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Not yet, ive asked the joint to make sure they can find the registration for it, and show me the tires hold air first.
Probly a month away from buying it. Nobody else knows its for sale, and the guy in charge of selling it..wants me to end up with it.
I have one or two guys at work, who are...
Thanks..bout what I thought.
I may cook it a little lower, for longer, and ive been asked to go for medium..but I like the idea of faking out MR by soaking in the Vman soy sauce based marinade for a few days..less pink from the coloring.
;)
Thanks..your words go a long way.
The steel is thick.
It is 2x thick on the doors.
The inside portal from the firebox to the first cooking area, is wide open..so it needs a baffle and plates.
The center box sides go down to about 1/2 way into the lower chamber.
I was thinking also about...
All joking aside..what about the setup do you like?
Im not a seasoned..or even LIGHTLY experienced smoker to be able to tell the good from the not so good.
Thanks..
Ok..heres a more complete image set.
Sorry I screwed up one photo.
It will at the very least (beyond a cleaning and some basic refresh of some trim)..require rails for tuning plates, the vent tubes need extended down, and some fireplace seal on the doors, which are all straight and even up...
Why is that? I couldnt get a front photo..the building was being painted and stuff was there.
But..that firebox opens from the top like my itty bitty home unit does, just the air vent seals better than mine, and the whole side opens to clean out, unlike mine.
Here is a URL to a photo I took:
http://gallery.me.com/gemohler#10001...&bgcolor=black
A restaraunt near me..or the owner..approached me and asked if I wanted it.
$700.
All of the doors open cleanly..no major rust anywhere, inside is clean..although some surface rust..and the smell of...
ALL turned out fantastic, and with the help of this forum, better than it could have, no matter what.
Todays lunch:
Before
http://www.flickr.com/photos/2880466...7607036289498/
After
http://www.flickr.com/photos/2880466...7607036289498/
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Ya..I boil test the therm I bought separate from the smoker every once in a while, and make sure that '225' is arrow straight up.
Then I can peek from a long distance and know if im good or not, same with guages in the race car, when all you have is a glance, straight up is "good" on all of...
Its the BBQ Galore Bar-B-Chef with sealing and tuner plate mods, and the pipe extended down to the grate.
But..ive been playing, and I may have worked it out.
Im aggressively banging down the grate, and shoveling old stuff to the front/back edge, and loading a new chimney into that bare...
Ok..ive got the generic 'grate' that is about 4" above the floor of the firebox.
I hook the sides of it with my fireplace poker and knock it up and down to drop the ash..and I reach into the air inlet and sweep the collected ash to the sides with the poker as well.
I do not stack up on the...
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To answer two questions:
Air intake is not blocked.
But..NO..I am NOT pulling out ash..not shure how I would do this in my setup..perhaps thats the next major mod..it doesnt look simple to swap that mess out without removing ALL of the coals.
Ok..so I start up in the AM, and with every smoke, with at least 2 full loads from the chimney starter.
No probs.
But, about 7hrs into the cook, im having a HARD time maintaining temps..
Is the old coal load so high, that I cant burn well enough in the firebox? Im not having to OVERLOAD to...
9th Hour..170d...smoker still at a solid 200-210.
http://www.flickr.com/photos/2880466...90186/sizes/o/
Ribs at 155
http://www.flickr.com/photos/2880466...n/photostream/