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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 09-27-2013, 11:26 AM   #31
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Great to see the fiery furnace roar again. Good on ya all the way around Wamp!
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Unread 09-27-2013, 11:44 AM   #32
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Glad to hear you're getting the Fiery Furnace going. It's a shame to see a good pit go to waste.

Looking at the photos, it isn't clear how the air flows. Just based on the photos, I was surprised to hear that the temps were so even. Can you tell us more about how it works. I got a thing for smokers these days.


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Thanks, but other than cooker space/size, if you can do one pork butt, you can do 20 just as easily. Just takes a bit more work.
Yep. But, the only problem I have is fridge space to store them until cooking time and prep area. Minor logistics.
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Unread 09-27-2013, 11:57 AM   #33
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Wampus, I have an injector like yours but the feed tube is much smaller and the check valve seems to clog a lot, rendering the whole thing useless. Could you say where you got that? I have gone back to my spitjack for now
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Unread 09-27-2013, 12:25 PM   #34
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Looking great!

Hopefully it'll waft on down to Bloomington and I'll get an idea of what I'm in for tomorrow!
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Unread 09-27-2013, 02:03 PM   #35
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A little behind on updating.

This was at about 6 hours in (so about 3 hours ago)....


Hummin along...




The kids helped me clean out and reload the trailer with wood. Loaded with (from left to right) apple, willow, beech, cherry and oak with a couple of logs left from what Dan had on it (I think hickory?):





Ready to foil...




Nice color on all. They were all sitting somewhere between 140 & 150......








All wrapped up....




I really cranked it up after that. Got it up above 300 and let it rock. Everything was done about 2 hours later (or about an hour ago). Everything went into and completely filled up my coffin cooler.

Getting ready to head to the church in a bit!

Right on schedule!! WOOT WOOT!
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Unread 09-27-2013, 02:08 PM   #36
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Quote:
Originally Posted by Stoke&Smoke View Post
Wampus, I have an injector like yours but the feed tube is much smaller and the check valve seems to clog a lot, rendering the whole thing useless. Could you say where you got that? I have gone back to my spitjack for now
Got mine from http://www.pitbullsupinsmoke.com/. I didn't order online. Danny was actually at a competition that we did last fall in Cleveland, GA.



One thing I can surely tell you is that you HAVE to strain your injections. If there are ANY solids at all, you're done. That's what I like about the Chris Lilly injection. After the salt and sugar dissolve, it's all liquid. I ruined one the first time using it by trying to inject a brisket without straining. DONE.
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Unread 09-27-2013, 02:23 PM   #37
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That thing is a monster!
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Unread 09-27-2013, 02:31 PM   #38
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very nice,wampus
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Unread 09-27-2013, 03:02 PM   #39
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Really great Wampus. Thank you for sharing.
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Unread 09-27-2013, 03:12 PM   #40
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Those butts are looking killer, thanks for posting the pics.
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Unread 09-27-2013, 03:21 PM   #41
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Don't forget the ground pork Wamp!
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Unread 09-27-2013, 03:35 PM   #42
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Quote:
Originally Posted by Wampus View Post
Got mine from http://www.pitbullsupinsmoke.com/. I didn't order online. Danny was actually at a competition that we did last fall in Cleveland, GA.



One thing I can surely tell you is that you HAVE to strain your injections. If there are ANY solids at all, you're done. That's what I like about the Chris Lilly injection. After the salt and sugar dissolve, it's all liquid. I ruined one the first time using it by trying to inject a brisket without straining. DONE.
I strain them, but apparently not enough. Thanks for the link, they look awesome!
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Unread 09-27-2013, 04:11 PM   #43
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Quote:
Originally Posted by Stoke&Smoke View Post
I strain them, but apparently not enough.
Me either. I strained my brisket injection 7 times last weekend and still killed my Up In Smoke injector. Bought a Spitjack and am loving it, but the auto fill was nice.
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Unread 09-27-2013, 04:37 PM   #44
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I know Dan is smiling seeing it get used........
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Unread 09-27-2013, 06:42 PM   #45
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2 hours and 45 minutes in an the pork is 1/2 gone!
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