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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-05-2005, 09:04 PM   #1
nmayeux
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The beast was fired up for the first time today to season the smoker, and all went better than expected. I forwarded the pictures of the mods to be posted, and I will post more when I have become more adept. The only dissapointment was the temp guage. After about 45 minutes, it read 150 degrees, but my fryer thermometer read over 300. If this thing can be recalibrated, I will try to do so tomorrow. I was really impressed with the smokers ability to hold heat as it held 250+ for over 3 hours!!! However, I will have to figure the temp thing out before I can try to regulate. I plan to pop its cherry this week, and I will let you know how it goes. Any suggestions will be appreciated.
Noah
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Unread 04-06-2005, 05:29 PM   #2
Bigmista
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Use a digital probe thermometer. If you don't have a clip to attach it to one of the racks, Stick it thru a potato. Just make sure the tip is out so it reads the pit temp, not the potato temp.
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Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

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Unread 04-06-2005, 06:54 PM   #3
BrooklynQ
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Here's an old boy scout trick to measure fire temps. It's pretty reliable, obviously not as good as a thermometer, but its a good indication.

Hold your hand, palm side down, away from the coals where the meat will be. Count "one thousand one, one thousand two," etc., until the heat is uncomfortable and you have to pull your hand away. If you can keep your hand in place for:

2 seconds -- it's hot, about 375- F or more
3 seconds -- it's medium-hot, about 350 to 375- F
4 seconds -- it's medium, about 300 to 350- F
5 seconds -- it's low, about 200 to 300- F

Don't be all macho about it. You don't want to burn your hands.
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Unread 04-06-2005, 07:04 PM   #4
Solidkick
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This is not an advertisement.................but a testamony..........

Throw that door thermometer away and order one from Spicewine. It is calabratable (SP). I use the turkey fryer thermometer in my stack, plus probes on the shelves. Now that I have replaced my door thermometer with one of Jay's, the stack temp and the door temp run within 10* of each other. Before, using the original door thermometer (which you couldn't calabrate), I was as much as 70* off between the door and the stack temps. A big difference..............
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Unread 04-06-2005, 09:28 PM   #5
nmayeux
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Do you think that Mr. Spicewine will trade a thermometer for a really good jambalaya recipe??
Noah
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Unread 04-06-2005, 09:33 PM   #6
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I have a gumbo recipe that will cut your cooking time in half. I'd trade it for just about anything Jay sells!
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Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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Unread 04-07-2005, 11:16 PM   #7
nmayeux
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Just an update:
I pulled the thermometer off and by using boiling water and a calibrated test thermometer from work, I was able to adjust it to a more reliable reading. I will give kudos to Brinkmann for installing an adjustable thermometer even if it is a low cost model.
Noah
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Lang 60 Marie Laveau
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