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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 08-25-2013, 04:36 PM   #16
ajstrider
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Biscuit test looked outstanding.
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Unread 08-25-2013, 05:01 PM   #17
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Cooker looks very good, heck of a job! What do you think a back yard cooker would cost. You ever thought about going into business making these full time???
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Unread 08-25-2013, 05:29 PM   #18
Muscrat
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PM sent
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Unread 08-25-2013, 06:44 PM   #19
Novass
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Quote:
Originally Posted by Ron_L View Post
Thanx
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Unread 08-25-2013, 10:33 PM   #20
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After 13 hrs on the cooker the brisket hit roughly 190 on the flat. Probe test wasn't bad but it really needed a little more time. But it'll be ok. A buddy of mine did a 10lb packer. At 4 hrs we put his in a pan and I rolled mine in butcher paper. His was done at 9 hrs and according to him and his wife it was off the chain good. The best they had ever had hands down. Mine hopefully will be good also. We have a comp this weekend so this was a good test on foil pan VS butcher paper. Mine is resting until in the morning.

The cooker performed flawless. Only had to add 1 split per hr to maintain 275°. We got bored and started messing with the intake on the box and with every change the temp would respond accordingly. We were able to change the temp 10° at a time.

Here is a pic before I wrapped it up in Saran Wrap for the night.
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Unread 08-25-2013, 10:45 PM   #21
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Awesome looking cooker. and that brisket looks outstanding.
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Unread 08-25-2013, 11:32 PM   #22
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Nice job! Best of luck selling those things.
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Unread 08-26-2013, 12:23 PM   #23
Muscrat
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Thanks for the complements everybody.

I'm gonna figure out how to market these things and start making them. That's been my plan for a while. Just don't know how to go about it. Any advise would be appreciated.

Thanks again.
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Unread 08-26-2013, 12:34 PM   #24
Bonewagon
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Sweet rig.
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