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  • AdminTeam's Avatar
    Today, 12:52 PM
    Emely54, we appreciate you taking the time to join.
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    Today, 12:38 PM
    Thor!, we appreciate you taking the time to join.
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    Today, 12:27 PM
    Hey momovllj: :text-welcomewave:
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  • AdminTeam's Avatar
    Today, 11:45 AM
    CarDealerCyprus, we appreciate you taking the time to join.
    0 replies | 5 view(s)
  • AdminTeam's Avatar
    Today, 11:28 AM
    Welcome to a real enthusiast forum R-Train.
    0 replies | 9 view(s)
  • Bokyo1987's Avatar
    Today, 10:31 AM
    Hello all! I have had my SGM, 6AT 135i for a little over 2 years and I feel like it's time to move on to another platform. I purchased her at BMW of Macon with 61K miles and she's currently at 85K. Options include sunroof, heated sport seats, Bluetooth, auto-dimming mirrors... (Premium and Sport packages). The interior is in great shape, the black leather seats are perfect. She has been very reliable save for when the driver-side window regulator failed and when the stock turbos started to burn oil. The regulator was replaced and warrantied by Taylor BMW and Eurowise of Charlotte installed new VTT Stage 2+ turbos August of 2015. Since I am not interested in parting out, I'm trying to gauge interest in the car as she sits. The VTT S2+ turbos are complemented by VTT inlets, full bolt-ons, and MOTIV port injection. The combo is good for 124mph trap speeds at only 20~psi and 582whp at 22/23psi on a Dynojet (Atlanta Chassis Dyno). Management/Tuning: MHD with MAXBoost tuned by Dzenno@PTF (Previously Cobb tuned by Dzenno as well) Split Second AIC for the port injection kit Engine/Bolt-ons: VTT Stage 2+ turbos (20t unclipped) VTT inlets CP-E DCI Evolution Racewerks CP TiAL Q BOV Vibrant CP elbow VRSF 7" FMIC Fueling: MOTIV Port Injection Fuel-It Stage 2 LPFP Exhaust: VRSF downpipes N55 midpipes Vibrant resonators (2) Remus Quad Exhaust (carbon fiber inlay) Exterior/Suspension/Wheels: 1M replica bumper Quad carbon fiber diffuser Gloss black kidney grille Sport spoiler OEM rear mudguard 3M 35% tint GP Thunder H8 bulbs Differential lockdown bracket (by 135droptop) APEX EC-7 wheels (18x8.5 et45 and 18x9.5 et58) Michelin Pilot Sport AS3 (235/40r18 and 275/35r18) Maintenance: 5K oil changes with Motul (recent switch from Mobil1 synthetic) Intake valves powder blasted by Eurowise (fall 2014) Brake system flush by Eurowise (summer 2015) Coolant system flush by Eurowise (summer 2015) Differential fluid (summer 2015) Transmission fluid and pan (summer 2015) OEM coils (summer 2015) N20 two-step colder plugs (summer 2015) Vacuum lines replaced (summer 2015) RB PCV valve (2015) VTT PCV hose (2015) Minor Issues: Gloss black kidney grille is starting to peel Ashtray lid will not stay shut Minor paint chip on driver's side door handle Dealership tried to fix plastic tab under the hood with some adhesive Slight tire rub when I have a full complement of three passengers I will also include a tablet (for MHD), an OTG cable, an OBD cable, and a tablet mount. Overall, she has been a very dependable and fun ride. I'm probably missing a few odds and ends, I'll post them up as they come to mind!
    0 replies | 17 view(s)
  • AdminTeam's Avatar
    Today, 05:48 AM
    Richon55, we appreciate you taking the time to join.
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    Today, 02:24 AM
    Bushbaby63, we appreciate you taking the time to join.
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  • omgboost's Avatar
    Today, 01:25 AM
    omgboost replied to a thread For Sale: RB turbos (used) in Buy/Sell - Parts
    Hey I just shot you over a pm. I'm local and interested in these! Thanks!
    4 replies | 132 view(s)
  • AdminTeam's Avatar
    Today, 12:45 AM
    Welcome FeelThePower, take a look around, I think you will like what you see.
    0 replies | 39 view(s)
  • Flinchy's Avatar
    Today, 12:28 AM
    true that.. thought you could reply to messages just not send the first one :/
    17 replies | 1271 view(s)
  • foe516's Avatar
    Today, 12:26 AM
    did the test units ship out yet? anxiously waiting
    63 replies | 3291 view(s)
  • AdminTeam's Avatar
    Yesterday, 11:46 PM
    Hey zinner: :text-welcomewave:
    0 replies | 28 view(s)
  • Stucks's Avatar
    Yesterday, 10:39 PM
    :auto-layrubber:
    10 replies | 437 view(s)
  • AdminTeam's Avatar
    Yesterday, 10:29 PM
    Welcome to a real enthusiast forum GGR.
