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Old 07-07-2006, 09:56 PM   #1
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I finely have sometime to barbecue!

I finely have sometime to do some barbecuing. So I’m going all out I have a 17.5 lb brisket And a 4.5 lb set of ribs this will be my first time smoking Ribs So I’m look forward to those I don’t know way I waited so but I’m doing some now so wish me luck AND I will keep you up date with pictures.


,,,
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Old 07-07-2006, 09:58 PM   #2
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All right Link, sounds like your ready to smoke.
My wife picked up some monster spares last week, they took forever to cook........Good luck on the cook and can't wait to see the pics.
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Old 07-08-2006, 07:24 AM   #3
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Now that's a garganchuin brisket there Chris!!!!! Can't wait to see the finished pic's buddy!
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Old 07-08-2006, 09:19 AM   #4
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Man, someone is going to be eating right tonight. Keep us posted Link.
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Old 07-08-2006, 09:46 AM   #5
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Dang that's big piece of beef. All I could get was a flat where I went, but
I think I'd like the point better, personally.
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Old 07-08-2006, 08:35 PM   #6
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All of that on the Char Griller?
Now that will be a feast!
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Old 07-08-2006, 09:31 PM   #7
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Looks like a good time :biggrin:
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Old 07-08-2006, 09:49 PM   #8
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I got everything finish up the brisket had a great flavor but was a little bit on the dry side I don’t know what I did wrong. There was one thing that was weird about this cook from others this brisket only took 4.5 hour to cook it was tender but was a little dry I’m going to start by check my thermometer and add a thermometer to the out side of the char-griller. I think I was a little on the high side on my temp. The rib were very good but was over cook I could pull each rib bone out. I forgot to take picture of the finish brisket but have some of the ribs. Enjoy everyone I'm going to bed.

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Old 07-08-2006, 10:17 PM   #9
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A 5 hr 17lb brisket is better than 9-1/2 hr birds.

Link, I made some modifications to my chargriller that Oompappy had posted. I have mine posted below. It is hard to control the temp on a chargriller because they are so thin and there is so much unauthorized ventilation.

If you do nothing else, extend the exhaust to grate level and do not trust the stock temp gauge, it is only good for pluging that big hole.

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Old 07-09-2006, 07:53 AM   #10
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Looked good Link, Like Cliff said that temp gauge isn't worth a s*#t.
I bought a couple of digital therms I don't even look at the other one anymore, it's amazing how far off it was
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Old 07-09-2006, 09:51 AM   #11
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I have done all of the mod to this smoker that are worth doing the only one I have not done was add a thermometer to the out of the lid. I use a nu-temp Wireless thermometer I love this thing but I had it now 3 years so don’t know if they need any calibrated. The smoker is a very good cooker I had no problem control the temp at all So I it has to be the thermometer.
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Old 07-09-2006, 10:22 AM   #12
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Looks good Link. Time to do the water test with the therms.
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My Bark is as good as my Bite!

Swine so fine it's Criminal

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Old 07-09-2006, 10:28 AM   #13
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That what I was thinking Now tell me how to do it.LOL
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Old 07-09-2006, 10:30 AM   #14
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That was some meaty...meat! Looks awesome Link! =D> =D> =D> =D>
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Old 07-09-2006, 10:30 AM   #15
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That what I was thinking Now tell me how to do it.LOL
Here ya go..
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Old 07-09-2006, 12:49 PM   #16
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THanks joker!
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Old 07-09-2006, 04:47 PM   #17
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That huge chunk-o-meat would feed my family for a month! Looks super! =D>
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Old 07-09-2006, 06:38 PM   #18
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Ribs look great =D>
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