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Junk days sounds like crack to me. Best I stay away.

Flightstopper wrote:

flight control wrote:Attention Assateague

IMG687.jpg

That is all

HTKINF

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

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.

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.

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

Honest injun, first time was an hour ago.

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

X2

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!.

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.

I own a welder and have still never welded

I own two welders now

One day I will own a welder. His name will be Jorge.

My Brinkmann smoker smokes.
Makes good food and I eats it wif ma teef.

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


Burning off the paint




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



Making the smokestack. Old tailpipe I had laying around the barn.



Smokestack lid, with friction fit self-tightening device

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




Painted



Loading up charcoal now for a test burn.

I will give you $20 for that lid right now, and pay shipping

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.

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.

Looks good Jim.


Home Depot had Kingsford charcoal 40# for $10

Sent from a gnarly phone with a kickstand

jarbo03 wrote:Looks good Jim.


Home Depot had Kingsford charcoal 40# for $10

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Damn thats good

I grabbed 80# while I was there.

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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.

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

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

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

Nice!

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

Sent from my phone.

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

Told ya!


Sent from a fancy ass phone

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.

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.

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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