• Scam Alert. Members are reminded to NOT send money to buy anything. Don't buy things remote and have it shipped - go get it yourself, pay in person, and take your equipment with you. Scammers have burned people on this forum. Urgency, secrecy, excuses, selling for friend, newish members, FUD, are RED FLAGS. A video conference call is not adequate assurance. Face to face interactions are required. Please report suspicions to the forum admins. Stay Safe - anyone can get scammed.

Oil / Gas Field Pipe Off Cuts - Pellet Grill Project

I have a compressor tank if you want it I’ll have to look but I believe it is about 3’ x 18” dia I’ll look when I get back home.
 
I’ve cut 20lb cylinders. I filled them with water, drilled a hole and cut with a jigsaw. There is an amazing amount of oil inside them.
 
Tom O said:
I have a compressor tank if you want it I’ll have to look but I believe it is about 3’ x 18” dia I’ll look when I get back home.
Click to expand...
Very kind of you Tom, but I'm going to hold out for pipe. After making so many smokers years ago I remember finally settling on material that worked the best. This was after trying barrels and air tanks, etc. I do recall after making the last ones out of pipe saying to myself, "I'll never make another one unless it is pipe." Now I just have to find it :)
 
And for the record, I wasn't kidding about how sophisticated this BBQ stuff has got. Below is a pic of my wireless setup. Two probes: one for meat and one for BBQ ambient temp (or one for each of two different types of meat). You can set alarms for each. You can set timers. You can use USDA meat temp alarms. It alerts you if the probe disconnects. It's backlit for night-time viewing ( a brisket can take 16-24 hrs.). And mine is low end; some have many more probes, integrate with the smoker/BBQ controller, have Bluetooth, monitor humidity, and at least one on the market has a USB port where you can download the data to a thumb drive so you can graph the perfect brisket for YouTube bragging rights. I'm dead serious here—graph your BBQ event. Interestingly enough there is a lot of science here as meat goes through plateau or "stall" phases that makes sense if you see the graphs. You can work in the shop with the receiver attached to your belt as you weld or machine away...always knowing your ribs will be perfect. (Also useful if you are having too many beers with friends as the BBQ toils away in the background.)

A custom smoker can easily run over $10K. If you understand the electronics of the controllers, know the basics of good BBQ (as opposed to just grilling), and are handy at metalwork, they are terrific projects and potential profit centers.

I don't care what anyone says, BBQ on your own smoker is worth every hour of labour you put into building it. This ain't your Daddy's grill anymore.

1616382325813.webp
 
Tom O said:
Hmmm I was told that it is all in the marinating brine.
Click to expand...
There's a whole mythology around brisket smoking, and it's almost religious in nature. I certainly don't pretend to understand it.

These nutjobs have forums where they discuss and debate their hobby, even subthreads on BBQ sauce and rubs. They rate each others' postings, rank members based on "Likes" and have Administrators that can intervene if conversations get out of hand.

Their passion is crazy and completely baffling to me.
 
@CalgaryPT : I whole heartedly agree.....After spending a couple hours prepping a Brisket and slicing off a lot of fat the whole wow factor kinda left me for a more - "crap, I just paid like $24 for useless fat......alas.... " they can keep their fixations and worship - LOL
 
CalgaryPT said:
There's a whole mythology around brisket smoking, and it's almost religious in nature. I certainly don't pretend to understand it.

These nutjobs have forums where they discuss and debate their hobby, even subthreads on BBQ sauce and rubs. They rate each others' postings, rank members based on "Likes" and have Administrators that can intervene if conversations get out of hand.

Their passion is crazy and completely baffling to me.
Click to expand...

We debate oils for the headstock, they debate dry rub. Lot of similarity

I “liked” your post to improve your ranking


Sent from my iPhone using Tapatalk
 
@Chicken lights : quote
Ok I’m not a huge BBQ guy but that sounds delicious
Click to expand...

next time we can get together - give me some time to throw a pork shoulder, prime rib or a loin, eye or what ever on and you will soon be a BBQ guy....but no cult, or crazy nut job thing.......LOL
 
Brent H said:
@Chicken lights : quote

next time we can get together - give me some time to throw a pork shoulder, prime rib or a loin, eye or what ever on and you will soon be a BBQ guy....but no cult, or crazy nut job thing.......LOL
Click to expand...
Deal LOL

I love eating BBQ, especially down south. I’m just not into the hobby of it (cult). Cajun boudin sausage is on the list to try as well as alligator, I don’t know how to get that in Canada though
 
You must log in or register to reply here.
Back
Top