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

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

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  1. Jags

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    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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  2. floridaboy

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    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 ? :)
     
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  3. Jags

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    It started out as a hot box. I made all the air intake/exhaust as well as the burner for when I use propane.
     
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  4. Delta-T

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    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.
     
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  5. quads

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    MMMMMMMM, I love the taste of creosote. Especially oak.
     
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  6. Jags

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    Nope - no danger. I used Hickory...not pine. :p
     
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  7. drewboy

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    Jags - I just drooled on my laptop....

    Rob
     
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  8. sapratt

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    Send some of that meat this way and I'll tell you if theres to much build up.
     
  9. Highbeam

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    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.
     
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  10. Jags

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    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
     
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