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Another 120 Gallon Compressor Tank RF Build. Appreciate any help. - Page 6

post #101 of 114

I went to high school in the early 70's, no computers then but there were a bunch of girls in the class....

 

You have it looking really good, I believe you will get it figured out with more practice. Every smoker works differently to a degree, main thing is get a steady temperature and remember/mark where the vents were set. This only works if you have similar wood....

post #102 of 114
Thread Starter 

Thanks.  I know I'm going nowhere until I get decent wood.  Just using up inoffensive maple  crap I already have to get it burned in.  Thanks for the compliment.

Jerry

post #103 of 114

When I get around to building my RF don't think coating it with bacon grease is going to happen.....won't be able to keep the hounds off of it....

post #104 of 114
Thread Starter 

You might be surprised how well it works.   After all, you are coating the inside, not the outside.  If left closed, they may not bother it.

Jerry

post #105 of 114
Quote:
Originally Posted by storeman0913 View Post

You might be surprised how well it works.   After all, you are coating the inside, not the outside.  If left closed, they may not bother it.
Jerry
Good point.....but they are young Redbone Coonhounds, there nose never stops. You can here Mitas nose sniffing from 10 feet away...knowing those 2 they will just be sitting near it, patiently waiting. They treed a feral cat a while back. They spent 4 hours, circling the tree, occasionally barking at jumping on the tree.
post #106 of 114
Thread Starter 

At least the bacon smell will keep them close to home.  Do they bother your current outdoor grill?  I suspect there is a drip pan or can somehow associated with it.

post #107 of 114
Quote:
Originally Posted by storeman0913 View Post

At least the bacon smell will keep them close to home.  Do they bother your current outdoor grill?  I suspect there is a drip pan or can somehow associated with it.
When I had ribs in the BGE a couple of weeks ago Azul just stood by it, barking. Mita walked around it for a while, nose up, sniffing. They will no doubt be curious about the smell when I coat it with bacon. But they get distracted fairly easily.

Curious, how frequently do you coat the inside of a RF with bacon grease? With the corrosion prevention thought in mind...is this also done to a UDS?
post #108 of 114
Thread Starter 

I'm no expert but have re-coated my grates in the BBQ at least every season.  I have read that many with UDS season them before first time use.  I think that once seasoned, if a cooker gets regular use, the smoke generated maintains the cure.  Once mine is black inside, I'll consider it ready.

post #109 of 114

Usually when we season a new smoker, I take a mixture of good cooking oil and bacon grease in a spray bottle and coat everything really well then take a pkg. of bacon ends and put all over the grates and fire it up.

 

Gary

post #110 of 114
Thread Starter 

I painted the exterior about an hour ago and am starting a slow heat now with a second coating of bacon grease.  Yesterday's burn left the grates looking good.  Will later post grates before and after.

Jerry

post #111 of 114
Thread Starter 

Q-View.  First cook today.  Went really well, thank goodness.  Started fire at 0700 and put the brisket  in (in a pan) straight from the fridge.  Last night dry rubbed a 6 lb piece of brisket (thick end) with salt, pepper, garlic powder and onion powder.  3 tbs sea salt, 1 tbs each black pepper, garlic powder and onion powder.

 

Transferred from pan to lower grate at 0800.  Added thermometer at noon (145 degrees).  Finished up at 1800 hours with meat at 200 and transferred to wrap and blanket in a cooler.  Dinner at 1900 hours.  Had neighbors over (big risk on first cook, but close friends so hot dogs were on standby).  I couldn't be happier.  Even wife, who says she doesn't like "smoked stuff" had thirds!  Moist, super tender and not over smoked.  All I used was the old fallen maple I'd been using to season the smoker.  Temp 225 degrees or thereabouts.  Never more than 5 degrees difference left to right all day long...

 

 

 

 

 

165 degrees at 1400 hours

 

 

After resting an hour in the cooler

 

 

 

I left the fat on the surface and cooked "fat up".  It literally melted away.


Edited by storeman0913 - 4/5/15 at 6:46pm
post #112 of 114
Thread Starter 

Fantastic eating!  Left overs last night with the same guests!  Will tackle a full brisket and a butt or two on the 17th.

Jerry

post #113 of 114

Beautiful job! By George, I think you've got it!

 

Very nice smoke ring, by the way!

post #114 of 114
Thread Starter 

Thanks.  We have Canadian guests for a couple of nights this week so am going to do two butts on Wed and a full brisket on Thursday.  Hopefully they come out as well as the first try.

 

Update on wheels:  I first used Northern Tool 10" flat free tires.  Too much weight for them.  Then returned them for the 12" flat free.  The 12" develop flat spots quickly.  Not suited to constant weight.  Returned them for 12" x 3" solid rubber wheels.  HUGE difference.  Can move the smokier around with ease. Total weight must be near 800 lbs.

Jerry


Edited by storeman0913 - 4/12/15 at 11:45am
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