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What is this unit?
Here is a URL to a photo I took: http://gallery.me.com/gemohler#10001...&bgcolor=black A restaraunt near me..or the owner..approached me and asked if I wanted it. $700. All of the doors open cleanly..no major rust anywhere, inside is clean..although some surface rust..and the smell of...- speedtoys
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- Replies: 27
- Forum: Wood Smokers
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Having issues with temps at end of loooong cooks
Ok..so I start up in the AM, and with every smoke, with at least 2 full loads from the chimney starter. No probs. But, about 7hrs into the cook, im having a HARD time maintaining temps.. Is the old coal load so high, that I cant burn well enough in the firebox? Im not having to OVERLOAD to...- speedtoys
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- Replies: 12
- Forum: Charcoal Smokers
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My first big Qview day..
Hopefully ive paid attention.. Hardware: BBQ Galore Bar-B-Chef, with fireplace rope sealing mod (with heavy brick secret mod), SS tuning plates, exhaust stack extended down to the grill surface. Meat: 9lb Shoulder (All day) 3 rack of pork ribs brining all night, to go on at noon. ~25 sausages... -
Using a Foodsafer to hasten brining?
Would this be an acceptable use for a Foodsaver..to accelerate the brining process? -
Im Jeff, and I have a smoking problem..
Ok..thats the first step. :) I have this "OK" unit: http://www.bbqgalore.com/smokers/bar_b_chef_offset/ And, Im always either adding too MUCH charcoal, or not enough, or the chunks are too small and dusty *ick* or... Should I be using just wood? Or pellets and adding wood for smoke? Id...- speedtoys
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- Replies: 6
- Forum: Wood Smokers
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Hello from the Santa Cruz, CA Hills..
New member, hopefully a LONG time member, but new to smoking. I have a problem..ive been asked to smoke up a meal for my group at work after a # of co-workers go to sample some of my smoking projects this spring and summer. Chickens, roasts, tons of sausage, lots of salmon..etc. My only real...
