UDS- TK

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Re: UDS- TK

Postby assateague » Sat May 18, 2013 3:46 pm

Junk days sounds like crack to me. Best I stay away.
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Re: UDS- TK

Postby 3legged_lab » Sat May 18, 2013 3:48 pm

Flightstopper wrote:
flight control wrote:Attention Assateague
IMG687.jpg

That is all

HTKINF

Am I the only one that reads this as "HNTFSH"?
Bootlipkiller wrote: all the mallards I killed today had boners do to my epic calling.
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Re: UDS- TK

Postby Flightstopper » Sat May 18, 2013 3:51 pm

3legged_lab wrote:
Flightstopper wrote:
flight control wrote:Attention Assateague
IMG687.jpg

That is all

HTKINF

Am I the only one that reads this as "HNTFSH"?


Although he's far from smug.
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Re: UDS- TK

Postby assateague » Sat May 18, 2013 3:52 pm

Got the firebox done today. Neighbor brought his welder up, and I welded for the first time. Only burned through the metal once. 10" tall, 12" diameter, 3" tall feet.

And I still need a damn lid.

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Re: UDS- TK

Postby Flightstopper » Sat May 18, 2013 3:57 pm

It still astounds me, with your résumé and this is your first go at welding.
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Re: UDS- TK

Postby assateague » Sat May 18, 2013 4:04 pm

Honest injun, first time was an hour ago.
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Re: UDS- TK

Postby 3legged_lab » Sat May 18, 2013 4:14 pm

Flightstopper wrote:It still astounds me, with your résumé and this is your first go at welding.

X2
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Re: UDS- TK

Postby flight control » Sat May 18, 2013 5:44 pm

Flightstopper wrote:
flight control wrote:Attention Assateague
IMG687.jpg

That is all

Damn HTKINF whatcha got going on there???

8lbs pork shoulder and two racks of ribs. The meal is over, everyone is stuffed and getting into my shine. I cannot reccomend rebs sauce highly enough, or at least my variation of it (from the recipe forum) HUGE HIT MAN, THANKS!.
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Re: UDS- TK

Postby rebelp74 » Sat May 18, 2013 5:49 pm

flight control wrote:
Flightstopper wrote:
flight control wrote:Attention Assateague
IMG687.jpg

That is all

Damn HTKINF whatcha got going on there???

8lbs pork shoulder and two racks of ribs. The meal is over, everyone is stuffed and getting into my shine. I cannot reccomend rebs sauce highly enough, or at least my variation of it (from the recipe forum) HUGE HIT MAN, THANKS!.

No prob, glad you liked it.
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Re: UDS- TK

Postby Tomkat » Sat May 18, 2013 6:06 pm

I own a welder and have still never welded
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Re: UDS- TK

Postby jehler » Sat May 18, 2013 6:12 pm

I own two welders now
FREE THE QUOTE STREAM!
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Re: UDS- TK

Postby assateague » Sat May 18, 2013 6:54 pm

One day I will own a welder. His name will be Jorge.
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Re: UDS- TK

Postby aunt betty » Sun May 19, 2013 8:10 pm

My Brinkmann smoker smokes.
Makes good food and I eats it wif ma teef. :mrgreen:
I've heard that it's incredibly stupid to fuck around with a crazy man's head.
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Re: UDS- TK

Postby assateague » Fri May 24, 2013 3:17 pm

Update. The smoker is done. Total expense, including 2 cans of paint: $81


Burning off the paint

ImageUploadedByTapatalk1369426295.422092.jpg



The fire basket. 12" diameter, 10" tall, 3" legs.

ImageUploadedByTapatalk1369426352.054993.jpg
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Making the smokestack. Old tailpipe I had laying around the barn.

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ImageUploadedByTapatalk1369426494.805606.jpg
ImageUploadedByTapatalk1369426509.691116.jpg
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Smokestack lid, with friction fit self-tightening device
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Re: UDS- TK

Postby assateague » Fri May 24, 2013 3:18 pm

Assembled, with air intakes installed (I know- the barrel is upside down)

ImageUploadedByTapatalk1369426696.158276.jpg



Painted

ImageUploadedByTapatalk1369426717.271451.jpg


Loading up charcoal now for a test burn.
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Re: UDS- TK

Postby Tomkat » Fri May 24, 2013 3:34 pm

I will give you $20 for that lid right now, and pay shipping
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Re: UDS- TK

Postby assateague » Fri May 24, 2013 3:52 pm

No sale. I'll bring the rest of the tailpipe to the NCH. You can have it.


