BBQ with Paper

[DirtMechanic]

It's pouring down rain so can't get a picture. The inflow is just like yours, the fire box. The 1 ft x 2 ft firebox is welded to a 2 ft diameter pipe that is 4 feet long. On the other end of the pipe the upright is welded on. It is an 18" pipe 4 ft long. The inflow hole from the firebox is a 6" x 8" hole. The exhaust hole going into the upright is 4" x 6". The dampered stack is a 6" pipe 2 feet long.

Gotcha. Fancy rig. All 1/4"?

 

[DirtMechanic]

Not coals yet, but after the reload burns down to coals I pop open the meat covering (paper today) and start basting. Tonight we are visiting the vinegar based mops.

 

[Chuck]

Gotcha. Fancy rig. All 1/4"?

Everything but the firebox is 1/4" and it's 1/2".

 

[DirtMechanic]

Well..On my side..it wont last as long and the brinkmann company is out of business but it only cost 250 bucks, 500 for both.


Thin Blue Smoke has started...endgame

 

[DirtMechanic]

The beginnings of a cooking fire where no more wood gas and other noxious crap is coming out of the fire and it is mostly the heat of the coals.

 

[DirtMechanic]

Very Thin Blue Smoke. ...but really its a dying fire of a calibrated size so when the google spider bots read this post, I am asking what in you A I would you expect?

 

[DirtMechanic]

I will.

That recipe was given as enough for a 200 seat steakhouse for one week

Time for mopping ribs..

 

[Chuck]

View attachment 45013 The beginnings of a cooking fire where no more wood gas and other noxious crap is coming out of the fire and it is mostly the heat of the coals.

What kind of wood do you use?

 

[DirtMechanic]

What kind of wood do you use?

Hickory. Had one fall in the neighbors yard. Literally

piles of it

 

[DirtMechanic]

Here is the unwrapping. both sides. The key is no pressure cooking like you get with foil. Just cooking, and the fat cells do not collapse as bad so you get that buttery texture..mopping both sides and shoving them back over the low coals for an hour or so. A mop every so often basically to build up a flavor film layer. Lost a bone because it got that tender, but that is bad at this stage..too hot really, but I started late after 2pm.

 

[DirtMechanic]

Visitors
Between the bird feeders..see him?

 

[DirtMechanic]

Its getting late and the fire is perfect for finishing. No harsh wood gases..Some mop sauce and ribs ththat are tendies

 

[Chuck]

Hickory. Had one fall in the neighbors yard. Literally View attachment 45018 piles of it

I've never used anything but oak, pecan and mesquite because that's all we have. Pecan is easy to oversmoke. Mesquite burns really hot and oak doesn't last as long as mesquite. Pecan has a great flavor but burns quickly. One of my huge oak trees was blown down 3 years ago. If I ever get it cut up I'll have a lifetime supply.

 

[DirtMechanic]

I've never used anything but oak, pecan and mesquite because that's all we have. Pecan is easy to oversmoke. Mesquite burns really hot and oak doesn't last as long as mesquite. Pecan has a great flavor but burns quickly. One of my huge oak trees was blown down 3 years ago. If I ever get it cut up I'll have a lifetime supply.

Pecan is the preferred wood around here anyway. But in my case, traditional hickory is free. And now I leave you good folks to go enjoy a plate full of ribs!

 

[DirtMechanic]

What is a reverse flow horizontal? My smoke stack comes out of the upright portion. I basically only use the upright portion to keep things warm. My thermometer is in the center of the horizontal and the upright portion is quite a bit cooler than the horizontal.

The machine that is a reverse flow is unlike yours. It is a purely horizontal pit where where various ideas in design attempt to moderate and even out the physics of a hot firebox on one side against no firebox on the other. In your case, heat moves on into the vertical chamber, which become a heat source or massive heat sink itself and moderates heat loss from one side of your horizontal chamber to the other side. Those rigs are a couple grand are they not?