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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 08-16-2013, 07:23 PM   #76
mep
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What type of wood are you going to use? How big do you make your chunks? How many? How often? Very interested in the whole process of the gravity pit
With my Assassin I have been using 4 or 5 chunks of wood. They have been about 6" long by 3" square for either oak or hickory. I have also mixed in some chunks of either apple or peach (3" or 4") for a little sweetness.

I throw those in the ash pan after the temperature has stabilized and right before I put the meat in the cooker. I haven't been adding anymore wood later on in the cook. For my tastes, I have had the right amount smoke. Very definitely present but not overpowering.
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Unread 08-17-2013, 10:44 AM   #77
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Peach and pecan chunks, put butts on early. Ribs going on shortly. Just wanted to get some start up pics on here. They have been steady at 250 with the wifi guru.
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Unread 08-17-2013, 10:45 AM   #78
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Firebox.
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Unread 08-17-2013, 10:46 AM   #79
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Butts, 8lbs each
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Unread 08-17-2013, 11:05 AM   #80
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I'm considering one of these as well. If you had the opportunity to order one of these again with the experience that you now have using it, what would you do differently? Thanks!
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Unread 08-17-2013, 11:27 AM   #81
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I'm considering one of these as well. If you had the opportunity to order one of these again with the experience that you now have using it, what would you do differently? Thanks!
What would I do differently, do you mean what different smoker? Everything has been pretty good so far especially the temp retainment, the insulation is ridiculous on this thing. I wouldn't do a different smoker, get an assassin especially the 28...that extra $500 is a no brainier if you know ou need space down the road. Always get bigger when in doubt.
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Unread 08-17-2013, 11:59 AM   #82
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dobdabomb, can you snap a pic of the wood chunks smoking? I'm curious to see what they look like once the burning embers start falling on them.
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Unread 08-17-2013, 02:00 PM   #83
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dobdabomb, can you snap a pic of the wood chunks smoking? I'm curious to see what they look like once the burning embers start falling on them.

Sorry man, ill try tomorrow. Nothing really spectacular, just what you would expected. Embers light chunk on fire within 5 minutes and they last for a decent bit.
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Unread 08-17-2013, 05:21 PM   #84
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Quote:
Originally Posted by dobdabomb View Post
What would I do differently, do you mean what different smoker? Everything has been pretty good so far especially the temp retainment, the insulation is ridiculous on this thing. I wouldn't do a different smoker, get an assassin especially the 28...that extra $500 is a no brainier if you know ou need space down the road. Always get bigger when in doubt.
Sorry for the confusion. I meant in terms of any upgrades/options on top of the ones you already made. I recall you put quite a bit of thought into your cooker before Jeff built it.
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Unread 08-18-2013, 02:09 PM   #85
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Sorry for the confusion. I meant in terms of any upgrades/options on top of the ones you already made. I recall you put quite a bit of thought into your cooker before Jeff built it.
Not really, everything seems to have turned out well.
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Unread 08-18-2013, 02:15 PM   #86
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Another video for you and the one that asked for a shot of the embers falling on the wood.

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Unread 08-18-2013, 02:16 PM   #87
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Firebox look for poster above.

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Unread 08-18-2013, 02:18 PM   #88
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Some pictures. Cooking 3 more racks today, will show some end result pictures soon from today, I was too busy to take a pic yesterday so my bad on the finished product.
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Unread 08-18-2013, 02:19 PM   #89
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More
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Unread 08-18-2013, 02:20 PM   #90
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More, first butcher paper wrap...three sheets turned out great. Lots of juice and it held together well.
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