usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 31

11 members and 20 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Page 1 of 2 1 2 LastLast
Results 1 to 10 of 14
  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.

  7. #7
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default

    Thanks for the kudos guys. Will post the maiden voyage today. E.T.
    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



  8. #8
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default

    Quote Originally Posted by 01fordgazguzler View Post
    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.
    Hi,
    sorry it took so long getting back to you. Been a little busy.

    My friend was going to use his fork lift. Were going to chain it to the forks and lift it over the wall because I have a stone wall and the gates are to narrow but his fork lift was to big to navigate in the alley so another friend brought his back hoe and we chained it to the back bucket and over the wall she went. Him and his son ( both are the size of the hulk ) pushed it into place. The shipping bill said it was 870 lbs. because of the extra cooking space on the back. Fired it up Sat am and
      • E.T.


    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



  9. #9
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Saweeeeetttt!!!!

    Very nice ET!

  10. #10
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default

    Hi Mike, I think this is the post that your were asking about. Not enough room in the alley for my friend to work his forklift so I got another friend to bring in his hefty backhoe. Chained the smoker to the back bucket and over the wall she went. Was helping to guide it so it wouldn't hit the wall so no pics of the lift, just the ones when in place.The delivery ticket said it was 870 lbs.
    E.T.
    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



Page 1 of 2 1 2 LastLast

Similar Threads

  1. First Post!! weekend Cook
    By ddweatherholtz in forum Pork
    Replies: 10
    Last Post: 05-09-2012, 08:36 AM
  2. FINALLY got to cook on a Weber!
    By gt2003 in forum Charcoal Grills
    Replies: 10
    Last Post: 12-20-2011, 10:22 AM
  3. Finally able to cook Burgers ( finally )
    By BBQ Derek in forum Beef
    Replies: 18
    Last Post: 10-24-2010, 06:34 PM
  4. weekend cook
    By clemsonking in forum Pork
    Replies: 9
    Last Post: 03-18-2010, 03:25 AM
  5. D.O. cook this coming weekend
    By Short One in forum Dutch Oven Cooking
    Replies: 5
    Last Post: 03-11-2008, 04:19 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1