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YankeeQ

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YankeeQ
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  • DIY 2/3 tier swing grate for under $20- Instructions & parts

    Ok guys, I've been thinking about getting a swing grate for the past week but I'm a DIY kinda guy, so I decided to build my own adjustable height, 2/3 tier swing grate using easy to find parts from Home Depot & Grainger. You can even pickup a Needle Bearing at your local autoparts store if you don't have a Grainger outlet near you.

    I have about $20 into this rig and so far it's been working great. It can even be used with a plate setter for long smokes. This weekend I'll add a 3rd grate 2.5" under the top grate, so I'll be able to do 2 racks of wings and spatchcock chicken on the bottom. I like this rig because it's super adjustable! Just before throwing the meat on, I can adjust the height of each grate independently or even add a 3rd swing grate to hold a drip pan under the top rack, that way I don't have to worry about the juices from my pork falling on the Brisket below. The 1/2" rod is very sturdy, so it's not going to bend if you put a whole chicken on top. You do however need to trim 2-3" off the rod because at 12", it's extended to far into the firebox area.

    Here are the parts list & photos..

    Home Depot:

    1- Weber Kettle grate- 13.5" (007924074059) $8.99
    1- Threaded rod- 12" long, 1/2" diameter (030699170401) $1.57
    5- 1/2" Cut washers $.20 ea
    4- 1/2" Hex nuts with same thread count as rod (#13 thread) $0.20ea
    Grainger:
    1- Needle Bearing, 1/2" bore (part# 4XFN2) $3.49

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    The top grate is barely sagging with this 4lb carton of juiceimage
    The height of each grate can be adjusted to whatever you're cooking. Notice the lone nut? Well that's where I'll be adding the 3rd grate to do wings or to hold a drip pan for meats that's placed on top.image

    Remember, I'm not a professional! I'm just a mad scientist that love BBQ & Drag Racing, so if you decided to make this rig, you'll be doing it at your own risk. Happy Egging!
  • New BGE owner + this forum= Awesome first Pork butt

    Hi all,

    I'm officially a part of the BGE family after years of dreaming. Since the first day of ownership of my LBGE, I've been practically living on this forum, soaking up all the tips, tricks and useful information shared by others, to make my first smoke as simple and problem free as possible.

    Monday (Memorial day):
    Picked up LBGE, plate setter, BGE lump & apple wood chunks

    Thursday:
    After a few days of reading the forum, I finally built up enough confidence to fire up "Big Berta" (nickname for my Egg) so I headed out to my local butcher to pickup a 8LB boneless shoulder (it was the only shoulder he had) and a bottle of "Memphis Belle BBQ rub" from Chef Central.
    The shoulder was washed, dried and lathered up with yellow mustard, followed by a healthy dusting of rub mixed with 1/2 cup of Turbinado sugar.

    Friday night:
    11pm- Stacked lump in Egg according to tips found on this forum, added a drip pan with a little water and fired her up! It took me 2hrs to figure out how to stabilize the temp to around 250* dome.

    1am- Once everything looked good and stable, I added the meat - BUT, that's where things went downhill (literally). The temp started to drop, but I figured it was normal due to the meat being a little colder than room temperature, so I didn't panic (not yet at least).

    3am- After a quick sleep, I woke up to check on the Egg, only to find the dome gauge at ZERO! I quickly checked the meat internal temp on the Maverick and it said 95*. Now I'm in full panic mode, with every PC & iPad in the house logged into the forum trying to figure out if the meat is salvageable. Heck I don't wanna kill my family on my first smoke (My mother-in-law on the other hand.....) with contaminated meat.

    3:15am- I re-lit Berta and got her up to temp within minutes. By this time I weighed out my options and decided to throw the meat back on (again, after reading advice given to others on the forum).

    Saturday:
    9am: Temp is rock solid at 250 dome
    12pm: Egg is on the back deck under the full blast of the sun and 90* NYC weather, but temp is still steady at 250-255
    4pm: Maverick screamed out at 195* internal temp, so I opened up Big Berta to inspect my creation.. I swore it was like the heavens opened up and the angels were sitting on my shoulders singing Starship's "we built this city (on pork and beef) ". It took serious self control not to tear into it like Tiny Tim on a Thanksgiving Turkey, but I know the experts called for it to be wrapped in foil and towels for at least 4hrs, so that's exactly what I did.

    All in all, I was pretty happy with the outcome. No one got sick, the flavor was passable for my first time, the meat was moist and I didn't burn the house down. On my next smoke, I'll be use some Dizzy Dust with a little added sugar and hickory chunks together with the apple to give it some more smoke flavor.

    Thank you to everyone on this forum for your help. Your advice helped me to successfully smoke my first Butt!

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    Pizza I made yesterday was also amazing!
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  • Re: New BGE owner + this forum= Awesome first Pork butt

    The pizza stone was a Kitchen Aid brand we've been using for years.. I took an angle grinder to the corners, so how it fits the Egg like a glove. No sense in buying a 16" round stone :-D
  • 2nd Butt- Big improvement!

    Here are some pics of my second butt! I used the same store bought rub as my last butt (click here to see last butt) with a little more brown sugar this time around. I also injected it with a mixture of cola (Coke) and dry rub, which made for a better flavor (IMO) than apple juice. As you can see, the color looks a lot better than the first butt, and like I said, the flavor was a lot better. Not to sweet and the pork flavor wasn't masked by the rub or cola injection.

    I also did a 12LB packer Brisket alongside the 8LB shoulder (both fit perfectly on a LBGE) but it came out but dry. I think it was due to the temp shooting up to 350* when I opened the dome to check on the pork. That plus the water pan went dry a few times during the cooking process (18hrs)
    I used the BIG BAD BEEF RUB recipe from Amazingribs.com, which complimented the meat well. It had a strong black pepper flavor on the bark with a little heat coming through. A bit of a warning- It may be to spicy for some folks, but that can be fixed by tweaking the recipe.
    I ended up slicing the flat and soaking the slices in a mixture of beef stock & Stubs (sort of a mopping sauce) to give it a little moisture.

    It was a good cook and I'm pretty proud of myself (and my Egg). This weekend we'll be attending the DC BBQ event, so hopefully I pickup a few pointers from the pros and a few bottles of rub from Dizzy Pig

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