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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 04-23-2014, 07:31 AM   #61
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Quote:
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In addition to moisture, the water is a big heat sink. Replace the water with sand, that should give the heat sink benefit back to you. IT will also cut down the risk of grease fires with dripping fat hitting the hot bare plate of the water pan.
I may try sand or fire bricks. I have been using a disposable pan over the empty water pan to minimize the mess/cleanup. It still got a little hot and I could hear the drippings sizzle. Water also gave me cooler temps on the bottom 2 racks so that could be used if I needed to cook foods at different temps. Without water the racks are just a couple degrees apart except the top rack where the heat comes in. Still so much to try and play with.
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Unread 04-23-2014, 09:04 AM   #62
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Nice weapon!
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Unread 04-24-2014, 01:40 PM   #63
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For those who have this smoker I just ordered a cover from CoverUs.com. I should have it in a couple of weeks and I will let you know what I think and how it fits. I had them make it 33w x 27d x 54h to clear the side handles, latches, exhaust and wheels. I am not really sure how durable triple laminated vinyl is but for the price it was worth a try. I did read somewhere that it is fire resistant. I paid $49 for the cover, $6 for grommets and draw string, shipping should be $12-$15 depending on weight. I had just about given up because all the quotes were coming back in the $300-$400 range. I don't need something that expensive since it will be kept on my back porch under a roof.
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Unread 04-26-2014, 10:32 AM   #64
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No. But we like to tinker with things. I'm trying a maze today. It's designed to use water but I'm not a big fan of using water. So I want to see how that works.
How did the maze work?
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Unread 04-26-2014, 10:44 AM   #65
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Default First Real Cook On My Abe's 60" Boss Smoker




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Unread 04-26-2014, 11:07 AM   #66
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Wow!!! Nice work!

What do these cost?
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Unread 04-26-2014, 01:57 PM   #67
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That looks awesome gives me lots of ideas on what to do with my little smoker dilemma.
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Unread 04-26-2014, 09:40 PM   #68
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Looks great! Nice smoke ring.
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Unread 04-28-2014, 05:22 PM   #69
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fully sealed the intake ports to make it permanently guru powered, made an additional 4 racks, and threw on some monster truck wheels. I got 14 hours on this weekends cook and still had coals left to do another ribs session. Might have to throw a heat diverter in there, it goes through the water!
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Unread 04-28-2014, 05:30 PM   #70
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Quote:
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fully sealed the intake ports to make it permanently guru powered, made an additional 4 racks, and threw on some monster truck wheels. I got 14 hours on this weekends cook and still had coals left to do another ribs session. Might have to throw a heat diverter in there, it goes through the water!
You know we need details on how you sealed up the intakes. Pictures too. Those wheels look really good! How much charcoal did you use in the 14 hour cook? Weekend before last I used 6lbs in 9 hours with a full pan of water running at about 275-300. I use a lot less without water.
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Unread 04-28-2014, 05:47 PM   #71
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Rope gasket in the space between wood and metal, bead of hi-heat rtv on the smokers port, insert guru adapter and run another bead where the adapter meets the smoker. and a fire retardant insulation piece on the end of the wooden block
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Unread 04-28-2014, 05:58 PM   #72
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dumped a whole 20 lb bag of kingsford in the basket+a small chimney. Went 14+ hours even with the temp spikes from the air leaks, and had tons left over
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Unread 04-28-2014, 06:02 PM   #73
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Unread 04-28-2014, 06:15 PM   #74
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Greased up and ready for battle
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Unread 04-28-2014, 10:26 PM   #75
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Quote:
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and threw on some monster truck wheels!
When are you putting a lift kit on?

Flobee's Abe's kicked out some nice ribs this weekend too.





And boxed up for a practice cook before our comp in a couple of weeks.

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