W
Weiser
Guest
I guess it would be pretty much the same, only dirtier.
I don't use fans. Yet.
Weiser
I don't use fans. Yet.
Weiser
Um... how's that any different, really?
I Pooped, I Cooked, I Ate.
- Thread starter BBQchef33
- Start date
jgh1204
Babbling Farker
Did you notice the revised Brethren logo??????
I laughed. :biggrin:
Trucky1008
is Blowin Smoke!
250, takes about 15 hours for a full packer.
The Pigman
is Blowin Smoke!
Its a shame to lose our Grand Poobah this way......Phil i will reserve a room on the 6th floor a the local hospital for you so that you can come back.
2009 is now truly a historic year, first, Obama is President and now the great Grand PooBah has and is using a Pooping Q'er :shock::shock::shock::!:
Yep, 2009 is the year of change, wonder what is next
Almost afraid to go to bed, you just never know :icon_sleepy:roll:
Sledneck
Full Fledged Farker
Boy you guys are all really slacking. I was hoping by now that bashing and guilting would of been so bad that he would of already delivered that thing to me by now. Cmon boys step it up. I need to acquire this cooker before the comp season so I can practice
Sounds like your having fun experimenting with the new toy Phil.
Good luck with your new cooker.
Sled, ask him for his margarita machine or his Expedition 3X. Maybe he'll part with those.
Good luck with your new cooker.
Sled, ask him for his margarita machine or his Expedition 3X. Maybe he'll part with those.
Sledneck
Full Fledged Farker
Nope, I have an expedition 3x and a margarita machine, just waiting for him to give up on the fec
Phil,
Welcome to our world :lol:
"It's All Good"
TIM
Welcome to our world :lol:
"It's All Good"
TIM
BarberQue
Full Fledged Farker
Congrates Phil, Welcome to the dark side. I also did a lot of smoking Saturday, 2 Stuffed pork tenderloins,2 big fatty's, 7 lbs of jerky,25 ABT'S and 50 bacon wrapped water chestnuts. All on my Bradley while I was working in the garage on my Uds's.
JD McGee
somebody shut me the fark up.
Hmmm...nice brisky poob. Same with me on mine as far as smoke ring...though I started mine at 220...finished at 250...foiled after 4 hours when it hit 160 internal. Did you inject or marinade?
Solidkick
somebody shut me the fark up.
I will not judge him.....I will not judge him.....
Any leftovers to send this way?
Any leftovers to send this way?
Plowboy
somebody shut me the fark up.
Tweaker! Tweaker! Tweaker!
JD McGee
somebody shut me the fark up.
Dude...I was using YOUR stuff...:twisted: Good stuff BTW! :wink:
So.. cooking was slow this week with a foot of snow all around the yard, but the upside is that my new cover came the day after the snotstorm. :roll:
In the cooker since 7PM, is a 17 lb brisket. Salt & Pepper with bovine gold in between.
Pellets are mostly hickory. I'm running low. Have 400lbs on order.
At restaurant depot, I found these small(real small, about 5x2 and 4 inches deep) stainless steel steam table pans. I drilled 3 holes in each side and 3 on the bottom and filled the pan with some wood chips. Places the pan on the edge of the firepot and in about 15 minutes, the chips were smoldering a little. I am hoping to supplement the smoke at the beginning of the cook.
Temps are set at 160. Will run this way until midnight, then put it up to 245 and leave it alone for the night. Timing is everything on this one.. test is to see how long the briskets take at the longer low temp period. Challenge is to start figuring timing to decide if I will use this pit at a contest. (grrrrrrrrrrr..:icon_pissed...:mrgreen
In the cooker since 7PM, is a 17 lb brisket. Salt & Pepper with bovine gold in between.
Pellets are mostly hickory. I'm running low. Have 400lbs on order.
At restaurant depot, I found these small(real small, about 5x2 and 4 inches deep) stainless steel steam table pans. I drilled 3 holes in each side and 3 on the bottom and filled the pan with some wood chips. Places the pan on the edge of the firepot and in about 15 minutes, the chips were smoldering a little. I am hoping to supplement the smoke at the beginning of the cook.
Temps are set at 160. Will run this way until midnight, then put it up to 245 and leave it alone for the night. Timing is everything on this one.. test is to see how long the briskets take at the longer low temp period. Challenge is to start figuring timing to decide if I will use this pit at a contest. (grrrrrrrrrrr..:icon_pissed...:mrgreen
bbqbull
Watching over us.
So.. cooking was slow this week with a foot of snow all around the yard, but the upside is that my new cover came the day after the snotstorm. :roll:
In the cooker since 7PM, is a 17 lb brisket. Salt & Pepper with bovine gold in between.
Pellets are mostly hickory. I'm running low. Have 400lbs on order.
At restaurant depot, I found these small(real small, about 5x2 and 4 inches deep) stainless steel steam table pans. I drilled 3 holes in each side and 3 on the bottom and filled the pan with some wood chips. Places the pan on the edge of the firepot and in about 15 minutes, the chips were smoldering a little. I am hoping to supplement the smoke at the beginning of the cook.
Temps are set at 160. Will run this way until midnight, then put it up to 245 and leave it alone for the night. Timing is everything on this one.. test is to see how long the briskets take at the longer low temp period. Challenge is to start figuring timing to decide if I will use this pit at a contest. (grrrrrrrrrrr..:icon_pissed...:mrgreen
Not to hijack this thread but your new pits manufacture have lots of information on their.....forum.:wink:
S
SmokeInDaEye
Guest
Sounds fun. When you starting mods on my 22.5 inch WSM? I need a smoker to cook on.
