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that was straight DC with a foot pedal. I've gone back and looked at the welds again and I don't think they are as bad as they appear in the pictures, but still not pretty. Trying to work out a time with YROC FAB to get some drops.

I'd be up for a road trip to collect some drops and to meet ya! I just started a new job and work four tens so I have a 3 day weekend every week. Thanks for the tips on heat input. I'm not sure if this qualifies as "thin" tube since it's common Sch40 black pipe (.11wall or so) and I was...

get the dual regulator in case you want to do back purging for stainless

I have an airless sprayer so I get to cheat. :)

Paint every inch of wall and ceiling bright white, far cheaper than 2x the light fixtures and almost as bright. 12'+ ceilings will keep you cooler in the summer. Most important: computer and Internet access for streaming audio and how-to vids on YouTube. HF TIG does not always play well...

purchased mine 16 yrs ago with the base but any rigid platform would work.

I've never tried beef short ribs, but they're on my "short" list.

I never add liquid when I foil then but then I look for the fattier ribs to cook.

I did it in a stock F-150 disclaimer: not the Doll House(yet) and I did drag the skids a time or two with this long pig (144")

when do we eat :)

as I said, I cook a lot of tri-tip. onto the grill after marinating time to cut it up

hopefully the rioting is over

As mentioned above.. smoke at 225* for 3 hours, foil at 225* for 2 hrs, then back on the rack to sauce until you like them

cheddar or cream cheese ?

rendered fat: phase 2 done, time for sauce: and the end result ready for the table: talk about meaty... one rack fed four of us and there are still 3 ribs left.

Been practicing TIG welding coped pipe joints. I definitely won't win any beauty contest but I don't think they will fall apart easily either. If anyone wants to play, I'm available from Dec. 30th through Jan. 6th (MIG, TIG, Stick, Oxy-Fuel, and Plasma Cutter) Message me here or text to

These meaty bad boys are baby-backs, just going on now. cook at 220* with apple and hickory for about 3 hrs, wrapped in foil for another 2 hrs, then glaze with home made barbecue sauce. Phase one complete, time to foil up and let them fully render their fat.

I cook tri-tips a LOT on the Big Green Egg, marinated in Montreal seasoning with balsamic vinegar and olive oil, and they look just like that when I take them off. Inside, they are quite rare with lots of moo left. Once they are on the grill I never leave. The very second the meat starts to...

I need to build a new base like that for my dining room table since the current one has the legs exactly in the way of your knees. Only problem is it needs to expand to add the leaf. I'm thinking a pair of oversized drawer slides or rig up something home-brewed.