This is all that's left from the first Q

roknrandy · 10-26-2004, 04:40 PM

Well....This poor sample is all that's left from my first attempt

By the time this picture is posted it will probably be gone

Again my thanks to all of you for the information !!

I was going to attempt a Fattie tonight while I test the baffles out but my better half made gravy with it

I'm working on some of the mods for my SS but I haven't got a heat baffle yet (in the next day or two)

I'll post pictures of the mods in this thread tonight

BBQchef33 · 10-26-2004, 04:43 PM

Now im hungry.

Just Carrots in the fridge.

Damn.... i need a q joint nearby. Gotta have something frozen somewhere... time to hunt theu the freezers.

Solidkick · 10-26-2004, 05:00 PM

Damn, that looks good! Trade ya 2 brats for a sammich!

roknrandy · 10-26-2004, 10:12 PM

Kick, After I posted the picture they disappeared

Sorry buddy.

I made some of the mods so far and discovered that the wire charcoal grate can be turned sideways (I saw this in a post somewhere about someone trying this on there smoker) and it raises the rack 3" above the fire brick I put in. They stack extension was simple just roll and stuff into the tube for an extra 3"

I've added some fire brick to the vertical side also to try and get some even heat out of this thing :) I’ll play around with the tuning plates over the next few days and see how close I can get the temp from one end to the other

BBQchef33 · 10-27-2004, 12:09 AM

Be careful with those tuning plates. On narrower pits(under 24inchs wide), the tuning plates will sit to high in the chamber and become very close to the food grates. Over long cooks, the plates can get so hot that they cause a grilling effect on the food or dry it out. Minimum width for tuning should be about 24 inches.

sirthames · 10-27-2004, 05:35 AM

Good lawd that's some good looking eats. That is the sort of cue I want to be able to produce. Was that a shoulder or Boston Butt or what? The smoker I use is from Walmart:

http://www.walmart.com/catalog/produ...uct_id=1978617

This one is propane but I have the one that burns charcoal. Cooks really well. Wife wants me to smoke a turkey for her office workers next month. Any tips would be appreciated.

brdbbq · 10-27-2004, 09:20 AM

Quote:

Good lawd that's some good looking eats. That is the sort of cue I want to be able to produce. Was that a shoulder or Boston Butt or what? The smoker I use is from Walmart:

http://www.walmart.com/catalog/product. ... id=1978617

Another gasser, I have the same model.

tommykendall · 11-04-2004, 08:28 PM

Good looking pig Randy. Nice mods too.

roknrandy · 11-04-2004, 08:51 PM

Quote:

sirthames Good lawd that's some good looking eats. That is the sort of cue I want to be able to produce. Was that a shoulder or Boston Butt or what?

It's a Butt and it was the first one I did and it really did come out great. I'm going to do another next week and inject it with apple/cranberry juice and see how that works.

BBQchef33
Be careful with those tuning plates. On narrower pits(under 24inchs wide), the tuning plates will sit to high in the chamber and become very close to the food grate

Quote:

Phil,
You were right about the plates. I tossed a chicken in to test it out and it cooked the crap out of the skin and the inside wasn't done

(that would be an unmod now

)

kcquer · 11-05-2004, 06:07 AM

Randy, keep a couple of those plates to make a baffle out of. OR make a shelf of sorts near the baffle area to place a water pan on. Either method will help mellow the hotspot and improve circulation in you pit.

10-26-2004, 04:40 PM	#1
roknrandy Full Fledged Farker Join Date: 08-03-04 Location: Va. Downloads: 0 Uploads: 0	This is all that's left from the first Q Well....This poor sample is all that's left from my first attempt By the time this picture is posted it will probably be gone Again my thanks to all of you for the information !! I was going to attempt a Fattie tonight while I test the baffles out but my better half made gravy with it I'm working on some of the mods for my SS but I haven't got a heat baffle yet (in the next day or two) I'll post pictures of the mods in this thread tonight

10-26-2004, 04:43 PM	#2
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	Now im hungry. Just Carrots in the fridge. Damn.... i need a q joint nearby. Gotta have something frozen somewhere... time to hunt theu the freezers. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

10-26-2004, 05:00 PM	#3
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri Downloads: 0 Uploads: 0	Damn, that looks good! Trade ya 2 brats for a sammich! __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

10-27-2004, 12:09 AM	#5
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	Be careful with those tuning plates. On narrower pits(under 24inchs wide), the tuning plates will sit to high in the chamber and become very close to the food grates. Over long cooks, the plates can get so hot that they cause a grilling effect on the food or dry it out. Minimum width for tuning should be about 24 inches. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

10-27-2004, 05:35 AM	#6
sirthames Knows what a fatty is. Join Date: 10-26-04 Location: Woodbridge, Va Downloads: 0 Uploads: 0	Good lawd that's some good looking eats. That is the sort of cue I want to be able to produce. Was that a shoulder or Boston Butt or what? The smoker I use is from Walmart: http://www.walmart.com/catalog/produ...uct_id=1978617 This one is propane but I have the one that burns charcoal. Cooks really well. Wife wants me to smoke a turkey for her office workers next month. Any tips would be appreciated. __________________ Great Outdoors Smoker Model 3600 Brinkman Smoke N Pit

10-26-2004, 10:12 PM	#4
roknrandy Full Fledged Farker Join Date: 08-03-04 Location: Va. Downloads: 0 Uploads: 0	Kick, After I posted the picture they disappeared Sorry buddy. I made some of the mods so far and discovered that the wire charcoal grate can be turned sideways (I saw this in a post somewhere about someone trying this on there smoker) and it raises the rack 3" above the fire brick I put in. They stack extension was simple just roll and stuff into the tube for an extra 3" I've added some fire brick to the vertical side also to try and get some even heat out of this thing :) I’ll play around with the tuning plates over the next few days and see how close I can get the temp from one end to the other

11-04-2004, 08:28 PM	#8
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA Downloads: 0 Uploads: 0	Good looking pig Randy. Nice mods too. __________________ tk PitBitch

11-05-2004, 06:07 AM	#10
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue Downloads: 0 Uploads: 0	Randy, keep a couple of those plates to make a baffle out of. OR make a shelf of sorts near the baffle area to place a water pan on. Either method will help mellow the hotspot and improve circulation in you pit.

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