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Pimp C Char-griller premium kettle Weber Smoker?

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#21 Devv

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Posted 15 March 2019 - 07:08 PM

It definitely stalled out at 160. Wrapped it up. Added coals and its been around 250 in the grill.

Hopefully I'm eating by 10.

 

Dang, done or not ur gonna be hungry by then!

 

edit: uh, PT!
 


Edited by Devv, 15 March 2019 - 07:08 PM.

It's all about the pods....


#22 Walchit

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Posted 15 March 2019 - 07:47 PM

Nice PT!

I'm hungry already. And I guess I didnt post these pics either.

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I'm pretty excited about this. Temps got hot for a minute, like 275 but I was watching it. Its sitting at 224 now.

Hopefully the kids don't try and say its spicy or something.

Edited by Walchit, 15 March 2019 - 07:48 PM.


#23 Walchit

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Posted 15 March 2019 - 08:28 PM

Temps at 215 in the grill and 175 internal. The family is hungry too. Guess I should toss in a couple more coals

Edit: I'm 9.5 hours in at this point.

Edited by Walchit, 15 March 2019 - 08:30 PM.


#24 Masher

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Posted 15 March 2019 - 08:40 PM

Looks excellent, its dinner time here and I'm doing the pavlov drool.

You're almost there, congrats!!

:cheers:

#25 Rajun Gardener

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Posted 15 March 2019 - 08:49 PM

Fire that thing up to 300 and finish it off. If not you'll be eating at midnight. Slow and low is only good for smoke penetration.

 

Throw it in the oven at 350 and stick a probe in it to monitor, pull it at 198-200.



#26 Walchit

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Posted 15 March 2019 - 10:29 PM

Pulled it at 10.5 hours 200° Not normally one to toot my own horn, but TOOT!

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Didn't need sauce, but I had to try some of Mike's Mustard base Bbq sauce. Its really good, Idk if I've ever had a mustard bbq sauce before.

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And that asparagus was really good too.

I'm full😴

#27 WarrantMan

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Posted 15 March 2019 - 10:35 PM

Good job! Looks killer. Keep on trucking, fine tune as you go!  :cheers:


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#28 Rajun Gardener

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Posted 15 March 2019 - 10:57 PM

There it is!!!

 

It only gets better from here, keep butt rocking it!



#29 MikeUSMC

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Posted 16 March 2019 - 04:55 AM

WALCHIT HAS ENTERED THE THUNDERDOME!!! :rofl:

Pulled it at 10.5 hours 200° Not normally one to toot my own horn, but TOOT!

Excellent job on your first cook, Andy! The pork looks delicious, and congrats on the new smoker!!! :party:

Nice, that's a good starting point for my brisket tomorrow

:shocked: Diving right in, huh?! Atta boy! ;)

Really looking forward to following this thread, dude. You're gonna have a blast with your new toy!
:cheers:
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#30 Walchit

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Posted 16 March 2019 - 07:12 AM

Just trying to get on your level mike!

Thanks Reggie! I really enjoyed it.

Rajun, did you say Butt Rocket? I thought TB was in here. Lol

#31 PtMD989

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Posted 16 March 2019 - 10:46 AM

That food looks great .
Now there’s 2 threads that can’t look at before eating.


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#32 Devv

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Posted 16 March 2019 - 05:02 PM

Well done buddy :P


It's all about the pods....


#33 PtMD989

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Posted 16 March 2019 - 08:08 PM

In my best Michael Buffer voice:

Ladies and gentlemen, girls and boys, and children of all ages. Tonight THP promotions along with Thunderdome Arena brings to you a battle for the Intercontinental Pitmasters Championship. In the blue and red corner, hailing from the East Coast, welcome, IRON MIKE EXPRESS and in the red and yellow corner representing the Americas Heartland, welcome, BHUTHEAD”SLO BONES” ANDY.
LETS GET READY TO RUMBLE.


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#34 Walchit

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Posted 16 March 2019 - 10:10 PM

I dont want none of Mike! His pit skills are up there.

Had the st Patrick's day parade to go to today so I held off on the brisket. Did pizza instead

Fresh mootsarelli grilled onion and bell pepper, pepperoni, basil.

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Did a couple pepperoni ones too, the first one was a little rough. Parchment makes it easier. And I got some cheesy bread in there now but the coals are dying down and its taking forever. And nobody is hungry.

Thanks for stopping by. I'm really nappy, need to swing by the Ppatb thread too.

#35 luvmesump3pp3rz

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Posted 16 March 2019 - 10:33 PM

I dont want none of Mike! His pit skills are up there.

Had the st Patrick's day parade to go to today so I held off on the brisket. Did pizza instead

Fresh mootsarelli grilled onion and bell pepper, pepperoni, basil.

attachicon.gif 20190316_190542.jpg

attachicon.gif 20190316_191704.jpg

attachicon.gif 20190316_200721.jpg

attachicon.gif 20190316_200801.jpg

attachicon.gif 20190316_190550.jpg

attachicon.gif 20190316_203406.jpg

Did a couple pepperoni ones too, the first one was a little rough. Parchment makes it easier. And I got some cheesy bread in there now but the coals are dying down and its taking forever. And nobody is hungry.

Thanks for stopping by. I'm really nappy, need to swing by the Ppatb thread too.

Nice!!! those look delish



#36 Walchit

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Posted 16 March 2019 - 10:40 PM

They definitely need some fine tuning, maybe a homemade crust.

I grabbed some dough from my buddy's work for the one with the fancy cheese

#37 PtMD989

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Posted 17 March 2019 - 01:18 AM

Pizzas look good to me


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#38 Walchit

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Posted 19 March 2019 - 08:43 AM

Its raining, but I really need to get this brisket going before it goes bad.

Cooked some burgers and chicken the night before last, used the meat probe and they turned out really good. The burgers didn't want their pic taken I guess lol.

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#39 PtMD989

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Posted 19 March 2019 - 08:56 AM

You’re killing it on that grill


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#40 Walchit

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Posted 19 March 2019 - 10:20 AM

Put it on at 9:44. Its supposed to rain later, Idk if I will have to finish it in the oven.

My buddy's homegrown honey for a binder. Head country, Montreal steak, and a sprinkle of lemon pepper for the rub.

Did my coals different, hoping it maintains temp and burns a little longer this way. I should have put the lot coals to the backside of one of the baskets. Maybe would have more even heat.

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Is there a pizza thread? Guess I will just leave this here, I cooked it in the oven though, like a bum.

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It was pretty good. I need to get my times and temperatures dialed in, maybe by next year I will have it figured out lol. I should watch a couple youtube videos.





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