Does wind affect them a lot? It's windy as hell and about 55 degrees right now. I can't get it past 250, so decided to keep it there and see how long I'll keep 250, as a test. That thermometer you recommended is awesome- I can see it from the house, and my target temp will be right on the border of blue and red. Don't even have to walk out there.
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Re: UDS- TK

Postby Tomkat » Fri May 24, 2013 3:56 pm

assateague wrote:No sale. I'll bring the rest of the tailpipe to the NCH. You can have it.


Does wind affect them a lot? It's windy as hell and about 55 degrees right now. I can't get it past 250, so decided to keep it there and see how long I'll keep 250, as a test. That thermometer you recommended is awesome- I can see it from the house, and my target temp will be right on the border of blue and red. Don't even have to walk out there.


I dont think wind is as bad as cold. I have ran my smoker on some 10 degree days....

Glad you liked the thermometer.

You did a good job on that lid, EXACTLY the way I wish mine was.
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Re: UDS- TK

Postby jarbo03 » Fri May 24, 2013 4:24 pm

Looks good Jim.


Home Depot had Kingsford charcoal 40# for $10

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Re: UDS- TK

Postby Tomkat » Fri May 24, 2013 4:45 pm

jarbo03 wrote:Looks good Jim.


Home Depot had Kingsford charcoal 40# for $10

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Damn thats good
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Re: UDS- TK

Postby jarbo03 » Fri May 24, 2013 4:49 pm

I grabbed 80# while I was there.

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Re: UDS- TK

Postby assateague » Fri May 24, 2013 5:53 pm

I was at Walmart, and they didn't have that deal. They did have 30# Kingsford for $7, limit 2, so I grabbed two of those.
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Re: UDS- TK

Postby jehler » Fri May 24, 2013 6:00 pm

I have the same thermometer, badass. I recommend a remote one that you can stick in the meat and read outside without taking the top off for briskest and butts
FREE THE QUOTE STREAM!
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Re: UDS- TK

Postby assateague » Fri May 24, 2013 7:53 pm

4 hours, 56 minutes. Still at 250. Sonofabitch is amazing.
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Re: UDS- TK

Postby jarbo03 » Fri May 24, 2013 7:58 pm

assateague wrote:4 hours, 56 minutes. Still at 250. Sonofabitch is amazing.


Nice!

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Re: UDS- TK

Postby Olly » Fri May 24, 2013 8:16 pm

Did you use a food grade barrel or just burned it out really good?

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Re: UDS- TK

Postby Tomkat » Fri May 24, 2013 9:07 pm

assateague wrote:4 hours, 56 minutes. Still at 250. Sonofabitch is amazing.


Told ya!


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Re: UDS- TK

Postby assateague » Fri May 24, 2013 9:17 pm

Olly wrote:Did you use a food grade barrel or just burned it out really good?

Sent from my phone.


I burned it out really good. I had a fire in it about 3 feet out of the top for about 5 hours. It was probably overkill. From what I've read, the food grade barrels are a HUGE pain in the ass, because they have some sort of hardened epoxy on the inside that won't burn out- you have to take a wire wheel to the inside.

I shut it down completely after my last post, everything closed up, a little over 2 hours ago, and just went out and checked it- it's still at 200 degrees. I'm very impressed.
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Re: UDS- TK

Postby assateague » Fri May 24, 2013 9:18 pm

TK- how about some cook times and temps

I have a rack of pork ribs for Sunday, and 3 chickens I split in half marinading for tomorrow. I have no clue whatsoever about the times and temps.
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Re: UDS- TK

Postby Tomkat » Fri May 24, 2013 9:43 pm

Careful examination of my how to post will cover the ribs.

Chickens run about four hours at 200. I wrap them up after
A couple hours.

You do own a meat thermometer don't you?


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