Fired up my new Diamond Plate

hullabaloo_bbq · Joined: 27 Mar 2007 Posts: 21

Just wanted to let everyone know that I fired up my new Diamond Plate FAT 50 this weekend for the first time. I didn't have a chance to cook, but I wanted to practice with the controls. It did one heck of a job humming around 225.

We have our first competition in about two weeks. I can't wait to see what she can really do!

-Dave

mrblue · Posted: Apr 02 2007 Post subject:

Congrats,, but you were just like a kid in a candy store... Very Happy

allsmokenofire · Posted: Apr 02 2007 Post subject:

Good news Dave.....remember though, it's the cook, not the cooker. Laughing

Which contest will you be in?
_________________
Mike
Team Enoserv

hullabaloo_bbq · Joined: 27 Mar 2007 Posts: 21

Mike,

That's an interesting statement. I've never been able to produce a smoke ring using only my bare hands...

Just kidding!

There is a bbq competition at Texas A&M University every year. This will be our 5th year to participate!

3970010 · Posted: Apr 04 2007 Post subject:

Would like to hear more about that cookoff. Congrats on the new DP

BBQCZAR · Posted: Apr 05 2007 Post subject:

I have the Diamond Plate as well and it is a great smoker ! I have used it in competitions and it holds heat vey well.I have been able to get almost 3 hours out of lump and wood ,if placed properly on the cooking grate.That gives some time for some sleep at the comps.The steamer also works great,just don't fill it all the way up when the smoker is cold or alot runs down the inside of smoker till the firebox gets up to temp.Also watch out filling steamer when hot,it's like a car radiator !!! Shocked

Travis builds units Very Happy

_________________
"BBQ Bullies" competition BBQ team.

hullabaloo_bbq · Joined: 27 Mar 2007 Posts: 21

hullabaloo_bbq · Joined: 27 Mar 2007 Posts: 21

BBQCZAR · Posted: Apr 06 2007 Post subject:

I usually just place an even amount of charcoal over the grate,then get that lit with log ligher,then add wood to that after it is lit.Add some more lump along the way,and wood.I think though that you should put fire in about the middle to ensure even heating.One other thing about the Diamond Plates,I did a temp test using 6 thermometers placed around the cooking grates and found the front of the grates were running alot higher than the rear.I drilled holes at the 10 o'clock and 2 o'clock position in the "snouts" and that evenend out the temps on the grates .The front now runs about 10 degrees hotter than rear,which is just fine for cooking.If you find temps are not even,that is the cure,you can also drill more holes if needed,but start with the 2 oper snout first.
_________________
"BBQ Bullies" competition BBQ team.

Bryce Crane · Posted: May 18 2007 Post subject: Snouts

where do you mean? I just ordered a fat 50...and might need to do the same. not sure what you mean. thnaks.

mrcustomsteel · Posted: May 18 2007 Post subject:

Don't forget to take lots of pics for us or we will clobber you with Aggie Jokes. That Scrimage sounds like a good time. Do you think the Aggies will win? What's the spread? Sorry, I couldn't resist.

I bet there will be some great rigs there. Please walk around and take some pics of them. I'd love to check them out.
_________________
D. Tillery
Texan transplanted in Billings, MT
www.mrcustomsteel.com

hullabaloo_bbq · Joined: 27 Mar 2007 Posts: 21

Yeah, I'll take pics of a competition that took place over a month ago.

Keep the jokes coming...

mrcustomsteel · Posted: May 18 2007 Post subject:

Well, how did you do?

I don't hear many Aggie Jokes up here. I was hoping someone else might have some to remind me of home.
_________________
D. Tillery
Texan transplanted in Billings, MT
www.mrcustomsteel.com

hullabaloo_bbq · Joined: 27 Mar 2007 Posts: 21

We won second in ribs and pork butt.

I hope you find something more substantial than Aggie jokes to remind you of Texas.

Although, by inferring that Aggies remind you of Texas, you have paid us a substantial compliment.

Thanks and Gig 'Em

mrcustomsteel · Posted: May 20 2007 Post subject:

That's a good showing in that company.

Up here, unless you are an avid sports fan or veterinarian you have no idea what an Aggie is. When they think engineering they think MIT and SMU stands for Southern Mass U.

