Got the Call now what gauges do you suggest

[Danblacksher]

Just an update got the grill in and running my first fire tonight.

 

[TNJAKE]

Awesome bud. Fire it up!

 

[tbern]

Looks very nice!! What's the first cook going to be?

 

[Danblacksher]

I just made up 5 pounds of pork and beef hotdogs tonight and will smoke them tomorrow.

 

[Danblacksher]

Seasoning it now

 

[Displaced Texan]

Yeah my 24x48 was $950 with a slightly modified exhaust 2 years ago. He is still the best deal going from what I can tell.

 

[Danblacksher]

Yes I am pleased with it. Cannot wait to cook a brisket with it. I was amazed tonight how much heat that thick steel retains.

 

[Displaced Texan]

Yes I am pleased with it. Cannot wait to cook a brisket with it. I was amazed tonight how much heat that thick steel retains.

Yep. I am getting a great bark at around 250° average temp and about 7-8 hours in the smoke. Finish in the oven about 3-4 more hours.

Pork St. Louis cut spare ribs, done at around 3 hours at the same temperature.

These beasts are serious convection ovens.

 

[Danblacksher]

So I did my first cook a 5 pound batch of hotdogs from pork loin and brisket trim using cellulose casings and I am amazed at how even the temps stayed at 150 with this thick steel. Homemade chille cheese dogs. I have become addicted to these. I made the bread, pickes, pickled onions, chipotle mayo, Cincinnati hot dog chili, and hot dogs from scratch.

 

[tbern]

food looks very good, glad your new toy is working good! have fun!

 

[Hockeydudde]

What size splits are you using to run at 150?
I've gotten mine too run down to 200 on the door gauges, but have struggled to keep a fire burning and temps below 200.
Do I just need smaller splits?
Anything special I should be doing with the vents to run this low?
Thanks!

 

[Danblacksher]

Yes I used smaller splits but also shut the airflow to almost nothing.

 

[Hockeydudde]

Interesting on the vents. When I've mostly closed the vents, I've felt like even the tiniest fire kept it up at 275, but maybe that's when I was using larger splits.
I'm doing plate ribs this weekend, I'll try keeping it at 150 for the first hour to practice.
I need to make bacon soon and would like to have a better handle on lower temps before I do.

 

[Displaced Texan]

Interesting on the vents. When I've mostly closed the vents, I've felt like even the tiniest fire kept it up at 275, but maybe that's when I was using larger splits.
I'm doing plate ribs this weekend, I'll try keeping it at 150 for the first hour to practice.
I need to make bacon soon and would like to have a better handle on lower temps before I do.

In spite of what the internet geniuses who constantly make videos for clicks and $, nothing wrong with that, just saying, will tell you, you can run a Bell Fab with the exhaust NOT fully open and still have a good clean burning fire. That will help keep the temps down, if desired.

 

[Danblacksher]

That’s what I have found as well so far.

 

[Danblacksher]

First brisket cook and I am really pleased

 

[tbern]

Looks delicious!! Nice job!

 

[Danblacksher]

First brisket was a success. Due to kids running a million miles an hour in different directions. I did not get the 3 hour rest I would normally do, but it was still outstanding. Made home made bread the ones with the black dots are garlic top buns. Made a garlic aoli, as well as pickled onions and home made pickles. Shut yo mouth it was good!! Still licking my eyebrows.

 

[Danblacksher]

Pics of the meal. I’m going go make another sandwich after looking at the picks!

 

[Danblacksher]

Last pick of a slice from the flat