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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 02-23-2014, 02:32 PM   #16
SmittyJonz
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It Will NOT be my go to Smoker.........Ole Frank the Drum will always be my Main Squeeze (atleast till I get a highend fancy insulated cabinet smoker like a Humphreys Pint- but don't tell Frank).
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Unread 02-23-2014, 02:55 PM   #17
SmittyJonz
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Im gonna play with this thing for several cooks and see if I like Stickburning- if'n I do I believe once Muscrat has a new shop I will have him build me a vertical with firebox directly underneath - more efficient so less wood to burn and smaller footprint - something similar to DWFisk's Son's they built.

http://www.bbq-brethren.com/forum/sh...d.php?t=162551
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Unread 02-23-2014, 03:10 PM   #18
SmittyJonz
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Yup, 250* seems to be this Turds Sweet Spot.
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Unread 02-23-2014, 03:16 PM   #19
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My 1st attempt at what you described above. A taller cabinet would be a plus.

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Unread 02-23-2014, 03:24 PM   #20
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When I read Ork pron I was expecting something like


But yours looks good too
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Unread 02-23-2014, 03:26 PM   #21
SmittyJonz
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................................
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Unread 02-23-2014, 03:27 PM   #22
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Quote:
Originally Posted by cholloway View Post
My 1st attempt at what you described above. A taller cabinet would be a plus.

Is that a Bandera? Why not hang but still use firebox? How's it working?
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Unread 02-23-2014, 03:39 PM   #23
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Yeah, that's my Bandera. I normally do use the side firebox whether using the racks or hanging.
This was an experiment with an old Kingsford kettle in the bottom and the hooks on the uppermost rack. The results were satisfactory.
I'm gonna run some rods across the very top of the cook chamber to hang the hooks on.
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Unread 02-23-2014, 04:35 PM   #24
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Looking good SJ ! Yeah, if I take the plunge I'll be contacting Muscrat too.
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Unread 02-23-2014, 04:41 PM   #25
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I keep mine around for cold smoking. Lots of useable room.
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Unread 02-23-2014, 05:18 PM   #26
SmittyJonz
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5 hrs and 2 Boneless halves tempted 178* and 174* - pulled, cubed, dusted with more PlowBoys and back into Smoker........



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Unread 02-23-2014, 05:23 PM   #27
Toast
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What wood did you use?
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Unread 02-23-2014, 05:33 PM   #28
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Oak - bag of mini logs from Academy.
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Unread 02-23-2014, 05:42 PM   #29
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Good looking slices. I'd have kept them just like that.
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Unread 02-23-2014, 05:55 PM   #30
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Man they look great. I love using oak.
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