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Meat-Up in Memphis 2021

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Greetings From The Motor City

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  • holehogg
    Club Member
    • Nov 2017
    • 2520
    • Port Elizabeth, South Africa

    Greetings from South Africa


    • Donw
      Club Member
      • Jul 2017
      • 3374

      Welcome from Maryland


      • Steve74
        Club Member
        • Jul 2019
        • 88
        • MI.

        Hello, from another Michigander!


        • klflowers
          Club Member
          • Sep 2015
          • 3532
          • Tennessee

          Welcome from a native Detroiter living in TN


          • Evil Swine BBQ
            Club Member
            • Aug 2020
            • 22
            • Detroit, Michigan

            Originally posted by Mr. Bones View Post
            Howdy 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!

            Well, it's embarrassing to say after seeing some of the pits you guys here are working with. I have a cheap big box store Chargriller. Cost me maybe 150 bucks lol. It's a decent size for a backyard cooker being that I have a pretty small family.

            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:
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            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.


            • Evil Swine BBQ
              Club Member
              • Aug 2020
              • 22
              • Detroit, Michigan

              Originally posted by FireMan View Post
              Understand 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?
              God bless you and your family my friend. Stay strong and stay positive, I know it's easier said than done some days, just keep the faith and keep on fighting.

              I live in Sterling Heights, MI... About 40 minutes northeast of Detroit.


              • Mr. Bones
                Charter Member
                • Sep 2016
                • 9831
                • Kansas Territory
                • Grills / Smokers

                  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!!!!

                  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

                  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.)

                  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

                  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
                Last edited by Mr. Bones; August 8, 2020, 04:46 PM. Reason: s


                • Evil Swine BBQ
                  Club Member
                  • Aug 2020
                  • 22
                  • Detroit, Michigan

                  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.


                  • FireMan
                    Charter Member
                    • Jul 2015
                    • 8017
                    • Bottom of Winnebago

                    Nuthin wrong with a cheap whatever, it’s the cookie not the cooker. Some outstanding cooks ya got there.
                    Grew up on the west side of D, was in St. Clair Shores before I moved to Cheeseland.


                    • Huskee
                      • May 2014
                      • 15416
                      • central MI, USA
                      • 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)

                        • (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

                        • 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

                        • 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)

                        • 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:
                      1. 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.
                      2. Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important so you can receive special deals we occasionally work out for our members, receive notices about your account, such as if you’re up for renewal or are ever drawn as one of our 3 monthly “Great Giveaway” Sweepstakes winners, which is open to all USA members. (Paid members get automatic monthly entry, whereas Free Trial members or general public must enter manually.) We’d hate to have to pick another person because you don’t answer us!
                      Hope to hear & see more from you!


                      • Mr. Bones
                        Mr. Bones commented
                        Editing a comment
                        Warm Fuzzies. Thanks
                    • Richard Chrz
                      Club Member
                      • Mar 2019
                      • 1221
                      • La Crosse, Wi

                      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.


                      • Stuey1515
                        Club Member
                        • Dec 2019
                        • 350
                        • NSW Australia

                        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


                        • jharner
                          Club Member
                          • Jan 2016
                          • 1232
                          • Louisiana - North West but a coon ass at heart
                          • Cookers

                            Camp Chef DLX Pellet Grill
                            Weber 22.5 Kettle
                            Brickman Box Smoker


                            Slow N Sear
                            Tube Smoker
                            Turkey Cannon
                            Rib racks
                            Weber chimney starter


                            Maverick ET 735
                            Tru Temp 3619n
                            Thermapen mk4

                            Favorite Drink

                            Free beer
                            Coors Light
                            Windsor ( Canadian blended whiskey )

                          Welcome to the pit. Enjoy the Wikipedia of BBQ




                          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)
                          See more
                          See less
                          Meat-Up in Memphis


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                          If you have a Weber Kettle, you need the Slow 'N' Sear

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                          The Good-One Is A Superb Grill And A Superb Smoker All In One

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                          Griddle And Deep Fryer In One

                          Pit Barrel Cooker Smoker
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                          The Pit Barrel Cooker May Be Too Easy

                          Pit Barrel Cooker Smoker
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                          Grilla Pellet Smoker proves good things come in small packages

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                          Delta by Nuke,
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                          Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

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                          Genesis II E-335
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                          Weber Genesis Grill
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                          Is This Superb Charcoal Grill A Kamado Killer?

                          PK 360 grill
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                          masterbuilt gas smoker
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