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Recent content by seenred
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I'm like Keith - I haven't built a door counterweight - so I'm not much help. If there's a tried and true method or formula, I sure don't know what it is or where to find it. And I do agree with Keith that it seems that trial and error is common. If I were building one, I'd do just what you...
Yeah I see what you mean Keith. I made that suggestion without noticing that the FB door was on the front. That probably wouldn't work too well unless, like you say, he moved the rear wheels all the way back.
Agreed.
Red
Good morning Irvin!
First off, the closer you get to finishing it, the more I realize that thing is a beast! That's gotta be just about the biggest patio-style offset smoker I've ever seen!
I agree with Keith @JckDanls 07 that you may have some heat damage of those rubber tires closest to...
Evening Irvin!
Not saying it wouldn't be do-able, but I'd be wondering how to get air to your coal bed. The way a reverse flow is designed, it might be a challenge to get enough air to a charcoal fire sitting on top of that RF plate. I'm afraid it would choke itself out from lack of oxygen...
That folding stack looks like it turned out real nice - great job! And yeah - running overhead welds can definitely be a challenge for me too. I always try to run some practice beads on scrap first, in the same position, before laying a bead on a real work piece - which helps some.
Red
I’m sure someone here has had similar problems. Something is utterly destroying our yard! Digging holes Everywhere! There are dozens of holes, growing more by the night. We suspected armadillos, and the suspicion was confirmed when Mrs. Red was driving out at 5 am a couple mornings ago…and...
My best recommendation is to use a reliable meat probe thermometer to insure the entire bird is done. Recommended internal temps for poultry is *165.
It's been my experience that, when smoking whole, intact chickens, it's a challenge to get the white meat and the dark meat both done at the...
Thanks Jeff - just the info I needed. I think I prefer the one you posted. The extra plug-in probes seems unnecessary for an instant read IMO, as I already have a 4-probe BBQ thermometer as well as a couple of single probe BBQ therms.
Not knocking the OP unit. It'd be great for someone who...
Do any of you guys have one of these? If yes, what's your opinion of it? I have an older Thermopen that still works well, but it wouldn't hurt to have a backup instant-read. Anyone have any direct experience with it?
Red