dcbc

I believe D tends to be a bit flaccid on ED, unless there's something blue involved.

Or a couple of regards to do the counting.

Here's hoping for a great day for democracy. She's got this!

We had a bye last week. Quin had another week to heal up and get his head straight. This is just how we're wired.

This is heavy.

I never got past the title.

That's cool, but it's hard for me to rationalize the visual with the "We're not Going Back" slogan.

Ordinarily, I'm not a fan of protracted sentencing proceedings. But that was a well-balanced tongue-lashing that didn't seem to cross any line and checked all the procedural boxes. I wonder if he's busy later this month. I think there's another person who's supposed to be sentenced for some light treason.

4 hours. Put them in a foil boat at 2 hours. Hit them with ACV every 25 minutes after 1.5 hours. Just forgot some extra black pepper like my last rib cook.

The buildup to kickoff had a Money for Nothing buildup vibe, but super cultish.

Okay, so I ate late last night. My first cook on this thing exceeded my expectations. I had to deal with a little misting rain while learning what size splits worked best to keep it where I wanted it on the thermometer. By about an hour or so into the cook, I was adding a 3" or so diameter split every time the temperature started to dip and it would keep things going without spiking much. I kept temps pretty rock solid in the 275 "range" for a majority of the cook. I probably could have stood to keep the ribs on another half hour, but my son had some friends over, and they were about to start eating their fingers. One thing that impressed me is that the temperature differential mid cook between the middle of the grate and the thermometer by the stack was only 5 degrees with the food in between the probe and the stack. Nice and even. I didn't measure it on the other side of the cooker. The ribs turned out really well though. Just the right amount of smoke flavor (Sadly, pic is from today's lunch after reheat)

6". Average or so I'm told.

Those look fantastic!

This thing works well. I'm still learning what it wants (how much/how often) and how to keep it in a range, but it does it's thing and the end if the cook chamber only varies from tho middle by about 5 degrees at the moment.

So here's the baffle. Ribs went on a about 10 minutes ago. Having a nice evening.

There's a video of a "biscuit test" on one of these blue smoke smokers with the scoop baffles, and it's impressive how even the heat is. The warming cabinet is a nice option. I saw one in a video on a Lone Star Grillz pit. You could remove the plate between the firebox and the warming cabinet to use it to hang ribs to cook over direct fire. It was cool. But since the Lang is reverse flow, I guess it isn't technically a warming cabinet.

They look great, I just wasn't sure about reverse flow having never cooked on one. The baffles seem to do a great job at evening out the heat in the cook chamber on these traditional offsets. Are there other advantages to reverse flow?

Yes, it is similar in some respects to the specs of a Franklin pit, but better in other respects. With the options I got, it came in at a little under $2,600. The main difference is cook chamber size 48x24" on mine vs. 42x20" on Franklin (minus the baffle/pan shelf I think its 39" in length at the grates) and the Franklin has an air-gap insulated firebox (24x20) which is probably overkill in Texas for that size of pit. For the most part, I feel like I'm getting upgrades over the Franklin pit for half the price. Examples: the pipes on mine are 3/8" thick (1/4" end caps), whereas Franklin is 1/4" rolled steel. Smoke stack dampener and scoop baffle versus none and a water pan shelf/baffle from Franklin (Phil will make you a pan shelf like Franklin's but it interfere's with the scoop baffle). 6" casters (I think Franklin's are 4", but his pit weighs 250 lbs less than mine). Probe port versus a notch (notch may be better in the long run; it was on my WSM). There are two notches on the firebox door to use as reference points for the air intake versus fixed air intake on Franklin with opening the door as an option. Other options galore that I didn't bother with, I.e., golf cart chassis for rolling it across the yard, trailer pit, top shelf, 60" or 72" cook chamber, folding stack, insulated firebox, etc. But for the quality, it's an absolute steal, and in the burn in, it was easy to use and seemed to hold temps without too much fuss. I did not bother with a port for my DigiQ. I'm keeping the WSM for those occasions when I want to cook meat and do other things or sleep. This is going to be all analog and, if I ever change my mind on that, I can drill I hole in the firebox door. But I'm almost positive it's an option (even if it's not listed). The price difference of these and comparable pits like the Workhorse 1975 is based on the fact that these are made of repurposed steel pipe and appears to be a two-person operation. I gave it a sniff, and it does not appear to have been sewer pipe. Build time is 10--12 weeks and mine was ready right on schedule. He's been in business for over a decade at least. So I wasn't worried about the 50% deposit. Before I came across this, I was looking at the Old Country G2 at Academy. It's a lot of pit for $1,900. 1/4" steel with an insulated firebox t'boot. But for a bit more, spec'd out just like I wanted it and custom built for me, I feel like this was well worth it. https://bluesmokesmokers.com/

Thanks. I'll see if I can manage not to screw up a couple of racks of baby backs before I move on to the big stuff.