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04-11-2006, 10:25 AM
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#1
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
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interesting... fire boxes
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"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
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04-11-2006, 03:46 PM
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#2
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Pretty cool! Wonder how it works with 2 fireboxes. Says its to avoid hot spots and that you can control the heat flow from box to cooking chamber with a slide control of some type. Hey Finney, can you design 1 of these?
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I hope this isn't negative!
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04-11-2006, 05:34 PM
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#3
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Quote:
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Originally Posted by Nick Prochilo
Pretty cool! Wonder how it works with 2 fireboxes. Says its to avoid hot spots and that you can control the heat flow from box to cooking chamber with a slide control of some type. Hey Finney, can you design 1 of these?
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Yep............. But why? #-o
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Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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04-11-2006, 05:50 PM
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#4
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Wizard of Que
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
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I think it might be good to do things at 2 different temps. If the ribs were in the box, you could cook birds on the grates in the barrel at a higher temp.
I dunno
;.
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YABBA DABBA DOO!
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04-11-2006, 06:13 PM
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#5
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Quote:
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Originally Posted by Finney
Quote:
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Originally Posted by Nick Prochilo
Pretty cool! Wonder how it works with 2 fireboxes. Says its to avoid hot spots and that you can control the heat flow from box to cooking chamber with a slide control of some type. Hey Finney, can you design 1 of these?
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Yep............. But why? #-o |
Ditto 
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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04-11-2006, 07:15 PM
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#6
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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I'd rather talk to Yankees than cook on that!
P.S. This is Finney, I'm over at Larry having a really delicious meal!! 8-[
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04-12-2006, 05:02 AM
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#7
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Quote:
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Originally Posted by Finney
Quote:
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Originally Posted by Nick Prochilo
Pretty cool! Wonder how it works with 2 fireboxes. Says its to avoid hot spots and that you can control the heat flow from box to cooking chamber with a slide control of some type. Hey Finney, can you design 1 of these?
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Yep............. But why? #-o |
Just wanted to know. I'm wonder what kinds of modifications you would do to it?
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I hope this isn't negative!
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04-12-2006, 05:31 AM
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#8
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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First of all, I'm now all about the insulated "box" cookers (like Stumps & others) so I would build it like that. I would also 'steal' the Stumps gravity feed system (one on each end). Then set the whole thing up to be able to cook whole hogs or butts, briskets, shoulders and ribs. So it would have to have some removable shelves. Might even have charcaol baskets also for modified direct cooking the hogs and shoulders. Love that NC BBQ.
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Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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04-12-2006, 12:44 PM
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#9
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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You gotta love smart engineers! I usually get stuck dealing with stupid ones at work all day!
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I hope this isn't negative!
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04-12-2006, 05:35 PM
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#10
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Quote:
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Originally Posted by Nick Prochilo
You gotta love smart engineers! I usually get stuck dealing with stupid ones at work all day!
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Have you seen one of those? 
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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04-12-2006, 05:44 PM
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#11
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Quote:
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Originally Posted by Finney
Quote:
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Originally Posted by Nick Prochilo
You gotta love smart engineers! I usually get stuck dealing with stupid ones at work all day!
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Have you seen one of those? |
No, only chatted withone on line! Sometimes he is just a smart ass! But never a dumb ass! And sometimes he's a kiss ass!
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I hope this isn't negative!
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04-12-2006, 07:18 PM
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#12
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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[quote=Nick Prochilo]
Quote:
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Originally Posted by Finney
Quote:
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Originally Posted by "Nick Prochilo":2rwno5ul
You gotta love smart engineers! I usually get stuck dealing with stupid ones at work all day!
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Have you seen one of those? |
No, only chatted withone on line! Sometimes he is just a smart ass! But never a dumb ass! And sometimes he's a kiss ass![/quote:2rwno5ul]
I would vote for :smooch: ass 
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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04-12-2006, 07:42 PM
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#13
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God O'Que
Join Date: Feb 2005
Location: Boardman, Ohio
Posts: 2,689
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I don't quite understand the physics of it but if you have one hot spot with one firebox why wouldn't you have 2 hotspots with two fireboxes? I bet that thing is a pain to keep below 250.
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Uncle Bubba
"I'd rather be dead in my skin than be a fan of a Redskin."
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04-12-2006, 08:06 PM
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#14
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Wizard of Que
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
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Quote:
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Originally Posted by Uncle Bubba
I don't quite understand the physics of it but if you have one hot spot with one firebox why wouldn't you have 2 hotspots with two fireboxes? I bet that thing is a pain to keep below 250.
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I am just guessing here but....keeping it under 250* or lower would be very simple. If you just used the furthest firebox away from the cooking box you were using, it should provide a very cool smoke. I would think.
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YABBA DABBA DOO!
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04-12-2006, 08:17 PM
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#15
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Wizard of Que
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
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I was playing around and saw something that was like I mentioned. Keeping the fire box away from the cooker makes a cold smoker. This knucklehead used a dryer of all things!
http://www.australianoutdoors.com/cold%20smoker.htm
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YABBA DABBA DOO!
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04-12-2006, 08:23 PM
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#16
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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When I was a kid (about 10 years ago) our neighbor used a old fridge for a smoker
All he smoked was fish
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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04-12-2006, 08:27 PM
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#17
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
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My father in law has a pit in the ground with a pipe that leads to a 55 gallon drum a couple of feet away. He hangs the eels in the drum and has the fire in the pit. When ever he smokes, all the krauts from his homeland come over and drink manhattens for the 6+ hours that he smokes the eels. Pretty funny watching them at the end of the smoke when they are all $hitfaced and trying to eat the eels!
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I hope this isn't negative!
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04-12-2006, 08:29 PM
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#18
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Quote:
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Originally Posted by Nick Prochilo
My father in law has a pit in the ground with a pipe that leads to a 55 gallon drum a couple of feet away. He hangs the eels in the drum and has the fire in the pit. When ever he smokes, all the krauts from his homeland come over and drink manhattens for the 6+ hours that he smokes the eels. Pretty funny watching them at the end of the smoke when they are all $hitfaced and trying to eat the eels!
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I know i'll regret this .... are they lap eels? 8-[
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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04-12-2006, 08:30 PM
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#19
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Quote:
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Originally Posted by Puff
Quote:
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Originally Posted by Nick Prochilo
My father in law has a pit in the ground with a pipe that leads to a 55 gallon drum a couple of feet away. He hangs the eels in the drum and has the fire in the pit. When ever he smokes, all the krauts from his homeland come over and drink manhattens for the 6+ hours that he smokes the eels. Pretty funny watching them at the end of the smoke when they are all $hitfaced and trying to eat the eels!
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I know i'll regret this .... are they lap eels? 8-[ |
Your a sick person! Where are the moderators when you need them!
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I hope this isn't negative!
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04-12-2006, 08:42 PM
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#20
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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[quote=Nick Prochilo]
Quote:
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Originally Posted by Puff
Quote:
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Originally Posted by "Nick Prochilo":5zejg1gq
My father in law has a pit in the ground with a pipe that leads to a 55 gallon drum a couple of feet away. He hangs the eels in the drum and has the fire in the pit. When ever he smokes, all the krauts from his homeland come over and drink manhattens for the 6+ hours that he smokes the eels. Pretty funny watching them at the end of the smoke when they are all $hitfaced and trying to eat the eels!
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I know i'll regret this .... are they lap eels? 8-[ |
Your a sick person! Where are the moderators when you need them![/quote:5zejg1gq] #-o :hide:
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Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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