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  1. biggqwesty

    WIP- My next build.. Stainless keg RF

    Just wondering as to why you surest 9 square inches bigger? I read that the calc has some floors but is the 30 to be cautious? I can easily get it I think.
  2. biggqwesty

    WIP- My next build.. Stainless keg RF

    Yes I am planning a reverse flow. I'll try my best.
  3. biggqwesty

    WIP- My next build.. Stainless keg RF

    So I'm getting back into it. Here are the feldons calcs. Link to BBQ Pit Calculator The only thing I'm worried about is the fire box to cooker opening. It says 21.13 square inch. I've calculated mine to be just under 24 square inch. Will this be fine or should I try for 26 + square inch...
  4. biggqwesty

    The Weigh Game. Place your bets!!!

    Really. That's crazy lite.
  5. biggqwesty

    Thoughts???

    So you have you baffle plate already in. Personally for something your size I'd make a light weight (1-2mm) drop in catch tray with 30mm high sides to sit on top of your baffle so you can easily remove it and scrap it clean each night. Foil would work but it's a large surface to cover and over...
  6. biggqwesty

    1st build, few questions

    thanks dave. yea i plan on having an upper and lower vent but also a flue baffel. i might have an idea which will allow draw over the complete height of the smoker.. ill keep you posted on my build
  7. biggqwesty

    The Weigh Game. Place your bets!!!

    when will we find out????
  8. biggqwesty

    1st build, few questions

    A question I have regarding the build and the exhaust. Is it better to have the exhaust at the top of the cook chamber or lower down the side say just above the fire box? My thoughts are lower on the side so you don't get a dead spot above the fb opening. Any thoughts on that one
  9. biggqwesty

    Addicted. 5th smoke, chuck roast.. Off to a rough start

    Nice guys. Yea the better cut does help the meal and if I'm paying $7 a pound again I'll be getting a better cut
  10. biggqwesty

    Addicted. 5th smoke, chuck roast.. Off to a rough start

    Thanks mate. Using tappatalk and strangely there is no edit option on here.. Yea I tried pulling it but I think the sinew threw the middle of it made the job hard. It wasn't chewy when diced but didn't shread
  11. biggqwesty

    Addicted. 5th smoke, chuck roast.. Off to a rough start

    Next time*
  12. biggqwesty

    Addicted. 5th smoke, chuck roast.. Off to a rough start

    Maybe. They were juicy as so meet time I might wrap earlier and push on longer.
  13. biggqwesty

    Addicted. 5th smoke, chuck roast.. Off to a rough start

    Some shots. Being a chuck it didn't pull nicely so I diced it up. But omg it was moist and tender. No complaints around the table again. Always a bonus. And left overs. Love leftover sangas. Cheers
  14. biggqwesty

    Addicted. 5th smoke, chuck roast.. Off to a rough start

    Tried pushing threw but it's struggled all day today. Due to the party I had to have to cooker in the elements and with sun wind and rain it just struggled. Pushed it threw to 530pm and it just hit 80c it.. Wrapped and stuck in the oven at 200c.. Pulled them out at 620pm at 93c and now resting...
  15. biggqwesty

    Addicted. 5th smoke, chuck roast.. Off to a rough start

    So it's my little ones 2nd birthday today so having a lunch party and then a pulled beef for tea. So bought a 2.1kg chuck roast and marinaded over night in a salt pepper perprika and fenal. A base of the mustard and patted on. So up at 430am trying to lite the dam cooker and no bloody luck...
  16. biggqwesty

    First time pulled porker.. Need some advice please

    Thanks. Yea that's what I thought. This price is quite long but thin. Roughly 13x6 and 3 inches thick. So if I cut it into 2- 6.5x6x3 then it'll reduce a bit
  17. biggqwesty

    First time pulled porker.. Need some advice please

    Right guys. Need some advice. I've bought the wrong brickets. Bought heating ones not cooking. The things will not stably cook without out flame. The 2 kg roast will it shorten cook time if I cut in half and cook 2 1kg roasts??
  18. biggqwesty

    New method of wrapping?

    What are your thoughts on the reverse wrapping?
  19. biggqwesty

    Whole Top Round

    22 pound. Geeze that's huge. Most say 2 hours per pound. Some say 1.5 hours per pound. Either way your in for a long cook
  20. biggqwesty

    Beef chuck roast

    I just paid $7.60 a pound for my chuck roast. That was the same price as my pork shoulder last week. Something ain't right there
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