I'll take anything I can get when it comes to reminding me of TX, Aggies included. Thank God for the Barbecue comp circuit.
_________________
D. Tillery
Texan transplanted in Billings, MT
www.mrcustomsteel.com

Hoochie-Que · Posted: May 21 2007 Post subject:

Hullabaloo -

Tell me.... Did you order your Fat 50 with that beautiful red and black Double T on the side of it (as is featured in Travis's website)? If not, that might be why you took 2nd in pork and ribs instead of 1st... LOL!! Laughing

Congrats on the great results down there in College Station...

Now, don't be too hard on Steelman about the Aggie Jokes... Those are as about a big a part of Texana as oil wells, longhorn cattle, bluebonnets, Lone Star Beer, Willie, pretty girls, the King Ranch, rattlesnakes, BBQ, and the Chicken Ranch in La Grange... Anyone who knows anything about Texas A&M knows that it is indeed one of the finest academic institutions in Texas, not to mention the entire US... While those of us that went to other state schools (UT, Texas Tech, etc) may not have quite as many jokes made about us, we still get them made of us as well... Laugh, take pride, and move along... After all, I am certain you know the ultimate Aggie joke ("What do you call an Aggie when he/she graduates? - Boss" Cool

)

I, too, have a Fat 50... Picked it up back in December and love it... There is a great lady/cook by the name of Keri C who posts to this forum from time to time (especially in the "Comp" and "Cooker" sections) that I think was the first to drill the holes at the 10 & 2 position in the snouts to help even some of the temps out... You might try to run her (and her husband Robert) down and PM them about the holes... I haven't done that as yet myself, but I do find that things do run a little hotter towards the front... If the smoker is not level, it will also run hotter towards the higher side (I bring a level along with me at comps to try to even that out as much as possible)... There is a long thread regarding the DPP Fat 50 I think in the "Cooker" section of the Smoke Ring from last Fall if you will do a search... Has a lot of good info/ideas...

I would agree that trying to keep your sticks and fire as close to the middle of the firebox as is possible (between the openings for the two snouts) is best for more even temps in smoking chamber...

Best wishes with your Fat 50... Now - if I could only find a way to get you "home boys" to get a poor old displaced Texan now living in Utah a little of that great oak and pecan you have down there at a price that didn't break the bank to get it here to Utah, I'd greatly appreciate it!! Laughing

Michael Knight, DDS

- Texas Tech '77
- Baylor College of Dentistry (now a part of the Texas A&M System - so I think I am an Aggie in part by default) '87
- Married to an Aggie Cool

_________________
Dr. Mike
Hoochie-Que BBQ Team / KCBS CBJ

"Jesus Loved Barbeque, Too" - Kinky Friedman

hullabaloo_bbq · Joined: 27 Mar 2007 Posts: 21

Michael,

Thanks for the response. I was giving Steelman a hard time because I found it hilarious, that of all the great iconic figures and places in Texas he chose Aggie jokes as a way to feel more at home. My thought was that if he can poke fun, so can I.

I love my FAT 50. I'll be cooking a Memorial Day feast for my neighborhood this coming weekend. I haven't had an opportunity to use the steamer yet, so this weekend could pose a great opportunity. To answer your question about the logos on my pit, no, I didn't get double T's. However, Travis did supply me with removable aTm's on each side! I couldn't resist...

I haven't had time to do any tweeking to the mechanics of the pit yet. I'm sure everyone has their methods, and I will take them all into consideration as I continue to use my DPP. I haven't built up enough nerve to drill any holes in it yet...

If there is anything I can provide from Texas, let me know!

-Dave Holub

jib · Posted: May 23 2007 Post subject:

Hoochie-Que · Posted: May 23 2007 Post subject:

BigOrson · Posted: May 23 2007 Post subject:

As a second-generation, 2-time alum of Alabama (bachelor's and Master's) that grew up in Tuscaloosa, the only thing I have against Texas A&M is that no-good, back-stabbing, program-killing, son of a biotch Francione.

Fire him and we're cool again. Cool

BTW...we recycle Aggie jokes in Alabama and call 'em Auburn jokes. Laughing