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Don Marco
11-02-2007, 11:13 AM
...and heres some pron

Me and about 60 guys from our german BBQ Forum had a get together last weekend.
Not as big as your bashes, but big enough to have a pretty good time


From Friday noon til Sundays afternoon we cooked som much meat that it was impossible to get it all on photo, especially since the alcohol didnt make it easyer for me.

Heres "a couple" of pics :

We trusted the car navigation system more than our local buddy, so after a 300 mile trip we took the wrong road and ended in a forrest.

http://mybbq.net/forum/userpix/57_mb2_005_1.jpg
http://mybbq.net/forum/userpix/57_mb2_006_1.jpg

Thanls to my buddys driving skills and my sheer msucle mass we made it out of there before the first snow arrived.

Once we got to the place, after the first welcome i fired up Suzy and started preparing some meat

Fattys with chipotles en adobo, philly cheese , onions and rubbed with texasbbqrub

http://mybbq.net/forum/userpix/57_mb2_001_1.jpg

http://mybbq.net/forum/userpix/57_mb2_002_1.jpg
http://mybbq.net/forum/userpix/57_mb2_003_1.jpg

Theres a 3 pound trip tip sitting underneath

http://mybbq.net/forum/userpix/57_mb2_007_1.jpg
http://mybbq.net/forum/userpix/57_mb2_009_1.jpg

Suzy got a first load of meat and stayed full for the entire weekend.

http://mybbq.net/forum/userpix/57_mb2_013_1.jpg

Fatty is done

http://mybbq.net/forum/userpix/57_mb2_017_1.jpg


http://mybbq.net/forum/userpix/57_mb2_012_1.jpg

Skirt Steaks, Chorizos and a couple of other sausages grilled on the fire box grill

http://mybbq.net/forum/userpix/57_mb2_011_1.jpg
http://mybbq.net/forum/userpix/57_mb2_015_1.jpg
http://mybbq.net/forum/userpix/57_mb2_016_1.jpg
http://mybbq.net/forum/userpix/57_mb2_019_1.jpg

The Tri Tip

http://mybbq.net/forum/userpix/57_mb2_014_1.jpg

Bread out of a smoker

http://mybbq.net/forum/userpix/57_mb2_018_1.jpg

Evening ended with a couple of beers and bushman-TV

http://mybbq.net/forum/userpix/57_mb2_020_1.jpg

http://mybbq.net/forum/userpix/57_mb2_021_1.jpg

Breakfast next morning : Eggs and buckboard bacon

http://mybbq.net/forum/userpix/57_mb2_025_1.jpg
http://mybbq.net/forum/userpix/57_mb2_032_1.jpg

German "Spiessbraten"

http://mybbq.net/forum/userpix/57_mb2_027_1.jpg
http://mybbq.net/forum/userpix/57_mb2_031_1.jpg

http://mybbq.net/forum/userpix/57_mb2_035_1.jpg
http://mybbq.net/forum/userpix/57_mb2_036_1.jpg

http://mybbq.net/forum/userpix/57_mb2_044_1.jpg
http://mybbq.net/forum/userpix/57_mb2_045_1.jpg
http://mybbq.net/forum/userpix/57_mb2_060_1.jpg

Suzy is ready for a loooong day

http://mybbq.net/forum/userpix/57_mb2_028_1.jpg


Here we go : Brisket, pulled pork, a couple of stuffed and unstuffed pork roasts,
ribs, abt´s, beef ribs and so on


http://mybbq.net/forum/userpix/57_mb2_033_1.jpg
http://mybbq.net/forum/userpix/57_mb2_034_1.jpg
http://mybbq.net/forum/userpix/57_mb2_037_1.jpg
http://mybbq.net/forum/userpix/57_mb2_038_1.jpg
http://mybbq.net/forum/userpix/57_mb2_039_1.jpg
http://mybbq.net/forum/userpix/57_mb2_042_1.jpg
http://mybbq.net/forum/userpix/57_mb2_048_1.jpg
http://mybbq.net/forum/userpix/57_mb2_049_1.jpg
http://mybbq.net/forum/userpix/57_mb2_061_1.jpg
http://mybbq.net/forum/userpix/57_mb2_071_1.jpg
http://mybbq.net/forum/userpix/57_mb2_072_1.jpg
http://mybbq.net/forum/userpix/57_mb2_073_1.jpg
http://mybbq.net/forum/userpix/57_mb2_074_1.jpg
http://mybbq.net/forum/userpix/57_mb2_078_1.jpg
http://mybbq.net/forum/userpix/57_mb2_079_1.jpg
http://mybbq.net/forum/userpix/57_mb2_080_1.jpg
http://mybbq.net/forum/userpix/57_mb2_081_1.jpg
http://mybbq.net/forum/userpix/57_mb2_082_1.jpg
http://mybbq.net/forum/userpix/57_mb2_083_1.jpg
http://mybbq.net/forum/userpix/57_mb2_088_1.jpg

