When you go to Home Despot, see if they have any scrap tile. For this purpose, you don't have to worry about stuff matching.
The Thin Blue Smoke thread VIII- BBQ at the B&B
- Thread starter Jim
- Start date
When you go to Home Despot, see if they have any scrap tile. For this purpose, you don't have to worry about stuff matching.
After some reading, maybe too much, I'm abandoning the tiles and will try and source some 1/4" steel plates if the below doesn't work.
I also forgot to use a water pan, like Mike's pic, so will see how that affects it first.
I hope to pick up some food grade, high heat silicone and seal up a few minor joints and seams. If it still needs adjusting after the water pan and silicone, I'll try a good quality gasket. If all else fails, I'll contact a local metal worker/welder and get three plated made like Aarons, along with a mesh type charcoal basket.
Fun stuff!
I also forgot to use a water pan, like Mike's pic, so will see how that affects it first.
I hope to pick up some food grade, high heat silicone and seal up a few minor joints and seams. If it still needs adjusting after the water pan and silicone, I'll try a good quality gasket. If all else fails, I'll contact a local metal worker/welder and get three plated made like Aarons, along with a mesh type charcoal basket.
Fun stuff!
- Thread starter
- #623
I will toss this old trick into the tuning plate convo. Get a tube of biskets and spread them around. It will be very clear in 5 or 8 min where your hot and cool spots are.
Having some tasty sausage ready is a bonus
Hey a guys got to eat right!
Having some tasty sausage ready is a bonus
Hey a guys got to eat right!
I remember that tip of your from a previous discussion. I may have to finally give it a try now that my smoker is up and running.
Besides, who doesn't like biscuits, especially with sausage?
Thanks @Jim
http://www.rustedtruckranch.com/blogs/gear_techniques/11637041-the-biscuit-test
Besides, who doesn't like biscuits, especially with sausage?
Thanks @Jim
http://www.rustedtruckranch.com/blogs/gear_techniques/11637041-the-biscuit-test
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simon1
Self Ignored by Vista
Yeah, it's fun...but don't overthink it. You don't need perfect to turn out good...no, that's great...Q.
Have you posted a pic. of your stick burner? If you did...I forgot.
Soooo many posts...so little time.
Very true Mike, it's just BBQ.
http://www.badgerandblade.com/vb/showthread.php?t=473695
Offset Horizontal Smoker - My new Toy
Appears to be a homemade, DIY jobbie.
http://www.badgerandblade.com/vb/showthread.php?t=473695
Offset Horizontal Smoker - My new Toy
Appears to be a homemade, DIY jobbie.
The reason most people are not aware of this is because it's not true. Where does the arsenic come from in zinc coated steel?One thing I have noticed that some people are not really aware of...DO NOT use anything galvanized in your cooker: screws, bolts, nuts, galvanized flashing, galvanized plates for tuning plates. etc. It releases arsenic fumes when heated.
.
Do you have a source for this assertion?
Galvanized steel can be a problem in welding. Zinc melts close at 787 degrees
F and vaporizes at over 1400. If you're smoking meats that high, it ain't low and slow
simon1
Self Ignored by Vista
Now I remember!
Looks like a good smoker Bruce.
And it's NOT just BBQ! I take offense with that!
I just read Jim's suggestion on the biscuits...EXCELLENT stuff.
Now we need to take into consideration the wind, temperature, snow, thickness of the metal on your smoker, the way your fire is built, etc., etc., etc.
In other words...you need to get to know your smoker.
Jim...have you tried the biscuit test...and did the biscuits turn out edible?
If I want biscuits cooked over fawr I'll put 'em in a dutch oven.
Great test on how a smoker is working though. Very good.
Looks like a good smoker Bruce.
And it's NOT just BBQ! I take offense with that!
I just read Jim's suggestion on the biscuits...EXCELLENT stuff.
Now we need to take into consideration the wind, temperature, snow, thickness of the metal on your smoker, the way your fire is built, etc., etc., etc.
In other words...you need to get to know your smoker.
Jim...have you tried the biscuit test...and did the biscuits turn out edible?
If I want biscuits cooked over fawr I'll put 'em in a dutch oven.
Great test on how a smoker is working though. Very good.
simon1
Self Ignored by Vista
The reason most people are not aware of this is because it's not true. Where does the arsenic come from in zinc coated steel?
Do you have a source for this assertion?
Galvanized steel can be a problem in welding. Zinc melts close at 787 degrees
F and vaporizes at over 1400. If you're smoking meats that high, it ain't low and slow
I'll let you look that one up.
But the question is...Do You Want That On Your Food?
http://www.finishing.com/85/35.shtml
http://www.finishing.com/71/64.shtml
If I was welding my zinc plated food I'd be worried. Until then, no.
As for arsenic, I did look it up. There is nothing out there.
As for arsenic, I did look it up. There is nothing out there.
Those type of biskets will get stuck in your colon and send you to the hospital, that's if you dare to eat the nasty things. A digital thermometer is just fine.
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The galvanized thing is worth thinking about. Expanded metal frequently is supplied in a galvanized finish. I would definitely not like to have that in contact with my food. I wonder if folk consider this when they build their BBQs. Best use expanded carbon steel.
I don't know, man. I used that biscuit method to find the hot spots in my pit when I first got it. It's fo reel.
I get the technique...simple...easy. But the bisquit doesn't tell me if the hot spot is 225 or 325 degrees. A big difference when smoking a hard earned brisket.
Guys, I just scrolled through an entire page of this thread and there were no pics. What gives!?
I did a pork loin on the Weber gas on Sunday, with the rub I used on pork shoulder the week before.
I kept the grill 325 and the meat turned out wonderfully juicy. Not quite low and slow, more medium and medium.
Sliced for dinner Sunday.
Pork sandwich Monday
Pork salad Monday dinner
Pork tacos Tuesday.
Each delicious.
Each unpictured.
Sorry.
I went from this thread, to Bruce's thread about his new smoker to the Aaron Franklin Manifesto thread in the last half hour ... 
I'm thinking tonight I'm getting the Black Diamond out of the garage and giving it a good going over, taking stock of what's what and possibly planning a smoke this weekend.
BTW ... I travel to Dallas for work now and then, and can confirm, that Lockharts is fantastic. I had a "moment" enjoying their brisket.
I think I'm drooling
I'm thinking tonight I'm getting the Black Diamond out of the garage and giving it a good going over, taking stock of what's what and possibly planning a smoke this weekend.
BTW ... I travel to Dallas for work now and then, and can confirm, that Lockharts is fantastic. I had a "moment" enjoying their brisket.
I think I'm drooling
simon1
Self Ignored by Vista
You are entirely correct, my good man...what is this thread coming to???
Here's the finished product of the brisket I posted on the previous page:
- Thread starter
- #639
Now I remember!
Looks like a good smoker Bruce.
And it's NOT just BBQ! I take offense with that!
I just read Jim's suggestion on the biscuits...EXCELLENT stuff.
Now we need to take into consideration the wind, temperature, snow, thickness of the metal on your smoker, the way your fire is built, etc., etc., etc.
In other words...you need to get to know your smoker.
Jim...have you tried the biscuit test...and did the biscuits turn out edible?
If I want biscuits cooked over fawr I'll put 'em in a dutch oven.
Great test on how a smoker is working though. Very good.
Yes I have used it on a couple rigs and the results can be very surprising.
Someday Aaron you will have something nice to say to one of my posts.. can I get an under and over on that gents?
Sorry Jim, didn't mean to take it out on you but that story is really true. I was in so much pain it sent me to the hospital. Those were some killer biscuits.
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