dwbird
Is lookin for wood to cook with.
Hello from the Tarakhil 105 MW Power Plant ouside Kabul Afghanistan
Since this Afghanistan contract turned into a long term commitment rather than a short 6 month one, some of us here experienced a significant case of BBQ withdrawal, noted by excessive salivating at the mention of ribs to outright wholesale body shaking and halucinations at the thought of Brisket, Smoke Turkeys, and the venerable Cochon de Lait (yes believe it or not pig is available here we have found). The gang of 5 ( Me, Martin Waggoner, Chuck Flowers, Chris Redding and our welder extrodiaire Roland Hanooman) got together and decided to build a Q. We took stock of our scap yard and came across some 1 meter diameter carbon steel pipe and some 24 inch carbon steel pipe and decided to build an offset rear firebox style with the 6 inch stack coming from below the lower cooking rack. We used the 3 foot section of 1 meter diameter pipe for the cooking chamber and the a 36 inch section of 24inch pipe for the firebox. We installed 2ea 6 inch air registers, on on either end of the firebox. We joined the firebox directly to the cooking chamber with a 4 inch slit about 33 inches long, in the back of the cooking chamber we ducted the hot gasses toward the top of the chamber and connected the stack immediately below the lower cooking rack. We fired it for burn out last night and today. with the air registers wide open and the stack damper wide open we achieved a 200 dec C cooking chamber temp, We let is burn over night and this morning wirebrushed the cooking racks and will burn it out again today. Have included links to our build pictures on my picasa site
http://picasaweb.google.com/dthailandster/SmokerBuild#
http://picasaweb.google.com/dthailandster/SmokerFirstFire#
Pictures of the first cook will be forthcoming.
Upholding the American Dream, at least the culinary one even in the hills of Afghanistan.
The Gang of Five
Since this Afghanistan contract turned into a long term commitment rather than a short 6 month one, some of us here experienced a significant case of BBQ withdrawal, noted by excessive salivating at the mention of ribs to outright wholesale body shaking and halucinations at the thought of Brisket, Smoke Turkeys, and the venerable Cochon de Lait (yes believe it or not pig is available here we have found). The gang of 5 ( Me, Martin Waggoner, Chuck Flowers, Chris Redding and our welder extrodiaire Roland Hanooman) got together and decided to build a Q. We took stock of our scap yard and came across some 1 meter diameter carbon steel pipe and some 24 inch carbon steel pipe and decided to build an offset rear firebox style with the 6 inch stack coming from below the lower cooking rack. We used the 3 foot section of 1 meter diameter pipe for the cooking chamber and the a 36 inch section of 24inch pipe for the firebox. We installed 2ea 6 inch air registers, on on either end of the firebox. We joined the firebox directly to the cooking chamber with a 4 inch slit about 33 inches long, in the back of the cooking chamber we ducted the hot gasses toward the top of the chamber and connected the stack immediately below the lower cooking rack. We fired it for burn out last night and today. with the air registers wide open and the stack damper wide open we achieved a 200 dec C cooking chamber temp, We let is burn over night and this morning wirebrushed the cooking racks and will burn it out again today. Have included links to our build pictures on my picasa site
http://picasaweb.google.com/dthailandster/SmokerBuild#
http://picasaweb.google.com/dthailandster/SmokerFirstFire#
Pictures of the first cook will be forthcoming.
Upholding the American Dream, at least the culinary one even in the hills of Afghanistan.
The Gang of Five
