喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 08-21-2008, 10:08 AM   #1
ramrod25
Got Wood.
 
Join Date: 07-31-08
Location: Fort Towson, Ok
Downloads: 0
Uploads: 0
Default I give up

OK - I am so new at this that my total "Q" cooked so far is one set of ribs.

I've been working on getting my el cheapo Brinkman Smoke N Pit all sealed up and learning how to make it work with my BBQ Guru.

Except for too spicy (for me) a rub, my first set of ribs came out really well.

I've learned that Kingsford charcoal makes so much ash that there is no way I could make a 12 hour smoke on a brisket - so I bought some Cowboy Lump this weekend at Lowes, and am looking forward to trying it.

Here is my problem. For the life of me I can't figure out what "PRON" stands for??? I even googled it and didn't come up with anything - so help out a new guy to the world of Q and tell me what it means.

Thanks
Rodney
ramrod25 is offline   Reply With Quote


Unread 08-21-2008, 10:09 AM   #2
Sledneck
is one Smokin' Farker
 
Sledneck's Avatar
 
Join Date: 12-04-05
Location: Wantagh, NY
Downloads: 0
Uploads: 0
Default

reverse the r & o
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ
Illuminati Blog[/URL][/COLOR][/B][/SIZE]
[B][COLOR="Blue"][B]Disclaimer:
The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]
Sledneck is offline   Reply With Quote


Unread 08-21-2008, 10:15 AM   #3
BIGWILLY
Full Fledged Farker
 
Join Date: 04-22-08
Location: SLO CALIFORNIA
Downloads: 0
Uploads: 0
Default

trying to stay a step ahead of the spammers http://www.bbq-brethren.com/forum/sh...ad.php?t=35132
__________________
[B]"Never Pet a Burning Dog"[/B]

UDS
Stainless Gasser
Disco (plow disc, ranchera disc, discada)
Char-Broil "Patio Caddie" (Gas)
Cook n' Kettle Cast Iron Grilling Kettle
BIGWILLY is offline   Reply With Quote


Unread 08-21-2008, 10:20 AM   #4
Papa Hogg
is One Chatty Farker
 
Papa Hogg's Avatar
 
Join Date: 05-10-07
Location: Racine, WI
Downloads: 0
Uploads: 0
Default

Also a bit of advice...don't use Cowboy Lump, there is definitely better lump out there, Royal Oak is Good. Here is a great site that reviews the different lumps out there. http://www.nakedwhiz.com/lumpindexpage.htm?bag
__________________
BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun

"The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher
Papa Hogg is offline   Reply With Quote


Unread 08-21-2008, 10:23 AM   #5
Yakfishingfool
Babbling Farker

 
Yakfishingfool's Avatar
 
Join Date: 10-01-05
Location: Shokan, New York
Downloads: 0
Uploads: 0
Default

The kingsford ashing up is a problem, but one overcome with a little forethought. I usually "tap" my ash after awhile to remove it from the still smoldering briquettes. IN my Klose I shake the charcoal try or in the spicewine, bounce the coal tray a couple of times. Of course if your ash is on the bottom of the pit there is nowhere for it to go, so build your pile off the bottom so when you shake you have some place for the ash to deposit. Scott
__________________
Oh It'z BBQ!
1 Weber Gold Series Grill
1 WSM 18,1 WSM 22
1 Weber performer, 1 Smokey Joe Platinum
1 XL Big Green Egg
1 FEC 100
Team BBQ-Brethren.com
KCBS Certified Judge #9079
Yakfishingfool is offline   Reply With Quote


Unread 08-21-2008, 10:27 AM   #6
BIGWILLY
Full Fledged Farker
 
Join Date: 04-22-08
Location: SLO CALIFORNIA
Downloads: 0
Uploads: 0
Default

bump......
__________________
[B]"Never Pet a Burning Dog"[/B]

UDS
Stainless Gasser
Disco (plow disc, ranchera disc, discada)
Char-Broil "Patio Caddie" (Gas)
Cook n' Kettle Cast Iron Grilling Kettle

Last edited by BIGWILLY; 08-21-2008 at 05:57 PM.. Reason: remove post
BIGWILLY is offline   Reply With Quote


Unread 08-21-2008, 10:27 AM   #7
billm
is One Chatty Farker
 
billm's Avatar
 
Join Date: 03-08-06
Location: Roselle Il
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by ramrod25 View Post
OK - I am so new at this that my total "Q" cooked so far is one set of ribs.

I've been working on getting my el cheapo Brinkman Smoke N Pit all sealed up and learning how to make it work with my BBQ Guru.

Except for too spicy (for me) a rub, my first set of ribs came out really well.

I've learned that Kingsford charcoal makes so much ash that there is no way I could make a 12 hour smoke on a brisket - so I bought some Cowboy Lump this weekend at Lowes, and am looking forward to trying it.

Here is my problem. For the life of me I can't figure out what "PRON" stands for??? I even googled it and didn't come up with anything - so help out a new guy to the world of Q and tell me what it means.

