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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-10-2012, 01:37 PM   #76
BBQ Bandit
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Wow... real nice... job well done!!!
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Unread 02-10-2012, 03:28 PM   #77
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Looks great, very professional!
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Unread 02-10-2012, 03:52 PM   #78
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That looks great, now it's time to build a bigger one!
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Unread 02-10-2012, 05:24 PM   #79
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Quote:
Originally Posted by speers90 View Post
That looks great, now it's time to build a bigger one!
I've already got an eye out for a 24"x60" pipe. Given how long it took me to find this one, it may be 10 years before I find a larger pipe.
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Unread 02-10-2012, 05:53 PM   #80
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Quote:
Originally Posted by morgaj1 View Post
I've already got an eye out for a 24"x60" pipe. Given how long it took me to find this one, it may be 10 years before I find a larger pipe.
Nah, now that you don't really need it, you will find all kinds of propane tanks and pieces of pipe!
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Unread 02-10-2012, 07:05 PM   #81
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Quote:
Originally Posted by speers90 View Post
Nah, now that you don't really need it, you will find all kinds of propane tanks and pieces of pipe!
You are exactly right!
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Unread 02-11-2012, 01:57 AM   #82
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Nice Job.
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Unread 02-11-2012, 10:01 AM   #83
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Looks great! Wish I had one!!!!

I agree that the pitting on the cook chamber gives it some character!
Well thought out build! Congrats!!!
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Unread 02-11-2012, 10:23 AM   #84
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Looks very nice:)

Sent from my PC36100 using Tapatalk
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Unread 02-11-2012, 11:57 AM   #85
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Great job and fun thread
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Unread 02-12-2012, 02:41 PM   #86
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I have done 3 cooks on this new smoker and love it. I have held temps from 250* up to 350* with no problem. Plus, it's been in the 20's to 30's here. It takes about an hour for it to settle into a temperature. The flavor profile is much different than things that I have smoked on the UDS. Both are good, just different. It is not bad on fuel either. I have 12" splits that I use on it. I start the fire with 3 splits and add 1 split every 45min-1hr. Very predictable. I will post some pics of the ribs and sausage that I am cooking on it now.
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Unread 02-12-2012, 06:13 PM   #87
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Here is tonight's cook on the new smoker:



I did some ribs with SM Season All and SM Cherry, some sausage and my Apple Butter Baked Beans. It was really good!
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Unread 02-13-2012, 08:33 AM   #88
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Looks great! Nice build!
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Unread 02-13-2012, 09:01 AM   #89
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That looks more gratifying than a poke in the eye with a sharp stick..! nice build, and i also like the pitted exterior of the pit. It provides you with a great story...
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