Favorite team:LSU 
Location:4,8,15,16,23,42
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Number of Posts:29567
Registered on:6/8/2011
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I dont understand why the boat he rode there on left without him aboard? Not sure why that part hasnt been cleared up



From what I can gather by bits and pieces that I’ve read it seems like he met a girl and wandered off with her. His friends assumed he was going with her. He then left her group and she assumed he was going back to his friends. Everything got crossed up and both groups left assuming he was safely with the other.
Oregon State 2004 was mine. I was 14 years old and I’ve been hooked ever since.

re: Expeditionary Force?

Posted by CottonWasKing on 6/25/26 at 11:35 am to
I’ve been listening to the audiobooks. I’ve gotten through the 5th book and started the 6th. I had to take a break I’ve enjoyed them but I’m just tired of them.
Just had three come out of their cocoons yesterday on my milkweed. Still have another cocoon about ready to hatch
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That and no matter how much you season and cover it, moisture will find its way onto the cast iron. That’s the only downside for me and having to clean the shite out of it and reseason after every cook



Yep.

I’ve got one. Cooked on it all the time for about 2 months now it’s just sitting there rusting. Got tired of cleaning it and babying it and it still rusting between cooks. I haven’t used it in 2 years now. Need to throw the thing in the dumpster.
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You can not beat the old Weber Kettles! First purchase as a newly wed in 81 was a Weber. It lasted 30 years and bought a new one in 2011. Good so far but not as heavy as the first one!


I tend to only get 4 or 5 years out of them before searing steaks at 600 degrees finally warps the hell out of them :lol:
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Casual sit down dining is not all that popular anymore. People either want to pay $75+/person or get some takeout slop/delivery. That’s how I see it anyways.



I’m guilty of this. If I’m spending the money to eat out I want something I can’t do at home. A fried seafood platter for 30 bucks does absolutely nothing for me.

If you want me to not cook at home you either need to provide quick cheap convenience because I don’t feel like cooking. If you’re not quick cheap and convenient then you better either have 1) access to ingredients that I can’t source or 2) ability to execute techniques that I can’t replicate.
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What is the point of having a separate “property owner” when the restaurant has been there for 40 years? Should belong to them at that point.



“Sammy” actually did own both but he went broke after fricking over his head chef so he sold the restaurant and the property separately. Now here we are.
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Sounds like Huff is a pecker who can’t read a room and surrounds himself with has-beens. If I’m brand new and I want to set bye wheels in motion, I ain’t gonna invite Chuck Strong, Jimbo, and hell no I’m not bringing in paid or unpaid Kelly. I’m sure Beau Pelini, Dave Wannstedt, and Mike Shula have been in touch also.



Kelly didn’t rebuild 2 programs and win all those games by accident. Just because he doesn’t have the drive to do it anymore doesn’t mean he forgot how. Would I live and die by his advice if I was a new head coach? Hell no but you could damn well bet I’d listen to what he had to say.
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Can you build me one?



Depends on how much you wanna spend. Because I’m buying a lot more tools before I build another one of these. I won’t be doing another one with a harbor freight stick welder and an angle grinder. I can tell you that much :lol:
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I’d suggest a 6” chrome mule ear for the stack



No

re: LSU Sports Podcasts

Posted by CottonWasKing on 6/9/26 at 11:21 am to
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whatever happened to The Bengal Tiger podcast



Shea has been running the bengal tiger by himself since Brune and Bryce left. Doubt he cared to take the time to do a solo pod. He just hired Glen West with another hire coming so hopefully they get it back going again soon
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Damn, I was guessing 1/4".



The end caps are 1/4”. Because I actually had to buy the plate for them and 3/8” plate is “frick you” expensive.
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Curious, why did you opt to put the temp gauge all the way to the coolest side? Not necessarily saying it's a big mistake just wondering. Good looking work btw


Because that’s where most of the cooking will actually take place. I’ve got another thermometer on the way. It just wasn’t in yet. I’ll put that one on the firebox side.


That’ll give me accurate readings on both hot and cold sides and provide a decent idea of the middle.
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Damn that thing is pretty serious! Hope you have a big ole' pican tree in the yard to keep that thing going.



:lol: I don’t. Wood might get…… expensive.
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I'm sure it'll still get used when OP wants something small, hot and quick.



Oh yea. I’ll always have a Weber kettle on hand
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What size pipe is the body made from?


26” OD 3/8” thick and 4’ long
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How’d you calculate the draw on the smoke stack and do you plan on adding counter weights to the hatches?



Feldon’s bbq calculator but I had to cheat a little bit. Firebox isn’t quite as big as the calculator recommends but I used what I had so it was never going to be perfect.

And no plans for counter weights as of now. The lid is heavy but it’s doable.
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What's your solution for the hole is the smoke box? What idea do you have for a damper?


A 6” grinding rock screws on to the smokebox.

For the smokestack damper I’ve got a piece of plate cut out that I’ll weld a piece of rebar to. The rebar will come down the stack through a piece of tubing and end in an elbow so you can swivel it to adjust.
It was a fun build and I still have a few things I want to do. A damper on the smoke stack, a shelf under the door across the cook chamber, fix a leak around the cook chamber door etc.

But I’m damn glad to be “done” with it.

Bonus “work in progress” pic. Does a better job at showing just how big this bastard is:

I’ve tried it several times and never had any luck at all. I’m sure it was something I was doing wrong as I’ve seen others do a really good job with them but I won’t try it again.