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Raineman

She arrived yesterday

My 36" stretch arrived yesterday. She is beautiful! Seasoning tomorrow, cooking Saturday.

tawd77

Great looking smoker! I know your going to enjoy it. I just got my 36 deluxe last Sunday, used it twice, and will be cooking a brisket flat, and babybacks tomorrow. I absolutely love it! Enjoy!
oldskool38

Nice pit Raineman!
medic smoker

very nice.  I have one myself. I will tell you that I have noticed the lang thermometer are way off. There is about a 30 degree difference from my probes to the thermometer.  I bought a redi check et-733 remote thermometer, with it i have measured the temp changes. There is about a 20 degree jump from the buttom rack to the top rack on the far left of the chamber.  then across the whole chamber there is a good  10 to 30 degree change from one end to the other. Once it settles in the temp closes the gap to about 8 or 9 degree across. just a little thing small things i have noticed.  Good cooking to you.  you will love it.
medic smoker

i see you didn't go with two doors.  what upgrades did you get..?  looks like a larger fire box. maybe?
Raineman

Sorry for the long delay, I only went with the extra thermometer and the charcoal basket. That is about it. Did the first cook this weekend with a brisket.  Turned out very good. It was a bit of a learning curve but I think I am getting there.

The thermometers read very accurate in my case. In the pictures below it is the lower number. The probes are laying on the grate.





choclit1967

Raineman---Bark

Raineman what rub did u use 2 acheive that bark, Man it looks perfect????  Thanks
Raineman

Hi. I don't find that the rub helps create bark. All I use is a healthy coating of salt and pepper. That is all. I think the secret is spraying a water and worcestershire mix on the meat periodically during the cook. I got this from watching Aaron Franklin's youtube videos. Check them out. He tells most of his "secrets".
medic smoker

looks damn good bro. the bark looks awesome.  Glad to see your thermometer work better than mine.  it must be the placement of yours. How did the paint on the fire box hold up.?
Raineman

thanks guys. the paint chipped on the firebox as expected after reading this forum. I am sanding and painting this weekend with automative high heat paint and will keep it rubbed in corn oil after that.  From what I have read that should keep her looking good.
Raineman

By the way, in case anyone is wondering, I used a mix of pecan and oak for the brisket
Wood River BBQ Team

Raineman wrote:
thanks guys. the paint chipped on the firebox as expected after reading this forum. I am sanding and painting this weekend with automative high heat paint and will keep it rubbed in corn oil after that.  From what I have read that should keep her looking good.


Please let me know how the automotive high heat paint holds up? My last painting (about 3 cooks ago) with Ace High temp and using corn oil is starting to flake. One tip is to sand down to bare metal using metal sandpaper -- just roughing up the surface doesn't work as you can't get a smooth paint job.
Raineman

I will definitely let you know how the paint holds up.  Thank you for the tip on the sanding
KevinWI

medic smoker wrote:
very nice.  I have one myself. I will tell you that I have noticed the lang thermometer are way off. There is about a 30 degree difference from my probes to the thermometer.  I bought a redi check et-733 remote thermometer, with it i have measured the temp changes. There is about a 20 degree jump from the buttom rack to the top rack on the far left of the chamber.  then across the whole chamber there is a good  10 to 30 degree change from one end to the other. Once it settles in the temp closes the gap to about 8 or 9 degree across. just a little thing small things i have noticed.  Good cooking to you.  you will love it.


The Lang Tstat is dead on. I pulled my Tstat off the lang and put it side by side in ice water and boiling water next to my Maverick and Thermapen. was only 2 degree difference.
Temp variation are in the cooker itself. The further away, the more the temp variations....and it doesn't have to be very far away to read a variation.  Once you learn your cooker hot/cool spots,  all will be fine.....

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