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Recent content by bdgbbq
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I plead the Fifth....
When you said "
This is mine. The basket is about 16" around the ash catcher below is a 18" pizza pan, the feet are 4" bolts."
16 inch around means diameter? Is that the two 1 foot X two foot sheets that people buy at HD? If so, I'll be in TX soon and I'll get.
Thanks...
The chicken was awesome! cooked in about 6 hours. Rubbed it with mustard and then a rub.
I used an old apple tree for smoke. It died many years ago and I have aged it for a few years.
The brisket I did last week was also great.
The smoker worked great but due to my crooked cut on the...
Made one batch of chicken at 350-400 F. Nice taste. Bit a little bitter.
Cooled it down, added some aged apple wood from my garden. Holding about 250. Whole birds. Rubbed with mustard. Then applied a brown sugar, salt, garlic, etc rub.
Pix coming
We fired this up last night at 8 p.m.. I'm writing this 13 hours later and she's still chugging along. I've opened and closed the air intakes with the magnets, seen how the temp can be well controlled.
I've learned that the cut on the top of my barrel where the lid sits isn't level, smoke is...
Fired it up using the minion method. Burned real hot for a while. Around 400 Fahrenheit. Closed off two holes which are about 1 1/4 inch with magnets.
Closed of the third hole about half way. Closed the flu on the Weber lid. Came back an hour later and was down to 220. Opened the flu and peeled...