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Greetings From The Motor City
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Originally posted by Mr. Bones View PostHowdy from Kansas Territory, Welcome to Th Pit!
Lookin forward to learnin along with, an from ya!
What kinda offset are ya currently rollin?
Mebbe we can share some tips a, experience that'll help ya endure, while ya wait fer an LSG...
Congrats on yalls successful recovery from th cancer, an Many Thanks fer yer Service, Brother!
I made some modifications to try to improve my thermal mass, temperature control and to seal it up to keep the heat and smoke in.
The first thing I did was reseal every seam with that red high heat sealant and installed a gasket around the cooking chamber so I don't lose heat or smoke out the cooking chamber except through the chimney. Then I lined the bottom of the cooking chamber with 6 firebrick to increase my thermal mass so when I have to open the lid to mop or probe, the pit will get up to temp faster. Next I made a two piece baffle/tuning plate out of a steel plate that I put a 45 degree bend on one side so I could butt it up to where the opening of the fire box and cooking chamber meet. I cut holes into the plate making them small near the fire box and increase in size farther inward. It helped maintain a much even temp throughout the cooking chamber but I still had a pretty decent variance in temp from one side to the other. So my solution was to fabricate a water pan out of steel plate. I gave one side a 45 degree angle to match the baffle so I could fit it right up against the wall where the cooking chamber and fire box meet. It works surprisingly better than I thought.
But the cooker obviously has its flaws. The cooker and firebox metal are paper thin and I use a lot of wood because of it. I had a couple of old welding and moving blankets so I cut them to a size that I can drape over the cooking chamber and the top of the firebox. It helps somewhat with the fuel consumption but it's not an ideal scenario when I have to add a log, mop or probe. It can be a pain in the butt...but right now I'm doing the best I can with what I got. But hey, what can you expect from a $150 cooker right? I put about another $100 bucks into modifying it so for $250 I've produced some decent BBQ from it and my family doesn't seem to complain about the results so that's a win in my book. Here are some samples of what I've produced out of my modified cheap offset:
I'd also like to thank you all for the warm welcome and we'll wishes. I truly appreciate it from the bottom of my heart.
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Originally posted by FireMan View PostUnderstand the spousal situation, I live with it daily. Good to see things are lookin up. I know you’ve got yer heart set on a really good stick burner, but have you considered going charcoal with a kettle. They’re cheap & ya can get by makin some pretty good Q whilst yer Savin fer the LSG. Welcome, eat good & have fun!
BTW, where in Motown?
I live in Sterling Heights, MI... About 40 minutes northeast of Detroit.
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Charter Member
- Sep 2016
- 9831
- Kansas Territory
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Grills / Smokers
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Kingsford 24" grill (Free) 'Billy'
Brinkmann Smoke n Grill
Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
Weber 18" Kettle ($30 CL) 'Lil' Feller'
Weber Smokey Joe ($25 CL) 'Lil' Brother'
Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
Weber 22.5 OTS DO Code Black ($15 CL)
Weber 22.5 OTS E Code Black ($20 CL
Weber 22.5 OTS EE Code Black ($20 CL
Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
Weber "H" Code 18.5" WSM '86 ($75 CL)
Weber " " Code 18.5" WSM
Weber 26.75, $199 NFM clearance !!!
Weber SJS AH 'Lil' Brother'
Weber SJS AT 'Lil' Sister'
Weber SJS DE Code (FREE) 'Lil' Helper'
Weber SJG M Code 'Lil Traveller'
Weber SJS AH Code 'Kermit' (Lime Green)
Horizon 20" Classic, w/baffle/tuning plate (FREE)
Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!
Thermometers:
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Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
Maverick ET-732, (Black)
Thermopops, (Red, Yellow, Green)
ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
Blue ThermaPen Mk4
Orange Thermapen Mk4
Pink Thermapen Mk4
ThermoWorks IR-GUN-S
ThermoWorks Smoke
ThermoWorks Open Box Smoke
4 Pro Series cable extensions
Smoke Gateway
Accessories:
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2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
BBQ Vortex, 2 Hovergrills, Top Deck
Warming shelf
MyWeigh KD-8000Kitchen Scale
Backyard Grill marinade injector
Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
Bear Paws
Meat Rakes
BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)
Cookware:
Probably a ton of cast iron, mostly very old...still cookin'
G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
'60's Revere Ware (Mom's), + others found elsewhere
60's CorningWare 10-cup percolator (Mom's) Daily driver
50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
Tramontina 6.5 qt Dutch Oven
Cutlery, etc.:
Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
Dexter 12" slicing knife, 6" Sani-Safe boning knife
Smith's Tri-Hone Natural Arkansas Knife Sharpening System
Multiple steels, from all over the planet
Crock sticks
Diamond stones, various
Lansky Sharpening System
Tableware
Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
Dinner: Guests: Washington Forge, Town and Country
Fancy / Formal: Family silverware
They Obviously ain't nuthin looks wrong bout yer foods, Brother!
