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Smokers, Grills, Pitts & More => Diamond Plate Smokers/Grills => Topic started by: saltforkchubs on March 17, 2007, 06:20:19 am

Title: Just Arrived
Post by: saltforkchubs on March 17, 2007, 06:20:19 am: My 70 just arrived last night. A friend of mine retired down south and was coming up to see his nephew wrestle in the state championship. He brought it up as far as Champaign, Il, I took it the rest of the way. Tows very nice (even for my '96 Voyager). Got to wash her down and get some gauges for it now.

Brian
Title: Re: Just Arrived
Post by: Thom Emery on March 17, 2007, 06:29:12 am: Very Cool What were you using before this?
Title: Re: Just Arrived
Post by: VisionQuest220 on March 17, 2007, 07:07:12 am: Congrats! You're gonna be a smoking fool now.
Title: Re: Just Arrived
Post by: gstanle on March 17, 2007, 07:20:03 am: Be sure to post what you've done on it, and how you like it. I've heard nothing but good about them.
Title: Re: Just Arrived
Post by: Mike (AZBarbeque) on March 17, 2007, 08:38:06 am: Congrats, you will love that 70, it's a great unit. I have had 4 of them now along with a regular 50 and a FAT 50, all in the past 2 years. I can't seem to keep them in stock.

I would recommend you get the Big Temp Gauges as the small ones just don't look right on that 70.

Enjoy it and post some pictures, we love pictures... ;)
Title: Re: Just Arrived
Post by: VisionQuest220 on March 17, 2007, 10:29:22 am: Tel-Tru temperature gauges are the shiznit! Here's a link to their barbeque line.

http://www.teltru.com/barbecue.asp
Title: Re: Just Arrived
Post by: saltforkchubs on March 18, 2007, 05:43:25 pm: Quote from: Thom Emery on March 17, 2007, 06:29:12 am
Very Cool What were you using before this?
Thom, this is the first somker I've owned. I operate a mobile food cart from which I sell hot dogs, polish, tamales, chips, etc... I wanted do add another item to the menu. I decided on pulled pork. I do this during the week. Word got around that I'm interested in barbecue, it caught the attention of a fellow that needs my help. Help cooking pigs mainly on the weekends. Over the last two years, he has cooked close to 30 tons of pig. We're talking 200 pounds on the hoof. He doesn't deal with small pigs. So I'm committed to doing a pig every weekend until the end of the season. The starting pay is okay. I also have my first (small) festival on the 4th of July. About 2000 people. I'm not the only vendor there. I see it as a chance to get my name out there. I'll have plenty of experience by the end of the year. The fellow that I'm working for has about (i'm guessing) thirty years of barbecueing under his belt. I feel very fortunate that he's talking me under his wings.

Quote from: VisionQuest220 on March 17, 2007, 10:29:22 am
Tel-Tru temperature gauges are the shiznit! Here's a link to their barbeque line.

http://www.teltru.com/barbecue.asp
I will be getting those. And yes I will take pictures.

Thanks for all those good thoughts.

Brian
Title: Re: Just Arrived
Post by: Thom Emery on March 18, 2007, 06:31:06 pm: Sounds like a plan Brother
Title: Re: Just Arrived
Post by: Mike (AZBarbeque) on March 18, 2007, 06:54:35 pm: Wow, those are some big pigs. Let us know what you do to prepare them.

On your 70, did you get it custom so that it is easier to fit a hole pig?

Certainly post some pictures of those cooks, I would love to see a whole pig on one of our units.

Sounds like you have a busy season ahead of you, but I'm sure you will enjoy it. Be a sponge and learn all you can while you are doing it, you will be surprised how much you enjoy all the tips and tricks that you will lean from the "Seasoned" cooks.

Enjoy!!!
Title: Re: Just Arrived
Post by: VisionQuest220 on March 18, 2007, 07:06:57 pm: I think by "seasoned" he means "drunk".
Title: Re: Just Arrived
Post by: Mike (AZBarbeque) on March 18, 2007, 07:08:41 pm: I resemble that remark... ;D
Title: Re: Just Arrived
Post by: Slush on March 19, 2007, 02:31:36 pm: Quote from: VisionQuest220 on March 18, 2007, 07:06:57 pm
I think by "seasoned" he means "drunk".

Is this some special marinade from within method?

So you get the pig drunk first? How do you do that?
Title: Re: Just Arrived
Post by: bearbonez on March 25, 2007, 08:36:18 am: eye wuz try for me get marinteddd. It gitss 2 cold soz I crawllled out da frige. Theen I fellen down, and me haz ta crawl to bed...wat we were talkin bout....an dammmminit...warez mah drink
Title: Re: Just Arrived
Post by: force on March 31, 2007, 10:51:33 am: Hey Guys,
As soon as I have one of my kids download pictures, it will be of the pig we smoked on Christmas with the 70...... I can tell you for as long as I have been grilling and smoking... there is nothing like the 70... I use it for everything.. even small jobs... just to use it..

The pig we smoked was about 60lbs.... had a pig crew of 3.... and it is a job for sure.... preparation, smoking, resting the meat and pulling and then finally partying......... in addition smoked about another 70 lbs of different meats.. including stuffing the pig with 3 four lbs roasters... which by the way is the best chicken you will ever eat.... took about 20 hours...before we officially ate.. we were eating all night with tidbits smoking.... loved every minute of it.. even with the outside temperature gauge in my backyard at 24 degrees at 3:00 am....really cold.... had plenty of spirits to keep the crew going...

Anyways,,,, the 70 is unreal...... and until you have smoked a pig... well.. it is referred to as the Mt. Everest of smoking.... LOL... read that in a book....... not my quote.... Force
Title: Re: Just Arrived
Post by: Mike (AZBarbeque) on March 31, 2007, 12:36:21 pm: Force, That's awesome, I can't wait to see the pictures..