Anyone knows a website where I can buy grill components

"Steve W." fired this volley in news:PBLRp.36847 $ snipped-for-privacy@newsfe02.iad:

All of what he said, and this:

My grill/cooker isn't quite as fancy as his, but I rigged up a slow- cooker from an 80-gallon air tank. I cut it down to a 50-gal. "cooker", and a 30-gal. "fire box". The heat from the wood fire is commuted up into the cooker with a flame tube that has perforations only on the bottom, and crosses the entire width of the cooker tank. The fire tank is below the cooker tank, unlike some designs that put it off to one end.

As an adjunct, I added racks on which I can place charcoal pans for grilling in the same cooking tank, on the same grill, and I added a small propane burner (and thermostat) at one end for those long, slow roasting operations where after about four hours of smoking, you still have 20 hours of slow-cooking left. (I cook a lot of brisket, and it's an 18-24 hour process, unlike pork which can be cooked in 6-8 hours to perfection).

So, yes; you can grill and roast in the same vessel, but it's hard to do both at the same time.

LLoyd

Gunner Asch on Fri, 08 Jul 2011 21:11:24 -0700 typed in rec.crafts.metalworking the following:

It must have been a stroke moment.

Take that up with the dogs. I think I heard them conspiring to see if _you_ would notice it was making gravy in _your_ mouth. (The cats of, course, thought it a stupid idea But then again, anything which doesn't involve restoration to their rightful place in the Pantheon, or tuna, they consider a stupid idea.)

tschus pyotr

Brisket is a fun item to deal with. Cook it too fast and you can re-sole your shoes with the result ! Get it right and it will fall apart so fast that just keeping it on the fork can be a chore...

I do brisket in a smoker as well. Mine is the fire box to one side style though. That one is smaller than the pig pit.

Got any good rub blends???

I love brisket, too.

"Steve W." fired this volley in news:f9ZRp.27789 $ snipped-for-privacy@newsfe09.iad:

Oh, yeah! This one is compliments of Danny Creagan, with my own slight mods to make it more savory, and prevent burning due to excess sugar.

----- Magic Dust #2 - this started with the Mike Mills recipe but has several changes. This is meant to be slow cooked/smoked.

Now I've upped the black pepper and cayenne to 1TBSP each, added 2TBSP of onion powder, and reduced the sugar to 1-1/2tsp.

This is good on chicken quarters and brisket, also.