Recent content by thickstrings

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  1. thickstrings

    The beginings of my Disco Burner!

    Nice!   I bet that really can get very hot...
  2. thickstrings

    High heat grommets and first real cook

    You could try  some high heat silicon caulk to hold the grommets in.....nice bird!
  3. thickstrings

    This thing is becoming a habit

    OK..The chicken and shrimp is well, boneless chicken breast cut into large bite size pieces, marinated in chile paste, sesseme oil, garlic ,fish sauce and oyster sauce...for about a hour .Vegetables consist of  onion, snow pea pods, green pepper, can of bean sprouts{ unless you can get fresh]...
  4. thickstrings

    This thing is becoming a habit

     http://www.agrisupply.com/bbq-disc-blade-discada/p/85077/    Finding a disc is easy....This is where I got mine...ready to go... I have the 22"er.. But they sell a 24"..Notice in the pic  that it is  well above the flame...because I have a high pressure burner...So, I set it on a old lawn...
  5. This thing is becoming a habit

    This thing is becoming a habit

  6. thickstrings

    This thing is becoming a habit

      Chicken and shrimp on the top, ginger beef and broc on the bottom........
  7. IMG_3859.JPG

    IMG_3859.JPG

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  8. img_20151010_172316654_21891334998_o.jpg

    img_20151010_172316654_21891334998_o.jpg

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    • Album: This thing is becoming a habit
  9. thickstrings

    My 30 Gallon UDS

    Nice job on the smoker and the pork!
  10. thickstrings

    The tiny cabin

    A social worker from a big city in Massachusetts recently transferred to the mountains of West Virginia and was on the first tour of her new territory when she came upon the tiniest cabin she had ever seen in her life. Intrigued, she went up and knocked on the door. "Anybody home?" she...
  11. thickstrings

    Bigga and better...at least as good

    First of all, let me thank Noboundries for the original recipe, and Dirtsailor and Tropics for the inspiration......I took N.B's recipe and substituted Sesseme oil for the olive oil, plus a little more, and used 1/2 cp of oat flour in place of 1/2 cp of bread flour....added sesseme seeds to the...
  12. thickstrings

    cajun bandit

    I am finding that out as Chris Perres ,  from the Cajun bandit co has emailed me to say that the inside of his unit is about 22 7/8"...the outside of my barrel is 23 3/8"   Any sugestions for hooking up a rotisserie?  Sacrificial weber kettle? Metal band on the inside lip?
  13. thickstrings

    Ciabatta rolls from Noboundries Biga Bread recipe

    I will have to try this for pizza.....looks good!!
  14. thickstrings

    cajun bandit

    Is anyone familiar with this?          http://cajunbandit.com/rotisserie/22-5/   I would like to get one for my UDS
  15. thickstrings

    My uds

    Thanks...DCB, I got the bowl from here......   http://www.foodservicewarehouse.com/pinch/mbwl-120/p1515793.aspx                                         DS, I have not smoked a whole pig.... YET    ....... been thinking about getting a small one for the brick oven though ..on a spit.
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