Don Marco
11-02-2007, 11:15 AM
http://mybbq.net/forum/userpix/57_mb2_089_1.jpg
http://mybbq.net/forum/userpix/57_mb2_093_1.jpg
http://mybbq.net/forum/userpix/57_mb2_094_1.jpg
http://mybbq.net/forum/userpix/57_mb2_095_1.jpg
http://mybbq.net/forum/userpix/57_mb2_096_1.jpg
http://mybbq.net/forum/userpix/57_mb2_097_1.jpg
http://mybbq.net/forum/userpix/57_mb2_098_1.jpg
http://mybbq.net/forum/userpix/57_mb2_010_1.jpg
http://mybbq.net/forum/userpix/57_mb2_147_1.jpg
http://mybbq.net/forum/userpix/57_mb2_148_1.jpg
http://mybbq.net/forum/userpix/57_mb2_152_1.jpg
http://mybbq.net/forum/userpix/57_mb2_153_1.jpg

My friend Per cooked some "Grünkohl" for lunch in the Dutch Oven.
Its a german specialty made of green cabbage, sausage and cured pork loin

http://mybbq.net/forum/userpix/57_mb2_040_1.jpg
http://mybbq.net/forum/userpix/57_mb2_041_1.jpg
http://mybbq.net/forum/userpix/57_mb2_087_1.jpg
http://mybbq.net/forum/userpix/57_mb2_085_1.jpg

Salmon

http://mybbq.net/forum/userpix/57_mb2_062_1.jpg
http://mybbq.net/forum/userpix/57_mb2_063_1.jpg

http://mybbq.net/forum/userpix/57_mb2_070_1.jpg
http://mybbq.net/forum/userpix/57_mb2_099_1.jpg
http://mybbq.net/forum/userpix/57_mb2_100_1.jpg
http://mybbq.net/forum/userpix/57_mb2_101_1.jpg
http://mybbq.net/forum/userpix/57_mb2_102_1.jpg

More ribs

http://mybbq.net/forum/userpix/57_mb2_043_1.jpg
http://mybbq.net/forum/userpix/57_mb2_084_1.jpg

Chili

http://mybbq.net/forum/userpix/57_mb2_047_1.jpg

Very good Paella

http://mybbq.net/forum/userpix/57_mb2_086_1.jpg
http://mybbq.net/forum/userpix/57_mb2_090_1.jpg
http://mybbq.net/forum/userpix/57_mb2_091_1.jpg
http://mybbq.net/forum/userpix/57_mb2_105_1.jpg
http://mybbq.net/forum/userpix/57_mb2_106_1.jpg

http://mybbq.net/forum/userpix/57_mb2_064_1.jpg

Damnit, i didnt get to see this suckling pig roast finished

http://mybbq.net/forum/userpix/57_mb2_066_1.jpg

A couple of small steaks

http://mybbq.net/forum/userpix/57_mb2_067_1.jpg
http://mybbq.net/forum/userpix/57_mb2_068_1.jpg
http://mybbq.net/forum/userpix/57_mb2_069_1.jpg
http://mybbq.net/forum/userpix/57_mb2_075_1.jpg
http://mybbq.net/forum/userpix/57_mb2_092_1.jpg
http://mybbq.net/forum/userpix/57_mb2_103_1.jpg
http://mybbq.net/forum/userpix/57_mb2_104_1.jpg

We cooked a whole suckling pig (~40 Pounds) on a spit at our campfire.
Took quite a while cause it was around the freezing point, but the result was delicious

