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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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08-15-2019, 09:58 AM | #16 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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Congrats, sometimes things just work out
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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08-15-2019, 10:57 AM | #17 |
Found some matches.
Join Date: 06-03-19
Location: orlando
Name/Nickname : Felix
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congratulations!!! what a score!!! good for you man!!!
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08-15-2019, 11:32 AM | #18 |
On the road to being a farker
Join Date: 10-01-15
Location: central IL
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It may take hours to get that 2 inch thick firebox hot enough to burn clean. But after it gets hot you can probably keep cooking for a while without a fire. Let us know how it works out.
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team Oui Oui Oui BBQ |
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08-15-2019, 11:34 AM | #19 |
Full Fledged Farker
Join Date: 09-14-15
Location: Lafayette, La
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08-15-2019, 11:54 AM | #20 |
Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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That is awesome! Should be a really good cooker.
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9 out of 10 cannibals agree...vegetarians taste better! |
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08-15-2019, 01:12 PM | #21 |
Full Fledged Farker
Join Date: 03-04-18
Location: DeRidder, LA
Name/Nickname : Brad
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Very cool rig! Congrats.
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Instagram & Facebook: @bigthicketbbq So it goes - Vonnegut |
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08-15-2019, 01:51 PM | #22 |
is one Smokin' Farker
Join Date: 02-28-18
Location: KCMO
Name/Nickname : Erik
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What a great score! Should bring a lot of fun and delicious meat in your future
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UDS, Weber 22", 500 gallon offset |
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08-15-2019, 05:25 PM | #23 |
is One Chatty Farker
Join Date: 11-01-14
Location: North Texas
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Why bother painting it? The crusty look adds character!
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KCBS Certified BBQ Judge SCA Certified Judge Lone Star Grillz Large IVS Cookshack FEC-100 Weber Summit 420 Gasser Pit Barrel Cooker Weber 26" Kettle PK Classic Grill |
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08-15-2019, 06:57 PM | #24 |
Full Fledged Farker
Join Date: 09-14-15
Location: Lafayette, La
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08-16-2019, 10:42 AM | #25 |
is one Smokin' Farker
Join Date: 08-14-13
Location: NY
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Congratulations! While your on a roll, go get yourself a lottery ticket...
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Thanks from:---> |
08-16-2019, 04:49 PM | #26 |
Got Wood.
Join Date: 01-14-18
Location: West monroe la
Name/Nickname : Justin
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after looking at those pics it makes want to build one like it. that thing is sweet!! and you got a heck of a deal
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08-16-2019, 06:21 PM | #27 |
On the road to being a farker
Join Date: 04-30-19
Location: Greenville, TX
Name/Nickname : Jeremy
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That's an awesome rig. I'm glad you put the young lady in the pic for a size reference. I didn't realize how massive that pit was until I saw her modeling the beast. Keep us posted on the paint & build process.
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08-18-2019, 12:50 PM | #28 |
Full Fledged Farker
Join Date: 09-14-15
Location: Lafayette, La
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While I haven't gotten the monster blasted or painted yet, there were a few things to take care of. On Saturday I built a platform even with the trailer height for me to stand on while tending the pit.
It's big enough that I thought about mounting a pole in the middle, but nobody wants to see my moves. I then cleaned the pit out burned everything good with the weed burner, hit it with simple green and pressure washed. I then got after the inside of the cook chamber with a putty knife and scraped away the very thick layer of dried drippings coating everything. I built a fire to dry it out, and once it was dry sprayed the inside with pam and cranked the heat a bit. Between the 6" diameter stack and the "collector" that covers pretty much the entire width of the pit, this thing draws really well. It also holds temp a whole lot better than I am used to. Early on the stack end runs about 25 degrees hotter than the firebox end, but once it gets really warmed up temps are with 10 - 15 degrees across the grate, the hot spot being right over the end of the baffle. This morning I got up at 5 and built a fire, got a butt in the pit at 6:30. It's coming along well. About a hour ago a good little shower came but the pit didn't lose a whole lot of heat. I like having this much metal. More to come. EDIT....Not sure why pictures aren't showing up.....Edited again - figured it out...old man on the internet syndrome Last edited by redchaserron; 08-18-2019 at 01:02 PM.. |
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Thanks from: ---> |
08-18-2019, 07:59 PM | #29 |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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Nice.. all that for under a grand! Is that a 250 gallon?
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Boathouse Smokers Big Black Cabinet |
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08-18-2019, 08:46 PM | #30 |
Full Fledged Farker
Join Date: 09-14-15
Location: Lafayette, La
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Closer to 210, it's kind of an odd size but works for me, the grate is 52x31, so with that much width I should be able to do a whole pig.
Foiled the butt about 8 hours in , while it finished cooking I lit my Weber and roasted some Hatch chiles pulled it off the pit at about 9 1/2 hours, rested and pulled. Added a little finishing sauce and slaw and the sammies were awesome |
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Thanks from: ---> |
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