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  • joshcarlegis55
    started a topic Anybody like ribs?

    Anybody like ribs?

    Since I'm getting rid of my Jeep I am going to have to have something to grind on for a while. I have started work on my trailer BBQ smoker and am going to post up like a build thread so here goes. If anyone has done this and has comments, pics or suggestions post em up.

    After I picked up my mammoth 250 gallon propane tank and slid it out of the bed of the truck doing even MORE damage to my tailgate than already is there the first order of business was to lop one cap off with the assistance of my wifes cocker spaniel.....I didnt realize tanks are THAT THICK!! Now so you all know, from what I hear, cutting propane tanks is dangerous and should only be performed by proffesionals... which I am not. This one has been sitting vented for 2 years and been filled and drained with water a couple times. I filled it up with water and made my initial cuts with the tank full, then drained it and finished cutting.


    Here is the pre cut marking for the smoke box.

    And today came home to make the cuts and 3 cutting wheels and 2 saw-zall blades later we have this.


    Next time Im just going to fill up the oxygen bottle in my garage and cut with fire.

    Now its off to get cardboard to make templates for the smoke box. I will basically seal the cooking area from the smoke box and cover the smoke box with metal. I will put vents and dampers to control the temperature and how much smoke flows from the box to the cooking area. I found a boat trailer today and will be modifying it to the smoker. I also am planning on a sink, propane burner or two, wood storage and cabinets on the trailer.
    Last edited by joshcarlegis55; 06-29-2009, 05:25 PM.

  • joshcarlegis55
    replied
    http://www.millerwelds.com/resources...d=1#post231452

    Trailer build......

    Leave a comment:


  • k.a.m.
    replied
    Josh, your cooker turned out awesome. I have been watching off and on and it looks like you have her dialed in just right. Nicely done.

    Leave a comment:


  • Hydro
    replied
    GREAT JOB Josh!! You da man enjoyed watching your build.

    Leave a comment:


  • Ranch Land Toys (RLT)
    replied
    Josh,
    Job well done and thanks for the picís!

    Leave a comment:


  • tom37
    replied
    I see beer, I see brisket, I see you got it going on man. Nice work Josh.

    Now if we all had (I-Phones), I'm sure there is an app. that would let us smell your brisket. There is a freaking app for everything else.

    Leave a comment:


  • joshcarlegis55
    replied
    SHE BE BROKEN IN!!! Started this morning at about 7. Had the ribs done by noon. Tried to keep around a 200-250 degree fire (except when I took my nap after physically exhausting myself yelling at the TV during the Texas game and let the fire die to about 125-150). Pulled the briskets off at about 7 pmand they were no where near done... stoked the fire up to about 300-350 and moved them closed to the box for about 1.5 hrs and they came out beautiful... cooked them 2 ways. First one I dry rubbed cooked on the open grate for about 5 hours then moved it in to a pan with a beer/worstechire mix in the bottom and mopped it wth a mop sauce. The second we put in a pan with beer based marinade over night. Wrapped in foil with marinade in the bottom and cooked it like that for 5 hours. Then moved it to the pan with marinade in bottom and mopped it. They both were GREAT! The one I cooked open had a great smokey taste and was a little bit tougher (which is exactly how I like my brisket) and the wrapped on was super juicy and tender. Thanks again for all you guys help and enjoy the pics....

    Hour #1

    Open smoked brisket

    covered brisket


    You can really see the texture and color difference in the two ways we cooked.
    Last edited by joshcarlegis55; 10-18-2009, 05:09 PM.

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  • tom37
    replied
    I think I would have to say that in welding terms a tuning plate in a smoker is just a heat sink of sorts.

    Alot of the fancy rigs have the fire on one end like the one Josh made. Then they have the smoke stack on the same end. They build a plate that is right above the fire box opening and runs to the opposite end of the cook area. This lets the smoke travel under the cook area displacing heat along the way. Then the smoke makes a u turn and travels back toward the fire box on top of the plate to the smoke stack. On these rigs all the drippings and grease can run to one spot and drain out a pipe or valve of sorts.

