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DPP Clone build
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seattlepitboss
BBQ Pro


Joined: 28 Oct 2008
Posts: 573
Location: Seattle, Washington

PostPosted: Sat Nov 08 14 12:11 am    Post subject: Reply with quote

So you are going to skip adding fenders? I really don't recommend that. I made mine from 1/8" plate sheared to 10x55.5". I bent each fender two times, making 3 18.5" sides. The bends were 120 degree bends, so in the end I had the upper half of a hexagon. Then I sheared out 1/8x1" flat bar to fit the sides and welded them on and sanded them smooth. They fit just great over my 14" trailer tires. See pics:



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auto5man
BBQ Fan


Joined: 04 Jun 2009
Posts: 192
Location: Memphis, TN

PostPosted: Sun Dec 07 14 11:20 pm    Post subject: Reply with quote

seattlepitboss wrote:
So you are going to skip adding fenders? I really don't recommend that. I made mine from 1/8" plate sheared to 10x55.5". I bent each fender two times, making 3 18.5" sides. The bends were 120 degree bends, so in the end I had the upper half of a hexagon. Then I sheared out 1/8x1" flat bar to fit the sides and welded them on and sanded them smooth. They fit just great over my 14" trailer tires. See pics:





PitBoss,

Thanks for the pics....nope I'm not going to skip the fenders, I just haven't had time to get to it yet, I've been too busy COOKING!! My cooker has traveled several miles and cooked three events since my last update Cool
_________________
New Braunfels el Cheapo offset
Born in the Que-S-A Comp Team
36in x 120in Homebuilt
DPP Clone Build in progress: http://www.thesmokering.com/forum/viewtopic.php?t=65139&start=0
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Bkndsdl
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Joined: 25 Jul 2013
Posts: 189

PostPosted: Tue Dec 30 14 3:51 am    Post subject: Reply with quote

Auto5man, looks great! would you by any chance be able to share your turkey leg recipes?
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-Mike in Alabama

K.I.S.S. U.D.S.
My DBS
My Hybrid Build
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auto5man
BBQ Fan


Joined: 04 Jun 2009
Posts: 192
Location: Memphis, TN

PostPosted: Tue Dec 30 14 6:29 am    Post subject: Reply with quote

Bkndsdl wrote:
Auto5man, looks great! would you by any chance be able to share your turkey leg recipes?


Hi Mike, thanks! As far as the recipe, its not complicated. Brine your legs first. As far as rub, I used two different ones in that batch. One was a commercially prepared "poultry rub" and the other one I make for ribs. So choose whatever rub you want to try, roll the legs in olive oil and sprinkle your rub on. I like to maintain a temp of 275-300 when doing poultry. Cook to an internal temp of 165, maybe a little longer....I like my legs falling apart and not 'chewy' so I overcook just a hair. For this batch I liked the rib rub better than the poultry rub (it was too salty and heavy on sage).
_________________
New Braunfels el Cheapo offset
Born in the Que-S-A Comp Team
36in x 120in Homebuilt
DPP Clone Build in progress: http://www.thesmokering.com/forum/viewtopic.php?t=65139&start=0
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