    0 replies | 35 view(s)
  • AdminTeam's Avatar
    Yesterday, 09:21 PM
    Erichdez0001, we appreciate you taking the time to join.
    0 replies | 30 view(s)
  • 3000gt MR's Avatar
    Yesterday, 09:10 PM
    That looks awesome!
    143 replies | 4970 view(s)
  • 3000gt MR's Avatar
    Yesterday, 09:08 PM
    same here, they are easy to cook and serve. I usually just do rubs, no injection. For sauce i use "rendezvous" BBQ sauce. I've made a bunch but havent fallen in love. I stick to rubs and hot sauces
    143 replies | 4970 view(s)
  • 3000gt MR's Avatar
    Yesterday, 09:05 PM
    Sometimes ill have to get up from sleeping if my Igrill goes off due to grill temp but thats a rare occasion
    143 replies | 4970 view(s)
  • richpike's Avatar
    Yesterday, 09:04 PM
    Pulled pork is one of my favorites for feeding a big crowd! For brisket I rarely do BBQ sauce, but with butts I love sauce. I just have yet to come up with a good homemade one :rolleyes: -Rich
    143 replies | 4970 view(s)
  • 3000gt MR's Avatar
    Yesterday, 09:01 PM
    ugh, the stall is the worst. I found a slower ramp decreases it a bit which is opposite of what some say. Like you said though its all experimenting I like long cooks although some times its worthless to go for to long. I just have my own rhythm of doing things and it works for me so i continue to do it that way. I usually prep everything in the morning, get the coals going by 10pm, have the meat on by 11pm babysit it till 12am then go to bed. I'll usually have it off, cooled, and pulled by noon. I cook Butts and Briskets this way. I usually dont do briskets as long as butts though
    143 replies | 4970 view(s)
  • richpike's Avatar
    Yesterday, 08:57 PM
    I keep the temp in my smoker between 225-275. Bring the brisket up to 190-200 degrees as measured on a thermometer (use a remote one so you aren't constantly popping the lid). Takes about 1-1.5hours per pound. Ribs take about 6hours the way I do them (3-2-1 method). Not sure on sausage, but I'd imagine it's already cooked so you'll just me putting it on to add smoke flavor and warm. Maybe 1-2 hours. In that case, assuming a 10lb brisket flat (for a big get together) on a Saturday afternoon (eating between 2-3PM) I'd do the following: Rub brisket and ribs Thursday night or Friday morning. Wrap in Syran wrap and refrigerate. Around midnight on Saturday morning I'd pull the brisket from the fridge and let sit while you prep the smoker. At 1AM the smoker should be rolling and I'd put the brisket on. Around 8am I'd put the ribs on. Around noon id put the sausage on. Everything should be be ready around 2-3PM on Saturday. Adjust as necessary for when you want to eat, how hot you keep your smoker, whether you use the Texas crutch (will cut 2-3 hours easy off the brisket cooking time), etc. As mentioned above, definitely don't make your first time the time you are cooking for a big group. It will likely still be good, but it's definitely worth experimenting. -Rich
    143 replies | 4970 view(s)
  • Torgus's Avatar
    Yesterday, 08:55 PM
    Each meat takes its own time. All you can plan on is having the largest last meat being done at X time. Honestly a large WSM should be more than enough with sides etc.
    143 replies | 4970 view(s)
  • Sticky's Avatar
    Yesterday, 08:46 PM
    Ok, so school me here. You want to do a BBQ for family and friends. You have ribs, sausage, and a brisket. Basically, a ton of meat. You keep the temp 190-200 and it should be good in 8-10 hours? So if you want it for lunch better start before bed I guess so you don't have to get up in the middle of the night? You must be dedicated.
    143 replies | 4970 view(s)
  • richpike's Avatar
    Yesterday, 08:43 PM
    Traditionally about 1-1.5 hours per pound gives the best results. If you go too long, it can dry out (although that's pretty rare with brisket). But yes, the longer the more tender. Usually you want to watch the temp. Some people swear 190 for Brisket, I prefer 200. It's fun to experiment. And there is definitely prep the day before. I rub and then wrap my brisket the night before. If we were cooking for lunch, I'd have gotten up in the middle of the night. There's also something called the "Texas Crutch" - most of the smoke ring/flavor comes before 140degrees. After that, you can wrap the brisket in aluminum foil and it will get to temp faster. I've done that before and been pleased with the results. There's also a common "lag" where the brisket hits 160degress and plateaus for a while. The Texas Crutch can help push through that quicker. -Rich
    143 replies | 4970 view(s)
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