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Old 09-02-2013, 07:49 PM   #136
dobdabomb
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Assassin 28 in background.
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Old 09-02-2013, 07:50 PM   #137
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Money muscle cuts from both butts, they were great...cut well but just a tad overcooked but not by much.
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Old 09-02-2013, 07:50 PM   #138
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Rib cross pic
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Old 09-03-2013, 10:42 PM   #139
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What a fun cook, hopefully some of this pron looks great. It tasted amazing, especially the ribs and money muscle. So far so good on the meat, finally getting some solid black seasoning inside.
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Old 09-03-2013, 10:55 PM   #140
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I am quite intrigued. If you do not mind, I have two questions:

Q1: How even are the temps fore-and-aft and top-to-bottom?
Q2: What's the clean-up like?
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Old 09-04-2013, 01:41 AM   #141
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Quote:
Originally Posted by dobdabomb View Post
BigEd92, for some reason the message system wont let me send a message here at work at this moment. Just wanted to let you know I am trying to get one back to you on ordering the 28. Glad you decided on it after seeing what I did.
I received your message. Thank you very much. I spoke with Robin about getting a quote on a 28. She was really nice, and had the quote over to us the same day. Looks like we have all of our funding together, so we'll hopefully be placing an order tomorrow morning. I will keep you posted as to how everything goes.

Thanks again for the help.
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Old 09-04-2013, 02:26 AM   #142
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Quote:
Originally Posted by dobdabomb View Post
What a fun cook, hopefully some of this pron looks great. It tasted amazing, especially the ribs and money muscle. So far so good on the meat, finally getting some solid black seasoning inside.
So I have a questions regarding your overnight cook. How much wood did you put in the ash pan for smoke, and how long did it last? And with the overnight cook did you have to get up and add any wood?

One of the issues (if you even want to call it that) with gravity fed smokers is that you have to keep adding wood every hour or two for as long as you want smoke added to your food. I generally like 4 to 5 hours of smoke for the big meats, and was wondering if you cook along the same lines.

I have heard of guys mixing wood with the coals, but for me I wouldn't want to mix in too much wood, as I would probably wrap the food half way through, and would be a waste of wood and smoke.

Sorry for babbling. It's getting late, and am exciting about ordering the new Assassin.
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Old 09-04-2013, 09:09 AM   #143
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I too have an Assassin28 and I use lump charcoal. When I do a overnight cook, I put a small chunk of hickory in for every few pieces of lump and it has worked for me. At first I was concerned about creating a bridge that would stop the lump from falling as needed but I haven't had any problems so far. I'm also careful about the size of the lump and break down any large pieces prior to using.

I've read about using a pipe filled with the very small pieces of smoking wood inserted in the chute, then the charcoal is added around the pipe. Finally the pipe is removed and a self feeding system is created. As of yet, I have not tried it but it sounds like it sounds work.

If you wrap your food, you can learn how much smoke wood to add while filling the chute so that it will not be wasted.

I love my smoker, it is by far the best thing I've bought in many years.
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Old 09-04-2013, 09:41 AM   #144
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If the pieces of lump charcoal are no bigger than 6" long there would be absolutely no reason to worry about the charcoal bridging. The charcoal chute opens from 6" to 8" to prevent bridging.
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Old 09-04-2013, 11:03 AM   #145
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Great looking food!

What temp did you use to cook the ribs and chicken?
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Old 09-04-2013, 03:13 PM   #146
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Well we did it. Ordered the new Assassin28 today over the phone, and should see it in 3 to 4 weeks. I think this is going to be the longest month of my life.
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Old 09-04-2013, 04:28 PM   #147
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Congrats!
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Old 09-04-2013, 07:02 PM   #148
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Fantastic pRon! I did a full practice run Labor Day on the 28 myself. We got about 3 inches of rain and the Assassin held up like a champ. We were soaked, but the food was good.

After the smoker was running for about 10 hours, I was getting about 15-20 degree heat variance from the bottom rack to the top. Bottom was running 265, Racks 2 and 3 running steady at 250, and top rack about 245.

I think when I was opening the door water was dripping onto the top rack (because the angle of my driveway), which was cooling the top rack a bit.
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Old 09-04-2013, 07:14 PM   #149
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Great looking smoker!! You are gonna love it!! Let see some smoke!!!
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Old 09-05-2013, 08:27 AM   #150
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Quote:
Originally Posted by Biged92 View Post
So I have a questions regarding your overnight cook. How much wood did you put in the ash pan for smoke, and how long did it last? And with the overnight cook did you have to get up and add any wood?

One of the issues (if you even want to call it that) with gravity fed smokers is that you have to keep adding wood every hour or two for as long as you want smoke added to your food. I generally like 4 to 5 hours of smoke for the big meats, and was wondering if you cook along the same lines.

I have heard of guys mixing wood with the coals, but for me I wouldn't want to mix in too much wood, as I would probably wrap the food half way through, and would be a waste of wood and smoke.

Sorry for babbling. It's getting late, and am exciting about ordering the new Assassin.
For the longer cooks I have had so far, I normally have used 3-4 chucks of peach and maybe 1-2 chunks of pecan. It will last for a couple hours at least from what ive seen opening it. I do two wood dumps for the 10 hour for my butts, the first 3-4 hours it got the smoke I wanted obviously after you see the cross sections of the money muscle and the ribs on both cooks in pictures I have posted.
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