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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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Is lookin for wood to cook with.
Join Date: 05-22-12
Location: Southern California
Downloads: 0
Uploads: 0
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one of the legs mounts is breaking off, the lid handle is not original and the lower vents are all the way open and i need to come up with a way to close them. do you think magnet sheets will work?
the good thing about this kettle is that it was free. i think they were using it as a firepit. pics later when i get home. |
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#2 |
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is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
Downloads: 0
Uploads: 0
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Sounds like a bar b kettle (with daisy vents on the bottom). They are supposedly a little better for smoking than the newer one touch, but more of a pain in the arse for ash removal and messing with the vents.
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Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG |
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#3 |
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is One Chatty Farker
![]() ![]() ![]() Join Date: 04-09-12
Location: Ft. Mudge, Az
Downloads: 0
Uploads: 0
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You can fix the leg mount by drilling the tabs and use a bolt and nut to secure it, as to the bottom vent being open, are the sweeper vanes missing? Or is the handle used to move the vanes missing, or is it stuck open? Pictures will help us remedy the problems and yes free is good!
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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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#4 |
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Is lookin for wood to cook with.
Join Date: 05-22-12
Location: Southern California
Downloads: 0
Uploads: 0
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i cant wait to use it this weekend im gonna try and do a small pork butt for the Super Bowl.
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#5 | |
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Is lookin for wood to cook with.
Join Date: 05-22-12
Location: Southern California
Downloads: 0
Uploads: 0
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Quote:
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#6 |
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is One Chatty Farker
![]() ![]() ![]() Join Date: 04-09-12
Location: Ft. Mudge, Az
Downloads: 0
Uploads: 0
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Do you have the one touch, right? If you do and you have magnets big enough sure why not?
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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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#7 |
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Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
Downloads: 0
Uploads: 0
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won't the heat fry those magnets ?
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george spam, can't live without it |
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#8 |
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Is lookin for wood to cook with.
Join Date: 05-22-12
Location: Southern California
Downloads: 0
Uploads: 0
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