Murphy and the wind kickin' my butt!

Discussion in 'Grilling Pork' started by geek with fire, Nov 10, 2007.

  1. geek with fire

    geek with fire Master of the Pit OTBS Member

    I'm sure glad my wife's out of town right now. The wind is so bad tonight, I've had to "farm engineer" a wind break. I was quite proud of it, but she would call it hill billy (to each his/her own).

    The plywood and the old shower doors weren't enough; I had to use a fan to keep the firebox stoked:
    [​IMG]

    Finally got the temperature to keep from bouncing around:
    [​IMG]

    Here's the new servo arm. I added a more solid connecting arm (was a wire that kept bending):
    [​IMG]

    Here's the grub (4 BB ribs, and 14 skinnies):
    [​IMG]
     
  2. desert smokin

    desert smokin Smoking Fanatic OTBS Member

    Looks like an excellent application of "on the fly" engineering and problem resolution. The hallmark of a true knight.
     
  3. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    I hear ya on the wind Josh, I couldn't get the BBQ Grillware to even 200 degrees for 3 hrs yesterday, and it was sheltered from most all the wind? I think I'm gonna enclose my roof with sides and windows, kinda like what Mossy Mo has. [​IMG] The wind and rain is shreaking right now. Its 40 degrees, God knows what the wind chill is. [​IMG] Time for smoke shack mods.
     
  4. moltenone

    moltenone Smoking Fanatic

    Geek,looks like you took care of business anyway.

    Mark
     
  5. geek with fire

    geek with fire Master of the Pit OTBS Member

    Yep, I agree. Yesterday I downloaded som CAD software that helps you design a bill of material on custom sheds. I'm just trying to see how big of a "dad's kitchen" I can afford! I can see this deal spinning out of control pretty quick!
     
  6. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Nice engineering!! I could have used you up here in NE Nebraska today. Sounds like we had the same sort of weather you did. I just pulled my smoker inside the garage and left the garage door up.

    Glad you got your set up to work and got some smokin' done. [​IMG]
     
  7. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Josh, when it comes to you, you MUST remember, "moneys no object" [​IMG] as long as your happy, thats all that matters. [​IMG]
     
  8. rip

    rip Smoking Fanatic

    Hillbilly!!! well it worked didn't it?? Thats some high tec stuff where I come from.
     
  9. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    You married Terry?
     
  10. smoke freak

    smoke freak StickBurners

    Nice wind break. I really understand the frustration of wind. Dont understand the auto vent controll. To think I been doin it manually all this time. Obviously not a Chargriller option......
     
  11. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Dam AJ, I don't even wanna know what that means. [​IMG]
    P.S. please don't get that dag gone "Pigcicles" going again. [​IMG]
    Where the heck is the prayer smiley on this thing?? [​IMG][​IMG]
     
  12. squeezy

    squeezy Master of the Pit OTBS Member

    Just wondering why those ribs are meat side down ... never seen that before? [​IMG]
     
  13. geek with fire

    geek with fire Master of the Pit OTBS Member

    I had flipped them after the first hour because they fit better in the rib rack that way. I figured since the meat wasn't making direct contact with the cast iron grill grates, it probably didn't make too much of a difference.
     
  14. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    <taps chest> Nuthin' but luv N' respect Terry - besides someone else has taken up your bad habit of puttin the R in PigCicles [​IMG]
     
  15. deejaydebi

    deejaydebi Smoking Guru

    Good Job Josh! We do what we gotta do right?
     
  16. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Now that's creation on the fly. Nice use of your rib rack too! I can't afford a "Dad's Kitchen", but how about a Smoke Cave...
     
  17. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Neat solution! I'm afraid I still have to regulate my CG the old fashioned way, with a gloved hand.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  18. squeezy

    squeezy Master of the Pit OTBS Member

    I just thought that they might dry out a bit ... so, how did they turn out?
    Did you 3-2-1 or use a different method Josh?

    BTW, I'm lovin' your control centre ... very cool!
     
  19. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    darn em, I tell ya what Joe, you need to put a Rodney Dangerfield clip in your sig line up, "you don't get no respect." [​IMG][​IMG]
     
  20. geek with fire

    geek with fire Master of the Pit OTBS Member

    They were BB's, so I normally use about a "2-2-1". However, it turned into a "2.5-2-.75". The meat didn't pull back as fast as it normally does, so I did the first leg a little long. Foil time was the same, but I cut back on the last leg a bit because the glaze buildup looked good enough to stop. I experimented this time with cooking the glaze before hand. It reduced to about 75%, so was a little thicker to start (peaches, sugar, and honey.....lip smackin' goodness)

    By the time the ribs had rested, I just wanted to get 'em chopped up and in the fridge (and then to bed), so no Q-view. Maybe I'll take some shots of the 1 bag that's left. Took the first bag (2 racks) to my Uncle this morning. Hope they had a nice lunch!
     

Share This Page