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Crickey....what about a loo and shrimp....for gondongy sakes,... Sent from my iPhone using Forum Runner I'm bringing DC with me as a translator. Also, every time I pick up a knife I'm going to say, 'that's not a knife...' Everything I know about Australia I learned from Foster's commercials and Cro...

If I did it, I would use the word 'mate' excessively.

I found it...
Click here : Frank's Flame Safety Thread

We're all a little lost without OB1 around. I have so much free time...

It is almost done! We present it to the Fire Dept. on Friday of this week! The local newspaper is coming to do a story on it, hope they write us up good! Thanks for everyones help and advice over the length of the build, and a special thank you to Frank and Ben for getting us started in the right d...

DC do you have Frank's safety thread handy? Coach, this comes up frequently. If you're not a professional with gas I strongly recommend you hire it out to someone who is and can put proper safety valves in place as well as the right sized burner. I understand budgets, but gas in a smoker is not the ...

Our hearts and prayers go out to those affected by the storms in Moore, OK earlier this week. As some of you may know, Frank is a member of the Founder's Club for Operation BBQ Relief, a charitable organization that cooks and serves free BBQ meals to displaced residents and first responders for disa...

My thermapens run in 3 - 4 seconds. I love em!

Clover Ridge Smokers wrote:I think Frank needs to give away free samples....

I just gave CR the money face, Frank.

The first thing I would recommend is to get certified (you can find classes on the KCBS website) and then go judge. This isn't really a mystery, they are looking for good que, the same thing you are looking for. When you bite into a piece of chicken is it juicy? I mean dribble down your chin juicy? ...

Hey Alan, give them my number or Frank's, we'll be happy to consult on how to make real que, down under.

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If butter fingers could catch this wouldn't be a problem at all...

There was a whole tent full of witnesses, including the guy who lightly tossed you the Red Bull you asked for.

Show is canceled tonight. DC told Frank 'go home, Frank, you're drunk.'

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I'm still gonna book the drury, just to be safe, but I'd like to hear what ST has to say about all of this.

Home canning equipment is dangerous clearly something has to be done.

Meat cost times 1.3. 60% of the time it works every time.

I also worked up a fixed cost rate to run my smoker of $75 if I cook for more than one person they each pay a share of the fixed cost.

Haha! I just remember Frank up here in March saying "man it doesn't feel like 30 degrees out here...". All I could say was welcome to the high plains Frank where we have miles and miles of miles and miles.

Oh OK good I'm not dense. Think I'll book the Drury again when I come down...
You should make friends with a plumber...

Man I must be dense...

Ken, I am not a great welder, but I run 35 in mine simply because it is a while lot cheaper.

Anyway what are the thoughts on the additional stack with a damper? (Mentioned in the first post.) Is it a Good or bad Idea? Then I want have to worry about the smoke and will leave more time for consumption. I don't think it's a bad idea, but I don't think it will solve your problem either. My sta...

Agree with Mike on the moisture in the wood. I like mine fairly green, but usually age it 2 or 3 months after I cut and split it. There are a number of factors at work here. The first is how often you feed it. I would strongly encourage you to start your fire with charcoal as that produces the best ...

You know you're a SmokerBuilder when your 'hot pads' are made by Tillman.

You know you're a SmokerBuilder when you say 'let me grab the welder and fix/change that' WHILE the smoker is warming up for a cook.

You know you're a SmokerBuilder when you have cooking tools on your welding cart.