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Humphreys Pint+ seasoning cook

grills gone wild

Knows what a fatty is.
Joined
Sep 4, 2007
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Location
Billeric...
I woke up this morning and thought, it's just too cold to play outside....but I have a Humphreys now...cold...I laugh at cold. Commence with the seasoning. She's lubed up and going to run it for a few hours then toss on a couple beef ribs. I know it's not a big cook, but I really wanted to see how she runs in the cold cold.

There is about 15lb of briquettes and lump mixed. The water pan is lined with a full hotel tray and has 3 fire bricks.

Lit @20 briquettes and dumped in the corner @9:45. Temp outside is 0








About 2.5 hours in we are at the 260 range.



A couple beef ribs on at 3 hours in. Outside temps at 8 deg.
 
Brrrrrrrr, I won't complain about it being chilly lol. That bacon looks awesome.
 
Awesome! Thank you for posting the first cook! What did you grease it with? wheres the naked fatty?!!
 
You can cut down your start up time add more lit coal or use a weed burner and light a good piece of the front.
 
very nice! those humphrey units are sweet.

now tell everyone how billerica is pronounced here in MA!
 
God this thing is fantastic. 10 deg outside and windy. Pint+ is holding steady at 255-265 The bottom valve is open about 20%. Top about half. Ribs are wrapped and at 180
 
I've got a battle box that I've fallen in love with. I've found it helps to preheat the inside of your cab with a weedburner. There's a lot of metal to heat up in that thing. By preheating I'm stabilized at 240 in less than 20 mins.
 
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