Secret new cooker REVEALED!!! "007" - Page 5

Fwismoker · 06-03-2016, 08:02 PM

She's a great baking oven! Banana bread

Fwismoker · 06-04-2016, 04:21 PM

Tomorrow gotta try a sausage roll. I'll take any recipes people like.

Smoke Dawg · 06-04-2016, 04:59 PM

Great work Keith and Dave!

I love cooking with fire. Great idea and work!

Fwismoker · 06-04-2016, 05:08 PM

These pork steaks looked real good in the butchers.

Smoke Dawg · 06-04-2016, 05:22 PM

It just hit me - Smokey Banana bread has gotta be awesome!

Fwismoker · 06-04-2016, 05:35 PM

Quote:

Originally Posted by Smoke Dawg

It just hit me - Smokey Banana bread has gotta be awesome!

I'm not sure what it did but sure was good is all I know. lol

Quote:

Originally Posted by Smoke Dawg

Great work Keith and Dave!

I love cooking with fire. Great idea and work!

Thanks, very much appreciated. It'd be great to see others take advantage to cook this way.

Fwismoker · 06-05-2016, 02:26 PM

Sausage Roll Day!

Roguejim · 06-05-2016, 09:22 PM

Oh yeah...Now, my turn.

pjtexas1 · 06-05-2016, 09:50 PM

I never really wanted a uds but now I'm actually considering one. That's just so versatile. I can see where this would be used a lot. Nicely done.

Roguejim · 06-05-2016, 10:01 PM

"The Del Rogue 007 Stick Burner, Limited Edition".

It still needs the "Octoforks" roti attachment, and grill basket which is in transit.

Fire basket.

Getting ready for its maiden burn.

Got oak?

Hatch, Heritage 6-4, and Big Jim chiles ready for fire roasting.

This when I started getting nervous...

It is ON. The immediate thing that I noticed is the sweet campfire smell of burning wood, as opposed to the different smell of smoldering charcoal/wood.

Temp was near 350F, and chiles were quickly blistering.

Smoke pork, and beef tongue stuffed poblanos in line.

About there.

Done.

Plated with home made salse roja and sour cream.

Burp...

Now that my maiden burn is over without any real difficulty, I look forward to cooking a big slab of meat on this cooker this upcoming weekend. A very relaxing cook, actually, in spite of the newness of the method. Hard to burn anything when all you have to do is swing the grate away from the fire. It was surprising how hot that barrel can get with just a couple of splits. Very fun, and the smell is like a campfire. Looking forward to longer cooks. Thanks Master Keith!

Fwismoker · 06-06-2016, 07:22 AM

Now that's an amazing looking cook...and setting! Very nice, you should post those peppers separate.

Fwismoker · 06-06-2016, 08:12 AM

Quote:

Originally Posted by pjtexas1

I never really wanted a uds but now I'm actually considering one. That's just so versatile. I can see where this would be used a lot. Nicely done.

I could tell you really never were very high on the UDS but I can't blame you since you have a Shirley etc...

I don't even know if I'd put this in the UDS category because besides it's shell is a drum that's where the similarities end. lol You'd definitely dig one Paul!

c farmer · 06-06-2016, 10:37 AM

Quote:

Originally Posted by Roguejim

"The Del Rogue 007 Stick Burner, Limited Edition".

It still needs the "Octoforks" roti attachment, and grill basket which is in transit.

Fire basket.

Getting ready for its maiden burn.

Got oak?

Hatch, Heritage 6-4, and Big Jim chiles ready for fire roasting.

This when I started getting nervous...

It is ON. The immediate thing that I noticed is the sweet campfire smell of burning wood, as opposed to the different smell of smoldering charcoal/wood.

Temp was near 350F, and chiles were quickly blistering.

Smoke pork, and beef tongue stuffed poblanos in line.

About there.

Done.

Plated with home made salse roja and sour cream.

Burp...

Now that my maiden burn is over without any real difficulty, I look forward to cooking a big slab of meat on this cooker this upcoming weekend. A very relaxing cook, actually, in spite of the newness of the method. Hard to burn anything when all you have to do is swing the grate away from the fire. It was surprising how hot that barrel can get with just a couple of splits. Very fun, and the smell is like a campfire. Looking forward to longer cooks. Thanks Master Keith!

