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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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12-19-2012, 11:07 PM | #31 |
is one Smokin' Farker
Join Date: 08-26-10
Location: Gainesville, GA
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Just have to be careful and not over fill the coal basket. As long that fire box is, mounding the coal up is not necessary. Should get 8 hrs at 250 no problem on it.
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12-19-2012, 11:09 PM | #32 |
is one Smokin' Farker
Join Date: 08-26-10
Location: Gainesville, GA
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Dave
It was good to see you and thank you for the coverage on the G2's!!!! |
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12-20-2012, 05:41 AM | #33 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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I see 11hrs after starting my burnout, the G2 Chubby is still above 200. after running it up to 350 for a few hrs and hitting 2x with pam, I pulled the guru off and went to bed. Got an inch of snow overnight as well. pretty farking impressed for how little charcoal I used. Im used to dumping 20lb bags into my wsm22
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12-20-2012, 05:54 AM | #34 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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I got 9 hrs during my seasoning at 400 with charcoal left. Granted it wasn't with loaded with food, but that is very promising .
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-Jason I didn't choose D-Canoe life.......... |
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12-20-2012, 06:26 AM | #35 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Whoops. Dup.
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-Jason I didn't choose D-Canoe life.......... |
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12-20-2012, 06:51 AM | #36 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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Pulled the firebox out after 12 hrs of HH burn. just a couple little glowing shards. Talk about selling me on this cooker, I pulled out the box+ash pan in 1, dumped the ash pan and firebox separately and pushed her into the garage. still reading 150 and just radiating heat when I opened the doors. closed her up and though I know nothing hot should be trusted, I feel pretty safe with it in an enclosed garage and going to work. nice, very nice
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12-20-2012, 08:11 AM | #37 | |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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Quote:
I would think a drip pan over the water would work fine, but only if you have the space for it. Not a lot of room in there.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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12-20-2012, 08:46 AM | #38 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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You have room next to the Jambo and the Yoders?
The new racks are nice. They look more like...FEC racks. Is it just the skin that's Galvinized? The interior chamber on the back of the Backwoods tends to rust from the inside out. Would be nice if they had an option to use stainless for those pieces.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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12-20-2012, 09:50 AM | #39 | |
is one Smokin' Farker
Join Date: 08-26-10
Location: Gainesville, GA
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Quote:
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12-20-2012, 09:52 AM | #40 |
is one Smokin' Farker
Join Date: 08-26-10
Location: Gainesville, GA
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Dry it'll rock 250 for probably 12 hrs easy. Wet is gonna use alot more fuel. Haven't cooked on the G2 yet, but my guess will be 8-9 hrs at 250. Fire that hooker up wet, slap a butt on and let us know Jason!!!!!!!
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12-20-2012, 10:03 AM | #41 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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How did you know I like to fire my hookers up wet and slap a butt on them?? I mean my secret second life really isn't a mystery to most people, but I figured it would take you longer to find out . When I do it though I'll make sure to post pictures .
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-Jason I didn't choose D-Canoe life.......... |
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12-20-2012, 01:09 PM | #42 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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Sorry to hijack, but something I've never understood about BWS users: Why would you ever want one with sand? Isn't the main point that the smoke and heat come through side channel and then out the top? If so, wouldn't it be best to have a layer of insulation between the coals and the food so that there is no direct heat? Insulation neither absorbes, conducts, nor radiates heat. Why would would you want to use sand which will end up absorbing heat from the coals, and then radiating it back out?
dmp |
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12-20-2012, 01:45 PM | #43 | |
is one Smokin' Farker
Join Date: 05-04-09
Location: Marietta, GA
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Quote:
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[COLOR=Blue]Dave Pitmaster, KCBS Master CBJ, CTC, and contest rep.[/COLOR] |
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Thanks from:---> |
12-20-2012, 01:55 PM | #44 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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^^^What he said. I found that cooking without water helps when smoking a turkey, but it was a little harder keeping temps steady with the pan empty. I would think sand would improve the temp stability. For all of my other meats, I always cook using water.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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12-20-2012, 02:27 PM | #45 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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No offense, but the above sentence makes no sense. Heat sinks are used to absorb energy and then dissipate it outside of a system. Based on the second law of thermodynamics, heat from the cooking chamber WILL NOT dissipate into the fire chamber, so if the sand truly is a heat sink, it is transferring heat into the cooking chamber. If preventing too much heat from transferring is the goal, why not use an insulator? Silicone is an electric insulator, and it exhibits low thermal conductivity, but "sand" is not a very good insulator relative to other things out there. If you're trying to introduce moisture or liquid flavours, I can understand the water pan, but if you're trying to keep the heat even, why not use a hotel pan filled with the same insulation that's in the sides? Doesn't the Onyx oven have something like that?
dmp |
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