Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
04-27-2014, 06:41 PM | #211 |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
|
final resting place leveled
I thought I would share a picture of the final resting place with the smoker parked and leveled. That camper/trailer style leveler was awesome. Took the guess work out of leveling. I just put a level on top and pushed until it came level (2 person job, although I managed on my own ). I had no idea the slope on the back side of the patio was that bad.
I used "Anderson-3604 Camper Leveler". Purchased a pair from Amazon. A little pricey, but I needed something simple to manage, and to keep me from going nuts. The angle of the slope was so bad, the doors would swing open past me. http://www.andersenhitches.com/Produ...r-leveler.aspx I am happy now, and cant wait to get it more dirty with tons of meat. Seasoning the smoker was like a killer tease, and as the weatherman predicted the rain came. Luckily I was done, the coals were dead and had enough time to clean it out... IMG_2150_small.jpg |
|
04-28-2014, 08:14 AM | #212 | |
On the road to being a farker
Join Date: 07-20-13
Location: Waynesville, NC
|
Quote:
I am leaking smoke around the door gasket. I wonder if that could affect my results? I'll try adjusting the latch, but it's already pretty far in.
__________________
Lone Star Grillz Cabinet Smoker, Backwoods Fat Boy, Hasty Bake Gourmet, 22 1/2" Weber Smoky Mountain, Napoleon Grill |
|
|
04-28-2014, 09:29 AM | #213 | |
On the road to being a farker
Join Date: 03-13-10
Location: Kansas
|
Quote:
__________________
BROWNCHICKENBROWNCOW BBQ Kansas City Lonestar Grillz Vertical Insulated 22.5 WSM Weber Performer Platinum Stoker setup FIRE |
|
|
04-28-2014, 09:47 AM | #214 |
On the road to being a farker
Join Date: 07-20-13
Location: Waynesville, NC
|
I sent an e-mail to Bill Donohue. He offered to alter my cover but it's not that much of a problem.
He asked for a picture, so I sent him this. GrillWraps Cut Out Pub.jpg
__________________
Lone Star Grillz Cabinet Smoker, Backwoods Fat Boy, Hasty Bake Gourmet, 22 1/2" Weber Smoky Mountain, Napoleon Grill |
|
04-28-2014, 10:37 AM | #215 |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
|
[QUOTE=jrben1;2900333]I sent an e-mail to Bill Donohue. He offered to alter my cover but it's not that much of a problem.
He asked for a picture, so I sent him this. Ya, I sent him an email. He said it would be no problem to modify as well and that it was not too late for the modification. Great guy to work with! He did not ask for a picture from me, assuming he already knew. He told me someone already contacted him (I guess you had already beat me) |
1 members found this post helpful. |
04-28-2014, 12:33 PM | #216 | |
Knows what a fatty is.
Join Date: 01-06-11
Location: Conroe, Texas
|
Quote:
There is defiantly a learning curve with regards to, when and how, to use the water. It can be added at any and all temperatures but will need to be managed to yield good results. If your cooking alot hotter than the boiling point with water in the pan and your stack is closed way down you will likely get some smoke (more likely steam) coming from the door seals because it has no where else to go and you create a pressure differential. If you want to cook with water at higher temps (I advocate cooking with water as well for the above mentioned reasons but dont generally use it when I cook above 250, briskets and pork butts I cook at 210-225 with water every thing else I cook at 275 and up with out) then you can expect higher fuel consumption and more water use being converted to steam. One way around this is to elevate a foil pan inside the existing water pan and put your water in it so its not in direct contact with the fire underneath. This will decrease the steam and increase burn time, also you can place a large foil pan on the first rack with water in it and accomplish the same thing cooking with water at higher temps. At 225 with water directly in the pan and the guru or stoker you can expect .75-1 hour per pound of charcoal including your preheat time and your charcoal used in your charcoal chimney to get the fire going. Under these conditions we can expect the same results every time, the higher the set point temp the higher the fuel consumption and lower burn times. If you adjust the latch this may help, make sure to adequately tighten the set screw when you do so the latch stays adjusted tightly (if not it will just slide back out ). I also like to spray the seals down with Pam every other time or two to keep them flexible and in good shape. I have personally cooked on these units hundreds of times and almost as many ways trying to gain knowledge and experience on what works and what doesn't, I certainly don't know it all but am happy to help anybody shorten their learning curve when using this smoker. Thanks Chris |
|
1 members found this post helpful. |
Thanks from: ---> |
04-28-2014, 02:26 PM | #217 |
On the road to being a farker
Join Date: 03-13-10
Location: Kansas
|
Definitely going to try the water in other cheap aluminum plans. Just need to try to keep the temp low. So I can get more smell goods while I'm doing yard work all day.
