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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #421
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    Quote Originally Posted by P. Diddy View Post
    I make my own with no measurements
    Brown sugar
    Pepper
    Sea salt
    Lawry's
    Onion powder
    Fresh garlic

    I then put them in foil, make a root beer bath for them and bake them at 200 for 6 hours, then I put a bit more of the rub on then grill for 8-10 mins per side on low heat
    I'm usually the type who adheres strictly to "if you can't say something nice…" But that just sounds awful. Where's the paprika? Where's the cayenne? And freakin' ROOT BEER?

    Sorry, man. Can't get behind that. I'm glad you like it, though.
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    so, I've been recruited by a friend to build him a large smoker which he will need completed in time for a large carnival in May. 10K aveage attendance but he'll feed maybe 1,000 as there are other vendors to share the load.

    I'm pretty sure that the smoker will get done before then, with plenty of time for him to play with it beforehand.
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    Quote Originally Posted by BeerMan View Post
    so, I've been recruited by a friend to build him a large smoker which he will need completed in time for a large carnival in May. 10K aveage attendance but he'll feed maybe 1,000 as there are other vendors to share the load.

    I'm pretty sure that the smoker will get done before then, with plenty of time for him to play with it beforehand.
    What kind?
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  4. #424
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    the kind you tow?
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    Vertical, horizontal, reverse flow, gravity fed. There lots of ways to make a smoker
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    Quote Originally Posted by notbob View Post
    Vertical, horizontal, reverse flow, gravity fed. There lots of ways to make a smoker
    I was trying to be a smart ass ;-) obviously it didn't work well.
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    Quote Originally Posted by nosoupforyou View Post
    I was trying to be a smart ass ;-) obviously it didn't work well.
    Haha i thought so but wasnt quite sure.
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    the kind that fits on a trailer. feeding 1,000 hungry people is going to require a large smoker.

    larger than this one at work:
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    more details. it will be a 3 day carnival, so, roughly 300+ a day. a 200 gal. smoker would be sufficient enough.

    by comparison, the one as pictured above is 151.
    I BELIEVE I'll have another beer!

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    Hi, all!! Just stumbled on the forum here and lovin' the ideas and all. Being a peasant I humbly use a Weber Kettle....and LOVE it!! One day I'm going to get the Smokenator on Meathead's site only because I can (at least what they claim) place more meat in it than I can now. Other than that, I get rave reviews from those that have tried my stuff from chicken, to ribs, to tip, to pulled pork. I'm going to also invest in a good external thermometer as well. The beef ribs I did this past 4th of July were freakin' restaurant quality! I've tried doing them in the past with bad results. I also have to watch the temp like a hawk and I keep the lid closed for the first 2 hours until I lift it a bit to throw in some more wood/charcoal.

    There may be a day soon when I'll have the WSM to accompany it. I really like Weber's products!
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