New Spicewine medium

Ford · 05-07-2012, 01:11 PM

Picked it up Wednesday and fired it up Saturday at the Everglades Seasoning class to cook the contest. FYI Carolyn was head cook for this one and I was pit bitch. Started a fire about 8:45. Dave from All RackedUp and Jimmy Brod dropped by for some coaching. Said set the intake here and it will run all night at 215. Of corse I didn't believe it. Checked at leat hourly until 12:30 when I lay down and it didn't move. Got up at 3 to check and bang on. Got up at 5 and guess what, bang on, hadnt moved. Wrapped big stuff to finish in fe, put ribs on after opening air a little. Sat right on 250. Put chicken in at 9. Everything was great. Carolyn took a first place chicken and got an invite from jimmy to cook chicken for him. There was more smoke taste than with the fe but not too much. Placement of wood chunks is critical - thanks Dave. Shut it down and I'd only used about 1/3 of the maze. Totally awesome. It's an amazing competition cooker. You can add a guru but I don't see the need at this point. I strongly recommend them.

Carolyn did most trimming, all injecting, seasoning and work on the boxes. We had fun and she also had a 3rd pork. I will need to modify timing for ribs as we were way overdone.

Stoke&Smoke · 05-07-2012, 01:35 PM

Care to share that wood placement tip?

Ford · 05-07-2012, 01:59 PM

A good sized chunk every couple of inches

southernstyle · 05-07-2012, 02:43 PM

Gonna be kicking our butts even worse now ford. Congats on the new cooker.

spicewine · 05-07-2012, 05:33 PM

Ford: I was thrilled to hear you bought the cooker and congrats on your success. Thanks for the kind words.

Bigdog · 05-07-2012, 08:01 PM

I would recommend not putting a fan controller thingie on this smoker. The reason is simple: It doesn't need one. Furthermore, it can major mess up. Just ask someone named Phil who's pit bitch spent most of the night fighting temps at the Royal. Or a man named Jay who designs and builds the things and told me he had no idea why someone would put one on his smokers.

MilitantSquatter · 05-07-2012, 08:14 PM

Congrats...

Spicewines don't need a temp controller, but a Spicewine augmented with a BBQ Guru becomes a precision machine...

I tried the maze but felt I had the best control using a WSM charcoal ring and minion method (set off after an initial pre-heat using 1-2 chimeys to get steel up to temp).

BBQ_MAFIA · 05-07-2012, 08:17 PM

Congrats and good luck with your new Spicewine.
They are outstanding cookers.

Ford · 05-08-2012, 06:48 AM

Quote:

Originally Posted by MilitantSquatter

Congrats...

Spicewines don't need a temp controller, but a Spicewine augmented with a BBQ Guru becomes a precision machine...

I tried the maze but felt I had the best control using a WSM charcoal ring and minion method (set off after an initial pre-heat using 1-2 chimeys to get steel up to temp).

In 16 hours I probably only used 2 chimneys of charcoal with the maze. I'll probably buy a weed burner to preheat the main chamber so it's ready faster. We only lit about 8-10 briquettes to get it going.

05-07-2012, 01:11 PM	#1
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	New Spicewine medium Picked it up Wednesday and fired it up Saturday at the Everglades Seasoning class to cook the contest. FYI Carolyn was head cook for this one and I was pit bitch. Started a fire about 8:45. Dave from All RackedUp and Jimmy Brod dropped by for some coaching. Said set the intake here and it will run all night at 215. Of corse I didn't believe it. Checked at leat hourly until 12:30 when I lay down and it didn't move. Got up at 3 to check and bang on. Got up at 5 and guess what, bang on, hadnt moved. Wrapped big stuff to finish in fe, put ribs on after opening air a little. Sat right on 250. Put chicken in at 9. Everything was great. Carolyn took a first place chicken and got an invite from jimmy to cook chicken for him. There was more smoke taste than with the fe but not too much. Placement of wood chunks is critical - thanks Dave. Shut it down and I'd only used about 1/3 of the maze. Totally awesome. It's an amazing competition cooker. You can add a guru but I don't see the need at this point. I strongly recommend them. Carolyn did most trimming, all injecting, seasoning and work on the boxes. We had fun and she also had a 3rd pork. I will need to modify timing for ribs as we were way overdone. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

05-07-2012, 01:35 PM	#2
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Woodridge, IL Downloads: 1 Uploads: 0	Care to share that wood placement tip? __________________ 2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list

05-07-2012, 01:59 PM	#3
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	A good sized chunk every couple of inches __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

05-07-2012, 02:43 PM	#4
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl. Downloads: 0 Uploads: 0	Gonna be kicking our butts even worse now ford. Congats on the new cooker. __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

05-07-2012, 05:33 PM	#5
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri Downloads: 0 Uploads: 0	Ford: I was thrilled to hear you bought the cooker and congrats on your success. Thanks for the kind words. __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT, PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

05-07-2012, 08:01 PM	#6
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	I would recommend not putting a fan controller thingie on this smoker. The reason is simple: It doesn't need one. Furthermore, it can major mess up. Just ask someone named Phil who's pit bitch spent most of the night fighting temps at the Royal. Or a man named Jay who designs and builds the things and told me he had no idea why someone would put one on his smokers. __________________ Bigdog Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

05-07-2012, 08:14 PM	#7
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Congrats... Spicewines don't need a temp controller, but a Spicewine augmented with a BBQ Guru becomes a precision machine... I tried the maze but felt I had the best control using a WSM charcoal ring and minion method (set off after an initial pre-heat using 1-2 chimeys to get steel up to temp). __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

05-07-2012, 08:17 PM	#8
BBQ_MAFIA Quintessential Chatty Farker Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY Downloads: 1 Uploads: 0	Congrats and good luck with your new Spicewine. They are outstanding cookers. __________________ 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 1-Banjo