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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 05-25-2013, 05:34 AM   #1
ChetPunisher
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Default Whiskey Barrel Smoker and a Picnic

Well, today is the first cook on the WBS (Whiskey Barrel Smoker). I will be plugging her in shortly and adding the meat in a while. I'll add pics in a bit. Wish me luck!
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Unread 05-25-2013, 06:15 AM   #2
muidaq
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Luck, you don't need no stinkin luck. You're a brethren!

Whatcha cookin?
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Unread 05-25-2013, 06:30 AM   #3
ChetPunisher
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Oops.. I'm cooking a 9 lb. Picnic. Injected and rubbed last night. Here's a pic. The smoke stack is just a temp. Still trying to come up with an idea for that.

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Unread 05-25-2013, 07:35 AM   #4
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How are you bringing fresh air into the unit? With that size flue it wants some. Steve.
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Unread 05-25-2013, 07:36 AM   #5
ChetPunisher
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I have a 2 inch hole in the bottom that allows air in and the cord out. Right now the flue is two inches. I'm getting good smoke out.
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Unread 05-25-2013, 10:06 AM   #6
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what would be a sweet chimney is 18or 16ga square tube. but then cover it with a box made out of aged wood. on the wood use a small torch to burn the grain a little. or get a wood burner to right your name or fav whiskey on the side
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Unread 05-25-2013, 10:38 AM   #7
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thats sweet dude!

iron pipe for the chimney. it'd match the bands.
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avatar by grillman. patent pending. :mad2::becky:
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Unread 05-25-2013, 10:47 AM   #8
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Nice cooker. +1 on the chimney. Using drier vent on that cool rig is not the cherry on the sundae.
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Unread 05-25-2013, 01:10 PM   #9
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Well aware that the dry exhaust tube is pretty darn ugly, but I wanted to try it out and I know all of you wanted to know how it does. So I'm sacrificing my honor by posting incomplete pictures... :)
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Unread 05-25-2013, 03:36 PM   #10
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A man with a plan.. oh I'm sure everyone would like more updates and pics.. sitting on pins and needles.. looks good so far..
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Unread 05-25-2013, 03:41 PM   #11
ChetPunisher
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Well it has been on since 8:00 and is at the moment measuring 162°... Seems like it is right on schedule.
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Unread 05-25-2013, 03:49 PM   #12
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Nice rig!
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Unread 05-25-2013, 08:08 PM   #13
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Well, back to the drawing board. Would not move the meat above 170° after 11 hours. I'm not disappointed. It is always good to learn something new and doing it to gain experience. I finished it in the oven and it is now resting. I will pull it in a while. Pics to follow. Not sure if I hurried it, it was only 55° out today. I know the empty barrel can reach 260° and hold steady. Not sure if the weather played a roll or if the meat did.

Any advice?
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Unread 05-25-2013, 08:14 PM   #14
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What was the temp in the cooker? Sounds like you hit a stall. They can be a real pain.
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Unread 05-25-2013, 08:20 PM   #15
ChetPunisher
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I only have one probe and it was in the meat. The thermometer in the barrel was reading 220°. When I was testing the barrel yesterday, There was about a 30° difference between the probe and the thermometer. I figured it was a stall, but I have never dealt with one before and it was going on 11 hours... I could have waited it out and pushed on into the night.
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