Don Marco
11-02-2007, 11:15 AM
http://mybbq.net/forum/userpix/57_mb2_008_1.jpg
http://mybbq.net/forum/userpix/57_mb2_050_1.jpg
http://mybbq.net/forum/userpix/57_mb2_051_1.jpg
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http://mybbq.net/forum/userpix/57_mb2_055_1.jpg
http://mybbq.net/forum/userpix/57_mb2_065_1.jpg
http://mybbq.net/forum/userpix/57_mb2_077_1.jpg
http://mybbq.net/forum/userpix/57_mb2_107_1.jpg
http://mybbq.net/forum/userpix/57_mb2_108_1.jpg
http://mybbq.net/forum/userpix/57_mb2_109_1.jpg
http://mybbq.net/forum/userpix/57_mb2_110_1.jpg
http://mybbq.net/forum/userpix/57_mb2_112_1.jpg
http://mybbq.net/forum/userpix/57_mb2_113_1.jpg
http://mybbq.net/forum/userpix/57_mb2_114_1.jpg
http://mybbq.net/forum/userpix/57_mb2_122_1.jpg
http://mybbq.net/forum/userpix/57_mb2_123_1.jpg
http://mybbq.net/forum/userpix/57_mb2_129_1.jpg
http://mybbq.net/forum/userpix/57_mb2_137_1.jpg
http://mybbq.net/forum/userpix/57_mb2_138_1.jpg
http://mybbq.net/forum/userpix/57_mb2_165_1.jpg

Heres my first fried turkey

http://mybbq.net/forum/userpix/57_mb2_124_1.jpg
http://mybbq.net/forum/userpix/57_mb2_131_1.jpg
http://mybbq.net/forum/userpix/57_mb2_136_1.jpg
http://mybbq.net/forum/userpix/57_mb2_140_1.jpg
http://mybbq.net/forum/userpix/57_mb2_141_2.jpg
http://mybbq.net/forum/userpix/57_mb2_142_1.jpg
http://mybbq.net/forum/userpix/57_mb2_145_2.jpg
http://mybbq.net/forum/userpix/57_mb2_146_1.jpg
http://mybbq.net/forum/userpix/57_mb2_151_1.jpg
http://mybbq.net/forum/userpix/57_mb2_150_2.jpg

Safety first ;-)

http://mybbq.net/forum/userpix/57_mb2_156_1.jpg
http://mybbq.net/forum/userpix/57_mb2_159_1.jpg

http://www.vegueros.de/News/marburg2/Images/bild52.JPG

http://mybbq.net/forum/userpix/521_MR2_3461_Bildgre_ndern_1.jpg


One of my buddys brought his own small distillerie.

http://mybbq.net/forum/userpix/57_mb2_163_1.jpg

Thats all, we had an amazing weekend with lots of meat and didnt bother too much for sides or other fancy stuff.

A local newspaper send a reporter to do a story about our get together.
Guess what ? She was vegetarian ... http://home.arcor.de/cubitus/smilies/original/hysterical.gif
Now that was priceless...


DM

backyardchef
11-02-2007, 11:20 AM
Wow! Gorgeous stuff, DM!

It looks like you folks had an awesome time with incredible eats. Suzy is beautiful. I can tell how proud you are. You should be!

I hope our invitations aren't lost in the mail next time.:roll:

Westexbbq
11-02-2007, 11:26 AM
Outstanding!

Pig Headed
11-02-2007, 11:26 AM
Wow!!! What a feast. Thanks for the pics. Interesting way to cook a whole pig. Don, I fly free.

YankeeBBQ
11-02-2007, 11:32 AM
Holy Meat Fest !!! You guys know how to Party !

Smokin Gator
11-02-2007, 11:38 AM
Farkin awesome!!!!

wlh3
11-02-2007, 11:39 AM
All I can say is WOW!!! In the old days That was a Feast :icon_bigsmil:icon_bigsmil

Bill-Chicago
11-02-2007, 11:42 AM
Holy Crsp!

60 people~!~!

Thats the MOAB, Mother of all Bashes!!

Great pics DM

swamprb
11-02-2007, 11:50 AM
Very, very cool DM! Love all the toys!

Roo-B-Q'N
11-02-2007, 11:51 AM
Awesome looking get together and a heck of alot of food. I would say this is about as big if not bigger than most of our bashes.

But what is this pig doing to this lady? :-D
http://mybbq.net/forum/userpix/57_mb2_109_1.jpg

G$
11-02-2007, 12:00 PM
Fantastic.

