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    1st Scoring Line Salty Dog's Avatar




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    Quote Originally Posted by BeerMan View Post
    so, what are you all grilling up this weekend?

    Im thinking whole chicken or some fish.
    I got some porterhouses for Memorial Day and gonna do a big ol' rack of spareribs on Saturday.
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    Quote Originally Posted by Salty Dog View Post
    I got some porterhouses for Memorial Day and gonna do a big ol' rack of spareribs on Saturday.
    wish I could do red meat. need to cut back on them.

    forgot to add babyback ribs to the mix. I ****in love that stuff. they so easy to smoke up.
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    I BELIEVE I'll have another beer!

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    what I am, you shall be nocturn's Avatar




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    I'm doing 2, 10 lb Pork Butts in the smoker. I'll be putting them in the smoker tomorrow morning at around 2am for a 16 hour dose of 210 degrees and copious amounts of Kiawe. Other than a full blown Imu, I'm going tradional Hawaiian Style this weekend. Chee Hoo!
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  4. #94
    FBJ
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    I'm doing almost ten pounds of flat-cut brisket (two 5lb'ers) tomorrow morning starting at around 5am. Should take around 10 hours at 250 degrees, I reckon.

    I made a pretty kick-ass extra rack to add surface area to allow me to smoke more at once!!



    Got an 18" grill grate at Lowe's and adapted some legs to it made from 3/8"x6" carriage bolts, washers, locknuts, and acorn nuts.
    Last edited by FBJ; May 25th, 2013 at 03:33 PM.
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


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    what I am, you shall be nocturn's Avatar




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    Quote Originally Posted by FBJ View Post
    I'm doing almost ten pounds of flat-cut brisket (two 5lb'ers) tomorrow morning starting at around 5am. Should take around 10 hours at 250 degrees, I reckon.

    I made a pretty kick-ass extra rack to add surface area to allow me to smoke more at once!!



    Got an 18" grill grate at Lowe's and adapted some legs to it made from 3/8"x6" carriage bolts, washers, locknuts, and acorn nuts.
    Hope that hardware is Stainless bro. Zinc plate and cooking heat don't mix well. Neither will the neoprene (or vinyl, whichever type you bought) in the acorn nuts.
    Last edited by nocturn; May 25th, 2013 at 03:54 PM.

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    Quote Originally Posted by nocturn View Post
    Hope that hardware is Stainless bro. Zinc plate and cooking heat don't mix well. Neither will the neoprene (or vinyl, whichever type you bought) in the acorn nuts.
    To my knowledge, Zinc-coated is only an issue if temps get well above what I will be using this grate for (250 and less, dome temps). Zinc won't sublimate until 1650 degrees C, iirc (of course, much lower temps if you're in a vacuum environment).

    The acorn nuts, however, I didn't consider.
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


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    what I am, you shall be nocturn's Avatar




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    If you're good with it than so am I. Zinc, primary, actually melts at 419.53 C -or- 787.15 F and will start to ionize at a much lower temp... 400 F (+/-). Just make sure you keep the zinc free of acids including citric and fatty. Between the dissimilar metals, temp fluctuations and acids, the durability the coating will degrade pretty fast.

    Btw, Zinc is not cosidered "food safe" by the FDA. Mild and Stainless steel are.

    I'm not trying to give you **** dude, just want to keep you, mamma and the youngens safe.
    Last edited by nocturn; May 25th, 2013 at 06:14 PM.
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    This is one of those things that, it appears, has been debated like crazy all over the barbecue forums.
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


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    the grills in my smoker were all made by me. a mixture of mild and stainless steel, whichever scraps of 3/16" rods laid around at the shop.
    I BELIEVE I'll have another beer!

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    Quote Originally Posted by nocturn View Post
    If you're good with it than so am I. Zinc, primary, actually melts at 419.53 C -or- 787.15 F and will start to ionize at a much lower temp... 400 F (+/-). Just make sure you keep the zinc free of acids including citric and fatty. Between the dissimilar metals, temp fluctuations and acids, the durability the coating will degrade pretty fast.

    Btw, Zinc is not cosidered "food safe" by the FDA. Mild and Stainless steel are.

    I'm not trying to give you **** dude, just want to keep you, mamma and the youngens safe.
    I know you're not giving me ****, and I didn't take it that way. No worries.

    My brisket is acting ****ing strange. I put it on at 6am. Here it is 9am and the internal temp has already hit 155 with a dome temp of 250. Never had one get this hot this fast before. And yes, I checked the placement of the thermocouple.

    I'm hoping the temp stalls for a couple hours as I expect it to. If not, I may end up having to use the Texas crutch to save these.
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


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