oldschoolsdime92

I don't do spicey, but i'd like a sample sometime ...

:eek:Maybe I'm weird. I don't like super chunky chili??

A lot if store rubs seem to be way over powering in the saltiness

My Chili isn't normal chili. I can't do spicey. My chili is real meaty( yes I use ground beef). I don't like chunks of brisket in chili. I'm sorta weird about it. It will be on the fire 8 or 9 hours simmering. I'm shooting for sweet and smokey, as my stomach doesn't do spice!

Nuckin futz!! Someone has an angel over their shoulder!

I'm working on the cast iron part!! I think I may smoke all my peppers that go into the chili as well.

My next project is chili, since its cooling down outside and I can have a fire without melting my face off. I picked up this... I am going to make my hamburger into a loaf and smoke it on the smoker and while that's smoking , have the rest of the chili over the fire. Once the meat is done, I will add it to the chili and allow it to cook until dinner time over the open fire. Everything tastes better cooked on fire.... Right ?

I have a weedeater and a mower. I also know where pences is at...

Welcome to the mix man! ( yes I'm the same Brandt that has your old fz)

Yep. I'm game

They are a dealer, they should be installing to manufacturers specs.

I've never seen rhino hold up well. We took a brand new f350 and rhinoed it and it ruined the bed. Peeling, fading , chipping. We got the the truck back after the rhino had cured for a week and the first time the truck was on a job site , the liner started to peel. The place that did the work offers free touch ups and they use use a rubberized undercoating aerosol can. That proceeded to come off very quickly also. I'll never use rhino. On a secondary note, I used a product called al's liner on my colorado. It's a do it yourself spray kit. It's wonderful.

Linex of troy. Keith is a great guy.

My dad used to record headbangers ball on vhs when I was little. It was rad!

Damn it. Now I've gotta buy some brisket. That looks awesome

A grill certainly won't hold heat as well as a smoker, but its a great way to get your feet wet and figure out if its a hobby your really interested in. It sounds like your learning well! I am slowly getting cook times more accurate , allowing for better sides than potato chips !

I'm really pumped to hear how it turns out.

I'm running bike master brand bars on the fz and I an really happy with them. Probably the best 23 bucks I've put into this thing.

Is he still alive !? Has he fallen slave to the smoker !?!

LOL its been in the smoke for quite awhile. You can always sprits it, foil it, and toss it in the oven at 250 and go to bed and check it in a few hours.

It may stall out between 150-170, for awhile. This is breaking down the fats and callogens. I had a pork shoulder stall out at 170 for 2 hours awhile back! Just be patient! It will be great!

I have read 1.5/hr for brisket. What I can tell you is the thermometer in the top of my grill is easily 50-100 degrees off, because its reading temps a lot higher inside. Instead of being right on the cooking surface . What time did you start ?

Sounds like you got it covered!