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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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10-02-2013, 07:52 AM | #31 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Awesome! Can't wait to see that in action!
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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10-02-2013, 08:45 AM | #33 |
Knows what a fatty is.
Join Date: 09-01-13
Location: St Leonards On Sea, UK
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Oh my that's beautiful! Hmmm, my long-term plan was to get a Backwoods shipped over late next year, but this is making me think again!
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ProQ Excel 20 - Thermapen - Dreams of an Assassin 28! - Twitter: @BBQ_Barons |
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10-02-2013, 10:01 AM | #34 |
is one Smokin' Farker
Join Date: 02-09-11
Location: Audubon, PA
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I have a 24....the slam latch is really nice if your hands or full....the manual latches just compress the gasket a little bit more so you get a tight seal.
Last edited by dano; 10-02-2013 at 02:06 PM.. |
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10-02-2013, 02:14 PM | #36 |
Full Fledged Farker
Join Date: 06-01-13
Location: Huntsville, AL
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Looks great BigEd, looks almost as good as mine :-)
Shot you an email with my suggestions and answers to your questions.
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Team Smokin' Hot Racks, Assassin 28, 2 L BGE's/Weber 26.75/Guru DX2 & Wifi/Thermapen Orange! |
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10-02-2013, 03:09 PM | #39 |
is One Chatty Farker
Join Date: 12-15-11
Location: Rockwall, Tx/Lake Fork, Tx
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UPS has mine now....I can't wait...the red is a great color...I almost went red but decided on black
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Custom built offset/Char Griller Akorn/Traeger Timberline 1300 |
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10-03-2013, 12:42 AM | #40 |
On the road to being a farker
Join Date: 03-30-12
Location: Huntington Beach, California
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Well I was able to get the Assassin (now lovingly called "Big Red") fired up and seasoned. Here are some of the pics.
Wiping out all of the dust and residue from manufacturing. Sprayed vegetable oil on all of the bare metal surfaces on the door, racks, and inner smoker walls.
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Big Ed Sharpe Gourmet Cooking Wood 22.5 WSM w/ WiFi Stoker | 22.5" OTS | Assassin28 | Traeger Lil Tex Elite | GMG Daniel Boone |
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10-03-2013, 12:46 AM | #41 |
On the road to being a farker
Join Date: 03-30-12
Location: Huntington Beach, California
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A full 20lb bag of Kingsford Blue down the chute. KB is what I had on hand, I will most likely cook with lump once I get through my KB inventory.
As you can see there is still roughly 6 to 8 inches left in the chute after a 20lb bag.
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Big Ed Sharpe Gourmet Cooking Wood 22.5 WSM w/ WiFi Stoker | 22.5" OTS | Assassin28 | Traeger Lil Tex Elite | GMG Daniel Boone |
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10-03-2013, 12:52 AM | #42 |
On the road to being a farker
Join Date: 03-30-12
Location: Huntington Beach, California
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I don't have a weed burner yet, and was planning on starting the fire off in a charcoal chimney and put it in the chute followed by the unlit charcoal. But last night my cousin and his friend stopped by to see the toy, and he suggested trying to use a couple of Weber lighter cubes set on top of a brick in the ash tray. So I figured I would give it a try.
It worked like a charm. Once the lighter cubes were spent I just removed the brick, and closed the fire box. Once the smoker was up to temp. I threw in several chunks of peach and pecan wood for the smoke.
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Big Ed Sharpe Gourmet Cooking Wood 22.5 WSM w/ WiFi Stoker | 22.5" OTS | Assassin28 | Traeger Lil Tex Elite | GMG Daniel Boone |
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10-03-2013, 12:58 AM | #43 |
On the road to being a farker
Join Date: 03-30-12
Location: Huntington Beach, California
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I used a full size disposable pan to catch the grease.
A picture of the inside after 3 hours at 350 degrees. The remnants of the wood chunks. I threw in 2 chunks of oak about an hour and half into the seasoning. I tried to take a video of the process, but the battery was dead on the video camera. DOH! Tomorrow I plan on doing a small cook. Haven't decided what it will be yet, but whatever it is I'll take some more pics and post them. Thanks for looking.
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Big Ed Sharpe Gourmet Cooking Wood 22.5 WSM w/ WiFi Stoker | 22.5" OTS | Assassin28 | Traeger Lil Tex Elite | GMG Daniel Boone |
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10-03-2013, 06:43 AM | #44 |
is One Chatty Farker
Join Date: 12-15-11
Location: Rockwall, Tx/Lake Fork, Tx
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Looks great....I use the Weber cubes...those r neat little things. How easy is it to move around?
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Custom built offset/Char Griller Akorn/Traeger Timberline 1300 |
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10-03-2013, 06:49 AM | #45 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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Love that you can use disposable trays for the grease.
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