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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 10-31-2012, 11:21 PM   #31
Q-Dat
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Quote:
Originally Posted by imott View Post
I wonder if the acidity or salt will have an adverse reaction to the rubber seals designed for use with plain water as well as the lining of the shrouded tubes.

I built a small brewery years ago and used the same shrouded tubes described. After a while I started noticing off-flavors in the beer only to discover it went away when I re-plumbed them with flexible copper pipe.
It probably would have an affect long term, but hopefully washing and running clean hot water through it after every use will maximize its life span.
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Unread 11-01-2012, 07:32 AM   #32
ccarter
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Thank you for posting this! I'm not immediately in need of this kind of volume, but I'd definitely like to try something like this before too long. Your post has plenty of pics and info to make it look like something I could put together successfully!
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Unread 11-01-2012, 07:40 AM   #33
ModelMaker
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I'm thinking you could find the correct Pex fittings and Pex line to make it "food safe".
You would have to find a freind with a crimper is all.
Ed
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Unread 06-19-2013, 04:43 PM   #34
Big Ron
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Bookmarked this a while back and just built it last night. Took an hour including the trip to Home Depot. Easy build thanks to this step by step post and now I am ready for my 100 lb hog this weekend.
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Unread 06-19-2013, 05:02 PM   #35
Toast
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Mighty Fine Q-Dat! Thanks for sharing the build and pic's!
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Unread 06-19-2013, 11:44 PM   #36
Pyrotech
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How has it held up? Any "off taste" noticed? I know the potential was mentioned above.
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