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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 10-28-2008, 07:48 PM   #1
Desert Dweller
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Default I Bought the New Braunfels Smoker, Pron

I am not sure which mjodel this is, as there is nothing written on it to tell me, but here I have confidence in the knowledge of the Brethren who I am sure will know! This unit is 16 inches deep and 35 inches long, heavy as all get out. Stainless Steel shelf on front, wood rack underneath.

Advertized on CL for $100, I got it for $80, and the wife ain't mad... Heck of a deal!

It really does appear to have only been used once, just the smallest of drip run off in the bottom of the cooking chamber. Nuff said, here it is!
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File Type: jpg puppiessmoker 014.jpg (41.1 KB, 227 views)
File Type: jpg puppiessmoker 018.jpg (65.4 KB, 228 views)
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Unread 10-28-2008, 07:51 PM   #2
Midnight Smoke
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Does not even look like it was ever seasoned. Nice score! Now go cook, I'll bet you already have it fired up.
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Unread 10-28-2008, 08:13 PM   #3
daedalus
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It would cost you more to steal one! Great score!
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Unread 10-28-2008, 08:30 PM   #4
BurntFinger_Jason
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Hit that bad boy with some grape seed oil, followed up by a good burn and you'll be ready to go!!!! Nice find!!!
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Unread 10-28-2008, 08:49 PM   #5
backporchbbq
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Very nice score. Time to get it dirty.
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Unread 10-28-2008, 08:51 PM   #6
Monty
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Sweet deal brother, very nice!
Like they said, get after it and give us some Q pron!
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Unread 10-28-2008, 10:20 PM   #7
BobBrisket
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First thing I recommend is that you tighten all the bolts. Especially the leg bolts. They loosed over time. The extra play can break off the brackets inside the top of the leg posts. A baffle or tuning plate in the meat chamber right up next to the opening of the where the smoke and heat comes in will help regulate heat and cool off that hot spot where the meat chamber and firebox meet. Some lengths of rebar going front to back in the firebox to lift up the fire grates will help ventilation. Lastly, extending the exhaust downward so that it's level to the meat grates helps as well. I didn't really see any benefit from this mod when I did it to my S&P, but many claim it helps regulate temps as well by creating a convection motion.
Looks like he removed the ad from CL already. It looked black in the CL pics, but it's actually green. I likey a lot!! Great score. That there is a fun little stick burner. You will learn a lot from it.
Congrats.
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Unread 10-28-2008, 10:27 PM   #8
StLouQue
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That'll do. Have fun.
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Unread 10-28-2008, 10:32 PM   #9
blues_n_cues
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Quote:
Originally Posted by BobBrisket View Post
First thing I recommend is that you tighten all the bolts. Especially the leg bolts. They loosed over time. The extra play can break off the brackets inside the top of the leg posts. A baffle or tuning plate in the meat chamber right up next to the opening of the where the smoke and heat comes in will help regulate heat and cool off that hot spot where the meat chamber and firebox meet. Some lengths of rebar going front to back in the firebox to lift up the fire grates will help ventilation. Lastly, extending the exhaust downward so that it's level to the meat grates helps as well. I didn't really see any benefit from this mod when I did it to my S&P, but many claim it helps regulate temps as well by creating a convection motion.
Looks like he removed the ad from CL already. It looked black in the CL pics, but it's actually green. I likey a lot!! Great score. That there is a fun little stick burner. You will learn a lot from it.
Congrats.
i'd judt get some plates(3 of them) & slant pan a plain pan 45d down @ th fire end & 1 disposable turkey pan w/ water- there's yer cheap mods.a nice pit ya got....
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Unread 10-28-2008, 11:42 PM   #10
Bacon
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$80 is a nice find. Great buy.
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Unread 10-29-2008, 12:26 AM   #11
smokeandbeer
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Nice score! Pron please from first cook!
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Unread 10-29-2008, 12:46 AM   #12
Bigmista
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It would probably move around a little easier if you didn't have that 30# dumbell stuck to the firebox.

Nice score!
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Unread 10-29-2008, 05:22 AM   #13
Arlin_MacRae
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Green? Wow, that's an oldie but goodie for sure! Like a blast from the past.

Congrats on your score!
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Unread 10-29-2008, 06:16 AM   #14
smokindorf
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Nice score. I saw that ad, I'm glad a brother got it!
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Unread 10-29-2008, 07:21 AM   #15
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I had one very similar,(actually cooked my first brisket on this, looking back I laugh) I cooked on mine w/out any mods. There is a good size opening between the box and chamber, so it will get much hotter near the firbox(which is great for chicken) I may put a firebrick or two between the box and chamber, or a baffle but thats about it...charcoal basket you can get great burn times...great buy...post us some pron.
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