JD McGee
11-02-2007, 12:00 PM
Hoy Moly! :biggrin::-D:-P What a feast! Great pics brother. Did the vegetarian reporter weaken among all that awesome chow? :lol: Your local event is worth the cost of airfare to attend...maybe next year.:-P I saw a lot of interesting and familiar smokers...especially the open sided roaster. So...how did Suzie perform under all that pressure? I really like her design.

bbqjoe
11-02-2007, 12:16 PM
Looks great, that's a whole lotta food there.


p.s. Phil will be sending you a bill for the bandwidth usage........

ZBQ
11-02-2007, 12:20 PM
Holy Smokes!!!! That looks like a GREAT time!!:eusa_clap:eusa_clap
Loved the turn out gear!! :biggrin:

Just curious, what was that cone shaped thing that was setting on top of the Weber charcoal chimney?

It's in the front of the pic right after the close up of the Paella where you see the Weber grills and the fake WSM.

Also, what were the fatties wrapped in? Looks like some kind of silicone sheet with holes in it.

Plowboy
11-02-2007, 12:21 PM
That was simply awesome!!! I'm in awe!

Bigmista
11-02-2007, 12:22 PM
*sniff* That's just so beautiful.

A couple of questions:

1. What exactly is "Spiessbraten"?

http://mybbq.net/forum/userpix/57_mb2_060_1.jpg

2. Do the ribs there always come with that much fat on them?

http://mybbq.net/forum/userpix/57_mb2_042_1.jpg

Spydermike72
11-02-2007, 12:23 PM
Wow, is all I can say!!!

Arlin_MacRae
11-02-2007, 12:23 PM
THAT, mein Freund, was certainly a bash!!! Sixty people and how many hundreds of pounds of meat qualify!!

What a great time you must have had. And Einbecker Ur-Bock too!

sfisch
11-02-2007, 12:25 PM
WOW!!!!!!!!!

Scott

bbqbull
11-02-2007, 01:02 PM
Holy WOW!

watg?
11-02-2007, 01:07 PM
Now thats some good looking grub!

WineMaster
11-02-2007, 01:21 PM
Very Cool !!!!!!!

I think you should host a International Bretheran Bash

timzcardz
11-02-2007, 01:29 PM
Looks great, that's a whole lotta food there.


p.s. Phil will be sending you a bill for the bandwidth usage........


Ummm, it's not Phil's bandwidth.

beam boys bbq
11-02-2007, 01:31 PM
where did you get the wraps for the fattes
and how many people did you feed :eusa_clap
http://mybbq.net/forum/userpix/57_mb2_009_1.jpg

Bill-Chicago
11-02-2007, 01:34 PM
*sniff* That's just so beautiful.

A couple of questions:

1. What exactly is "Spiessbraten"?

Looks like pork tenderloin cooked on a rotisserie
I found this:


Spiessbraten

Spiessbraten (in Idar Oberstein where it is famous, they call it schwenkbraten, which means that it's cooked on a "swing" grill).
Pork tenderloin 3/4 inch thick (the more marbled, the better).
Liberally sprinkle cutlet seasoning, garlic salt, on the pork. (Germans use a spice called liebstockel (Known as Lovage in english), but I haven't been able to find it here in the states). Layer between onion slices 1/4 inch thick in a sealed container (tupperware). For larger groups there can be any number of layers that will fit in your container (layer of onions, then a layer of cutlets that have been seasoned, then another layer of onions, then another layer of cutlets, lastly covered with a layer of onions.) Turn container every 30 minutes or so..or whenever you happen to think about it. It's best to let it marinade all day, or even overnight (in the refrigerator for an overnighter) - but at least 4 hours. The juice from the onions will tenerize and flavor the meat. Best to grill or broil meat after all this. The very best way is to cook it is on a "swing". This is a grill suspended from a tripod which cooks over the coals that you just keep moving while the pork cooks. Americans have a phobia about undercooking pork, but this is best when it is cooked medium. Overcooking it dries it out and ruins the quality. Serve with spazel and/or pom frites.
Added suggestion: Being thriftful, and also liking onions, I take the spiced up onions that the meat has marinaded in, and fry them up in a little oil and butter. It looks like a big batch of fried onions, but they cook down, and they're great with the pork cutlets. I don't recall the Germans doing this, but I like it.
enjoy
By: Larry Mentzer

SmokeyBear
11-02-2007, 01:45 PM
Wunderbahr!!

