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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 02-13-2013, 08:04 AM   #31
Twelvegaugepump
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I am up in Menasha. I would love to buy a ticket for the tour!
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Unread 02-13-2013, 08:11 AM   #32
Thermal Mass
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Will have it running all weekend. Lots of pies and experimenting with some Q.
Gas up the wagon, grab a brother in Fondy and stop in. :-)

BTW-noticed there is judging class coming up in a couple weeks, know anything about it?
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42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
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"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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Unread 02-13-2013, 08:55 AM   #33
Bluesman
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Mmmmmm I smell an outing...........12ga ya in?
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Unread 02-13-2013, 09:07 AM   #34
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Quote:
Originally Posted by Thermal Mass View Post
BTW-noticed there is judging class coming up in a couple weeks, know anything about it?
Here's a link. Its run by Chip Wilda. He owns BBQ pits n' spits in Appleton. really a great guy, I go there often.


http://www.kcbs.us/classes.php?type=...0&id=4014&db=k
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Unread 02-13-2013, 09:18 AM   #35
Thermal Mass
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Yes, that is the one I found. Hopefully there is a spot left. Thanks!!
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42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!

[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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Unread 02-18-2013, 02:23 PM   #36
Thermal Mass
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Talked to Chip, unfortunately the class was full and on waiting list. Thanks again.

Back to the thread, thoughts anyone?
Do plan to use insulating concrete and fire brick for the fire box.
Was just curious as to brick for the food chamber or stainless?
Fire brick or thick steel for the baffle/diffuser between fire and meat vent size and placement.
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42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!

[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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Unread 02-18-2013, 04:20 PM   #37
samfsu
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NIce looking hunk o meat!
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Unread 02-18-2013, 06:53 PM   #38
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Hey 12ga and Bluesman, lets plan a tour before summer is in full swing!
Cedarburg is a quaint little shopping/antiquing town, if you need a diversion for a Wife or GF, during said tour.

I am game.

Thermal, good eye, but that rotisserie pit in Cedarburg is not me, but i have met the guy, as I live 100yds south of him. He is welcoming fella. He uses it for whole critters during Strawberry or Harvest fest for family gatherings. I'll ping you with fair warning, and we could Supervise.
Oh, an if you ever need a hand, send me a PM, and i'll see what i can do.
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Unread 02-18-2013, 08:20 PM   #39
Mr Baloo
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Dude... just finished looking at that build... freaking awesome does you know justice....

Will have to have one of those in my permanent outdoor kitchen... whenever that happens.....
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Unread 02-19-2013, 08:40 AM   #40
Thermal Mass
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Beef, gather the boys and we can discuss the "plan" over some vino (or beers) and pies like you can't get anywhere around here!

Thanks for the offer on the extra hand, there is a lot to do yet (the really tough stuff is done). :-)

Will definitely take you up on "supervising" your neighbor's next roast!

The Tuscan grill will also have a rotisserie (for that once a year change up), but will more likely do bigger stuff in the smoker since it is 48" deep...
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42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!

[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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Unread 02-19-2013, 08:45 AM   #41
Twelvegaugepump
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Default Recommendations Wanted, Brick Smoker Project.

I am in! Let me know when and where. Would really like to get to know this crew and excited to see what this beast of a food cooker looks like.
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Weber Gasser
Weber 18" circa 1965
2 22" Weber Silvers and 1 22" Weber Gold
King Pig UDS
Tejas Charcoal 2452 Grill, 28" discada
Char Griller King Kamado
1 Smokey Joe and 1 Mini WSM
Currently building a 22' Portable Kitchen [URL="http://www.bullybbq.com"]www.bullybbq.com[/URL]
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Unread 02-19-2013, 09:07 AM   #42
Thermal Mass
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We built (are building) this around making new friends and general entertaining, come one, come all.

A quote from Gordon Lightfoot's song "Wreck of the...."
"When the waves turn the minutes to hours..."
A day like today (12 deg, 30 mph winds, blowing snow) makes me wonder WHEN I can get back to working on it?
Sometimes really jealous of those who don't get this sh**.
Sorry, just a quick vent, do really like Wisconsin.......
__________________
42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!

[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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Unread 02-19-2013, 11:31 AM   #43
MrWenzel
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Quote:
Originally Posted by Thermal Mass View Post
We built (are building) this around making new friends and general entertaining, come one, come all.

A quote from Gordon Lightfoot's song "Wreck of the...."
"When the waves turn the minutes to hours..."
A day like today (12 deg, 30 mph winds, blowing snow) makes me wonder WHEN I can get back to working on it?
Sometimes really jealous of those who don't get this sh**.
Sorry, just a quick vent, do really like Wisconsin.......
I started reading this post and was thinking about your few weeks comment and then no freezing. Please don't ruin it for the rest of us in WI. As I sit here watching the snow fall with the temp falling at the same pace. Glad to see your project it looks awesome. Keep the posts coming. You are making us all jealous of your set up. Now if you could make it a little warmer here.
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Unread 02-19-2013, 12:15 PM   #44
Thermal Mass
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A little warmer and I can start mixing MUD!!
I will keep the thread alive, even if I have to add more Pr0n.

Thanks!
__________________
42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!

[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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Unread 02-19-2013, 01:32 PM   #45
rcbaughn
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Hey Thermal, will your oven hit the extreme temps needed for Neapolitan style pizzas? I know that those ovens usually dome at over 1000 and have a floor temp of around 700-800. I have wanted one forever and am trying to find some cool ideas around design. Beautiful food coming out of there.
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