User Panel
[#1]
Quoted:
Every 6 months to 1 year for me. About 3,000 to 5000 cases worth. My indicator is when the insides aren't very shiny after 3hrs. Nah, not necessary, except for "large letter FC", Perfecta, and PMP, or other foreign 5.56. View Quote View All Quotes View All Quotes Quoted:
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How many times can you reuse the media to clean brass?? And do you separate 556 from 223 brass ? Nah, not necessary, except for "large letter FC", Perfecta, and PMP, or other foreign 5.56. The only foreign 556 i have is imi |
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[#2]
Quoted:
Saturday is going well so far. Got laid this morning then put some pig on the smoker for pulled pork tonight View Quote |
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[#3]
So I'm kind of jelly of my roommate. Her dad sent her a NIB old p225. West Germany mfgr. Box is old as fuck, in good shape though. My dad, being Sicilian, only sent me stern looks and the such
ETA I had a nice pleasant evening last night watching tv and enjoying some Oban18. 1st time trying it, I like it. |
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[#4]
Gonna pull pork off the smoker in about an hour. Made some Carolina sauce for it
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[#8]
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[#9]
Quoted:
Fuck me freddy. Dat S&P shakers doe. View Quote Food looks great eod Edit. I guess were making quesadillas instead.. and the chicken i thought it was only in there for 9 hrs ha nope its going on 13 hrs haha. I just tried to fork one and it kept falling apart mmm.. Gonna shred it and then toss it in a pan with Texas petes then put it in the oven covered with cheese and toast the wrap.... hope it works ok im just winging it |
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[#11]
Oh shit i missed the Hawaiian roll part.. we just had burgers with them rolls theyre sooo good
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[#12]
Quoted:
Lol thats all i kept seeing too. Food looks great eod Edit. I guess were making quesadillas instead.. and the chicken i thought it was only in there for 9 hrs ha nope its going on 13 hrs haha. I just tried to fork one and it kept falling apart mmm.. Gonna shred it and then toss it in a pan with Texas petes then put it in the oven covered with cheese and toast the wrap.... hope it works ok im just winging it View Quote |
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[#14]
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[#15]
Got a smoker on Friday.
Chicken, Ribs, & pulled pork so far. Making more chicken and ribs tomorrow when my BIL comes over. Attached File Attached File Last night I had a stout vodka tonic then a stout gin and tonic. Then I went to Scotch and rum straight so I'm not drinking tonight Attached File Attached File |
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[#16]
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[#17]
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Got a smoker on Friday. Chicken, Ribs, & pulled pork so far. Making more chicken and ribs tomorrow when my BIL comes over. https://www.AR15.Com/media/mediaFiles/360527/IMG-3153-260750.JPGhttps://www.AR15.Com/media/mediaFiles/360527/IMG-3156-260748.JPG Last night I had a stout vodka tonic then a stout gin and tonic. Then I went to Scotch and rum straight so I'm not drinking tonight https://www.AR15.Com/media/mediaFiles/360527/IMG-3154-260753.JPGhttps://www.AR15.Com/media/mediaFiles/360527/IMG-3155-260752.JPG View Quote Something tells me this is not your first smoker, you have the temp probes and all. Most new guys to smokers don't get them and guess at meat being done( I should know, I did just that). |
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[#18]
Quoted:
Nice! Something tells me this is not your first smoker, you have the temp probes and all. Most new guys to smokers don't get them and guess at meat being done( I should know, I did just that). View Quote View All Quotes View All Quotes Quoted:
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Got a smoker on Friday. Chicken, Ribs, & pulled pork so far. Making more chicken and ribs tomorrow when my BIL comes over. https://www.AR15.Com/media/mediaFiles/360527/IMG-3153-260750.JPGhttps://www.AR15.Com/media/mediaFiles/360527/IMG-3156-260748.JPG Last night I had a stout vodka tonic then a stout gin and tonic. Then I went to Scotch and rum straight so I'm not drinking tonight https://www.AR15.Com/media/mediaFiles/360527/IMG-3154-260753.JPGhttps://www.AR15.Com/media/mediaFiles/360527/IMG-3155-260752.JPG Something tells me this is not your first smoker, you have the temp probes and all. Most new guys to smokers don't get them and guess at meat being done( I should know, I did just that). |
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[#19]
Quoted:
First smoker, but I worked for my cousins at their BBQ restaurant in highschool. View Quote View All Quotes View All Quotes Quoted:
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Got a smoker on Friday. Chicken, Ribs, & pulled pork so far. Making more chicken and ribs tomorrow when my BIL comes over. https://www.AR15.Com/media/mediaFiles/360527/IMG-3153-260750.JPGhttps://www.AR15.Com/media/mediaFiles/360527/IMG-3156-260748.JPG Last night I had a stout vodka tonic then a stout gin and tonic. Then I went to Scotch and rum straight so I'm not drinking tonight https://www.AR15.Com/media/mediaFiles/360527/IMG-3154-260753.JPGhttps://www.AR15.Com/media/mediaFiles/360527/IMG-3155-260752.JPG Something tells me this is not your first smoker, you have the temp probes and all. Most new guys to smokers don't get them and guess at meat being done( I should know, I did just that). What made you go with an UDS type smoker? Never used one myself. I run a traditional offset stick burner. |
