found me a smoker,cooker. thank's for all y'all help
http://i725.photobucket.com/albums/w...ures/006-8.jpg
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found me a smoker,cooker. thank's for all y'all help
http://i725.photobucket.com/albums/w...ures/006-8.jpg
Start driving now, and it might be done by the time you get here.
Thanks Beagle.
Dang U Done Good On That Find,,,,
Load Her Up,Fire Her Up,Hook Her Up,, And By The Time U Get To The Campground Supper Is Done,, Yum, Yum
Dang, Beagle! you went whole hog on a smoker didn't ya?:eek:
Nice smoker though but maybe you can modify it to look like this?:p
Wow! I like it. Did you have that made? I've been looking for something like that; maybe not quite that big.
Damn Beagle nice rig.
Very nice!
I'm liking it already, Michael! You need some apple for that bad boy? I'm gonna take an old tree out soon.
Good looking rig Michael. Many hours of cookin' and lots of calories are coming your way! Still plenty of time to get fattened up before winter:)
buck he sure don't any fattened up.
Do NOT believe Buckwheat 1. That smoker will be the most healthy cooking you can do. All the fat drips away.....well most of it anyway. You need to find a get together somewhere, like a farmers market, swap meet or something....get about 200 turkey legs, charge $3.50 apiece for them and pay for that thing on a couple of outings. At Sturgis in the early 80's, sold 1,000 of them in a day and a half. Could have sold 3 times that many if we would have had them. Paid for the trip +.
Dusty
#8 (permalink) Yesterday, 11:23 PM
bwillaub
Crappie.com Legend Join Date: Apr 2004
Location: Knob Noster, MO
Posts: 4,411
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I'm liking it already, Michael! You need some apple for that bad boy? I'm gonna take an old tree out soon.
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bob got couple real big apple orchards pretty close to me, and your right makes good smoke,
buck he sure don't any fattened up .watch it old man, I get a little smoke out of the barrell of the ole shotgun.
wolfy got it on 37 highway south of monett mo. he builds them on site, has all sizes on or off wheels I thing it is called hobo joes BBQ
mike and mike your right just look out the door I may be driving by any minute. rest of yall it might be a hoot cookin a pig in the ole cooker at camp some time. might have to try it. later all
Holy smokes! How many people are you cooking for? I get it, you cook enough food for the week so when you go fishing you don't have to cook when you get home.
something like that angler, but really kids live close and they have paint ball games and like to have a big cook afterwads and I like to cook up extra also, it;s nice to come home from a hard day fishing, clean all them fish, them just tell sharon pork samich now. :DQuote:
Originally Posted by LSL Angler
Beagle when I use our little smoker with apple wood I also use either apple juice or cider in the water. Really makes ribs taste good. Just an idea. Also I try to put my apple wood chips in water for a couple of days before I use them.
I'm jealous, i love smoking the meat at home. And my kid always want me to cook extra when i do it.
WOW!!! Nice smoker Beagle! When do we eat?:D
and what time. how did you do down south.Quote:
Originally Posted by speckhunter
Sometimes you're the hammer, Sometimes you're the nail. We were the nail this week!!!!:mad:Quote:
Originally Posted by buzzmanmo
Nice toy there brother Beagle!
Your smoke is a bit heavy, it's smudgin'. You want a thin blue smoke, sometimes you can't even see it. Those things need to be fired up a good bit before you plan to get your meat on so the wood burns down and gets that heavy smoke over with. Heavy smoke deposits a lot of creosote on your meat and gives a bitter taste. Use dry wood, not green or wet. I keep a couple sticks laying on top of my hot firebox to heat up and dry. I burn splits in mine and it takes about a stick an hour once it is up to temp. and rolling.
Best smoking temp. is the 225°-250° range, I prefer around 250°. Takes practice to get your air intake set right and maintain temp.
Play with it, you'll get it down. Smoke a pork butt, you can't kill them. Good practice.
If you need help let me know. Or, go here -
The Q Joint
;)
mike that was the original burn in, no meat on the grill, just fired it up and played with it for a few days, kept the temp at 250 with no problem, got plenty of hickory and apple cut and drying, I think you told me about the Q Joint earilie, anyway been reading a lot but figure on hands would be best, first ribs and butt were perfect, them ribs came out like dammmmmmmmmmn good. thanks for the tips.
try Pecan wood. It's awesome and doesn't leave a bad taste on ribs like Hickory will if you put to much smoke on it
thank's don I will try the pecan wood, I about got this cooker figured out, cooked for the fourth in the rain, that was a bummer, but the ribs came out real good.
That's a cool rig, beagle. Good luck with it.
That bad bitter taste is creosote produced when your fire is not burning correctly. Generally, not enough air supply causing heavy smoke. Could be green or wet wood also.Quote:
Originally Posted by DonDon
Your smoke should be thin and blue, or you may not even see it. If you can smell it you're doing good.
I've smoked a bit. On my 6 smokers.
And I really like pecan. But I really like hickory too. And cherry. And apple. And oak. And peach. And............... :D
I just about got this fire box figured out, best get your wood dry,pack it full, set it on fire let it get to coals the smoke comes out steel blue,and the ribs come out ummmmmmgoooood, also I keep a seperate fire going and if coals are needed just shovel the hot coals in to the box and no more excessive smoke,,,,,, mike I am learning a lot from the QJOINT the last brisket I did came out lookin bad, but tastin so good. thanks all
Brisket usually looks something like a Space Meteorite when it's done :D
You would swear it's ruined, but inside it is oh so juicy and tender.
Glad you're enjoying that smoker