Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 09-06-2007, 08:11 PM posted to alt.food.barbecue
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Default Getting ready for first 'Q of the season. Got a few questions...

Getting ready for the first 'Q of the season. Don't do many each year
since it's just me generally and one big batch stocks the freezer well
with the Foodsaver.

Last year I got a basic Char Broil horizontal offset smoker to replace
the completely improvised smoker I had been using. Only ran one batch
through it so far and recall that there were a few annoyances though the
end result came out good.

I know I need to put a big old #10 can for catching grease drippings
since I had to do that in short order last time. I think I need to add
some bricks to the bottom of the smoker chamber to provide some mass to
stabilize the temp a bit. Possibly some sheet metal to direct and
balance the heat / smoke flow from the firebox.

Two main questions are 1. where is the link to the BBQ FAQ, I seem to
have misplaced it. and 2. are there any smoker mod pages relevant to the
smoker I have or it's general ilk?

Thanks,

Pete C.

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Old 09-06-2007, 08:38 PM posted to alt.food.barbecue
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Default Getting ready for first 'Q of the season. Got a few questions...

Pete C. wrote:
Getting ready for the first 'Q of the season. Don't do many each year
since it's just me generally and one big batch stocks the freezer well
with the Foodsaver.

Last year I got a basic Char Broil horizontal offset smoker to replace
the completely improvised smoker I had been using. Only ran one batch
through it so far and recall that there were a few annoyances though
the end result came out good.

I know I need to put a big old #10 can for catching grease drippings
since I had to do that in short order last time. I think I need to add
some bricks to the bottom of the smoker chamber to provide some mass
to stabilize the temp a bit. Possibly some sheet metal to direct and
balance the heat / smoke flow from the firebox.

Two main questions are 1. where is the link to the BBQ FAQ, I seem to
have misplaced it.


http://www.eaglequest.com/~bbq/faq2/toc.html

--
Dave
www.davebbq.com


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Old 12-06-2007, 07:47 PM posted to alt.food.barbecue
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Default Getting ready for first 'Q of the season. Got a few questions...

Dave Bugg wrote:

Pete C. wrote:
Getting ready for the first 'Q of the season. Don't do many each year
since it's just me generally and one big batch stocks the freezer well
with the Foodsaver.

Last year I got a basic Char Broil horizontal offset smoker to replace
the completely improvised smoker I had been using. Only ran one batch
through it so far and recall that there were a few annoyances though
the end result came out good.

I know I need to put a big old #10 can for catching grease drippings
since I had to do that in short order last time. I think I need to add
some bricks to the bottom of the smoker chamber to provide some mass
to stabilize the temp a bit. Possibly some sheet metal to direct and
balance the heat / smoke flow from the firebox.

Two main questions are 1. where is the link to the BBQ FAQ, I seem to
have misplaced it.


http://www.eaglequest.com/~bbq/faq2/toc.html

--
Dave
www.davebbq.com


Thanks, that helped. Confirmed what I thought.

I added a couple foil wrapped concrete blocks to the smoker side for
more thermal mass and added the chimney extension down to rack level.

It's running now, a bit too hot at the moment, but it only has a 14#
brisket right now and that can handle running a bit hot to start. Ribs
will come later.

Pete C.
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Old 12-06-2007, 09:11 PM posted to alt.food.barbecue
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Default Getting ready for first 'Q of the season. Got a few questions...

Pete C. wrote:

Thanks, that helped. Confirmed what I thought.


Glad to help.

I added a couple foil wrapped concrete blocks to the smoker side for
more thermal mass and added the chimney extension down to rack level.

It's running now, a bit too hot at the moment, but it only has a 14#
brisket right now and that can handle running a bit hot to start. Ribs
will come later.


Should turn out just great. Put some pics on ABF if you get the chance.

--
Dave
www.davebbq.com




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