NCGrimbo
11-02-2007, 01:51 PM
All that looks wonderful and it sounds like you all had a great time.

AlabamaGrillBillies
11-02-2007, 01:58 PM
Dude, way to set the mark for a bash. 60 folks, and a ton of meat? Your makin' us proud!

(and jealous)

paydabill
11-02-2007, 02:01 PM
Wow some great pics. That is a lot of food, but I guess for 60 people you will need a lot of food.

makes me hungry.

Papa Hogg
11-02-2007, 02:05 PM
speechless...simply speechless

The Pigman
11-02-2007, 02:16 PM
OOOOOOOOOOHWEEEEEEEEEE thats some mighty fine looking food...what are the directions and how long of swim to get there. Very impressive. Good job. What part of Germany are you in?

BBQ Grail
11-02-2007, 02:25 PM
After looking at all those pictures:
I want to laugh...
I want to cry...
But mostly I want to eat...

That event looks awesome.

augie
11-02-2007, 02:58 PM
There's drool on my keyboard now...

What a gathering!

When's the next one? Time for a new stamp on my passport!

Don Marco
11-02-2007, 02:59 PM
:eek:

Wow, i didnt expect that many reactions.

Next time i´ll give you guys a call well in advance :wink:

So...how did Suzie perform under all that pressure? I really like her design.


She did really well, considering im still gonna have to learn the pit and fire control a bit and it was her maiden cook, temperatures were very even and constant.


where did you get the wraps for the fattes
and how many people did you feed :eusa_clap
http://mybbq.net/forum/userpix/57_mb2_009_1.jpg

I bought those from the bbq-guru ( www.thebbqguru.com ). Those fatties were a first try and 8 people got a half one each. They were absolutely delicious.

*sniff* That's just so beautiful.

A couple of questions:

1. What exactly is "Spiessbraten"?

http://mybbq.net/forum/userpix/57_mb2_060_1.jpg

2. Do the ribs there always come with that much fat on them?

http://mybbq.net/forum/userpix/57_mb2_042_1.jpg


Spiessbraten is a pork roast, preferably loin or butt, that is cooked on a rotisserie. Theres many stuffing recipes, the one we had here were stuffed with onions and bacon and with red sausage.

The ribs arent that fat, the whitish colour comes from an overnight soak in apple juice, apple cider and a spice mixture.



Just curious, what was that cone shaped thing that was setting on top of the Weber charcoal chimney?



Its called a "Glutfix" , some sort of chimney to make a stronger draft and get coals started quicker.
You can put it directly on top of coals but it fits exactly on a charcoal chimney. The chimney lights up twice as fast and produces way less dirty smoke because of the draft.

http://www.lktech.de/images/medium/glutmaster.jpg


DM

Kung Fu BBQ
11-02-2007, 03:08 PM
what was the large meat wrapped in bacon. I must know.
Looks like a killer time.

Don Marco
11-02-2007, 03:22 PM
what was the large meat wrapped in bacon. I must know.
Looks like a killer time.


I guess youre talking about his one ?

http://mybbq.net/forum/userpix/57_mb2_037_1.jpg


Its a stuffed Pork Butt roast, wrapped in Bacon and Pig Fat. The fat melts slowly and gives awesome taste and juicyness.

Dont remember the stuffing, though. :oops:

DM

AzQer
11-02-2007, 03:26 PM
My Goodness that stuff will make your mouth water Gr8 bash.

bman
11-02-2007, 04:37 PM
mmmmmmmmmm.......I'm hungry.......

I really like the rotisserie, if my wife gets me a mig for my birthday, then I will have to make me one. Any more pictures on that unit?

Don Marco
11-02-2007, 04:41 PM
Any more pictures on that unit?


Off course :wink:


http://mybbq.net/forum/userpix/521_MR2_3375_Bildgre_ndern_1.jpg

In this picture you can see that you can slide the tubing in- and out of the frame to vary the distance between the meat and the coals.

http://mybbq.net/forum/userpix/521_MR2_3388_Bildgre_ndern_1.jpg

http://mybbq.net/forum/userpix/134_IMG_0123_1.jpg

If you need more details, let me know.

DM

Paulie G.
11-02-2007, 04:45 PM
Wow. Can I come to the next one?

Bevo
11-02-2007, 04:48 PM
D.M.,

Man that is insain!!! All this and your own brewer as well?? I have to come visit......You post the best pics man..Great job!!!!!!!!

bman
11-02-2007, 04:50 PM
Thanks for the pics, hopefully I will get me a MIG soon so I can start that project.