Th Magick ain't in Th Cooker, amigo... It's in Th Cook...
Worked my way through a whole lotta shite-boxes, over th decades, but if'n yer turnin out foods like them shown, it means ya've already mastered some of th most important things: Knowin yer cooker, an fire management...havin ya a gazillion dollar pit ain't no help, if ya don't know how to build, maintain, an run a good fire in it...
Very Pleased to have ya here, amigo!
We'd Love to hear more bout yer rubs, sauces, techniques, etc., if yer willin to share...it's what we all do here!
Also, special since yer new; Never be afraid to ask a question...We all love to help an share with each other, an ain't nobody gonna yike at ya...
Reckon I done already asked up alla th stoopid ones lol
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I appreciate the kind words, it means a lot. My rubs are pretty much standard stuff like a typical BBQ rub that hits all the notes of salty, sweet and some heat on the backend. I also make a hotter version. I make a salt, pepper garlic with a few added extras for an all purpose rub and use that also as a base for my beef rub.
As far as my BBQ sauces go, they are thicker than a vinegar based sauce, more along the lines of a Kansas city style sauce in terms of consistency. The stores are flooded with regional sauces Carolina, Kansas City, etc. What I do is a little different. Each of my sauces have a unique flavor profile. I pair up a different kind of chili pepper with a different type of alcohol. The sauces I currently make are:
Whiskey Green Apple Jalapeño
Spiced Rum Pineapple Habenero
Moonshine Peach Poblano
Bourbon Chipolte Bacon and Onion
I have a couple other ideas in mind as well but right now I'm trying to figure out how to get the recipes I have to market. The thing is, I'm just a backyard cook, not a businessman. After researching how to get started bottling and selling my own sauce and talking to people, my head is spinning. I had no idea how many steps and how much money it would take to start a business.
- 2 likes
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Administrator
- May 2014
- 15416
- central MI, USA
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Follow me on Instagram, huskeesbarbecue
Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Dyna-Glo XL Premium dual chamber charcoal grill
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (black)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- (3) Maverick XR-50: 4-probe Wireless Thermometers
- (7) Maverick ET-732s
- (1) Maverick ET-735 Bluetooth (in box)
- (1) Smoke by ThermoWorks
- (1) Signals by ThermoWorks
- Thermapen MkII, orange
- ThermoPop, yellow
- ThermoWorks ChefAlarm
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- BBQ Dragon
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.
Welcome to the Pitmaster Club, from about 2hrs NW of you! Happy to have you here. I'd have to agree it doesn't matter what you're cooking on as long as you know how to work it and those you love are there with you.
Since you’re new here, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
Also, it's very important that you:- Give us an email address you actually use. You can check the email we have on file for you by clicking your username in the top-right, then My Settings, then the Account tab. You currently cannot change your email on file with us yourself since it’s tied to your Pitmaster Club account as well as our payment processor if you’re a paying member. Don’t worry though, we’d be happy to change it for you, just click here to fill out an email change request.
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Welcome to the pit from LaCtosse Wi. Happy to read cancer was beat. Look forward to seeing your cooks. Like Mr. Bones said. Nothing wrong with your cooking, it’s the cook that builds and maintains a fire.Last edited by Richard Chrz; August 8, 2020, 02:29 PM.
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Welcome from Oz, I too have a $150 COS and after several years I am finally getting the right noises from the family when I cook. Planning on building a larger pit so I can do larger BBQ's, as @Mr. Bones replied to me once "it ain't so much the cooker, it's more the cook and what your cooking". Wise words indeed
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Club Member
- Jan 2016
- 1232
- Louisiana - North West but a coon ass at heart
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Cookers
Camp Chef DLX Pellet Grill
Weber 22.5 Kettle
Brickman Box Smoker
Accessories
Slow N Sear
Tube Smoker
Turkey Cannon
Rib racks
Weber chimney starter
Thermometer's
Maverick ET 735
Tru Temp 3619n
Thermapen mk4
Thermapop
Favorite Drink
Free beer
Coors Light
Windsor ( Canadian blended whiskey )
Announcement
Collapse
Meat-Up in Memphis 2021
SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
Click here for details. (https://amazingribs.com/memphis)
See more
See less
Comment