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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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12-30-2011, 02:34 PM | #76 | |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Quote:
If that doesn't seem to work, then I may give the old CI skillet treatment a try.
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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01-03-2012, 11:02 AM | #77 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Finally got another day to work on the cooker and was able to finish up the fabrication. Tomorrow I will be giving it a test fire, I will re-calibrate all my thermometers tonight so I can get some accurate readings on what the temp levels are like during my test fire tomorrow. I have a pit thermometer coming that should be here in the next couple days.
Started off by adding a handle/latch to the firebox door. A removable wood/coal basket for the firebox. Added a shelf on the end and fabrication is complete!
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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01-03-2012, 11:17 AM | #78 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Great Work!
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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01-03-2012, 11:20 AM | #80 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Killer build!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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01-03-2012, 11:45 AM | #81 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Shes a beaut clark!
Can't wait to see it fired up!
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01-03-2012, 11:55 AM | #82 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Fanfarkingtastic! I wish I had skills like that.
A thought I just had - have you thought about putting some kind of grommet or other type entry point for probe wires? I have a little gap by the door hinge in my offset, and in my UDS & MUDS I put a grommet for temp probes - comes in handy sometimes.
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01-03-2012, 01:04 PM | #83 | |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Quote:
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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01-03-2012, 01:24 PM | #84 |
is one Smokin' Farker
Join Date: 09-13-11
Location: Fort Smith, Ar.
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very nice build!
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01-03-2012, 02:11 PM | #86 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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That is a FINE lookin' smoker... Plenty of cooking space, yet compact. I LIKE IT!
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01-03-2012, 02:54 PM | #87 |
is one Smokin' Farker
Join Date: 09-06-11
Location: Alabama
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Great job Ryan. I knew it would turn out great. If I can offer a suggestion, put a cross brace between the 2 legs under the fire box. It will add a good bit of rigidity. Without it, there will be a good bit of lateral pressure on those legs when moving it. Don't ask me how I learned this lesson
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Eric Congress is like 2 drunks arguing about the bar tab on the Titanic. |
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01-03-2012, 02:58 PM | #88 |
is one Smokin' Farker
Join Date: 09-06-11
Location: Alabama
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I just had another thought. If you want to dress it up a little bit, I bet Marty Leach could make you a cool maple or walnut handle for the end of your firebox handle/latch. That way, it wouldn't be too hot to touch and it would look good.
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Eric Congress is like 2 drunks arguing about the bar tab on the Titanic. |
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01-03-2012, 03:46 PM | #89 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Marty does make some sweet looking handles! I actually have more experience working with wood than I do with metal so I could turn out a decent handle, maybe I should make a Husker Logo handle, that way if they play bad I can just toss the thing in the fire!
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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01-04-2012, 09:35 AM | #90 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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The test fire is still in progress, so far it is going better than I could have imagined. I started with a chimney full of charcoal and added 4 small spilts to get the cooker up to temp. Took it up to 350 before closing down the air intakes. So far I have been adding 2 small splits (8-10 inches X 3 inches) and a handful of charcoal every 40-45 minutes. Outside temp is 20 degrees, cooker sitting in the shade, not much wind.
Size of my fire Very pleased with the temp ranges that I have inside the cooking chamber. I like to cook between 240 - 280, so this should make it very easy to do so! I should note that these temps are with the small fire and 5 of the intakes completely closed, the other intake is maybe 1/4 open, if that. I don't think I will have any trouble roasting chickens at 350+ by adding more fuel and opening up the intakes. And, no I am not doing the test fire inside of my garage! I just used this pic to show the temp ranges.
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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