Eli goes to skool

Gizmo · Post by **Gizmo** » July 21st, 2013, 5:59 am

Old school that is (no electricity):

Only needed a few hours burn so only filled 2 of the 3 hallways in the charcoal basket….

5:45AM and just put the torch to him…..

It's a dirty job but somebody's gotta do it!

Gizmo · Post by **Gizmo** » July 21st, 2013, 6:49 am

A different kind of stack tip - hope it works…. it's intentionally restricted from full open….

I wanted 250 in one hour for a startup (started at 11 o'clock) - ended up at 225 at one hour - close enough for the girls I date….

NOBODY should have this much fun!

Gizmo · Post by **Gizmo** » July 21st, 2013, 7:11 am

Hit 250 at 1 hour and 23 minutes …

Rick repeat after me; Low and slow - Low and slow …..

The Czar · Post by **The Czar** » July 21st, 2013, 7:26 am

Low and slow.....man Rick do you ever sleep?

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Post by **Pete Mazz** » July 21st, 2013, 8:05 am

That is one kick-ass little smoker!! You got me thinking of some sort of conversion system for my upcoming builds.

Gizmo · Post by **Gizmo** » July 21st, 2013, 8:08 am

What? 10:30P to 5A - that's not too bad is it?

Thanks Pete! 3 years of screwing up is starting to pay off….

Welcome to my laboratory …..

Post by **Rodcrafter** » July 21st, 2013, 8:32 am

I want one too! That rascal is awesome, so you were using it without the "Guru"?

Clover Ridge Smokers · Post by **Clover Ridge Smokers** » July 21st, 2013, 9:01 am

Looks great Rick!!

Gizmo · Post by **Gizmo** » July 21st, 2013, 10:23 am

Thanks guys!

Yep - no electricity today ('cept for my laptop/spreadsheet)
Looks like 4 or 5 on the draft is the break-over point where 4 pulls it down and 5 only allows a very small creep… I'm sure this only applies after the fire is hot and established though - it's at 3.5 hours as I type this.

Point of reference:
This draft knob has 5 spokes.
This gate valve travels just over 4 revolutions to full open from full closed.
Counting the spokes as they go by top dead center is 22 spokes total.
I'm currently at 5 right now - or one revolution plus one spoke open to hold temp…

A couple fattys to put on ….

Had the door open quite a while to probe these bad boys so the temp dropped to 201.
Back to 263 in 5.5 minutes …. I can live with that.

Post by **Rodcrafter** » July 21st, 2013, 11:03 am

Nice. I'm looking forward to samples of those fatties.

The Czar · Post by **The Czar** » July 21st, 2013, 11:25 am

Dang bro....I know you and Eli are coming down this coming friday right?

Gizmo · Post by **Gizmo** » July 21st, 2013, 11:49 am

Prolly me and the wife but not Eli.
And prolly 1 or 2 AM before we can get there as late as I will have to leave work so I won't make it to HQ until Saturday morning….

Besides, I'm supposed to be helping build - not cooking….

The Czar · Post by **The Czar** » July 21st, 2013, 12:07 pm

After seeing what you cook...I'm thinking you might change positions...

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Gizmo · Post by **Gizmo** » July 21st, 2013, 12:08 pm

Are you putting me on K.P.?

The Czar · Post by **The Czar** » July 21st, 2013, 12:31 pm

More like BBQ patrol....

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Rev.Mike · Post by **Rev.Mike** » July 21st, 2013, 1:12 pm

rick! good lokin cooker, whats in the fatties?

Gizmo · Post by **Gizmo** » July 21st, 2013, 1:16 pm

OH! Well that's different….

Added a chuck roast and a rump roast…

Added a couple pkg.s of pork cutlets a co-worker gave me to see how they taste …. And a few pieces of bacon leftover from making the fattys…

Cutlets and roasts ready to flip. The roasts turned out fine but the cutlets were perty dry…. should have steam-foiled them I guess...

The slicing of the fatty …. Ta Da! …. I think I'm onto something with this recipe but I gotta leave out the sour kraut next time. This was the first attempt. This will teach me not to write down ideas off of cooking shows….

Looks like I guessed about right on the fuel - judging by the amount of white vs. black in the 2nd hallway I'd say I'm about 1/3 the way into the 2nd hall. So it was almost a half a basket cook. This was a 6 hour cook at a higher average temp than last Saturday's 21 hour cook so that's about right.

Post by **Rodcrafter** » July 21st, 2013, 1:43 pm

Nice, thanks Rick!

Gizmo · Post by **Gizmo** » July 21st, 2013, 1:59 pm

Thanks RC and sorry Rev.Mike - didn't see your post til now…

I made a cabbage/onion/pork filling that is originally used in portoegi's (sp?)
I had it as a kid and I remember it being VERY tasty.

However.

I made quick notes from a cooking show to get the ingredients but I didn't get any amounts - had to guess and boy am I off!
Kind of like having 100 pounds worth of canned goods with no labels….

I'll get there though - next batch should be a lot better.

Smokeone · Post by **Smokeone** » July 21st, 2013, 2:18 pm

Man you think of everything!
Just don't lose those fatties!

Gizmo · Post by **Gizmo** » July 21st, 2013, 3:52 pm

Thanks S1!

And I think it's Perogie (per-oh-ge) it's basically a polish ravioli - but I skipped the pasta pocket.

YouTube · Post by **Frank_Cox** » July 21st, 2013, 8:35 pm

I like it!

Gizmo · Post by **Gizmo** » July 22nd, 2013, 6:00 am

Thanks Frank!

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