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Reverse flow smoker in Lexington nc - Page 2

post #21 of 37

You being from Lexington I expect to see some great pic's  on not only your new project but the great food you will be smoking. It's in North Carolinians blood .:beercheer:

post #22 of 37
Thread Starter 
Hey bro it's bbq capital we are having a BBQ cook off this weekend downtown Lexington
post #23 of 37
Thread Starter 
. This is what I'm starting with. Just wanted to see if I could figure the loading the picture thing lol. More to come. Got a busy weekend ahead I hope to sand blast and
post #24 of 37
Thread Starter 
.

This is my trailer got it for $75 a little big but got planes to make this a one stop cookin machine
post #25 of 37

That trailer  will work great , my friend has one about that size and he has a 250 gal pig cooker , two gas grills for sides and a sink.

post #26 of 37

Just for reference, I am doing a 120 lp tank and my FB is 24x24x(20?) < Ill need to re measure.  The trailer is fine! you can always make it smaller,,, but it cost $$$$ to make it biggerThumbs Up

 spooky

post #27 of 37
Quote:
Originally Posted by bigtodd View Post

Hey bro it's bbq capital we are having a BBQ cook off this weekend downtown Lexington

Dang, I got to work tomorrow.  Anything going on Sunday?

post #28 of 37
Thread Starter 
Sorry hd flame it was a Friday night and Saturday event. Don't understand why we have a kanas city bbq cook off when we are actually know for our own style bbq
post #29 of 37
Quote:
Originally Posted by bigtodd View Post

Sorry hd flame it was a Friday night and Saturday event. Don't understand why we have a kanas city bbq cook off when we are actually know for our own style bbq

I guess when you cant do great bbq you cover it up with sauce.

post #30 of 37

Having grown up eating South Carolina coastal Q, very close to NC Q, I have a preference for meat with a simple slather. They use some tomato bases here in north Alabama and  west of here on pork and white sauce on chicken...

post #31 of 37
Thread Starter 
You're right James I've cooked enough to know what the real deal is I've cooked some mean bbq chicken and pork but that sauce is what makes nc BBQ and more so Lexington style unique on its own I've used mostly hickory and oak to cook with with elec assist to keep to consistent but now I'm doing my own thing and the rf cooker looks to be the best way. We will see hopefully soon
post #32 of 37
Quote:
Originally Posted by bigtodd View Post

Sorry hd flame it was a Friday night and Saturday event. Don't understand why we have a kanas city bbq cook off when we are actually know for our own style bbq

I agree with that statement.  We need to have a BBQ cook-off judged on NC BBQ styles.  I've had two distinct BBQ styles in NC and I could actually say a third.

 

Western style stops around Lexington and is more tomato/vinegar based, Central is more mainly vinegar/pepper/spices and little to no tomato.  Eastern could be put into another category because they usually chop it finer with sauce more similar to Central area and probably NO tomato even on ribs.

 

I think a lot of people in NC do like a more tomato taste on their ribs.  I like the thicker Kansas City style and also the thinner Lexington style.  I like both of them, but I've had some good NC ribs with just vinegar based too.

 

I think you guys in Lexington should put together a competition and judge it on NC criteria! lol  I'd enter and I bet a lot of others would too.

 

Can't wait to see some of that Lexington style come off that new cooker when you finish it.  I'm in the process of getting a trailer mounted reverse flow myself.

post #33 of 37
Thread Starter 
Hd good reading there I totally agree I'd love to see a cook off too just on nc style BBQ. That's what I thought we was doing in Lexington but powers to be lol

Welding up my fb this week end when I get a few more pics I'll post also getting ready to do some sand blasting
post #34 of 37
Thread Starter 
Ok I've stole this from another thread just wanting to keep all my info together

So I need a heat shield from the fb into the cc no magical length. Maybe leave it floating to regulate heat

The air gap I've read about is from the heat shield from fb to cc
post #35 of 37
Thread Starter 


This photo with text above correct!!???
post #36 of 37

Have you NC guys joined our NC Smokers group yet? We have quite a large group of NC smokers on here.

http://www.smokingmeatforums.com/groups/show/4/north-carolina-members

We also have a big gathering every year. Just had it last weekend. Maybe you can bring that smoker you're building next year. looks like it's going to be a biggin'.

post #37 of 37
Thread Starter 
No I haven't I just posted to it hope you keep me in mind next year and can help with my questions for smoker
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