AZRaptor
Take a breath!
Yeah, I was trying to figure out who poured a gallon of molasses in the bottom of my smoker. 
Alls well now though. :biggrin1:
Alls well now though. :biggrin1:THE BBQ BRETHREN FORUMS
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Shirley Fab 24"x50" advise..
- Thread starter Bosox1901
- Start date
BBQ Freak
Babbling Farker
Yeah, I was trying to figure out who poured a gallon of molasses in the bottom of my smoker.
I found out on the golf cart models if you put blocks of wood under the rear tires it will give just enough angle and the grease will drain out the grease spout into your bucket while cooking . I did not have this problem on my trailer as you could just lower the nose of the trailer with the lowering jack .
AZRaptor
Take a breath!
Yeah I'm planning to have a slab poured in the area I have it now, but for now it may be worth stopping by HD or Lowe's for some kind of blocks to go under it (assuming the weight wouldn't crack them)
Bosox1901
Knows what a fatty is.
- Joined
- Dec 25, 2016
- Location
- Fort Lauderdale, Fla
Even if you didn't need the extra room, for the $200 plus or minus. why not get the elevated? Fuel consumption between the 2 is probably negligible .
Bosox1901
Knows what a fatty is.
- Joined
- Dec 25, 2016
- Location
- Fort Lauderdale, Fla
wondering why the deflector isn't welded at an angle towards the grease drain from the git go?
pjtexas1
somebody shut me the fark up.
He has 3.
I'm guessing it might change the air flow under the rf plate???
- Joined
- Jan 11, 2011
- Location
- Lawrenceville, GA
Ya that would me my thoughts as well. I keep my pit level for cooks and if I need to drain during the cook (which is pretty much never) I just nose it down for a minute. Same for draining after a cook, nose down easy peasy.
BBQ Freak
Babbling Farker
it might be angled on the golf cart model but my driveway is not level either and though this might be his problem too but I know this is how I got mine to drain while cooking .
Bosox1901
Knows what a fatty is.
- Joined
- Dec 25, 2016
- Location
- Fort Lauderdale, Fla
Deposit
Spoke with Paul last night regarding my build, everything looks good, had a little issue about side door clearance from the garage to the patio. I have 30" door and that won't cut it. didn't realize the patio cart needed at least 38" to clear any obstructions. Problem solved...it will have to take the scenic route from the other end of the property, after the fence gate gets ripped out. it will be a little bit of a project, but you gotta do what u gotta do, right?
Heading out to the post office now to mail out the deposit, before some other bastard jumps my spot in the line.
on a side note...been up all night cooking a 14lb choice brisket on this ridiculously puny thing. started at 11pm, finished and resting since 8am
Spoke with Paul last night regarding my build, everything looks good, had a little issue about side door clearance from the garage to the patio. I have 30" door and that won't cut it. didn't realize the patio cart needed at least 38" to clear any obstructions. Problem solved...it will have to take the scenic route from the other end of the property, after the fence gate gets ripped out. it will be a little bit of a project, but you gotta do what u gotta do, right?
Heading out to the post office now to mail out the deposit, before some other bastard jumps my spot in the line.
on a side note...been up all night cooking a 14lb choice brisket on this ridiculously puny thing. started at 11pm, finished and resting since 8am
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Bosox1901
Knows what a fatty is.
- Joined
- Dec 25, 2016
- Location
- Fort Lauderdale, Fla
Not my best work... way too dry. just 50/50 salt and pepper. Flat on the bottom grate, point on the top grate. fat side down. naked the whole way. the WSM ran 250 the whole cook, i was trying for 275-300 but even with all the vents wide open, i couldn't get past 250. I might have pulled it a bit early, the coals were dying out at around 9 hours in. It was probing at 196-200. short of adding more coals for another hour, i just pulled it out and foiled. I would give it a 6 out of 10. Then again, maybe it was the cut. what RD or the USDA calls a choice cut has me wondering sometimes.
The best part of the day was being able to send out my deposit....
The best part of the day was being able to send out my deposit....
Attachments
pjtexas1
somebody shut me the fark up.
Looks crumbly. Dry and crumbly is usually over cooked. Dry and tough is under cooked. Over is better.
Bosox1901
Knows what a fatty is.
- Joined
- Dec 25, 2016
- Location
- Fort Lauderdale, Fla
haha...why is it the cook always get the blame, and the meat can never do wrong, and always gets away with it?
Clay-b-que
is Blowin Smoke!
- Joined
- Jun 18, 2014
- Location
- Denver, CO
Congrats man I am super jealous! I can't wait to see it!!!
Bosox1901
Knows what a fatty is.
- Joined
- Dec 25, 2016
- Location
- Fort Lauderdale, Fla
thx...im thinking you'll see pics of it sometime around June/July
pjtexas1
somebody shut me the fark up.
It's a cruel game. We do all the work and get all the blame. :heh:
Big Swole
is one Smokin' Farker
- Joined
- Jul 3, 2016
- Location
- Atlanta, Ga
116 post
Advise vs Advice
My title OCD is killing me..... lol
Advise vs Advice
My title OCD is killing me..... lol
pjtexas1
somebody shut me the fark up.
A police officer moonlighting as the grammar police. :heh:
Big Swole
is one Smokin' Farker
- Joined
- Jul 3, 2016
- Location
- Atlanta, Ga
lol Not really... I make grammar / spelling mistakes ALL the time...It's my OCD getting me...lol
AZRaptor
Take a breath!
Yeah if I had a trailer model (which I debated heavily) I'd just nose it down. Unfortunately the patio models don't have that option.
- Joined
- Jan 11, 2011
- Location
- Lawrenceville, GA
I'm an idiot for not remembering details like this :caked:. I probably scrape mine out clean vs using the drain most of the time anyways. It is another option in general for those that haven't clean a pit like this. Once it cools down it can be like a gel of fat/drippings that scrap out easy with a paint scraper.
