MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 11-02-2013, 07:45 PM   #16
J-Rod
is One Chatty Farker
 
J-Rod's Avatar
 
Join Date: 08-15-12
Location: Irish Hills, MI
Default

If you have a fire pit build a fire in there and set your drum in it when it's good and hot. That's how I dealt with my last liner situation, in addition to a burnout. Worked great and got the bottom rippin hot no prob which is usually the hardest part to get clean. Oh, and do it at night so you can see it glowing- no paint/liner will survive.
__________________
Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.
J-Rod is offline   Reply With Quote




Old 11-02-2013, 10:16 PM   #17
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

Quote:
Originally Posted by RClark115 View Post
Like this?

Pretty Much- see if itll come off with wire brush or wire wheel in Drill.
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked.............
SmittyJonz is offline   Reply With Quote


Thanks from:--->
Old 11-03-2013, 08:17 PM   #18
RClark115
Got Wood.
 
Join Date: 10-13-13
Location: Anaheim, ca
Default

Well... It's been a long day... Fighting this liner. Got it as good as I could. Got it seasoning now, all valves and nipples wide open she got to 260.... Hopefully I have done everything right. Here goes


RClark115 is offline   Reply With Quote


Old 11-03-2013, 08:37 PM   #19
c farmer
Babbling Farker
 
Join Date: 06-13-13
Location: pa
Default

Nice and clean. All valves open and only 260?
__________________
Adam

Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.

Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.
c farmer is offline   Reply With Quote


Old 11-03-2013, 08:45 PM   #20
RClark115
Got Wood.
 
Join Date: 10-13-13
Location: Anaheim, ca
Default

Quote:
Originally Posted by c farmer View Post
Nice and clean. All valves open and only 260?
Yea, thats the concerning part... but it may also be the cheap brinkman bbq home depot thermometer I installed. ..
RClark115 is offline   Reply With Quote


Old 11-03-2013, 08:56 PM   #21
c farmer
Babbling Farker
 
Join Date: 06-13-13
Location: pa
Default

What do you have for intakes?
__________________
Adam

Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.

Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.
c farmer is offline   Reply With Quote


Old 11-03-2013, 09:17 PM   #22
RClark115
Got Wood.
 
Join Date: 10-13-13
Location: Anaheim, ca
Default

RClark115 is offline   Reply With Quote


Old 11-03-2013, 09:18 PM   #23
RClark115
Got Wood.
 
Join Date: 10-13-13
Location: Anaheim, ca
Default

3 3/4 nipples. 2 are elbowed and one is direct
RClark115 is offline   Reply With Quote


Old 11-03-2013, 10:11 PM   #24
RClark115
Got Wood.
 
Join Date: 10-13-13
Location: Anaheim, ca
Default

Ok... So the thermometer I mounted is reading under 250 now at full blast, but when I drop a meat probe in one of the vent holes it maxes out indicating something above 300... I'm new, I'm clearly missing something, or my mounted thermometer is junk.
RClark115 is offline   Reply With Quote


Old 11-03-2013, 10:32 PM   #25
Bob O Q Shawtee
On the road to being a farker
 
Join Date: 10-09-13
Location: North Texas
Default

Quote:
Originally Posted by RClark115 View Post
Ok... So the thermometer I mounted is reading under 250 now at full blast, but when I drop a meat probe in one of the vent holes it maxes out indicating something above 300... I'm new, I'm clearly missing something, or my mounted thermometer is junk.
Chances are the thermometer is off. Remove it from barrel and put the probe in boiling water(don't alow probe to contact container). Should register 212* on the money unless you live on top of McKinnley. Just mentaly add the diff until you pick up a better thermometer.
The barrel is looking good.
Bob O Q Shawtee is offline   Reply With Quote


Old 11-03-2013, 10:36 PM   #26
mikemci
Babbling Farker
 
Join Date: 04-19-13
Location: Live Oak, Texas
Default

Quote:
Originally Posted by Bob O Q Shawtee View Post
Chances are the thermometer is off. Remove it from barrel and put the probe in boiling water(don't alow probe to contact container). Should register 212* on the money unless you live on top of McKinnley. Just mentaly add the diff until you pick up a better thermometer.
The barrel is looking good.
Ditto. Your true temp. with it wide open should be over 440.
mikemci is offline   Reply With Quote


Old 11-04-2013, 12:57 PM   #27
spinningwheel
On the road to being a farker
 
Join Date: 05-27-13
Location: Brunswick, Ohio
Default

I used the Brinkmann temp gauge on my first build and wound up taking the thing back to HD. I used the boiling water technique and got it to read 212 by adjusting the back nut. Put it back in the UDS and was 50 degrees low at 350 on the Maverick. I would suggest taking it back and looking for another brand name or buying a decent one on Amazon or somewhere.
__________________
The early bird may get the worm, but the second mouse gets the cheese.
spinningwheel is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 08:44 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts