Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
07-19-2016, 09:53 PM | #1 |
On the road to being a farker
Join Date: 11-03-13
Location: Qld. Australia
|
007 appreciation thread
Yair . . .
So when is someone going to show us a brisket cook on the 007 ? (big grin) Cheers. |
|
07-19-2016, 10:10 PM | #2 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
|
I did one last Summer on mine...never been a big brisket person though but chuckies is another story. The 007 will turn out anything incredible though including brisket.
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
|
07-20-2016, 04:56 AM | #4 |
On the road to being a farker
Join Date: 11-03-13
Location: Qld. Australia
|
Yair . . .
Thanks fellers. I have been mulling over this concept of cooking in the contained updraft of a wood fire for years and have never gotten around to building a jigger. Good work . . . and I like the idea of the side pivoting cook grate. Would you close the gap up a bit for long cooks if cooking on a grate and not the roti? I see that roti drum has no air inlets down the bottom, is that standard for the concept? Cheers. |
|
07-20-2016, 07:00 AM | #5 | |
Babbling Farker
Join Date: 08-23-13
Location: Detroit Mi
Name/Nickname : tom
|
Quote:
Example: before flipping bottom side after flipping The darker thighs were coated in Mayo, the other half, just rub. |
|
|
07-20-2016, 07:42 AM | #6 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
|
Scrub, Mine does have 4 intake holes. They are 3/4 inch. I would like them bigger and adjustable for control but they do work.
Now back to 007 appreciation. Duel cooks are fun
__________________
Let's all just calm down and smoke a fatty |
|
07-20-2016, 07:49 AM | #7 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
|
Version 1.0 I had four 3/4" intakes but that was before she was converted into a full fledged 007, Version 2.0 has only three 3/4" intakes. Now it depends on the wood, size splits, what temp area I want, and even weather is to if I want any air opened up during the cook. I usually open at least 2 when starting but when the fire is started close them up or maybe leave 1 open. Bottom line is it just "depends" on lots of different variables but I'd say largely the bottom air gets closed after the fire starts.
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
|
07-20-2016, 08:01 AM | #8 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
|
This is the "official" unofficial 007 introduction/ appreciation thread...just with a different name.
http://www.bbq-brethren.com/forum/sh...d.php?t=231293
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
|
Thread Tools | |
|
|