Author Topic: BBQ Style  (Read 204973 times)

Offline capozzoli

  • Senior Brewmaster
  • ******
  • Posts: 1689
  • Lat 40* 6 m. 2.24 s. Long -74* 51 m. 21.75 s.
    • View Profile
    • Capozzoli Metalworks
Re: BBQ Style
« Reply #1590 on: November 13, 2011, 07:59:30 AM »
I may give it a try.

With no beer going on around here I have enough buckets. ::)

We usually take off and throw in the buttom a bunch of whole leaves on the bottom for stuffing fermented cabbage rolls. They are great.

Here is that pizza oven with the door.



I have a couple more of these coming up. Both outdoors. They guys that build the ovens are from Italy and have been building these bread ovens  since they were a kids. Ill surely post picks step by step of how it is done.

I will post them here exclusively cause BBQ brethren is not worthy of it. They moved the door post from "Q-talk" where it was supposed to be to the "woodpile" . Im nor gonna waste my time photo documenting something pertinent if it is just gonna fall away in the off topic section. Fark em!  ;D

« Last Edit: November 13, 2011, 08:01:35 AM by capozzoli »
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline bluesman

  • Global Moderator
  • I must live here
  • *****
  • Posts: 8678
  • Delaware
    • View Profile
Re: BBQ Style
« Reply #1591 on: November 13, 2011, 08:36:59 AM »
I may give it a try.

With no beer going on around here I have enough buckets. ::)


You need to start filling them.  ;)


Here is that pizza oven with the door.




Awesome!
Ron Price

Offline euge

  • Official Poobah of No Life.
  • *
  • Posts: 7214
  • Estilo Casero
    • View Profile
Re: BBQ Style
« Reply #1592 on: November 13, 2011, 10:57:21 AM »
Again- nice work cap. And fark'em if they don't appreciate the oven-door. >:(

Those ovens are really economical to run too. The hotel I worked at had one (without the nice door) that was brought over from Italy and assembled by real experts. Four pieces of split mesquite or oak would heat it up nicely. Unfortunately the various executive chefs didn't utilize it properly and it made the odd pizza from time to time. Other than that, it was fired daily but sat mostly unused. :-\ I'd have had all sorts of bread coming out of the thing. Honestly I think a lot of chefs are scared or mystified by baking bread and consider it a PITA.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline punatic

  • Official Poobah of No Life.
  • *
  • Posts: 4582
  • Puna District, Hawaii Island (UTC -10)
    • View Profile
Re: BBQ Style
« Reply #1593 on: November 13, 2011, 04:11:35 PM »
Honestly I think a lot of chefs are scared or mystified by baking bread and consider it a PITA.

What's wrong with that?   :D

There is only one success: to be able to spend your life in your own way.


AHA Life Member #33907

Offline beerocd

  • Senior Brewmaster
  • ******
  • Posts: 1400
    • View Profile
Re: BBQ Style
« Reply #1594 on: November 13, 2011, 05:11:06 PM »
BBQ brethren is not worthy of it. They moved the door post from "Q-talk" where it was supposed to be

Man you're awful sensitive for a weldor.  :P ;) :P
The moral majority, is neither.

Offline capozzoli

  • Senior Brewmaster
  • ******
  • Posts: 1689
  • Lat 40* 6 m. 2.24 s. Long -74* 51 m. 21.75 s.
    • View Profile
    • Capozzoli Metalworks
Re: BBQ Style
« Reply #1595 on: November 14, 2011, 05:52:22 AM »
Yeah I am.
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline beerocd

  • Senior Brewmaster
  • ******
  • Posts: 1400
    • View Profile
Re: BBQ Style
« Reply #1596 on: November 14, 2011, 06:00:33 PM »
Picked up a WSM 18.5" for $60 !!!  Guy claims only 3-4 uses, looks pretty clean to me.
Was gonna make a UDS but this should hold me over. Can't even buy UDS parts for this cheap.
The moral majority, is neither.

