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Thread: Waiting is the hardest part....But perfection takes time!

  1. 03-14-2014, 10:17 AM #1
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    Default Waiting is the hardest part....But perfection takes time!


    Got ribs , boston butts, chickens and sausages in the smoker, gona cold smoke them at 185 degrees for bout 8-10hrs, gona be some good stuff fo sho. I do this every yr the week befor our Tx fishing trip , i freeze it all , every morning while we are there we layout what we want for supper, and after a long day on the lake all we have to do is pop it in the oven and reheat it.
    Name: meat.jpg Views: 348 Size: 88.1 KBName: smoke.jpg Views: 346 Size: 118.3 KB
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  2. 03-14-2014, 10:48 AM #2
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    Looking good . I need a fridge i can smoke in .
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  3. 03-14-2014, 11:09 AM #3
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    Cant beat those of 50's model fridges for makeing smokers, they hold temp. perfect.
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  4. 03-14-2014, 01:13 PM #4
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    When I was in Ft Laurderdale old guy had a set up for smoking Wahoo and Kings. Had 2 of them piped together. One was fire box and other for fish. Man he could cold smoke a mess of fish with that setup.
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  5. 03-14-2014, 01:17 PM #5
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    Cray, cant see it n the pic but my firebox is underneath the fridge, heat enters directly under the water pan
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  6. 03-14-2014, 01:26 PM #6
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    Looks good Mike. I had an old fridge smoker a few years ago. They work great. Made a ton of deer sausage with it.


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  7. 03-14-2014, 02:10 PM #7
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    Never would have thought of using a fridge but makes good sense.
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  8. 03-14-2014, 05:32 PM #8
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    Man with this south wind blowing I can smell them vittles from here!!!!!
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  9. 03-15-2014, 09:15 PM #9
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    Dang fine food bro
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  10. 03-15-2014, 09:21 PM #10
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    Man that looks good!!! Those old fridge smokers are neat.
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