Big Swole
is one Smokin' Farker
Awesome! Thank you!
Used Old Country Wrangler - Deal??
- Thread starter Big Swole
- Start date
Awesome! Thank you!
Big Swole
is one Smokin' Farker
I can get the BGE gasket local... Just thought it'd be too thick.
marvda1
Full Fledged Farker
Big Swole
is one Smokin' Farker
Talk about a buzz kill. A friend of mine was helping me unload it last night out of the truck and he lost control of his end and it fell over backwards. It did not hurt the smoker at all but it took me over my side with it, trying to keep it from falling, broke the fall with my left hand and I think I broke my left wrist. I go today at 3 o'clock for x-rays. :/
Big Swole
is one Smokin' Farker
Well...... It's Broken!!! Grrrrr!
sturev
is one Smokin' Farker
That sucks but hey, look at the bright side, now you can go to the comp and spend time w/your new toy! 
SmittyJonz
somebody shut me the fark up.
Ya.....Boo.......
I wouldn't mess with gaskets. Leaks are just extra exhaust.
I wouldn't mess with gaskets. Leaks are just extra exhaust.
SmittyJonz
somebody shut me the fark up.
http://www.bbq-brethren.com/forum/showthread.php?t=173974
Make that Friend do all your chores till you're healed.... :mrgreen:
Make that Friend do all your chores till you're healed.... :mrgreen:
Big Swole
is one Smokin' Farker
Ha!! He's a coworker so he is going to have to pick up my slack since I cannot be in uniform for about six weeks anyway. Lol
Big Swole
is one Smokin' Farker
Decided that since this thing caused my broken wrist and tuned into a $3000+ smoker since I'll now NOT be able to work my off-duty details ( my extra income ) for at least 6 weeks, that I'd try to have the last laugh (last night anyway). Difficult to do with one hand.
Cleaned it, sprayed it down with PAM (inside and out), fired it up, and cooked some Bratwurst (direct over the fire box) and some chicken in the smoke chamber. Had to use my BGE thermometer just poked through the threaded hole in the door.
As you can see, the previous owner took the stock top grate and modified it to be almost as big as the bottom grate. It now blocks the stock thermometer hole location. I need to mount one lower in the door anyway like Franklin did.
Cleaned it, sprayed it down with PAM (inside and out), fired it up, and cooked some Bratwurst (direct over the fire box) and some chicken in the smoke chamber. Had to use my BGE thermometer just poked through the threaded hole in the door.
As you can see, the previous owner took the stock top grate and modified it to be almost as big as the bottom grate. It now blocks the stock thermometer hole location. I need to mount one lower in the door anyway like Franklin did.
Ouch man! Hopefully you get back on track sooner. My 1500lb LSG V/O ran away from me on a small decline like a freight train and almost mowed Pops down. He was along first to help me move it to the backyard before my buddies showed and I got impatient. Stupid on my part but scares the sh*t out me until today. :shock:
Good looking grub!!
Good looking grub!!
Big Swole
is one Smokin' Farker
Wow!! Scary!! Glad nobody was hurt.
FastAl
Well-known member
Sorry to hear about your wrist but $ 300 bucks for that smoker is quite the deal . !!
AL
AL
pjtexas1
somebody shut me the fark up.
The big question...how was the smoke flavor?
Big Swole
is one Smokin' Farker
I had to borrow some already split wood which I believe was peach from a friend that has a local barbecue place. I like a heavier smoke profile and this peach is fairly mild I think. I also rushed it and don't think I got enough time on the cooker. My temps did not get up to where I wanted them to be and stay for a while I had to pull it early. But it was still cooked all the way through. Decent taste though.
Big Swole
is one Smokin' Farker
Academy had a specific cover for the wrangler that was not very expensive at all so I decided to try it. I have not tried to install it yet I will shortly. I probably should have known better but I ordered the basic thermometer from old country as well. I tested it in some boiling water and it only reads about 201 at full boil. So it is off a little bit. Does anyone know if this means it will always be exactly 11° off or is it a percentage type of thing on these (meaning, will the gap get bigger as the temperatures get bigger)? If it is only 11° all the time then I will keep it and not worry about it. I will be buying a digital system with meat probes and food grate probe sometime soon.
Big Swole
is one Smokin' Farker
For only $30, this cover seems to be built pretty well and fits perfectly for the smoker. I'm very satisfied with the way this cover is made. I wonder how well it will keep the rain from penetrating. I may buy a can of that stuff that helps bead water. I think it's called Scotchgard.
cheez59
Quintessential Chatty Farker
Get you some Camp Dry to spray the cover with. Put a couple coats on and you are good to go for water repellancy.
KevinJ
somebody shut me the fark up.
River Country makes a relatively inexpensive thermometer that is adjustable and reliable, you can get them on Amazon.
Big Swole
is one Smokin' Farker
Just wanted to update the thread.... First Real cool on it last night....Butt and a full packer Brisket...Hickory / Cherry splits with a few Mesquite chunks early on in the cook.
Here are my post from other threads I started!
I'm in LOVE with offset smoking now!!!! Lot of work but kinda fun....Lots of beer and visits to the smoker to check on things
Here are my post from other threads I started!
I'm in LOVE with offset smoking now!!!! Lot of work but kinda fun....Lots of beer and visits to the smoker to check on things
Wanted to finally try a real cook on the used Old Country Wrangler I bought on CL ( the one that caused my dang broken wrist - some have heard the story).
Anyway.... I have friends at a local grocery and they trim full packer briskets for me and then re-weigh for my price
Not paying for fat is awesome!!
Bought a small butt too (half one actually).
Bought some Hickory and Cherry splits yesterday. They are too long though. Going to have to cut them in half. One large split seemed to spike temps too high. It was bouncing up and down a good bit. Trying to stay around 250-275 though.
First time using my Maverick that the previous owner of my new used Yoder YS480 gave me... Very cool to have the remote inside and see temps outside. :biggrin1:
Anyway... Due to some hight temp spikes, This brisket finished pretty dang fast.. It was 200-203 and fairly probe tender...But I finally wrapped it and stuck it in the oven at 205 for about another hour...Just lowered it to 170*....Holding it there until tmrw for serving.
First real cook seemed to go fairly well...We'll know once I taste it though. I still have a LOT to learn about cooking on an offset.
OH!!! anyone ever used a few wood splits as "Tuning Plates"??? lol
I was worried about heat right under the brisket since this pit is so small, so I put two splits under the grate and spaced them out like tuning plates... No clue if it worked...lol
Anybody have a advice on meat placement on the grate or anything that might help, please feel free to post.
I couldn't wait any longer... lol
Pulled the butt....it was WAY tender and YUMMMM!!
sliced the end cut and a few off the flat of the brisket!! Wow.....!! I think I'm in LOVE with Offset smoking!!!!! Little dry but Awesome Awesome taste!!