    What Josh has will work Great! He has the fire, the heat travels to the stack across the meat. If he cooks and the temp is way way hot on the right then he could find a heavy piece of scrap plate and lay it under the cook grate near the fire. 1 it will make the draft a little different moving the air flow down a little but also letting the heat build in the plate. With a few pieces of plate he could in time make a cook area that holds the same temp all the way across the cook area.

    It all depends what a person wants to cook. Alot of times you want to be able to put say chicken on the hot side for a while then move it to a lower temp. Or, once the meat being cooked is done and you want to keep it a safe warm temp you move it way down by the stack.

    Josh you got it right man.

    (your not cookin till the first beer is open)

    One thing to always keep in mind is that after the meat reaches a temp of about 120 to 150 it isn't going to take any more smoke. So if the weather gets bad or to many beers get consumed. You can always move your food to the oven indoors where you can set the temp and just wait till its finished.

    Good Luck Josh, Pls show us some pics of it cooking, or at least what turns out.

    Leave a comment:


  • joshcarlegis55
    replied
    I have always cooked on cheap offsets that were bought at academy and didnt have any plates but from what I can gather, basically they are plates underneath your cooking surface that can be put in or out to control the heat on your food. Normally I have too many Keystones in my belly by the time food is ready to worry about all that "even cooking temps" balogna so I havent bothered with them yet. I am going to cook this weekend though and see if I have to break down and put em in. Pretty much you just put a rail 6 or 8 inches under the grate where you can lay pieces of sheet metal in if you have hot spots. Some of these real BBQ guys might have better info than me though.

    Leave a comment:


  • STRENGTH AND POWER
    replied
    regarding the tuning plates, what are they, what is their purpose etc? I have heard people talk about them but haven't heard much info on them. I am planning an offset build and am trying to cover all my bases on the first try. my cooking area will be 18 x 36 on the main rack with a smaller top rack. Not quite a 250gal build but should be plenty for my needs
    Thanks

    Scott

    Leave a comment:


  • joshcarlegis55
    replied
    Ill be cooking this weekend for the first time so Ill let you know how it does....

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  • TurboIntegra42r
    replied
    Originally posted by joshcarlegis55 View Post
    I And the way I see it Integra... If they want food they can walk their happy a$$e$ out there and get it

    .

    hahahah thats what i would say too. That looks good though man. Post some pics up when you got some nice chicken or briskit on there.

    Leave a comment:


  • purplewg
    replied
    Josh, like tom37 said, it is pretty easy to put some plates in under the cook grate right level with the top of the firebox input. My first one I just put a deflector right at the firebox entry to keep from toasting the meat on that end.

    The more you use it, the more you will learn and modify it. Just remember for you first cook to watch the firebox end meat real close. It will cook much faster than the rest. You can rotate the meat too if it is a big cook.

    Leave a comment:


  • tom37
    replied
    Nice work Josh!!!!

    It really looks great man.


    Hey, If you have hot spots and you aren't hauling it down the road, just have a couple pieces of plate that you can drop in about 6" below the cook grate. I am sure there is a science to it but you can fake it. Just play with it, mine are for the most part close to the fire but its just a deal where you have to play with it. Depending on the weather depends how I set mine.


    Even with out any plates sometimes its a pretty good deal to have one end nice and hot and the other end much cooler.


    Just for the he!! of it man, take a whole chub bologna, throw a little rub on it and smoke it about 4 hours. I have had people say ( I don't know what that is but I really like it)

    Again Nice Work!!!!

    Leave a comment:


  • joshcarlegis55
    replied
    I dont think I am going to put tuning plates just for the simple fact that the posts telling how to do them are really long and I have ADD and cant read all of them. I will be cooking this weekend so if it doesnt turn out good I might look in to something like that. And the way I see it Integra... If they want food they can walk their happy a$$e$ out there and get it It will eventually be on a trailer.

    Thanks for the comments by the way... Like purple said, aside from a generator welder and borrowing some torches from work this was all done with tools at your house including a light duty 110V welder so dont get intimidated if thats all you have.

    Leave a comment:

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