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[#20]
Quoted:
Well than you are a step up from most new guys! What made you go with an UDS type smoker? Never used one myself. I run a traditional offset stick burner. View Quote View All Quotes View All Quotes Quoted:
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Got a smoker on Friday. Chicken, Ribs, & pulled pork so far. Making more chicken and ribs tomorrow when my BIL comes over. https://www.AR15.Com/media/mediaFiles/360527/IMG-3153-260750.JPGhttps://www.AR15.Com/media/mediaFiles/360527/IMG-3156-260748.JPG Last night I had a stout vodka tonic then a stout gin and tonic. Then I went to Scotch and rum straight so I'm not drinking tonight https://www.AR15.Com/media/mediaFiles/360527/IMG-3154-260753.JPGhttps://www.AR15.Com/media/mediaFiles/360527/IMG-3155-260752.JPG Something tells me this is not your first smoker, you have the temp probes and all. Most new guys to smokers don't get them and guess at meat being done( I should know, I did just that). What made you go with an UDS type smoker? Never used one myself. I run a traditional offset stick burner. All I did was fill the basket with charcoal, light some in a chimney, prep the meat, throw on a couple chunks of hickory for smoke, and pull it when the thermometer hit temp. Perfect meat each time and fast, chicken 2.5, ribs 3.5, 8 lb butt in 6.5-7 hours. (Well except for the butt, I hung it till 170 then put it on the grate so it wouldn't fall after that. But I timed it up so the ribs would come off then so it wasn't much work. I'll get some metal chainlink and wire and rig up a holder for it next time so I don't have to do the grate bit. Like this but smaller obviously Attached File |
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[#21]
Quoted:
It's easy as hell! they made it out of a 35 gal instead of a 55 gal, it's not tall enough for a cool air pocket to form which makes beautiful uniform circular heat. All I did was fill the basket with charcoal, light some in a chimney, prep the meat, throw on a couple chunks of hickory for smoke, and pull it when the thermometer hit temp. Perfect meat each time and fast, chicken 2.5, ribs 3.5, 8 lb butt in 6.5-7 hours. (Well except for the butt, I hung it till 170 then put it on the grate so it wouldn't fall after that. But I timed it up so the ribs would come off then so it wasn't much work. I'll get some metal chainlink and wire and rig up a holder for it next time so I don't have to do the grate bit. Like this but smaller obviously https://www.AR15.Com/media/mediaFiles/360527/IMG-3157-260765.JPG View Quote View All Quotes View All Quotes Quoted:
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Got a smoker on Friday. Chicken, Ribs, & pulled pork so far. Making more chicken and ribs tomorrow when my BIL comes over. https://www.AR15.Com/media/mediaFiles/360527/IMG-3153-260750.JPGhttps://www.AR15.Com/media/mediaFiles/360527/IMG-3156-260748.JPG Last night I had a stout vodka tonic then a stout gin and tonic. Then I went to Scotch and rum straight so I'm not drinking tonight https://www.AR15.Com/media/mediaFiles/360527/IMG-3154-260753.JPGhttps://www.AR15.Com/media/mediaFiles/360527/IMG-3155-260752.JPG Something tells me this is not your first smoker, you have the temp probes and all. Most new guys to smokers don't get them and guess at meat being done( I should know, I did just that). What made you go with an UDS type smoker? Never used one myself. I run a traditional offset stick burner. All I did was fill the basket with charcoal, light some in a chimney, prep the meat, throw on a couple chunks of hickory for smoke, and pull it when the thermometer hit temp. Perfect meat each time and fast, chicken 2.5, ribs 3.5, 8 lb butt in 6.5-7 hours. (Well except for the butt, I hung it till 170 then put it on the grate so it wouldn't fall after that. But I timed it up so the ribs would come off then so it wasn't much work. I'll get some metal chainlink and wire and rig up a holder for it next time so I don't have to do the grate bit. Like this but smaller obviously https://www.AR15.Com/media/mediaFiles/360527/IMG-3157-260765.JPG I have learned my smoker over the last 4yrs, but some days I wish it was less work(right up until dinner time, then I say it was worth it)! |
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[#22]
Quoted:
Interesting. The food looks good man. I have been eyeing the UDS off and on. I do have to babysit my smoker more than most(it is a cheaper one) though I have many mods to make it work well. My other problem is I don't have a cheap/reliable source for the wood to smoke with it. So often times I am buying wood at a retail store like Lowes or Home Depot. I have learned my smoker over the last 4yrs, but some days I wish it was less work(right up until dinner time, then I say it was worth it)! View Quote Pit Barrel Cooker is what I bought but if you're the kind of guy that likes projects you could easily buy a 35 gal drum, copy their design and purchase their accessories to finish it off. Cost less than anything you could buy. I will say this about the sticks though, there's a max amount of smoke that makes a difference flavor wise. My cousins won Memphis in May for their ribs on gas with sticks to get the flavor. You could probably substitute charcoal for a significant amount of the wood you use now without any loss of flavor on the meat. ETA unless I misinterpreted your meaning there, I used around 4 large chunks of Hickory from a bag I got off Amazon today and it came out as tasty as I was hoping it would. |
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[#23]
Yall fuckers are making me want to go get a smoker the food looks so good..
