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Omaha NE

AR_Senior and I will try to make it. I have a catering gig on the 27th maybe I'll pull out hot and head that way.

If anybody would be interested in a hot and fast brisket the way I do in competition I would be up for giving a tutorial on that? I had planned on bringing my gravity clone. I plan on coming in Friday afternoon or so. Ken It's all yours, Ken. Rick has breakfast on Saturday and Frank is making biscu...

You'll never regret the GF - I love mine. It is 2" insulated and most folks are using Roxul for insulation. Frank would know which type of Roxul for sure.

I built a controller with 200 CFM for my center feed RF and finally decided to rebuild the firebox and get rid of the electronics altogether. They just don't work on bigger RF pits like rick mentioned. Making the firebox the right size 100+% of the pit calculator and proper fire management will take...

I have a center feed rf. I used the pit calc to design mine.

Click here : Pit Calc

El Gato wrote:is there advantage to either way???

HnF lets you get more sleep

Any thoughts on a southernish spot for 2014? Even Kentucky would be 6 hour haul but 5 hours closer. Just sayin, but then I suppose I might be the only southern member not making the trek. Post pics Man Solo - why you gotta bring me down? lol Frank talked at one point about adding a southernish loca...

I guess technically I am hot n fast, but I don't see it that way.

Alright everyone. The Gatherin' is quickly approaching :beer: and we need to start planning food for Friday Night, Saturday, and Sunday. I am going to create another form to gather the official responses, but I would like to get your gears working in the meantime. We are expecting 25 - 30 people thi...

Yeah, you need to stop your racks before the baffle plate gap to avoid that. Mine and everyone else's I've seen stop before the end of the baffle plate for that reason.

This is the thread I was thinking of Smokinwelder:
viewtopic.php?f=4&t=1505

Welcome! 90% isn't bad, but since you haven't started yet I would seriously look for a FB which is slightly oversize. I have 275 gallon fuel tank like you were talking about and went through three FBs before I finally found the pit calc and got it right. The difference is amazing. Here is a link to ...

Yeah scrap the water pan unless it serves a functional purpose as a heat sink like in backwoods or in WSM. Even on those models many users fill their water pans with sand or some other substrate instead of water. When Frank reads this he will have a bunch of math and atmospheric pressures and BTUs a...

Figured I would post up here for anyone who doesn't follow my Facebook statuses and has noticed I haven't been around as much. 2013 has proven to be a rough year at Casa de Alleyrat for personal reasons. Nothing crazy or tragic - thank the Lord and knock on wood. I've been overloaded at work and try...

I wait 3 to 4 months to dry out wood and I am pretty picky about it. As for cleaning out the CC, most of don't do much more than scrape the chunks out which is all I do with mine. I use an 8" drywall taping knife. Scrape the top and bottom of each rack, the sides to the best of my ability and the ba...

You need a rack of some form to get the fire off the bottom of the firebox. You need to get air under those coals so that the fire can breathe properly and the ash can fall underneath and not smother the coals. I have a hunk of catwalk material raised on a couple pieces of angle in mine and it works...

Frank couldn't have really won anyway. Pretty sure that tank was in the yard of SmokerBuilder HQ the morning he decided to start cutting on it.

Frank_Cox wrote:are you trying to copious me

co·pi·ous
/ˈkōpēəs/
Adjective
Abundant in supply or quantity.

:explode2: :yth: What everyone else is saying... Furthermore, the smoke flavor can be contained by using charcoal instead of hardwood and burning a clean fire that is properly maintained. There are copious posts on this site outlining proper fire management, I personally have replied several times w...

Yowza! Everyone else had chimed in with sage advice. I used to have a firebox on my cooker that was about 3x too small but I compensated for it with 200 cfm fans. I would not recommend this however.

Sent from my SPH-D710 using Tapatalk 2

I don't mean to drop the F-bomb here but Frank told me once 8", but a foot is ideal.

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Fat cap down in my smoker. I'm not a fan of thick bark, but I like a little and if the flat is floating in its own juices you won't get much.

I use a modified version of Paul Kirk's basic beer mop. I cook the brisket half way then wrap it and add 1/4 cup or so of the beer mop to help keep it moist. It works out really well for me. As far as spraying it with beer? I don't think I would do that. I spray the meat with a little water every ho...