Workhorse 1975 delivered today

[gunzby]

Ordered about three months ago and this thing is a beast. First off, I’m glad I got the counter weight because the lid weighs a ton and I messed my shoulder up last week or forever, who knows considering that I’m 51 and spent 20 years doing powerlifting.

Drinking beer and seasoning this thing up. Next week I get to cook on it. Why must my work ruin everything?

 

[Brokenhandle]

Very nice! Aren't you feeling ill? Need a sick day or two??

Ryan

 

[Winterrider]

Looks like a beauty, congrats !

 

[gunzby]

Very nice! Aren't you feeling ill? Need a sick day or two??

Ryan

I do have sick days, but I like to roll them over.

Of course today has to be the most humid day all summer and it’s off and on raining

 

[Smoke-Chem BBQ]

There is a lot to like there, but the detail that first caught my eye was the 4 thermometers, each side of each rack. Nice!

 

[gunzby]

Looks like a beauty, congrats !

It’s definitely a beast. I wasn’t prepared for how heavy it is. On the plus side, because of that it holds temps incredibly well

 

[gunzby]

There is a lot to like there, but the detail that first caught my eye was the 4 thermometers, each side of each rack. Nice!

I got that because I thought it would be easy to do chicken on the lower rack for a bit and then the top to finish. I’m glad I did because I was running 250 on the lower a little over 300 on the top

 

[kilo charlie]

Nice rig!

 

[jcam222]

Nice rig,that heavy gauge metal makes cooking much easier on an offset.

 

[gunzby]

Nice rig,that heavy gauge metal makes cooking much easier on an offset.

Absolutely. Once I built a coal bed I’ve just been cruising while I season this thing.

 

[gunzby]

Still cranking out smoke and still cranking out beers

 

[gunzby]

Still seasoning. It’s been rough because today is by far the most humid day we’ve had all summer.

Looking forward to next week. I’m somewhat certain that broken the code to a bbq sauce recipe and I’m dying to try it on ribs.

Over 30 years ago I was a kid going to a place called Phil’s Ribs. The ribs were decent, but the sauce was heaven.

Later on I was an older kid working in a restaurant that hired that sauce guy. He was hired just to make his bbq sauce. When he’d get done I’d dip rolls in that sauce and just eat it.

To this day it’s the best sauce I’ve ever had and I’ve spent 30 years trying to figure it out. I think I’m close, but mine will be a little spicier.

 

[indaswamp]

Very nicely built rig there....