I can see where this thread is going! :tu Looks like a Char Griller with the SFB?
Here's what I've done with mine:
Nice...Got the same one.
Gotta make a heat shield for it to even out the temps when using the sfb
More Q for You
- Thread starter :eevis
- Start date
Nice...Got the same one.
Gotta make a heat shield for it to even out the temps when using the sfb
All I did was flip the coal rack upside down and it acts like a diffusser. Also, if you extend the chimney to grate level using a dryer vent, it help to keep the temperatures regulated.
Yeah, Ive seen those mods floating around. Which method do you think is more effective? I'd think the heat shield would be.
I actually use both of them. Together once it hits temp, it stays there, all it requires is slight adjustments of the intake vent on the sfb. I still think that the drum I built is more stabe an fuel efficient (8-10 Hours at 225* on about 6 lbs of briquettes) BUt if I need to cook in large quantities, i go to the char-griller. Just my :2
Nice lookin birds you got on there Adam. Are they whole chickens or Turkey Breasts? I love doing turkey 9 the only problem is that people don't think that it is done because of the smoke ring (Pink poultry must = E. Coli) :r I always have to explain to people that it is a chemical reaction that causes it, and then show them the thermometer
Smokin Gator
Young Ape
I do quite a bit of Qing. I do small time catering as a side job and compete in the Florida BBQ Association circuit. I did a comp in Tallahassee last weekend and got a 4th in ribs and 1st in brisket.
I have a medium Spicewine, two Big Green Eggs, a drum smoker and a Weber Performer.
BTW... for those of you who like a mustard based sauce here is a good one:
1 1/2 cups mustard
5 Tbs brown sugar
4 Tbs tomato paste
3 Tbs apple cider vinegar
1 Tbs Worcestershire sauce
1/2 tsp cayenne
1/2 tsp black pepper
1/2 tsp garlic powder
Combine and simmer for about 5 minutes to. dissolve sugar. Important tip: Don't overcook.
I have a medium Spicewine, two Big Green Eggs, a drum smoker and a Weber Performer.
BTW... for those of you who like a mustard based sauce here is a good one:
1 1/2 cups mustard
5 Tbs brown sugar
4 Tbs tomato paste
3 Tbs apple cider vinegar
1 Tbs Worcestershire sauce
1/2 tsp cayenne
1/2 tsp black pepper
1/2 tsp garlic powder
Combine and simmer for about 5 minutes to. dissolve sugar. Important tip: Don't overcook.
I didn't know there was a bbq contest here in town last week. Where was this at? I could have volunteered as a judge.
:ss :w :ss
The Cyclist
Young Ape
Well, I couldn't impress my friends and family this last weekend with my grilling skillz but they were definitely impress with my new 3" diameter temp gauge which I installed on my new grill. :tu
Congrats on the contest. The only contest I have competed in was The New York State Chili Cookoff, in which my buddies and I took 4th for the state 7th overall.
NIIIIICCCCCEEEEEEE, gotta grab that receipe from ya!
Let me see if I can dig it up for ya. We were sneaking beers throughout the contest, so.... I am not exactly sure where it went
I;ll have to come up for your next competition. I will bring the Everclear and Cokes, no one will be able to tell a thing until one of us falls in the Chili.
Thanks for the recipe. I'll give it a try.
That could be an interesting time. Holy cow, I just realized, this is post :bl#200:bl
Jeez Scott, do your fingers cramp from posting so much.
On a side note. The Brisket is thawing and the tofu has been purchased for this weekends Cigars, Football and Scotch meeting in the "Meat Locker", my buddy, the veggie, has staked claims on "Man Cave" for his garage. I will definetly be posting Pics of the process and the afternoon on this thread:al
Jeez Scott, do your fingers cramp from posting so much.
On a side note. The Brisket is thawing and the tofu has been purchased for this weekends Cigars, Football and Scotch meeting in the "Meat Locker", my buddy, the veggie, has staked claims on "Man Cave" for his garage. I will definetly be posting Pics of the process and the afternoon on this thread:al
Fingers are fine so far. It's funny, I have never been on a forum, blog or anything. I don't have myspace or facebook or anything like that but I love this place and everyone has similar interests as me so naturally I like chattin' about them, especially BBQ. Not too many people where I live are into cigars and my family is far away so this is like my family away from family.
If you want to really learn about "Q" come to the next Raleigh Herf.
http://www.clubstogie.com/vb/showthread.php?t=105638&page=14
http://www.clubstogie.com/vb/showthread.php?t=105638&page=14
Holy Crap tofu, you NYers got something wrong with you. That is the only thing that did not fit into your "Man" weekend. You can jullienne, chop, dice it, but I dont care how you cut it tofu has no business near the grill/smoker or at any Man event (and you said it publicly) And I thought this thread was getting better. Enjoy your tofu and scotch chaser!