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Started By
Message
re: Another BBQ run/Big Easy Smokeout
Posted on 11/14/21 at 4:30 pm to Forever
Posted on 11/14/21 at 4:30 pm to Forever
quote:
how are you taking orders?
Social media right now, Instagram or Facebook. Timing messes with me too, seems like when I really want to get out there I’m working days and can’t make it. I’m not afraid to text him and tell him to freeze me some boudin though and I’ll grab it the next week lol.
0
Posted on 11/14/21 at 4:36 pm to ruger35
quote:
That 500 gallon they had there had no temperature differential between the gauges and only 10-15 degrees between lower and upper.
I haven’t seen a closeup of the inside of their pits, do they use tuning plates to get them that consistent or do they just have the ratios between the stack/chamber/smoke box dialed in?
Posted on 11/14/21 at 4:37 pm to Forever
quote:
Baton Rouge deserves better BBQ than it has- Bayou Smokehouse was the only place that I even considered solid
When you get a chance try to find where Oak and Smoke has his food trailer set up (usually at rally cap brewery on fridays). He’s putting some solid bbq out
Posted on 11/14/21 at 4:43 pm to Whatafrekinchessiebr
quote:
I haven’t seen a closeup of the inside of their pits, do they use tuning plates to get them that consistent or do they just have the ratios between the stack/chamber/smoke box dialed in?
No tuning plates or anything in the cook chamber. Their heat exchange is done in a similar way to Austin Smokeworks, same concept just a different method for the same result. I went check out ASW shop on Thursday because I’m fixing to put a deposit on a 500 gallon and it’s between them and Mill Scale for me. Moberg also is extremely similar to ASW. Which they all make sense because it’s all derived from John Lewis/Franklin. The 1k gallons I’ve cooked on at Goldee’s have maybe 5-10 degrees from end to end. It’s like magic lol
Posted on 11/14/21 at 4:48 pm to ruger35
Looks like a good time. 
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