too large you may have more heat loss than a full open intake can make up for. So if you can keep heat up to temp then leave them open fully.