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What stage of Creosote is this?? I know its Yummy.

Post in 'The Perfect Picture' started by Jags, Dec 3, 2009.

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  1. Jags Super Moderator

    joined: Aug 2, 2006
    11,280 posts
    Northern Illinois
    Just wondered if I should call a sweep or not? :lol:
    The bastage would probably eat all my food.

    Second and third pics are of the start up. All was consumed with a proper dark beer. :cheese:

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    Jags, Dec 3, 2009
    #1

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  2. floridaboy Member

    joined: Oct 25, 2009
    26 posts
    Northwest Florida
    Wish i would have been there to help you out. Nice set up my friend. What exactly is that? Was it purchased like that or did you make it ? :)
    floridaboy, Dec 3, 2009
    #2

  3. Jags Super Moderator

    joined: Aug 2, 2006
    11,280 posts
    Northern Illinois
    It started out as a hot box. I made all the air intake/exhaust as well as the burner for when I use propane.
    Jags, Dec 3, 2009
    #3

  4. Delta-T Minister of Fire

    joined: Feb 27, 2008
    2,630 posts
    NH
    Its a good thing you posted this Jags. I smell danger. Fortunately for you I am a self proclaimed expert in these matters. I will head out immediately with my fork to help you deal with your situation. I hope you are a fast learner cuz I'm only gonna show you once how to keep that stuff from building up on the racks like that.
    Delta-T, Dec 3, 2009
    #4

  5. quads Minister of Fire

    joined: Nov 19, 2005
    2,747 posts
    Central Sands, Wisconsin
    MMMMMMMM, I love the taste of creosote. Especially oak.
    quads, Dec 3, 2009
    #5

  6. Jags Super Moderator

    joined: Aug 2, 2006
    11,280 posts
    Northern Illinois
    Nope - no danger. I used Hickory...not pine. :p
    Jags, Dec 3, 2009
    #6

  7. drewboy New Member

    joined: Oct 8, 2008
    185 posts
    Lakes Region, NH
    Jags - I just drooled on my laptop....

    Rob
    drewboy, Dec 4, 2009
    #7

  8. sapratt Feeling the Heat

    joined: May 14, 2008
    394 posts
    Northwestern, Oh
    Send some of that meat this way and I'll tell you if theres to much build up.
    sapratt, Dec 5, 2009
    #8

  9. Highbeam Minister of Fire

    joined: Dec 28, 2006
    6,893 posts
    base of Mt. Rainier on the wet side, WA
    So what is it? Looks almost like chuck. I have a charcoal cooker like that and it takes all day to cook roasts at 250. Chickens are 3 hours.
    Highbeam, Dec 7, 2009
    #9

  10. Jags Super Moderator

    joined: Aug 2, 2006
    11,280 posts
    Northern Illinois
    That thar was a full rack of ribs (not those sissy baby backs) and a brisket. Ribs were for lunch (6 hrs on the smoker) and brisket for supper (a little over 11 hrs on the smoker).

    If you would have held a fork full of that brisket over your head, your tongue would have beat your brains out trying to get to it. %-P
    Jags, Dec 7, 2009
    #10
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