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Pimp C Char-griller premium kettle Weber Smoker?

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#41 PtMD989

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Posted 19 March 2019 - 10:57 AM

Looks like you know what you are doing


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#42 Walchit

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Posted 19 March 2019 - 03:33 PM

The internet really helps decrease the trial and error part of anything. As long as you get your info from multiple sources, you can figure out what advise to follow.



Wrapped it up, Added more coals and got the grill back up to temp. It had dropped to 190 while I was at Wal-Mart.

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#43 PtMD989

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Posted 19 March 2019 - 03:49 PM

Remember, if you’re looking ,it ain’t cooking


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#44 Walchit

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Posted 19 March 2019 - 04:06 PM

I had to add coal Bhuthole! Figured you wanted to see it lol.

#45 PtMD989

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Posted 19 March 2019 - 05:59 PM




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#46 Rajun Gardener

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Posted 19 March 2019 - 08:03 PM

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.

 

 

What kind of coal basket thing is that? Is that some Weber stuff or did it come with it? Load that thing up and let it roll, you shouldn't have to reload it. That basket is holding you back. Take a look.

https://youtu.be/kzWWpvJEpck?t=789



#47 PtMD989

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Posted 20 March 2019 - 06:32 PM

Well, how’d the brisket turn out, eh.
Inquiring bhutholes like to know


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#48 Walchit

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Posted 20 March 2019 - 07:58 PM

Sorry forgot to post pics.

And yes it is the weber coal baskets. I was trying to keep the coal off of the side of the grill. I want to make a bigger basket.

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Made steaks tonight. Used the probe and cooked to 150. They were medium well though. Need to take them off at 140 next time and see what that's like.

Daughter wanted steak, corn, peas, potatoes and dinner rolls for her 6th birthday dinner.

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#49 PtMD989

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Posted 20 March 2019 - 11:27 PM

Looks like you are eating like a king . Food looks great


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#50 MikeUSMC

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Posted 21 March 2019 - 10:08 AM

You're crushing it, Andy! Everything looks delicious!!! :cheers:
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#51 Walchit

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Posted 22 March 2019 - 11:52 PM

I'm addicted!

You ever cold smoked anything Mike? I'm in the process of building a cold smoker now. I need better tools, I make it really hard on myself using screws and scissors and a couple types of players to fabricate this external smoke box. Turned out alright though really.

I got a 12" a-maze-n brand oval tube smoker. You put pellets in it and light one end with a torch and it is supposed to burn for 4 hours. I have it in these popcorn tins, set up on the piece off the top of a Briggs and Stratton cut in half and bent to shape. They are bolted through the popcorn tin, and act as legs for the contraption.

Some people use a mailbox, but I'm trying to spend the least amount possible on this. So far all I spent was 20 for the tube thingamajig.

Anyway, I will pipe the smoke through a flexible metal dryer duct, into a masterbuilt cabinet that a friend had gotten in a storage unit auction. Its only the cabinet. Doesn't have racks, or a handle or anything. It did have the heating element but no plug, so I just took it out. Might end up putting some type of element with a controller if I decide to do more than cold smoking with it.

Sorry for the long winded post.

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Will get better pics when I get it finished.

Got some pork on right now. Daughters birthday tomorrow. Better make another post before my phone freezes up.

#52 Walchit

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Posted 23 March 2019 - 12:04 AM

two picnic shoulders and a shoulder butt. At least that's what they were labeled as. 1.39 a pound.

Put them on a 2, its midnight now. I wrapped them about a half hour ago. They need to hurry up, I'm tired lol.

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Peek-a-boo!

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Hopefully they turn out good cause I have a bunch of people to feed it to tomorrow.

Thanks for the feedback and kind words guys.

#53 Walchit

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Posted 23 March 2019 - 11:16 AM

Tried to take a nap for an hour while the IT was at 195. Must have shut the alarm off and went back to sleep for an extra hour. When I woke up IT was back to 190, grate temp 180. So I poked some pecan branches through the vent and after a couple more hours it was up to 201. Got them in the cooler now. Ive heard I can hold them for 5-7 hours. Which will allow me to pull them 30-45 minutes before the party and get them back in the cooler to transport.

#54 PtMD989

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Posted 23 March 2019 - 11:23 AM

I'm addicted!

You ever cold smoked anything Mike? I'm in the process of building a cold smoker now. I need better tools, I make it really hard on myself using screws and scissors and a couple types of players to fabricate this external smoke box. Turned out alright though really.

I got a 12" a-maze-n brand oval tube smoker. You put pellets in it and light one end with a torch and it is supposed to burn for 4 hours. I have it in these popcorn tins, set up on the piece off the top of a Briggs and Stratton cut in half and bent to shape. They are bolted through the popcorn tin, and act as legs for the contraption.

Some people use a mailbox, but I'm trying to spend the least amount possible on this. So far all I spent was 20 for the tube thingamajig.

Anyway, I will pipe the smoke through a flexible metal dryer duct, into a masterbuilt cabinet that a friend had gotten in a storage unit auction. Its only the cabinet. Doesn't have racks, or a handle or anything. It did have the heating element but no plug, so I just took it out. Might end up putting some type of element with a controller if I decide to do more than cold smoking with it.

Sorry for the long winded post.

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Will get better pics when I get it finished.

Got some pork on right now. Daughters birthday tomorrow. Better make another post before my phone freezes up.

New thread idea “Bhutheads Workshop “


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#55 Walchit

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Posted 23 March 2019 - 11:48 AM

Lol

#56 Ashen

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Posted 23 March 2019 - 03:14 PM

Looks awesome. You definitely got the bug now. I am not sure if you have ever tried Carolina vinegar sauce but that pork is screaming for some to me.
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#57 Walchit

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Posted 23 March 2019 - 03:16 PM

Like bubba's? Its bomb.

https://www.thekansa...-barbeque-sauce

I have a recipe for a finishing sauce. I might do just acv and brown sugar. Or just leave it alone.

Edited by Walchit, 23 March 2019 - 03:18 PM.


#58 WarrantMan

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Posted 23 March 2019 - 07:28 PM

Looks awesome. You definitely got the bug now. I am not sure if you have ever tried Carolina vinegar sauce but that pork is screaming for some to me.

 

I know a dude in South Carolina....might have to pull a few strings...  :idea:


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#59 Walchit

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Posted 23 March 2019 - 11:41 PM

Served this at the party. It was one picnic and the shoulder butt. IT was still at 150 when I checked it at 4. So I sealed it back up and just pulled it at the party. It was 147 when I got shreded it, 5:15ish

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Had plenty of leftovers

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#60 Ashen

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Posted 24 March 2019 - 12:18 AM

Sweet. Still well outside danger zone for holding. Just straight up in the cooler or wrapped and toweled?

Edited by Ashen, 24 March 2019 - 12:18 AM.

A wise man never  argues with a skunk, a mule, or a cook.

 






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