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Unread 10-18-2011, 09:23 AM   #8748
Rodney
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Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)
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Quote:
Originally Posted by 10_Bears View Post
Also, what size basket does everyone have?
Mine's 13.5" dia. x 8" deep. See my signature for the "how I made it" video. (note I said "how I made it" and not "how-to"... ) It's about the perfect size for a ~15 hour cook at 225. I've gone 13 hours and had some left over.
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Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url])
Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller
IMBAS Certified MOINK Baller
My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL]

[B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B]
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