150 gallon propane reverse flow in the making

The Czar · Post by **The Czar** » May 20th, 2012, 10:20 pm

Dang man...that is looking stellar.....I can't believe my eyes!!!

Gizmo · Post by **Gizmo** » May 21st, 2012, 6:36 am

DB that there would make anybody proud to have it on their patio - NICE BUILD!

DUAYNE B · Post by **DUAYNE B** » May 21st, 2012, 7:58 am

Thanks Guys,,,,, I should of held out for the bigger shiny tires, lol, got a bunch of bacon to season it with, i think when i get home today i will do that. Doing shoulder and ribs this weekend for a small group and need to get to know this one , form a bond, i always have my back-up ... have a great day

Post by **Tom_Heath** » May 21st, 2012, 12:16 pm

Well the tires and wheels can always come later.

And now that you mentioned bacon, im really hungry and cant get food. Waiting at the tire shop, there taking there time.

Smokeone · Post by **Smokeone** » May 21st, 2012, 7:23 pm

DB!

When did you say the bacon would be ready?

The Czar · Post by **The Czar** » May 21st, 2012, 8:41 pm

I READ BACON.........WHERE IS IT????

DUAYNE B · Post by **DUAYNE B** » May 21st, 2012, 8:49 pm

It is on the smoker, ya think it is edible ?,,, i was gonna pitch it in the circular, but if it is good to eat, i covered both racks with it and it is almost done, i got the cc up to 300, then let it settle to 260, it took about 15 minutes using charcoal, i let the charcoal turn white then added some pecan logs, it is holding 255 with airflow halfway, stack damper half, i have the fb to cc full open, sofar it seems pretty good to me,

DUAYNE B · Post by **DUAYNE B** » May 21st, 2012, 9:03 pm

oneside of cc

DUAYNE B · Post by **DUAYNE B** » May 21st, 2012, 9:06 pm

the otherside

DUAYNE B · Post by **DUAYNE B** » May 21st, 2012, 9:07 pm

the hotter side was higher, which is usual i guess,,,, is this why people use tuning plates, i suppose i will just move meat around during cook ?

DUAYNE B · Post by **DUAYNE B** » May 21st, 2012, 9:10 pm

this almost looks as good as your backside DCman

DUAYNE B · Post by **DUAYNE B** » May 21st, 2012, 9:41 pm

Ok, just answered my own ?, i took the bacon off the smoker and everyone here said keep it, it taste really good, didnt know if it would be good or not

The Czar · Post by **The Czar** » May 22nd, 2012, 6:37 am

You can....its just more work for you and usually only you know the hot and cold spots....and since when can a person get bad bacon?

Looks good...it would be a hard choice between the bacon and the backside!!

TuscaloosaQ · Post by **TuscaloosaQ** » May 22nd, 2012, 7:41 pm

DB I just saw your finished cooker it looks amazing you did an excellent job, what did u paint it with it looks very nice :LG:

DUAYNE B · Post by **DUAYNE B** » May 22nd, 2012, 8:48 pm

Howdy TQ, Thanks for the comp. I ended up using paint stripper, the Jasco worked real well, After about fifteen minutes it shredded the paint down to metal, i used wire brush around welds, Then i used rust oleum bbq paint in the quarts and shot it heavy with HVLP system i had bought a few years ago,,,,I have a 71 2heel drive blazer i,m tempted to use it on, maybe some day lol

YouTube · Post by **Frank_Cox** » June 24th, 2012, 1:27 pm

Looks great Duayne! sorry just now getting to this post!! :LG:

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150 gallon propane reverse flow in the making

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