Thanks
Rodney
i have an NBBD which is similar to your offset..ash is an issue so you have to clean some of it out every couple hours ..try raising your charcoal grate a bit ..if you turn 90 degrees it will be smaller in width but will be a bit higher
IMO opinion that Cowboy stuff sucks but form your own opinion on it..lump will give you less ash to clean out but will burn down quicker so either way you will be babysitting that thing..a 12 hr burn on cheapo offset is not goign to happen without you doing some type of tending
__________________
--Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics,
Backwoods Party/Chubby
Alveron Cooker
Brinkmann Cimmarron Offset
Weber 26.75 inch Kettle & Summit Gold gasser
Cypriot Grill & Optimal Automatics Party Que
http://www.headsredbbq.com
billm is offline   Reply With Quote


Unread 08-21-2008, 10:31 AM   #8
garyk1398
Babbling Farker

 
garyk1398's Avatar
 
Join Date: 08-05-08
Location: South O, Omaha, NE
Downloads: 0
Uploads: 0
Default

Rodney, pron is a beautiful thing, don't fight it! Give in, it's easier that way!
__________________
Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner.

Gary, KCBS -CBJ
Certified Nebraska MOINK Baller, KCBS - CBJ
Semper Fi, when in doubt empty the magazine
garyk1398 is offline   Reply With Quote


Unread 08-21-2008, 10:32 AM   #9
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

What BigWilly said...

Pron, P*rn = FoodPorn(Food Photos. We don't want the "P" word appearing to many times so corporate scanners, google indexers, etc don't mislabel our site as a P*orn" ).
__________________
Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Founder
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
JD McGee is offline   Reply With Quote


Unread 08-21-2008, 11:15 AM   #10
kitch
Full Fledged Farker
 
kitch's Avatar
 
Join Date: 08-07-08
Location: MN
Downloads: 0
Uploads: 0
Default

try kingsford with the mesquite pre-added into it.

I've also put a slightly higher rack in the offset box to have more room for the ash to drop. (you can do this by slightly bending the one you have and flipping it over).
__________________
UDS
Black Weber 22.5", Happy Cooker 22.5", Red Web-her 22.5"-H, Brown
Weber 22.5"-1970-1979 era best guess. Wine Oak Barrel -converted to a UDS
SNPP
Barrel cut in half
and an barrel becoming an UDS
kitch is offline   Reply With Quote


Unread 08-21-2008, 11:25 AM   #11
Smoker'sLoungeBBQ
On the road to being a farker
 
Smoker'sLoungeBBQ's Avatar
 
Join Date: 10-17-07
Location: Ronkonkoma, NY
Downloads: 0
Uploads: 0
Default

I personally swear by Royal Oak Natural Lump Hardwood. I've tried others but find it to be superior.
Smoker'sLoungeBBQ is offline   Reply With Quote


Unread 08-21-2008, 11:56 AM   #12
ramrod25
Got Wood.
 
Join Date: 07-31-08
Location: Fort Towson, Ok
Downloads: 0
Uploads: 0
Default

Thanks everyone - ok - everybody gets a good laugh this morning on me

that's just the way it goes sometimes.

Ya - I know I'm going to have to tend the firebox on a long cook. I'm trying to make the Brinkman more efficient, but there is only so much I'm going to do to it before I build a new one. Bought this one to learn on.

I just got a food grade 55 gal drum this morning, so I'm going to add a UDS to the collection. This is getting addicting - I'm going to have to watch it.

Once I get the UDS going, I am probably going to move the firebox from the side of the Brinkman and put it directly under the smoking chamber.
I'm doing this because - I am an inveterant tinkerer - I just can't leave stuff alone - my wife says I have to rebuild everything three times before I'm happy with it. But hey - that's part of the fun of doing this. It'll also shorten then length of the Brinkman, and I want to be able to take it on my pontoon boat for grilling steaks, or smoking ribs etc.

I did put a new grate in the firebox - raised it up higher in the firebox. Next cook is Sunday afternoon - got to make some more ribs.

Regards
Rodney
ramrod25 is offline   Reply With Quote


Unread 08-21-2008, 12:38 PM   #13
ComputerMike
Take a breath!
 
Join Date: 04-28-08
Location: Carvel, AB Canada
Downloads: 0
Uploads: 0
Default

Quote:
Thanks everyone - ok - everybody gets a good laugh this morning on me
You don't knowuntil you ask.

Welcome. :)
__________________
UDS
Stumps Clone
ComputerMike is offline   Reply With Quote


Unread 08-21-2008, 02:06 PM   #14
jiarby
Full Fledged Farker
 
Join Date: 10-22-04
Location: Queen Creek, AZ
Downloads: 0
Uploads: 0
Default

Those SNP's are way too leaky to get a 12hr cook from a load. Easy Peasy in the UDS.
Ya gotta have control over the airflow to regulate the consumption of fuel. With air leaking into the firebox through all the door gaps you have little control over the temp except for how much charcoal you put in.

You can IMPROVE your situation... use a "maze" style charcoal box, seal the airgaps (maybe temporary foil tape, magnetic sheeting, adding flanges to the doors to seal better), insulation, lower the exhaust to the grate level, add a heat deflector above the firebox hole (reduce the hot spot), add tuning plates (evens out the temp across the cooking chamber)

OR....

Build up that UDS and sell the SNP on CL. (probably cheaper too !)
jiarby is offline   Reply With Quote


Unread 08-21-2008, 02:16 PM   #15
blues_n_cues
is One Chatty Farker
 
Join Date: 12-16-07
Location: south central,ky.
Downloads: 0
Uploads: 0
Default

i have 2 snps and use chunks & sticks- 12 hr smokes easy. get ya a lil' metal bucket & small shovel & periodically clean out some ash.i'm assuming your's has the door on the end for that purpose.good smoking.
__________________
Blues_n_Cues BBQ Concessions & Catering
blues_n_cues is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
i give up ! mbshop Q-talk 16 05-23-2011 04:54 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:50 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.