Search results

My attention was diverted on the first picture; is that a double sink installed on an old gasser cart? Genius

www.atbbq.com Local to me, nice folks.

Here ya go: http://www.nakedwhiz.com/productreviews/kingsfordcompetition/kingsfordcompetition.htm I also like Stubbs brics if you have them in your area

You can always set the butts on edge on do both on the top rack. NEVER let poultry drip on another type of food, which means you'd have to move the butts, put the chickens on the bottom rack, put the butts back on. Plus the preferred cook temp difference already mentioned. So I agree with Paul...

I recently got a 733, it was only $5 more and I need the bigger screen. Range is MUCH better than my old 73 and so far is better than my iGrill. I like the dual purpose probes so I can monitor both the 18.5" and 22.5" overnight with alarms, although I worry the alarm may not be loud enough to...

Remember when we were kids and everyone had the kerosene and coal oil lanterns for light? We survived that, so I'm sure the little dab of kerosene on those starters won't hurt ya.

A 14.5" would work for the numbers you quoted, just to add more confusion :confused: Although you won't get near the burn time as an 18 The main advantage to the 22 is being able to fit briskets and ribs more easily. The 18 is lighter and has a smaller footprint if space is an issue. I can't...

Windy? In Kansas? Surely you jest! I have a Mini, 14.5", 18.5" and 22.5" and run them all with just a foiled water pan. I still have some flower pot bases but stopped using them and can't really tell a difference, with or without a ATC. I did a HH brisket last weekend with 25+mph winds, temps...

I would think it would be dishwasher safe, which would make cleanup a lot easier.

I use a folding camp shovel to add unlit coal to mine, especially the 22". I don't use water, so a hot squat with the 18" is a better option if I need more than a couple shovels full added. I hot squat the 14", it's light and there isn't a whole lot of room to add charcoal through the door.

If the current owner has taken care of it, just take it home and start cooking!

Auber is another ATC unit with high and low alarms; http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=396

I have an Auber as well, but the simplicity of the PartyQ is ideal since the purpose is just a little peace of mind on overnighters.

Fill that bad boy up with charcoal. What doesn't get used for that cook can be reused next time as once you shut all the vents the fire should go out.

I've used the PartyQ on mine and it works well at smoking temps (250°ish), not sure how well it would do for a high heat cook but unless you were in adverse weather conditions I think it would do it. Battery life is not the best, but never fear! Here's a simple conversion to AC power...

After lighting the cube, I wait to assemble the smoker until I have an area of charcoal about the size of a softball or a little larger burning. That way I'm usually up to temp within 30 minutes of lighting the cube.

The amount of sparks vary allot depending on brand. Royal Oak doesn't spark that much for me. Cowboy in my experience, can rival most 4th of July fireworks displays.

Once the fire has caught and before the meat goes on, I put one fist sized chunk right on the burning coal. For my taste, the one chunk and the smoke that comes from the lump is enough.

Lump, lit with a Weber cube. If going manual I light the cube in the center of the pile; if using an ATC I put the cube opposite the fan

Callaghan Ranch, near Encinal