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 05-06-2013, 07:31 AM   #256
liv4jpn
Knows what a fatty is.
 
Join Date: 04-29-13
Location: hardin mt
Default

You sir have turned out a product any craftsman should be proud to have his name on congratulations
liv4jpn is offline   Reply With Quote




Old 05-06-2013, 07:54 AM   #257
Bob in St. Louis
Babbling Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Default

And in case of missile attack, you could seek shelter inside.
Wow, that's just massive.
__________________
Truth, by definition is narrow and exclusive.
--------------
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
Bob in St. Louis is offline   Reply With Quote


Old 05-06-2013, 08:34 AM   #258
BBQ Bacon
is Blowin Smoke!
 
BBQ Bacon's Avatar
 
Join Date: 09-22-11
Location: Canyon, BC
Name/Nickname : Dean
Default

Very sweet in deed. I'm very jealous of your build and skills. No way in hell I could do that!
__________________
I'm a griller, I'm a smoker, I'm a midnight fire stoker!
18.5" Weber Smokey Mountain Cooker.
They call me Dean!
thecanuckfoodie.wordpress.com/
BBQ Bacon is offline   Reply With Quote


Old 05-06-2013, 09:26 AM   #259
V-wiz
is One Chatty Farker
 
V-wiz's Avatar
 
Join Date: 03-20-12
Location: Los Angeles CA
Default

Thanks alot guys. All credit must be given to my father. Really though, he is a craftsman in all honesty. This is nothing compared to what he does and has done. I just cant to start using it.
__________________
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker.
V-wiz is offline   Reply With Quote


Old 05-06-2013, 09:27 AM   #260
V-wiz
is One Chatty Farker
 
V-wiz's Avatar
 
Join Date: 03-20-12
Location: Los Angeles CA
Default

Quote:
Originally Posted by Bob in St. Louis View Post
And in case of missile attack, you could seek shelter inside.
Wow, that's just massive.
Lol. Still have to make the bullet proof door.
__________________
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker.
V-wiz is offline   Reply With Quote


Old 05-06-2013, 09:40 AM   #261
Bob in St. Louis
Babbling Farker
 
Bob in St. Louis's Avatar
 
Join Date: 07-31-12
Location: St. Louis Missouri
Default

Hahaha!!
__________________
Truth, by definition is narrow and exclusive.
--------------
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
Bob in St. Louis is offline   Reply With Quote


Old 05-08-2013, 02:20 PM   #262
discosuperfly
Is lookin for wood to cook with.

 
Join Date: 08-05-09
Location: Ozarks
Default

Absolutely fantastic! Take a bow, sir.
__________________
Disco, Team Overserved -CBJ# 53939 [American Barbecue Systems - Pit Boss, Kamado Joe, Pit Barrel Cooker]
discosuperfly is offline   Reply With Quote


Old 05-08-2013, 03:01 PM   #263
Wampus
somebody shut me the fark up.

 
Join Date: 06-05-09
Location: Mooresville, IN
Default

SOOOOO jealous.


Amazing. It continues to get better and better!
__________________
[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ."
-Mahatma Gandhi[/B][/COLOR]
Wampus is offline   Reply With Quote


Old 05-09-2013, 10:29 PM   #264
V-wiz
is One Chatty Farker
 
V-wiz's Avatar
 
Join Date: 03-20-12
Location: Los Angeles CA
Default

Thank you guys. Really appreciate it. I was planning on firing the oven for mothers day and cooking a bunch of stuff but i dont ill make it. Life gets so busy.
__________________
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker.
V-wiz is offline   Reply With Quote


Old 05-10-2013, 12:09 AM   #265
Brother Matt
Full Fledged Farker
 
Join Date: 07-10-12
Location: Olypen, Washington
Default

It's absolutely gorgeous V. Congrats on an amazing build. I agree regarding natural materials vs. concrete, especially where heat is concerned.
__________________
Cooking on a crazy contraption...
Brother Matt is offline   Reply With Quote


Thanks from:--->
Old 05-10-2013, 07:18 AM   #266
jaronimo
Full Fledged Farker
 
Join Date: 11-30-08
Location: Northwest NJ
Default

Now the hard part is slowly doing small fires to dry it out and condition it. Took me more than a week, building multiple fires a day.
__________________
[FONT=Tahoma][SIZE=3][SIZE=2]

[SIZE=3][SIZE=2]Wood fired pizza oven,Copper Weber Gold, Green Weber Performer, Black Weber Silver, Green logo'd 18 inch Weber Gold, and a UDS of course.

[/SIZE]
[/SIZE][/SIZE] [/SIZE][/FONT]
[SIZE=3][URL]http://cookinginmyyard.com/[/URL][/SIZE]
jaronimo is offline   Reply With Quote


Old 05-10-2013, 08:34 AM   #267
Thermal Mass
is one Smokin' Farker
 
Join Date: 02-05-13
Location: Jackson, WI
Default

Looks great V!
Are you planning a final render coat or are you just painting the stucco?

If I recall you have already broke the 600 deg mark for curing, have you done the BSF (big scary fire) yet? You should be ready to start making pies!

Trust me on this, you will become addicted to cooking in it!!

The weather is finally giving us a break here, so once we get back from vacation I will be hard down on my project as well.

BRAVO!!
__________________
42" WFO,[B][/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
Thermal Mass is offline   Reply With Quote


Old 05-10-2013, 09:20 AM   #268
V-wiz
is One Chatty Farker
 
V-wiz's Avatar
 
Join Date: 03-20-12
Location: Los Angeles CA
Default

Quote:
Originally Posted by jaronimo View Post
Now the hard part is slowly doing small fires to dry it out and condition it. Took me more than a week, building multiple fires a day.

Hey J, thats already done, if you go back a few pages you will see my curing fires, it took me 2+ weeks but not firing it every single day.
__________________
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker.
V-wiz is offline   Reply With Quote


Old 05-10-2013, 09:25 AM   #269
V-wiz
is One Chatty Farker
 
V-wiz's Avatar
 
Join Date: 03-20-12
Location: Los Angeles CA
Default

Quote:
Originally Posted by Thermal Mass View Post
Looks great V!
Are you planning a final render coat or are you just painting the stucco?

If I recall you have already broke the 600 deg mark for curing, have you done the BSF (big scary fire) yet? You should be ready to start making pies!

Trust me on this, you will become addicted to cooking in it!!

The weather is finally giving us a break here, so once we get back from vacation I will be hard down on my project as well.

BRAVO!!


Thank man...

It will be stucco but with a twist, stay tunned till the weekend and you will see what that is.

Ive gotten up to 750f so no scary fire yet. I wanted to insulate first that way it would equalize the heat.

I cant wait to start making some pies man. Post pics when you do get back.
__________________
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker.
V-wiz is offline   Reply With Quote


Old 05-10-2013, 09:37 AM   #270
Thermal Mass
is one Smokin' Farker
 
Join Date: 02-05-13
Location: Jackson, WI
Default

Looking forward to seeing your "twist"...

I would encourage you to do some more fires before finishing the dome even the BSF.
If you got 750 go for it and get it to temp, it takes a lot more than you would think the first couple times.
You want it completely happy or there may be some movement yet resulting in more cracks...
I made two render coats and hopefully have all the minor cracking out of the way so the last two can go on.

I will be posting soon on both the build threads.
It finally warmed up here but now have only had four days or so in a row without rain.
__________________
42" WFO,[B][/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
Thermal Mass 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 06:29 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