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| 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. |
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08-30-2018, 09:32 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 01-21-18
Location: Montfort
Name/Nickname : Rainman
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Gravity fed smoker advice
Just finishing up my home built gravity fed smoker. I'm planning on my first cook this weekend, nothing fancy just a smallish chuck roast and a pork roast from the freezer that need to be cooked. Seeing as I have never actually seen a gravity fed smoker in person before (just tv and youtube) any advice on how to operate this beautiful hunk of steel would be greatly appreciated.
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A brisket in every smoker and a Spotted Cow in every hand. |
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08-30-2018, 10:24 PM
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#2 | |
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is one Smokin' Farker
Join Date: 05-16-18
Location: Bronx NY
Name/Nickname : T.J.
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Quote:
Ask away Sent from my iPhone using Tapatalk
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Stumps XL Baby, PKTX, Weber Kettle 26, MAK 1 Star General, Gateway 30 |
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08-30-2018, 10:24 PM
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#3 |
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Full Fledged Farker
  Join Date: 08-01-17
Location: Fremont, NE
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If you have something like a Fireboard (with Drive) or a Digi-Q, then set it to 250 degrees and go to bed! If you don't have that, then you might have to keep in mind which way the air is coming from and try to find positive air flow. Show us some pics!
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| Thanks from:---> |
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08-31-2018, 09:53 PM
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#6 |
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Is lookin for wood to cook with.
Join Date: 01-21-18
Location: Montfort
Name/Nickname : Rainman
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I'm working on uploading pics, I'm just not sure why they are sideways.
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A brisket in every smoker and a Spotted Cow in every hand. |
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09-01-2018, 12:22 AM
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#7 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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get a Chimney of Briquetts Blazin, dump in chute, ad 2-3 chunks, 2-3 lbs of coals, 2-3 chunks, 2-3 lbs of coals, 2-3 chunks till full. Close chute when she gets to within 50* of target temp ease the intake down to 1/4-1/2, exhaust 1/2- full open. about 30 minutes later add some meats. Simple.
 if chutes already Full, get the torch ..........
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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| Thanks from:---> |
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09-01-2018, 08:58 PM
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#9 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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| Thanks from: ---> |
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09-01-2018, 09:05 PM
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#10 |
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Is lookin for wood to cook with.
Join Date: 01-21-18
Location: Montfort
Name/Nickname : Rainman
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Thanks SmittyJonz. Wish I could figure that out.
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A brisket in every smoker and a Spotted Cow in every hand. |
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09-01-2018, 09:07 PM
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#11 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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I rotated it in Imgur........
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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09-09-2018, 10:48 PM
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#12 |
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Got Wood.
Join Date: 11-10-13
Location: phoenix
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Looks great. Did you end up Painting it? How your first cook go? How long did your charcoal last?
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09-10-2018, 06:59 AM
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#13 |
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is One Chatty Farker
Join Date: 12-15-11
Location: Rockwall, Tx/Lake Fork, Tx
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Looks great!
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Custom built offset/Char Griller Akorn/Traeger Timberline 1300 |
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09-10-2018, 09:02 PM
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#14 |
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Full Fledged Farker
Join Date: 08-01-17
Location: Fremont, NE
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I can see where this is going! It's going to be a beast! Great job and you'll have a lot of great memories off of this cooker.
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| gravity fed |
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