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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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Old 10-26-2004, 04:40 PM   #1
roknrandy
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Default 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
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Old 10-26-2004, 04:43 PM   #2
BBQchef33
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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.
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Old 10-26-2004, 05:00 PM   #3
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Damn, that looks good! Trade ya 2 brats for a sammich!
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Old 10-26-2004, 10:12 PM   #4
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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
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Old 10-27-2004, 12:09 AM   #5
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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.
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Old 10-27-2004, 05:35 AM   #6
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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.
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Old 10-27-2004, 09:20 AM   #7
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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.
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Old 11-04-2004, 08:28 PM   #8
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Good looking pig Randy. Nice mods too.
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Old 11-04-2004, 08:51 PM   #9
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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 )
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Old 11-05-2004, 06:07 AM   #10
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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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