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  1. pignout013

    Whole lamb

    For anyone that gives a  rip, took butterflied lamb out of cotton sock 9:00 Sunday morn. Oop's some one forgot to butterfly. So I said to heck with it and seperated all four qtrs and split the rib cage. Stuffed some garlic into one loin and a hind qtr, salted then mopped every hr with a...
  2. pignout013

    Whole lamb

    im definitely no expert with lamb and it is by far my least favorite meat. I am also familiar with what you call hoget as is spent 1982 in NZ playing softball. The lamb was bad enough but the hoget dam  near killed me lol. any way thats what they order so thats what i will cook and the bbq gods...
  3. pignout013

    Whole lamb

    Thanks Moikel, Yes I can. My pit is an old 500 gal propane tank with a fire box at one end. Every 2' there is a propane burner running perpendicular to the pit and each is individually controlled so having north hotter then south not a problem. thanks everyone for your input. KD       ps 75 lb...
  4. pignout013

    Whole lamb

    I am planning on butterfliing a 75 lb lamb. So using JJ's figure, if one of the hind 1/4's weighs 12.5 lbs it will take between 5.5 and 6.5 hrs. for the hams (or the whole body) depending on what way we decide. Do lamb ribs need time to get tender like pork or are they more tender to begin with...
  5. pignout013

    Whole lamb

    BBQ'n a 75 # lamb for a friend next weekend and im completely clueless! The only thing I know about cooking lamb is most prefer it cooked to med rare(he wants it medium), and the smell of it cooking nearly makes me sick. I have a pit big enough to easily do this but not sure on seasonings, bast...
  6. pignout013

    Kiawe Smoked Thighs on the Mini With BBB Broccoli Salad !!

    I have made a variation of that salad for years. I've tried to believe it’s good for you (mayo kills that idea). For a change try deleting the cheese and add 2 TBP vinegar, sugar (2 TBS or to taste) hand full of raisins, and some sunflower seeds (preferably without shell lol). Put as much are as...
  7. pignout013

    food quantities for 250 people at friends daughters wedding

    Thanks guys.  Very much appreciated
  8. pignout013

    What to buy?????

    After reading reviews on all the different smokers im more confused now then when I started. seems like for every 5 star there are two 1 star ratings on the same smoker. What I am looking for is a smoker that can be used outside, maintain temp when its 30 or 80 outside, get to temp in a...
  9. pignout013

    food quantities for 250 people at friends daughters wedding

    Thanks JI. How bout this weather NO RAIN!!!!  Im 1 1/2hr north of you between Centralia and Oly
  10. pignout013

    food quantities for 250 people at friends daughters wedding

    Thanks for the help. I had a log book for all my events over the years but seem to have lost it, Since this is a BBQ forum you would have to say "that's the pits" .  I have a hard time remembering what happened today so good luck on what happened last year so any help would be appreciated. Any...
  11. pignout013

    Willingham Commercial Smoker

    Let me know what all ur selling and how much. Thanx, Kevin
  12. pignout013

    negative pressure

    The unit I have built is much like the units made by the sausage maker if u would like to see them. This smoker is completely temp controled +or - 2degrees. It is not the size of a little chief and needs an element big enough to heat and to recover.
  13. pignout013

    negative pressure

    the blower is to keep the heating element from over heating. 
  14. pignout013

    negative pressure

    chimney is 4".  The box on the chimney is for a duct fan I installed after this problem started. It helps but didnt solve the problem. I agree that the blower is 2 powerful. heres my problem. The heat system was bought from sausage maker. it came with a 120v 60 cfm blower. In about 5 months heat...
  15. pignout013

    negative pressure

    I have to block a minimum of 50% to keep smoke from backing up but i dont think smoke fills smoker rightseems like smoke lingers in bottom of smoker.
  16. negative pressure

    negative pressure

  17. IMG_20140625_202010_790.jpg

    IMG_20140625_202010_790.jpg

    • pignout013
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  18. pignout013

    negative pressure

    no offence taken. As a mattermof fact it would be something I might do lol. Going to put in bigger exhaust pipe in tomorrow and see if that works. Thanks for the input
  19. pignout013

    negative pressure

    blowers running right direction. smoke gen is not linked to blower and heating element. Smoke is not being "sucked out thru the blower". But thank you for that idea !!!  The aqua pump pushes smoke into smoker and neg pressure pushes it right back out thru the smoke daddy. Cant even keep fire...
  20. pignout013

    negative pressure

    Had to replace old blower (same cfi) now chimney wont draw and smokes backs out of smoke gen ( smokedaddy). There is a 2" hole on bottom of smoker to help with draw but no help. The only way I can get smoke gen to draw into smoker is to crack the door. Any simple solution ideas. Thanks, kd
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