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[#24]
Quoted:
happy friday assholes. the bee keeper guys say they arent honey bees which doesnt help at all. i need to know how to get rid of them without nuking my gardens. ordered a lawn and garden bug a salt gun so i can at least have some fun in the meantime View Quote |
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[#25]
Quoted:
Ha! It's not really summer unless you're outside cooking meat fiddling with the cooker and drinking a beer! Pit Barrel Cooker is what I bought but if you're the kind of guy that likes projects you could easily buy a 35 gal drum, copy their design and purchase their accessories to finish it off. Cost less than anything you could buy. I will say this about the sticks though, there's a max amount of smoke that makes a difference flavor wise. My cousins won Memphis in May for their ribs on gas with sticks to get the flavor. You could probably substitute charcoal for a significant amount of the wood you use now without any loss of flavor on the meat. ETA unless I misinterpreted your meaning there, I used around 4 large chunks of Hickory from a bag I got off Amazon today and it came out as tasty as I was hoping it would. View Quote View All Quotes View All Quotes Quoted:
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Interesting. The food looks good man. I have been eyeing the UDS off and on. I do have to babysit my smoker more than most(it is a cheaper one) though I have many mods to make it work well. My other problem is I don't have a cheap/reliable source for the wood to smoke with it. So often times I am buying wood at a retail store like Lowes or Home Depot. I have learned my smoker over the last 4yrs, but some days I wish it was less work(right up until dinner time, then I say it was worth it)! Pit Barrel Cooker is what I bought but if you're the kind of guy that likes projects you could easily buy a 35 gal drum, copy their design and purchase their accessories to finish it off. Cost less than anything you could buy. I will say this about the sticks though, there's a max amount of smoke that makes a difference flavor wise. My cousins won Memphis in May for their ribs on gas with sticks to get the flavor. You could probably substitute charcoal for a significant amount of the wood you use now without any loss of flavor on the meat. ETA unless I misinterpreted your meaning there, I used around 4 large chunks of Hickory from a bag I got off Amazon today and it came out as tasty as I was hoping it would. |
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[#26]
Quoted:
I've got a puppy, that's why the shoe is on the table https://www.AR15.Com/media/mediaFiles/360527/IMG-3120-260756.JPGhttps://www.AR15.Com/media/mediaFiles/360527/IMG-3148-260755.JPG View Quote Millicent? |
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[#29]
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[#30]
Clauz, with a new smoker I always coat inside in evoo and smoke the shit out of it empty for 8hrs to season in before I put anything on it. Had a great day today. I'll post some cool pics tomorrow. My buddy's gf got her 7th dag this week, she looks like my late dozer pup. Rip buddy
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[#31]
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I've got a puppy, that's why the shoe is on the table https://www.AR15.Com/media/mediaFiles/360527/IMG-3120-260756.JPGhttps://www.AR15.Com/media/mediaFiles/360527/IMG-3148-260755.JPG Millicent? |
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[#32]
I used the A3 today. 98-3x Prone Slow, 82-1x Prone Rapid with a saved round, and an 86-1x Offhand for 266/300-5x.
This fucker shot a 296/300-12x. Attached File |
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[#35]
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[#36]
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[#37]
Quoted:
Don't have hipster ipotatom.i got galaxy 7 View Quote View All Quotes View All Quotes |
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[#38]
Quoted:
Don't have hipster ipotatom.i got galaxy 7 View Quote View All Quotes View All Quotes |
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[#39]
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[#41]
Quoted:
Clauz, with a new smoker I always coat inside in evoo and smoke the shit out of it empty for 8hrs to season in before I put anything on it. Had a great day today. I'll post some cool pics tomorrow. My buddy's gf got her 7th dag this week, she looks like my late dozer pup. Rip buddy View Quote |
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[#42]
View Quote The redhead looks good from behind |
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[#43]
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[#44]
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i was taking the pic. thats my buddy who lives about a mile from me. the redhead posed for pics with me and the glock cock. btw who has the glock cock and why is there no pics of it? View Quote |
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[#45]
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Wait doesn't American cheese have it? I thought he messaged me a long time ago about it View Quote View All Quotes View All Quotes |
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[#46]
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[#47]
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[#49]
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[#50]
How are you guys?
Clausewitz...at least she isn't chewing on walls. Deal on a Suburban fell through. |
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