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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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03-01-2008, 07:16 PM | #46 |
is one Smokin' Farker
Join Date: 11-27-07
Location: West Tawakoni, TX.
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Very cool - looking forward to seeing some food on it ---- great job - lets see it burn, now!
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Jack -www.jrcsbbqandseasonings.com |
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03-01-2008, 08:53 PM | #47 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Job well done . I will try an post some pic.
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03-01-2008, 09:32 PM | #48 |
Knows what a fatty is.
Join Date: 02-19-08
Location: Oklahoma City, OK
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Thanks guys. If all goes well, I will be testing it out on some beef tomorrow.
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03-01-2008, 10:06 PM | #49 |
is one Smokin' Farker
Join Date: 08-14-07
Location: Moberly, MO
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That's awesome! Do you think it is too heavy to mount on an arm to put in a reciever hitch? (tailgate smoker mod)
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Brian aka Irradiate Lit & Loaded BBQ Team Traeger - Lil Tex, UDS -old school, Weber - 22" kettle Kenmore - 5 burner gasser (for grillin'), 2 burner (for tailgatn') KCBS member & CBJ 2003 PLAYMOR 7' X 16' Hauler Am I in the "wood pile" ......again.. |
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03-01-2008, 10:09 PM | #50 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Wow thats really come a long way! Very impressed my bredrin! and VERY jealous on top of it all! good looking rig there!
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03-02-2008, 01:14 AM | #51 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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Congrats on the build out.
It just amazing to me to see how handy and talented some are with building and fixing things. I can't put in a light bulb without help.
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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03-02-2008, 06:06 AM | #53 |
Knows what a fatty is.
Join Date: 02-19-08
Location: Oklahoma City, OK
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Thanks everyone. I dont think its too heavy to mount in a hitch reciever, it would just a pain putting it on and taking it off since the weight distribution is a little awkward. It would take a couple guys to do it.
Regarding the angle iron around the lid, I actually have given that a bit of consideration. I want to burn it out today, and depending on how it acts I might go ahead and reinforce it. Q |
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03-02-2008, 06:38 AM | #54 |
Guest
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You're a very talented man! Great work!! Can't wait to see the finished pit!!!
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03-02-2008, 09:44 AM | #55 |
Take a breath!
Join Date: 06-03-07
Location: Cloverdale, Ca
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The "center box" set-up you have is similar to mine...you MAY have some issues in getting the grease to drain out, or it will leak on the outside of your firebox as mine does. I am still chasing all of the pinholes and plan to use the "marble method" to install some 1/4" drains at each side of the heat inlet. You mentioned a good idea of making the dam out of rebar, I may just make another "pre dam" to solve the problem too. Ill be watching to see how your first que goes
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"Assumption is the Mother of all F___ups!" |
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03-02-2008, 11:37 AM | #56 |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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Looks fantastic. I have to say - I'm a more than a little jealous.
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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03-02-2008, 11:41 AM | #57 |
Got Wood.
Join Date: 01-27-08
Location: denton texas
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looks good to me can't wait to see fnished
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03-02-2008, 12:47 PM | #58 |
Knows what a fatty is.
Join Date: 04-23-04
Location: Lake Creek, TX The Great Mud Sucking NorthEast
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WOW! Hard to believe you did all of that magic so fast. Can't wait to hear how it cooks.
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"Women and cats will do as they please. Men and dogs should relax and get used to that idea." Robert Heinlien |
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03-02-2008, 01:07 PM | #59 |
Knows what a fatty is.
Join Date: 02-19-08
Location: Oklahoma City, OK
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Thanks everyone. I still have to tie up some loose ends like devising a latch for the fire box, dampers on the stacks, a handle for the smoker door, and some paint. Of course I couldnt wait to use it, so ive got a 3.5lb corned beef brisquet in there right now. Picked it up this morning while grocery shopping. It was cheap, didnt want to try anything too risky for the first smoke. Put it in at 11:30 this morning, its 1:10 now and the internal temp is 123 and climbing. Ive been able to maintain a smoker temp between 220 and 250. Kind of a big window there, but ive been playing around with the settings on the fire door, and had to plug one stack. It burns too clean with both stacks wide open. Here is a pic of the meat spiced up. I wanted more, but my wife freaked out. There is always next time.
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