That's awesome. Love the looks of the peppers.

Dave M · 06-06-2016, 02:41 PM

Sorry if I missed it, but do you tend to run this with the top vent of the lid closed? I saw mention of lesser airflow past the food keeping things moist, so I'm thinking closed but don't know if it would make much difference with the big gap that's there either way.

Fwismoker · 06-06-2016, 02:58 PM

Quote:

Originally Posted by Dave M

Sorry if I missed it, but do you tend to run this with the top vent of the lid closed? I saw mention of lesser airflow past the food keeping things moist, so I'm thinking closed but don't know if it would make much difference with the big gap that's there either way.

I run it closed most of the time Dave with one exception... Example, When I cooked the cupcake banana bread and had it swiveled off some to keep 400* I had the lid exhaust open so it pulled the heat over the bread like (offset configuration) if that makes sense. Similar to when you're using a kettle grill and put the exhaust opposite the heat.

You are right it doesn't make a ton of difference.

06-03-2016, 08:02 PM	#61
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	She's a great baking oven! Banana bread __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

06-04-2016, 04:21 PM	#62
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Tomorrow gotta try a sausage roll. I'll take any recipes people like. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

06-04-2016, 04:59 PM	#63
Smoke Dawg Quintessential Chatty Farker Join Date: 06-22-13 Location: Montana Name/Nickname : IMF	Great work Keith and Dave! I love cooking with fire. Great idea and work! __________________ A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller

06-04-2016, 05:08 PM	#64
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	These pork steaks looked real good in the butchers. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

06-04-2016, 05:22 PM	#65
Smoke Dawg Quintessential Chatty Farker Join Date: 06-22-13 Location: Montana Name/Nickname : IMF	It just hit me - Smokey Banana bread has gotta be awesome! __________________ A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller

06-05-2016, 02:26 PM	#67
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Sausage Roll Day! __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

06-05-2016, 09:22 PM	#68
Roguejim is One Chatty Farker Join Date: 01-20-11 Location: Grants Pass, Oregon	Oh yeah...Now, my turn.

06-05-2016, 09:50 PM	#69
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	I never really wanted a uds but now I'm actually considering one. That's just so versatile. I can see where this would be used a lot. Nicely done. __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

06-05-2016, 10:01 PM	#70
Roguejim is One Chatty Farker Join Date: 01-20-11 Location: Grants Pass, Oregon	"The Del Rogue 007 Stick Burner, Limited Edition". It still needs the "Octoforks" roti attachment, and grill basket which is in transit. Fire basket. Getting ready for its maiden burn. Got oak? Hatch, Heritage 6-4, and Big Jim chiles ready for fire roasting. This when I started getting nervous... It is ON. The immediate thing that I noticed is the sweet campfire smell of burning wood, as opposed to the different smell of smoldering charcoal/wood. Temp was near 350F, and chiles were quickly blistering. Smoke pork, and beef tongue stuffed poblanos in line. About there. Done. Plated with home made salse roja and sour cream. Burp... Now that my maiden burn is over without any real difficulty, I look forward to cooking a big slab of meat on this cooker this upcoming weekend. A very relaxing cook, actually, in spite of the newness of the method. Hard to burn anything when all you have to do is swing the grate away from the fire. It was surprising how hot that barrel can get with just a couple of splits. Very fun, and the smell is like a campfire. Looking forward to longer cooks. Thanks Master Keith!
	1 members found this post helpful.

06-06-2016, 07:22 AM	#71
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Now that's an amazing looking cook...and setting! Very nice, you should post those peppers separate. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

06-06-2016, 02:41 PM	#74
Dave M On the road to being a farker Join Date: 09-25-05 Location: Dexter, MI	Sorry if I missed it, but do you tend to run this with the top vent of the lid closed? I saw mention of lesser airflow past the food keeping things moist, so I'm thinking closed but don't know if it would make much difference with the big gap that's there either way. __________________ Weber fanatic. My wife thinks I have a problem. See a grill... buy it. No problem!