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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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Old 06-17-2013, 09:11 AM   #1
Found some matches.
Join Date: 06-07-13
Location: Siloam, North Carolina
Default Birthday bash on new custom built grill

Thanks to everyone who had input on getting my temps up in the grill I built... I started with a large fire since my firebox is relatively small in comparison to my cooker chamber. Ran the temps up to 310 in less than 2 hours then shut the firebox door and closed my damper half way. Temps fell to 260 and stayed with very little attention needed for the fire. Had beautiful transparent blue smoke all day. This being my first cook, I cooked six 10lb butts in which I flipped and sprayed with apple juice every hour for 6.5 hrs. All the meat turned out Great!!! Thanks again everyone!!
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Old 06-17-2013, 02:33 PM   #2
is One Chatty Farker

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Join Date: 10-11-12
Location: Jonesboro. AR

we like pics!
150 Gallon Build (In Progress)

250 Gallon Offset Build (2012)

600 Gallon Offset Build (2016)
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Old 06-17-2013, 02:48 PM   #3
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

Sounds like it was a plan realized. The idea of running up a huge fire seems odd to me, but, it seems to have worked fine. Congrats on the first cook
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

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Old 06-18-2013, 06:51 AM   #4
Found some matches.
Join Date: 06-07-13
Location: Siloam, North Carolina

Reason for a bigger fire is because I'm cooking on a 270gal reverse flow cooker that has a undersized 20x20x20 firebox. I had trouble achieving the temps I wanted when I burned the cooker in, so a bigger fire was needed to get the temps up in a somewhat timely fashion.
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