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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-26-2021, 06:46 PM   #31
pjtexas1
somebody shut me the fark up.

 
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I kinda hate you right now... just a little... I'll get over it though. Lucky farker!

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Old 04-26-2021, 07:06 PM   #32
4ever3
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I’m betting the dont roll their stacks from plate....

John?
John?
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Old 04-26-2021, 07:54 PM   #33
PatAttack
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John?
He'll pop back in.

That dude is one crazy busy individual!

He's in the process of opening a taqueria here.

Makes his own masa with his hand cut grinding stones!
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Old 04-27-2021, 08:11 AM   #34
Dustin Dorsey
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John?
I said that just trying to understand what John Lewis was saying from the context of his post. Now I realize they probably don't do that part themselves. It would take some heavy duty equipment to roll a stack that large. I could see them doing the reducer. The stack and reducer are clearly different from what Moberg does. I'm not an expert (at all) enough to say which is best. I've been trying to figure out what is different about the connection of the firebox to the cook chamber. That seems to be the top secret part.

About once a year I see John Lewis pop up on a forum or social media and say some mystic things about these pits and then disappear. I'm always fascinated.
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Old 04-29-2021, 05:14 PM   #35
johnlewis469
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Originally Posted by Dustin Dorsey View Post
I said that just trying to understand what John Lewis was saying from the context of his post. Now I realize they probably don't do that part themselves. It would take some heavy duty equipment to roll a stack that large. I could see them doing the reducer. The stack and reducer are clearly different from what Moberg does. I'm not an expert (at all) enough to say which is best. I've been trying to figure out what is different about the connection of the firebox to the cook chamber. That seems to be the top secret part.

About once a year I see John Lewis pop up on a forum or social media and say some mystic things about these pits and then disappear. I'm always fascinated.
It’s 16 gauge steel, a sheet metal fabricator in central TX tools them for us to a specific diameter and length for both the reducer and the smokestack. It’s thinner gauge than pipe on purpose ( also standard pipe and fittings don’t come in the size I like for the cook chambers). Heat tries to equalize itself, always moving from a hotter area to a cooler area. So, if you think a bout the firebox, it’s 3/8” steel, and then insulated on top of that( the equivalent of much thicker steel, and the heat can’t radiate out), then travels into the 3/8” cook chamber which can’t hold the heat in as well, and last into the thinner 1/8” exhaust which cools down even quicker. So, basically the idea, without thinking about all the airflow aspects which is a whole other process, the gradual decrease in the thickness of the steal move ing from for to exhaust helps pull that heat in the direction you want it to go
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Old 04-29-2021, 07:05 PM   #36
4ever3
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Thanks John!
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Old 04-29-2021, 07:11 PM   #37
bschoen
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And more thanks.
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Old 04-29-2021, 08:38 PM   #38
pjtexas1
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That's some information I've never heard. Very nice of you to explain. You didn't have to do that for us but it goes a long way with me.

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Old 04-29-2021, 08:43 PM   #39
Inthewoods
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Who is this guy?

-D
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Old 04-30-2021, 06:12 AM   #40
PatAttack
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Who is this guy?

-D
Watch this, Dave...

https://www.youtube.com/watch?v=Qnk3..._channel=Eater

I'm lucky to live about 20 minutes away.
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Old 04-30-2021, 06:56 AM   #41
NoCoPk360
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Who is this guy?

-D
I haven't been to Franklins but i've been to a lot of the famous bbq restaurants in KC and Texas. My favorite was Arthur Bryants until I stumbled on Mr. Lewis's restaurant in Charleston a couple of years ago. Best brisket I've ever had everything else was great as well.
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Old 04-30-2021, 07:10 AM   #42
Mike Twangzer
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Watch this, Dave...

https://www.youtube.com/watch?v=Qnk3..._channel=Eater

I'm lucky to live about 20 minutes away.
Interesting video ... thank you ... also eater is an interesting site !!!!
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