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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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07-21-2018, 08:11 PM | #1 |
Full Fledged Farker
Join Date: 12-22-10
Location: Huntsville, AL
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You guys think I've got a handle on my Over N Under?
https://drive.google.com/file/d/1-lE...7unJUAcUI/view
Butt, ploughboys yardbird + braggs liquid aminos + fish sauce to make the rub slightly wet, straight pecan wood fire. Let me have it :D
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Weber Performer Platinum; 14.5" WSM; Old Country Over n Under. |
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07-21-2018, 09:19 PM | #3 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks like you know what your doing
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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Thanks from:---> |
07-21-2018, 10:00 PM | #4 |
Full Fledged Farker
Join Date: 12-22-10
Location: Huntsville, AL
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Got my over 'n under about a month ago, this is my 4th go, first time with an upgraded fire grate. Smoked that today for inlaws coming over tomorrow to swim because I'd rather hang in the pool than cook all day on a Sunday....especially if inlaws are gonna be here. Generally I stick to apple wood, oak, and hickory. This is my first smoke ever with pecan because it was on clearance at academy. Upgraded fire grate is absolutely a huge difference.....I've never had a stick burner before until now and with new fire grate I could hold this thing anywhere between 225 and 400 as long as I wanted to feed it. I'm so happy and it's such a huge upgrade (IMO and for my preference) from my 22.5 WSM that I gave to my Dad.
Menu tomorrow is gonna be slaw, baked beans, pulled pork, and a coconut cream pie my wife made.
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Weber Performer Platinum; 14.5" WSM; Old Country Over n Under. |
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07-21-2018, 10:21 PM | #5 | |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Quote:
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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07-21-2018, 10:42 PM | #6 |
On the road to being a farker
Join Date: 05-24-18
Location: Arlington TX
Name/Nickname : Jim
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I’ve been looking at some of the Old Country smokers. I think I remember reading some reviews of the fire box (at least maybe the cover) warping pretty badly. Have you had any problems like that? Was wondering if it has anything to do with the specs on the smoker saying to use charcoal as fuel.
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07-21-2018, 10:46 PM | #7 | |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Quote:
Pecos had a problem with the lid warping/twisting on cook chamber - they added braces to the lid about 2 years ago. Over n Under lid sometimes warped slightly so it didn't shut Well so they changed the lid to an overlapping lid and so it has a folded lip on edge that also Helps keep it from warping (kinda of like How Ribs Help strengthen lighter gauge metal)......... https://www.bbq-brethren.com/forum/s...d.php?t=182649
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. Last edited by SmittyJonz; 07-21-2018 at 10:56 PM.. |
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07-21-2018, 10:58 PM | #8 |
Full Fledged Farker
Join Date: 12-22-10
Location: Huntsville, AL
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So, I went a bit unconventional.
I got one of these: https://www.academy.com/shop/pdp/out...dCatid=4263580 then I got this: https://www.homedepot.com/p/Everbilt...1417/204225783 and laid it over the top. I just have it all free-floating at the moment, but I intend to grab some stainless bolts/nuts/fender washers and permanently attach the expanded steel to the top of the grill grate in the very near future. For 25 bucks and no welding, cutting, or any real effort, I'd call it a winner.
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Weber Performer Platinum; 14.5" WSM; Old Country Over n Under. |
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07-21-2018, 11:02 PM | #9 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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you can take the stock firegrate and weld or bolt on an angle iron frame to it so it won't warp then cut the center out and bolt or weld in expanded metal. 2 pieces criss crossed 90* to each other is even Better.
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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07-21-2018, 11:11 PM | #10 | |
On the road to being a farker
Join Date: 05-24-18
Location: Arlington TX
Name/Nickname : Jim
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Quote:
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07-21-2018, 11:15 PM | #11 | |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Quote:
P.S.: https://www.bbq-brethren.com/forum/s...d.php?t=220797
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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07-22-2018, 12:04 AM | #12 | |
Full Fledged Farker
Join Date: 12-22-10
Location: Huntsville, AL
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Quote:
Couple more smokes to be a bit more comfortable runnin' a stick burner and I'll do my first brisket on it. So far, I can maintain the temp range I want for about 8 hrs before it starts goin haywire. Fortunately, if temps crash, I can toss some extra logs on it and hit it with the weed burner for a minute or two and get it back up plenty hot :D
__________________
Weber Performer Platinum; 14.5" WSM; Old Country Over n Under. |
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Thanks from:---> |
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