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Most users ever online was 2,553, 02-17-2020 at 12:48 PM.

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Members: 3,108
Threads: 14,364
Posts: 157,536
Top Poster: PigCicles (10,055)
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  1. #1
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default Finally ! In place, cured, will cook this weekend.

    Hi Again folks,
    This will probably be old hat for some of you but for me, this, I have been waiting for, for a long time. I'm really excited.

    I used two different fuels during the cure. The first day I used only Pecan and was able to get a high heat 375 degs.

    The second day I used a combo of kingsford and pecan and was able to hold my temp of 225 to 240 degs. for 9 hrs. with one fire basket 2/3 full of briquets and one chimney of hot briquets, with a couple of pieces of pecan along side of the basket, plus one more chimney added @ the 5 hr. mark.

    Firebox is loaded and ready for this Sat. AM. Here are a few pics. Hope you enjoy, E.T.

    Sprayed with p-nut oil

    The same

    After internal water bath

    Back to 375 degs. Dampers almost closed

    Still making smoke. Let cool down o/n.

    Got hungry. Smoke in my kitchen.

    One nice top sirloin.

    And taters, Lumberjack Supper

    Wed. Inside smoke varnish. Starting Kingsford and Pecan

    Up to temp. 225 degs.

    No white smoke the first five hrs.

    No white smoke after five hrs.

    Varnish after last burn.





    Firebox loaded and ready for 15 lb. briskie and 17 lb. Chuckie
    JennAir-750-0141 ng
    JennAir Rotisserie
    E-Z Que Roto, 8" Basket
    Rib O Lator
    Acu-Rite Digital Probe
    Maverick ET-72 Remote Probe
    Brisket Rack
    Heat Vent Blocks.
    1 1/2"x1 1/2" SS Angle piece,Smoke and Heat control
    Sub Grate Between Burners and Main Grill.
    No Flare Square Ceramic Tiles
    Kiln Shelving dividers
    17"x23" pizza stone



  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Sweet!! Can't wait!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #3
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Nice rig !!
    Jim

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    You're gonna love that sweet cookin machine! Congrats on getting her in place ... now we're all hungry!

    HURRY BACK!!!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Looks good ET Can;t wait to see you work some magic on that Lang,
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  6. #6
    Join Date
    Oct 2011
    Location
    Kansas City
    Posts
    158

    Default

    That is one badace unit.

    I may be building a new unit this fall. Almost finished with the current build. I will keep that design in mind. I would want to turn that main chamber into a rotisserie....

    How many people did it take to move? I would have hired some young kids and had the buddies drink beer and watch.

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