__________________
BROWNCHICKENBROWNCOW BBQ Kansas City Lonestar Grillz Vertical Insulated 22.5 WSM Weber Performer Platinum Stoker setup FIRE |
|
04-28-2014, 03:20 PM | #218 |
Full Fledged Farker
Join Date: 01-11-14
Location: Chantilly, VA
|
I had people from the end of my street ride their bikes to my place to see what I was cooking, needless to say all the neighbors smelled it. I had visitors off and on all afternoon.
__________________
Michael and Cathy LG and XL BGE's LS Insulated Cabinet Smoker Lonely Charbroil Infrared Gasser and Quick Read Thermapen [B]Certified IMBAS MOINK Baller![/B] |
|
04-28-2014, 05:09 PM | #219 |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
|
Ya, if I had my smoker in the front driveway like you, I would have to run my neighbors off or I wouldn't have any food left
|
|
04-29-2014, 09:08 AM | #220 | |
On the road to being a farker
Join Date: 07-20-13
Location: Waynesville, NC
|
Quote:
__________________
Lone Star Grillz Cabinet Smoker, Backwoods Fat Boy, Hasty Bake Gourmet, 22 1/2" Weber Smoky Mountain, Napoleon Grill |
|
|
Thanks from:---> |
04-29-2014, 05:19 PM | #221 | |
Full Fledged Farker
Join Date: 01-11-14
Location: Chantilly, VA
|
Quote:
__________________
Michael and Cathy LG and XL BGE's LS Insulated Cabinet Smoker Lonely Charbroil Infrared Gasser and Quick Read Thermapen [B]Certified IMBAS MOINK Baller![/B] |
|
|
04-30-2014, 06:19 PM | #222 |
Full Fledged Farker
Join Date: 01-11-14
Location: Chantilly, VA
|
What is the groups opinion on placing salmon in the smoker? Good idea or bad? I had heard that the smell of the fish could ruin the inside. I have placed salmon many times in my BGE and had no problem. The fish is always fairly fresh or I will not buy it.
__________________
Michael and Cathy LG and XL BGE's LS Insulated Cabinet Smoker Lonely Charbroil Infrared Gasser and Quick Read Thermapen [B]Certified IMBAS MOINK Baller![/B] |
|
04-30-2014, 06:23 PM | #223 | |
On the road to being a farker
Join Date: 07-23-13
Location: Houston,Tx
|
Quote:
Unless you going to cook more than the egg can handle, it's a big cooker for a few pieces of fish |
|
|
04-30-2014, 06:35 PM | #224 |
Full Fledged Farker
Join Date: 01-11-14
Location: Chantilly, VA
|
But if I have room and the cabinet is already going, I thought well maybe. But I do agree that the Egg handles salmon quite well! I still wonder about the smell of the fish lingering well after the salmon comes off. The comment came from a guy with a WSM. I just don't want a moment!
__________________
Michael and Cathy LG and XL BGE's LS Insulated Cabinet Smoker Lonely Charbroil Infrared Gasser and Quick Read Thermapen [B]Certified IMBAS MOINK Baller![/B] |
|
04-30-2014, 10:20 PM | #225 |
is One Chatty Farker
Join Date: 03-03-14
Location: Sachse, Tx
|
I wouldn't put seafood in there. The smell will stick everywhere.
I would use my wsm for fish if I was going to try that. |
|
Thread Tools | |
|
|