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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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#1 |
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Got Wood.
![]() ![]() Join Date: 09-06-12
Location: San Diego, CA
Downloads: 0
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Finally got all the parts and pieces for my little smoker. I used a 32q Winware Aluminum pot, I used rivets to hold the grates up, I powder coated it black and drilled several holes in the bottom. Then added a Taylor thermometer to the outside...
The bottom grate is a Craycort cast iron... Holes drilled... The powder coating done and thermo in place! Thanks for looking. |
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#2 |
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Knows what a fatty is.
Join Date: 07-25-12
Location: Colorado Springs, CO
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Looks cool man. Nice work!
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22.5 OTP (2004 Stainless model) |
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#3 |
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Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
Downloads: 0
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why the need of the ci grate ? these things started as a cheap smoker. as usual, many have gone crazy with it. no critisism, just wondering why.
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george spam, can't live without it |
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#4 |
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Got Wood.
![]() ![]() Join Date: 09-06-12
Location: San Diego, CA
Downloads: 0
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I was asking around about the size/fit of the Winware pot and Hankeye (many thanks) suggested the CI for a little more weight in the bottom of the pot for stability. I also really wanted a set of the CI grills for searing steaks and stuff on the Smokey Joe. They do a fantastic job of searing btw.
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#5 |
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somebody shut me the fark up.
![]() ![]() ![]() Join Date: 01-26-10
Location: Virginia
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Nice!
__________________
Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it. |
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#6 |
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is One Chatty Farker
![]() ![]() ![]() Join Date: 04-09-12
Location: Ft. Mudge, Az
Downloads: 0
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Well done Sir! Now get it dirty!
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__________________
YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket and Pork Butts it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve an internal temp of 170 deg in the thickest part of the thigh and 165 in the breast. |
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| Thanks from:---> |
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#7 |
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Got Wood.
Join Date: 07-25-12
Location: Findlay, OH
Downloads: 0
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Looks pretty good!!
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#8 |
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Full Fledged Farker
Join Date: 08-08-12
Location: Castle Rock, CO
Downloads: 0
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That thing is too pretty! Time to throw some meat on it for a smoke and get it dirty!
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--Modified ECB---Mini WSM---22.5" Weber blue OTG---'69 18.5" Weber redhead----Mav ET-732 |
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#9 |
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Babbling Farker
![]() ![]() Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
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Really nice work!
I love the CI grate too!
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The only current member banned for life!![]() deguerre;Honorary Southerner status for Buccs. |
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#10 |
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Babbling Farker
![]() ![]() ![]() Join Date: 11-13-11
Location: york, pa
Downloads: 0
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Nice mini! Congrats!
__________________
*When all else fails, just ask yourself WWGALD??? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
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