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I've learned to step lightly when it comes to cooking steaks - I like medium rare so it don't take much. I don't even know how to probe a 1/2 inch thick steak so it's all guess work and practice... heavy on the practice since I'm still getting to know this discada ... :) If you can probe it then 14...

Maybe some Tiger sauce or Horseradish sauce.

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Looks good Rick, when you do something like that is there a target temperature you shoot for to keep things in check? I.E. not spoiling or cooking to much.

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Gotcha Thanks for the explanation.

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Nice looking job on the weights. How do you go about figuring out the height, size & placement of the weights to get the correct balance?

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Frank_Cox wrote:Looks like a great start Randy! sounds good, just call me anytime!

Hi Mr. Anytime.

Randy looks like you've got a good start on your project.

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Did you make a mistake on my address? I still haven't received my package yet. Looks really good, what cut did you use?

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maccas66 wrote: Is that just a ordinary 9" circular saw?, and were they speaking English?

It's this one http://www.medfordtools.com/evolution/evo230.html and yes English.

Cool, Thanks I stopped by the shop to get a bottle filled last week. Left with a bottle and a Evolution 9" saw, it was a demo a too good a deal to pass up.

Anyone ever made a plunge cut with a circular saw in a box that was already welded up to make the hole for the door?

Great build Mike, congrats. If mine can come out half as nice as the ones you build I'll be thrilled.

Thanks still planning to do the dual stacks.

Thanks.

Thank does the FB to cook chamber dimensions seem to be proportioned correctly.

Rick wrote:Dang nice!

Tried any yet?

20 more minutes till I slice my butt (no matter how I say that it comes out wrong...)


Then I'll post some pics too...

Ah man your supposed to pull your Butt.

Keep up the work.

I think I ordered from here last time.

http://www1.mscdirect.com/eCommerce/Nav ... ndizedOk=Y

Man

Yeah you can type that DC - I've been called worse! And grabber, I always look at the few bucks to get it calced dead-on as insurance against the big bucks to get her built. After 15 weeks of nights, weekends, and dollars building Edgar, the first time I lit him it was 28 degrees outside and freezi...

Yes it makes since, but are you saying there is a more precise calculator out there for peculiar (anal) people.

Is there anything I should do different than what's there? I just want to get it as close to correct as I can this time.
Thanks

maccas66 wrote:some nice looking vittles there Graber!, whats in the beans?....................come on ! spill the beans!

Thanks

2lbs. of pork and beans
1 can of black beans
Onion
Jalapeno
Mustard
Ketchup
Brown sugar
Sausage
Brisket

smokeone wrote:I'm hungry now, thanks Grabber!

I was wondering if the Mrs knows your using her dishes on the smoker? Mine would be upset!

Thanks

Her dishes (stomping up and down) She (SWMBO) didn't know what dishes were let alone how to turn the oven or stove on till I married her. :shock:

maccas66 wrote:is a GFCI anything like a ELCB? ,,,,,,,,,I think mines a dura torq!

Ground fault circuit interrupter=
Electrical safety device

ELCB ????????

Did some more calculating for the FB tonight, does it look like I'm on the right track? http://i195.photobucket.com/albums/z269/Grabber70Mach/grill.png http://i195.photobucket.com/albums/z269/Grabber70Mach/grill2.png Looking at having 5 air inlets on each side of the FB with a slider similar on the ...