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01-02-2007, 12:49 PM
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#1
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Pork Butt
Join Date: Jan 2007
Location: asheville,nc
Posts: 101
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noob from north carolina
going to buy my smoker today. been reading this and other formus and it's a bit overwhelming but I think I'll do just fine.
getting the chargrill pro and gonna do the mods to help it keep temp better.
what remote thermometer would y'all recommend? both for meat and the smoker itself. heard good and bad about the mavrick and the trutemp.
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01-02-2007, 12:55 PM
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#2
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Pope O'Que
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
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Welcome to the board Gordon.....I would suggest the Maverick ET-73 as would most of the people on this board. Good luck and don't forget to take pics of the progress!!
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01-02-2007, 01:05 PM
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#3
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Welcome to another fellow Tar Heel! Get the Maverick.
Where in NC are you?
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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01-02-2007, 01:07 PM
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#4
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Get them both that way when the maverick dies...you'll have the teltru in the smoker....did you look into a WSM?
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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01-02-2007, 02:11 PM
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#5
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Wizard of Que
Join Date: Jan 2006
Location: Galveston TX
Posts: 1,763
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Quote:
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Originally Posted by wittdog
Get them both that way when the maverick dies...you'll have the teltru in the smoker....did you look into a WSM?
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 [smilie=vibes.gif] :scratch
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01-02-2007, 03:46 PM
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#6
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Welcome aboard gordon! If you have any questions, this board is the place to ask. Folks around here offer help and advise....sometimes when your not even looking for it!
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I hope this isn't negative!
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01-02-2007, 03:49 PM
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#7
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Welcome Gordon. Another CharGriller user here. If you need any tips a few of the guys use the CG and we'd be glad to help 
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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01-02-2007, 03:49 PM
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#8
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Quote:
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Originally Posted by Nick Prochilo
Welcome aboard gordon! If you have any questions, this board is the place to ask. Folks around here offer help and advise....sometimes when your not even looking for it!
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[smilie=a_takethatfoo.gif]
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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01-02-2007, 05:47 PM
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#9
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Pork Butt
Join Date: Jan 2007
Location: asheville,nc
Posts: 101
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thanks y'all. just got home from the store. gonna put her together tomorrow and do some ribs on sunday.
asheville. been in western nc since 93. born and raised in statesville.
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01-02-2007, 07:34 PM
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#10
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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Welcome aboard.
You might want to fire that griller up to burn some of the oil off. The high temp paint also will release a funky smelling fume when it gets hot the first time or two.
__________________
" Never let a day go by "
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01-03-2007, 07:29 AM
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#11
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Quote:
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Originally Posted by gordon
thanks y'all. just got home from the store. gonna put her together tomorrow and do some ribs on sunday.
asheville. been in western nc since 93. born and raised in statesville. |
I was raised in Taylorsville. We went to Statesville when we felt the
need to go to "the big city."
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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01-03-2007, 09:07 AM
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#12
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Welcome aboard. DONT FORGET THE PICS!
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01-03-2007, 09:15 AM
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#13
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Saint O'Que
Join Date: Jan 2005
Location: Clemmons, NC
Posts: 1,294
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Welcome! I grew up in Marion, then was exiled to Virginia for 30 years before returning to NC.
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----------------------------------------------------------------------
"If we took the bones out, it wouldn't be crunchy, would it?"
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01-04-2007, 06:46 PM
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#14
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Pork Butt
Join Date: Jan 2007
Location: asheville,nc
Posts: 101
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so I put it together today. one thing I noticed was that where the drawer slides into the sfb it doesn't sit quite flush against the box. from the out side it's not really noticable but looking at it with the door open you can see the small gap. is this normal?? it's not much but enough to let a little bit of air in.
edit:
the ground where it's sitting is slightly uneven so that could be it but it doesn't seem like it's that uneven.
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01-04-2007, 07:04 PM
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#15
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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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Welcome to another NC boy.... Glad to have ya.
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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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01-04-2007, 08:34 PM
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#16
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Saint O'Que
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
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Gordon,
Welcome to the forum.
I don't know the answer to your question...maybe someone has an answer.
I have a Bar-b-Chef and a WSM.
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01-05-2007, 12:25 PM
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#17
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Pork Butt
Join Date: Jan 2007
Location: asheville,nc
Posts: 101
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Quote:
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Originally Posted by mrgrumpy
You might want to get it on as level ground as possible. Then, see how the legs rest on the ground. You may have to loosen the bolts a little and adjust it so that it is as square and level as possible then retighten. I had to do that on the first one.
Bill
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that's the plan when the rain stops.
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01-05-2007, 01:07 PM
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#18
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Make sure the drawer is in the right spot...
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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01-05-2007, 01:40 PM
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#19
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God O'Que
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
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Welcome, Gordon. 
--John 
(Might get down your way in June -- BMW Riders Association is having its international rally in Asheville this year.)
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
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01-05-2007, 02:42 PM
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#20
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BBQ Central Pro
Join Date: Mar 2005
Location: Kentucky
Posts: 999
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Take a big hammer and beat the crap out of it until you fix it or get tired. No sense in thanking me, its what I do.
Oh and welcome.
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__________________
Spicewine Turbo 2007 model
Perry Brothers & Sons Bar-B-Q
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