ZBQ
11-02-2007, 04:52 PM
Its called a "Glutfix" , some sort of chimney to make a stronger draft and get coals started quicker.
You can put it directly on top of coals but it fits exactly on a charcoal chimney. The chimney lights up twice as fast and produces way less dirty smoke because of the draft.

http://www.lktech.de/images/medium/glutmaster.jpg


DM

Cool, do you know of any source for them over here in the USA?

I Googled it but all I got was stuff from Germany. I found where you and another guy were talking about it on another board in German but couldn't make out a word of it.:oops:

Looks like something that needs to find it's way into my BBQ collection!!:biggrin:

Irrad8
11-02-2007, 06:01 PM
awesome dude!

BBQ Grail
11-02-2007, 06:08 PM
:eek:

Spiessbraten is a pork roast, preferably loin or butt, that is cooked on a rotisserie. Theres many stuffing recipes, the one we had here were stuffed with onions and bacon and with red sausage.

Dang! A giant pork roast fatty. Talk about a dream come true!

Don Marco
11-02-2007, 06:26 PM
Cool, do you know of any source for them over here in the USA?



No, i think they are available only over here.

DM

beerguy
11-02-2007, 06:42 PM
Wow, thanks for sharing "a couple " pictures. Id need a week to recover from that bash.

matt
11-02-2007, 06:55 PM
Selling the house tomorrow and moving to germany to party with marco. WOW thats a fest looks great!

Big Mike
11-02-2007, 07:21 PM
Awesome!!!

bbqbull
11-02-2007, 07:27 PM
No, i think they are available only over here.

DM

There ya go D.M! Exporting business at your door.:biggrin::biggrin:

Oh, and dude your Killin Me with all those food pics.

You guys rock for sure!

qman
11-02-2007, 07:37 PM
Selling the house tomorrow and moving to germany to party with marco. WOW thats a fest looks great!


Wait for me! Wait for me!

CrimsonSmoke
11-02-2007, 07:37 PM
Man that looks like an awesome time was had by all. I think I just found an excuse to go to Germany

Meat Burner
11-02-2007, 07:51 PM
Farkin awsome. The bretheren across the pond know how to party!! EXCELLENT!!!

Norcoredneck
11-02-2007, 08:17 PM
Good friends, good food, "Imported Whiskey" :cool:. Looks like a great all around time.

Jeff_in_KC
11-02-2007, 08:27 PM
Holy hell!!! That's what I call a party! Good job! I think you set a record for a bash...

Sawdustguy
11-02-2007, 09:04 PM
Haben Sie eine Bank rauben müssen, alle von jenem Fleisch zu kaufen? Große Aufgabe Don Marco.

Sorry for my poor German.

Brauma
11-02-2007, 11:31 PM
Holy farkin Spiessbraten, Batman. This is one of the best posts ever! Im still working my way thru all the great pics!

Meat Burner
11-02-2007, 11:41 PM
Haben Sie eine Bank rauben müssen, alle von jenem Fleisch zu kaufen? Große Aufgabe Don Marco.

Sorry for my poor German.

WTF! It's bad enough lookin at those awsome pics!!!

Kung Fu BBQ
11-03-2007, 12:03 AM
Cool, do you know of any source for them over here in the USA?

I Googled it but all I got was stuff from Germany. I found where you and another guy were talking about it on another board in German but couldn't make out a word of it.:oops:

Looks like something that needs to find it's way into my BBQ collection!!:biggrin:


Looks easy enouht to make with some duct supplies and a drill.

ewile
11-03-2007, 03:27 AM
good gracious dude, that's just insane.

bman
11-03-2007, 10:28 AM
Looks easy enouht to make with some duct supplies and a drill.


Or.....find a metal funnel big enough to fit on the chimney and chop of enough on the opposite side to insert a 2 to 3 in pipe, drill some holes.......
Would this work? Cheap chimney mod?

Don Marco
11-03-2007, 08:10 PM
Or.....find a metal funnel big enough to fit on the chimney and chop of enough on the opposite side to insert a 2 to 3 in pipe, drill some holes.......
Would this work? Cheap chimney mod?


Why not ? Its not rocket science :idea:

Just make sure to add a handle, it gets really hot.

DM