Offline bo

  • Senior Brewmaster
  • ******
  • Posts: 1141
    • View Profile
Re: BBQ Style
« Reply #1597 on: November 14, 2011, 06:59:15 PM »
Am I the only that doesn't have a clue as to what UDS and WSM stands for? :-\

Offline jeffy

  • Brewmaster General
  • *******
  • Posts: 2440
  • Tampa, Fl
    • View Profile
Re: BBQ Style
« Reply #1598 on: November 14, 2011, 07:16:34 PM »
Am I the only that doesn't have a clue as to what UDS and WSM stands for? :-\
No.
Ugly Drum Smoker is one.
White Single Male is probably not the other.
Edit: Weber Smokey Mountain Cooker Smoker
« Last Edit: November 14, 2011, 07:20:51 PM by jeffy »
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
AHA member since 1991, now a lifetime member
BJCP judge since 1995

Offline beerocd

  • Senior Brewmaster
  • ******
  • Posts: 1400
    • View Profile
Re: BBQ Style
« Reply #1599 on: November 14, 2011, 09:01:39 PM »
White Single Male is probably not the other.

Thanks for the vote of confidence, I appreciate it.
Looks like this....


supposed to be awesome to do long smokes on.
The moral majority, is neither.

Offline euge

  • Official Poobah of No Life.
  • *
  • Posts: 7214
  • Estilo Casero
    • View Profile
Re: BBQ Style
« Reply #1600 on: November 14, 2011, 09:07:34 PM »
You might want to get something that seals the space around the door of the WSM. Potential draft source.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline tschmidlin

  • I must live here
  • **********
  • Posts: 8130
  • Redmond, WA
    • View Profile
Re: BBQ Style
« Reply #1601 on: November 14, 2011, 10:27:47 PM »
$60 is a great find!

I'm smoking salmon on my UDS right now, I was able to get it stable at 120 for a couple of hours, then 140 for a few more, then 175 to finish.  It takes a bit more fiddling than trying to keep it at 225, but I didn't think I'd be able to keep it that low at all without smothering the fire.  But I had nice smoke wafting out of the bunghole.
Tom Schmidlin

Offline fatdogale

  • Assistant Brewer
  • ***
  • Posts: 104
  • Lynnwood, WA
    • View Profile
Re: BBQ Style
« Reply #1602 on: November 14, 2011, 11:23:01 PM »
But I had nice smoke wafting out of the bunghole.

Insert all kinds of jokes here...
John Childs

Offline capozzoli

  • Senior Brewmaster
  • ******
  • Posts: 1689
  • Lat 40* 6 m. 2.24 s. Long -74* 51 m. 21.75 s.
    • View Profile
    • Capozzoli Metalworks
Re: BBQ Style
« Reply #1603 on: November 14, 2011, 11:25:49 PM »
Wisps of blue smoke? Avoid pillowy white smoke.

Tom, dont you have that cold smoke generator? Think you could get low enough for cold smoking with that. What was it the pro Q?

There is another way to make a cold smoke generator for the UDS you nee a two inch piece of pipe about eight inches long. then something welded on the bottom to make a little grate attach it to the drum so it stands off the drum about two inches at the top of the pipe thread in a 3/4" pipe as a an intake.Fill it with wood chips light the bottom so it smolders.

Hard to understand. Ill see if I can find pictures. Im making a mini UDS and im gonna make up one of these pipe smoker things on the side.



Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline punatic

  • Official Poobah of No Life.
  • *
  • Posts: 4582
  • Puna District, Hawaii Island (UTC -10)
    • View Profile
Re: BBQ Style
« Reply #1604 on: November 14, 2011, 11:55:11 PM »
But I had nice smoke wafting out of the bunghole.

Insert all kinds of jokes here...

"My name is Cornholio.  I need TP for my bunghole!"
There is only one success: to be able to spend your life in your own way.


AHA Life Member #33907