NGD for ME!!!!! Thanks BP!

[guitfiddle]

I really like how you built the custom addition onto your deck for it. We share a love for the grill Pete. Well done!

 

[PeteDuBaldo]

Nice! But that ain't no vegetarian nothin'! Lol.

I smoke the veggies now and then dehydrate them to make my own spice rubs. I also use them for soups and rice and stews all Winter. Using a smoker is kinda like fishing. It is so relaxing.

Enjoy it, it sure looks like a good one. And let me know when youll be back for a gig at Ernies !

What is plugged into AC?

Yep, I put the meat on then went and played with my chainsaw for a few hours. The smoker runs on pellets, and the 110VAC runs the augers and convection fan.

Yellow9 might be playing at Ernie's on May 15th, we are trying to set up a gig short-notice. Check Yellow9 later on next week, or give me a shout Thurs/Fri.

Pete,

Nice grill and nice work on the deck. Man, I'm getting the urge for GOOD barbeque - might have to get back on BP's Smokers site; we need a new grill if I'm going to do it right.

John, do it! I poked around on Big Poppa Smokers - Factory Fresh American Made Smokers & Grills Directly to You for almost a month before narrowing my choices down, and BP Customer Service was great in helping me make the final final!

Nice ride!! You need to tweak it though!

Can you put some "speed" knobs on the controls??
How about, a "d-tuna" for a quick flame drop??
Also, some "fine tuners" to dial in the burner just right??

Did that come with a hard shell case??

There are no knobs but it does have a rock-hard powdercoat finish.

Has anyone ever mentioned that you look like Edward Norton with a beard?

I had two people tell me that on St Patrick's Day 2003; I blamed it on their beer goggles.

does it come in a lefty?

This IS the lefty model!

pete had the experience from hell thanks pete..How were those steaks? The pulled pork will stall and you will panic..dont it is the process when the collagen from the meat turns to gelatin...we had some that took 16 hours the other day!

The steaks were great! Incredibly juicy and full of flavor, and everything got rave reviews. The Fattie was a huge hit and the 2 racks of ribs simply vanished after I snapped the photo. Thanks for the tip on the pulled pork, Fred and I chatted the other day and he mentioned that might happen - good to know I can expect it!

As far as experience from hell, the service I got from everyone at BP Smokers was excellent, through and through.

Murphy was simply having fun with me on this purchase from the get go. I kept my cool pretty well up until yesterday, where I must admit I came quite close to losing it after being told "Even though we scheduled you on Monday for Friday delivery, we can't deliver it today. So sorry you took the day off of work for no good reason, but we will pull it off the trailer and keep it on the dock for pickup" to which I said "fine, I will be right over" Then after I drove the hour it takes to get to the depot, the dispatcher told me that he had just sent the trailer out in the opposite direction, and my grill was still on it because he thought I was coming later. I told him "now IS later" and then nicely persuaded him to call the driver back. Around 15 minutes later the 18wheeler backed up to the loading dock, and the dispatcher went to get a forklift to load the grill into my truck. Wouldn't you know it, but after they raised the pallet to clear my tailgate their forklift got stuck in the UP position and wouldn't lower the grill! After 3 minutes of the operator monkeying around with the lift I had had enough, and I offered to cut the hydraulic lines with a knife if the problems continued. Evidently the forklift must have felt threatened, because it immediately started working, and the grill was successfully loaded into my truck, and it made the journey home with no issues.

I'm off to toss more pork on the smoker and then dig a pond, but before I go here are pics of the Fattie and ribs! (sorry for all the cellphone pics and the watermark, it's an automatic thing when uploading pictures to my site)

 

[fsmith]

Hey Pete,
Looks good, I'm doing ribs today too... I'm off to the Restaurant Depot in a bit.

Remember you've been warned about the plateau by me, BP and Rob... don't worry, it'll finish when it's ready. Drink another beer. I've had some chunks that took almost 20 hours. You just never know.

enjoy!

 

[Big Poppa]

Yeah Fred you should become a fan of Big Poppa Smokers on Facebook and see what we are up to. We cooked for 400 plus at GC hg had 30 butts 600 pieces of chicken 78 racks 0of baby backs...6 of the butts took 20 hours!

 

[beej]

Nice Pete! Looks like you're settling into that place perfectly.

 

[Slav123]

Nice!

Congrats Pete, she looks awesome. I'm too "Chicken" to try this one on my grill (I don't have a smoker), maybe you can give it a try and let us know how it went?

Slav

 

[ProtoChicken]

Pete's pose in that picture put this image in my mind.

 

[browndog]

And to enjoy your wobbly pop beverages... a bacon mug.

 

[BrickGlass]

There are some heart attacks in the waiting here, but these will go down with some good grub in the stomach.

 

[fsmith]

Yeah Fred you should become a fan of Big Poppa Smokers on Facebook and see what we are up to. We cooked for 400 plus at GC hg had 30 butts 600 pieces of chicken 78 racks 0of baby backs...6 of the butts took 20 hours!

BP,
I didn't know about the Facebook page, but I've since fixed that, I'm on board.

Nice pics...

 

[Sweat]

Pete looks good and nice job on the mod, yep be patient and while the die hard smokers hate my recipies I have become the half and half smoker first half oven second half smoking turns out great, ask Lord Bovine

 

[lenny]

Nice Pete!!!..SWEET setup...

 

[PeteDuBaldo]

Pulled pork is done!

9.5 hours @ 225

 

[Stratty316]

hmmmm... so when we buy a guitar from Dubaldo Music are we gonna get a nice slab of charred meat as "swag"?

Ps. I am partial to Tri-Tip, haha

 

[PeteDuBaldo]

Unfortunately tri-tip does not exist here in New England.

If you swing in during an event (clinic, meet & greet) we do make a point to feed the forum members, no matter if they buy a guitar or not!

 

[Big Poppa]

Pete isnt that Memphis great?

 

[BrickGlass]

Hey Pete, just throw me in a piece of that pulled pork when you ship my koa JP out. Put it in the case with the guitar. That way my guitar can smell like pork for a while. It would give new meaning to the new guitar smell.

 

[PeteDuBaldo]

BP the Memphis is awesome!

Brick, the meat would probably go bad by the time it gets to you, but I could smoke the guitar if you'd like

 

[Big Poppa]

keith the only problem with your method is that the food only accepts the smoke to about 135 internal ..so if you want to go half and half then do the smoker first but you will get nowhere near the bark....

 

[Big Poppa]

Pete start posting in our grilling gallery on the Big Poppa Smokers site.