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Cattle Call !!! Introducing... The Brethren.. Put your Bios here, a mug shot, a picture of your toys..Tell us who u are. Threads will lock down after 7-10 days to avoid post pumps on old introductions. Please avoid responding after thread is over a week old. DO NOT PITCH ANY PRODUCTS IN THIS FORUM, OR TRY TO VEIL A PITCH AS AN INTRODUCTION. IF YOUR SELLING IT, DON'T MENTION IT.

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Old 08-12-2017, 12:35 PM   #1
Wandering around with a bag of matchlight, looking for a match.
Join Date: 07-04-17
Location: Plant City, FL
Default Smokin' in Plant City, Florida

Howdy folks,
I'm Dave from Plant City, Florida. The convenience of shiny gas grills served my BBQ needs well for my first 50 years on the planet. When I realized that my current shiny gas grill was falling apart I started researching a replacement. That led me to BBQ-Brethren and a few other great websites reading grill reviews and opinions. After I read some of the smoking techniques used for low-n-slow cooks, I decided that I wanted to try that instead of buying another shiny gas grill.

The platform that I found as a starting place for my smoker was a commercial catering food warmer, at least I think that's what it had been in it's previous life. It's gigantic! 20 cubic feet.

I used charcoal for first couple of cooks with wood chips thrown on for smoke. The results were encouraging and my wife converted from "I don't like smoked food" to "that's the best chicken you've ever made".

The form factor of this contraption doesn't really lend itself to charcoal being burned in the same box as the food, though. Plus, it was too hard to control the heat and required multiple charcoal changes through the course of a several hour cook.

So, I decided to try propane for heat and pellets for smoke. A single propane burner (from a crab boiler) underneath the box works great as a heat source and I can get about two hours of heavy smoke from pellets burning in a vented aluminum basket (from the same crab boiler) placed off to the side on the bottom shelf.

The next couple of cooks were much easier to manage and turned out great so I'm going to stay with this setup until I outgrow it.

The advice that I got here from the forum members has been extremely helpful and probably saved me from a couple hundred dollars worth of ruined meat. Hopefully I'll be able to contribute some helpful advice to the forums as I learn more about the world of low-and-slow cooking.
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Old 08-12-2017, 12:52 PM   #2
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie

Nice set up! Welcome to the forum.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
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Old 08-12-2017, 05:25 PM   #3
somebody shut me the fark up.

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Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)

Welcome to the forum from down here in Victoria.
Nice friendly bunch here that are very sharing with information.
Enjoy your time here, I sure have
I will never be over the hill,I'm too darn tired to climb it.(Daffy Duck)
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Old 08-12-2017, 10:09 PM   #4
is One Chatty Farker

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Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron

Welcome to the brethren, Dave. Happy that you found us. There are many contraptions and altered cooking vessels that the members here use, and you just added to the collection. Nicely done. Hope to see many posts and cook pics from you.
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Old 08-13-2017, 05:39 AM   #5
somebody shut me the fark up.

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Join Date: 07-30-11
Location: Pemberton, New Jersey

Welcome aboard Dave, glad to have you as a fellow Brethren here.

I hope to see you in the Q-Talk forum soon. You'll find help on almost every topic from cooking your first Pork Butt to curing and smoking your own ham and bacon.

If you can't find the topic you need help with, or have questions about, just start a new thread in "Q-Talk". There are many people with years of experience that are willing to answer your questions and guide you in the right direction.
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Old 08-13-2017, 09:00 AM   #6
Take a breath!

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Join Date: 06-28-14
Location: tampa,fl
Name/Nickname : Captain Morgan

Welcome, from your neighbor in Tampa.
New Braunfels Bandera, Char-griller Akorn, Superior SS1, Blackstone 36 griddle with grill top, Assassin 36 grill
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Old 08-13-2017, 10:22 AM   #7
somebody shut me the fark up.

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Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike

Welcome, come on in, take your shoes off and sit a spell. Loves them strawberries!
Homey, the Homegrown frier, 3 Stack Pro Q Excel 20, 22" WSM, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
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Old 08-13-2017, 11:35 AM   #8
somebody shut me the fark up.

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Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill

Dave welcome to the forum from sunny SE Arizona, nice work on developing your smoker.
Bill, from Cochise County Arizona
LSG 24 X 36 Horizonatal Offset w/warming oven
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Old 08-14-2017, 07:25 AM   #9
is One Chatty Farker

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Join Date: 02-18-14
Location: Coram, New York

Welcome to The Brethren Dave
Dawg Pound Smokin' Q
Competition BBQ Team - KCBS member & CBJ
Beam's SG-01 Offset Smoker (Brenda), Chargriller Akorn (Vanessa), Backwoods Party (Victoria), Humphrey Weeble (Deedra), Brinkmann Grill King Deluxe (Baby), Weber Smokey Joe (Gretchen), Mini BGE (Keisha)

USMC - Not as lean, not as mean - Still A MARINE!
If you find yourself in a fair fight, you didn't plan your mission properly
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Old 08-16-2017, 10:39 AM   #10
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Join Date: 05-05-14
Location: Winter Park, FL

Welcome from yet another Floridian, Dave!
Weber One-Touch Silver 22.5 (1995)
Pit Barrel Cooker - Original Version
Potjie Pot cast iron 5 Gallon
Thermoworks Smoke, Red "Backlit" Thermopen, Red ChefAlarm, Red Thermopop
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