Trucks and BBQ

RubiconJoey · October 20, 2017

I kinda expected this to be one of those meet-up threads kinda like a "cars and coffe" thing. My grill is currently down to one burner that isn't rusted out but, I've got a little webber smokey joe to get me by until I decide what I want to replace it with.

xRogrimx · October 21, 2017

On 9/18/2017 at 8:35 AM, emeryz28 said:

odd question but I like it

here is my set up

Blaze Grille w/rotiserre in my outdoor kitchen with a Blaze Fridge and a Weber Smokey Mountain smoker. these pics from yesterday, had a few neighbors over. last picture is from last February

American dream

Loco-diablo · October 21, 2017

This smoker was built with plate steel by inmates at the DOC. Buddy got it for $500 at a charity auction back in August.

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Sour_Squirrel · October 22, 2017

21 hours ago, Loco-diablo said:

This smoker was built with plate steel by inmates at the DOC. Got it for $500 at a charity auction back in August.

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That's a very nice looking smoker, especially for the price you paid for it.

I like how big the firebox is.

Do you have baffles to keep the temps consistent in the cook chamber?

One thing I might do if it were mine is to change out the stack for a longer and bigger diameter one.

But it looks like it's doing a pretty darn good job at smoking meats...!!

Loco-diablo · October 22, 2017

Yes there are baffles. My buddy and I (co-owners)are brand new to smoking. We are very much in the experimental stages. Lol! Still learning! That’s his 2017 duramax Denali HD in the background.

Any tips on time, temp, seasoning for brisket? Last one came out tougher than we would have liked.

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Sour_Squirrel · October 23, 2017

1 hour ago, Loco-diablo said:

Yes there are baffles. My buddy and I (co-owners)are brand new to smoking. We are very much in the experimental stages. Lol! Still learning! That’s his 2017 duramax Denali HD in the background.

Any tips on time, temp, seasoning for brisket? Last one came out tougher than we would have liked.

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There's no real set time on cooking a brisket. I always say it's done when it's done.

When I was starting out I was reading

http://amazingribs.com/table_of_contents.html

a lot. It's very informative.

Here's a video of Aaron Franklin of Franklin BBQ in Austin, Texas.

http://video.klru.tv/video/2365494916/

I would also recommend buying a decent two (or three) probe digital thermometer. It's the most important tool you can have for BBQ'n and smoking.