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Posted on 1/9/19 at 12:53 pm to Btrtigerfan
quote:
I have the 18, but it's about 10 years old. This spring, I'm going for the 22. Great idea on the disk. I hate cleaning that water bowl.
I love my 22. Can fit whole packer briskets and ribs with no problem.
I don't mind cleaning the water bowl. I just dump the contents into a trashbag and do a quick rinse with the garden hose. I'm not eating off of it, so don't care if it is super clean or not.
Posted on 1/9/19 at 2:15 pm to Chucktown_Badger
LINK
Check this out. I'll probably be doing this in the near future on mine. The chip thing gets annoying, especially when it increase's smoker temp.
Check this out. I'll probably be doing this in the near future on mine. The chip thing gets annoying, especially when it increase's smoker temp.
Posted on 1/9/19 at 5:53 pm to Bill Parker?
I've got a vertical coal/wood smoker with the coal pan on the bottom, the water pan next and then 2 racks for product and it has been a very good smoker for anything I've wanted to smoke except for wanting to cold smoke things like salmon, pork for bacon, sausage, etc. The temperature is just too high and winds up cooking it instead of cold smoking.
So, today I decided to start on making my own cold smoker with a nice size wooden smoke box big enough for 3 racks 24 in. x 15 in. for sausage, fish, pork bellies, etc. I've gotten into making my own sausage, so this will be put to good use.
For the fire box, I had an old 5 gallon propane tank that can no longer be filled due to its age, so I cut a door in the side, cut a hole in the top for the smoke to get to the smoke box and then drilled 10 holes 1/2" in the bottom for a draft to keep things lit.
Can't wait to get cranked on building the smoke house tomorrow and get my nephew to weld a lip on the part I cut out for the door for a better seal when closed.
So, today I decided to start on making my own cold smoker with a nice size wooden smoke box big enough for 3 racks 24 in. x 15 in. for sausage, fish, pork bellies, etc. I've gotten into making my own sausage, so this will be put to good use.
For the fire box, I had an old 5 gallon propane tank that can no longer be filled due to its age, so I cut a door in the side, cut a hole in the top for the smoke to get to the smoke box and then drilled 10 holes 1/2" in the bottom for a draft to keep things lit.
Can't wait to get cranked on building the smoke house tomorrow and get my nephew to weld a lip on the part I cut out for the door for a better seal when closed.
Posted on 1/10/19 at 8:15 am to gumbo2176
I built my own propane fueled vertical smoker. It’s double walled and insulated. It’s very efficient and holds a lot of meat. It’s heavy lol.
Posted on 1/10/19 at 8:44 am to pdubya76
quote:
I built my own propane fueled vertical smoker. It’s double walled and insulated. It’s very efficient and holds a lot of meat. It’s heavy lol.
I've decided to put my smoker box on wheels so I can move it in and out of my storage shed to keep it out of the rain when not in use. It will probably be 25" wide x 18" deep and about 6 ft. tall and made out of cypress that I have left over from an old project I did around the house.
Posted on 1/10/19 at 8:45 am to Bill Parker?
I just put together my Camp Chef pellet grill with a sear box. Going to try it out this weekend.
Posted on 1/10/19 at 9:16 am to tke_swamprat
quote:
I just put together my Camp Chef pellet grill with a sear box. Going to try it out this weekend.
I'd be interested to hear how it goes. I'm going back and forth between the Camp Chef and a Rec-Tec. The sear box is a great addition considering I don't have a gas grill. Seems to be the perfect size to quick grill a couple pieces of chicken for the wife and I, or sear meat for sous vide cooking.
Posted on 1/10/19 at 9:53 am to Crawfish From Arabi
quote:
Before you buy one, do a little research on a UDS
I have a pellet grill and a ceramic grill, will a UDS get used if I already have both of those? I love a good project, and I've been interested in an UDS but can't convince myself I'd use it much over my other 2 options.
Posted on 1/10/19 at 10:01 am to Centinel
The "smoke ring" you see is myoglobin leaving the muscle interacting with the gas in the smoke. According to this guy, more moisture helps get the ring. I always have a full water pan and it always shows up so this may be true.
article on smoke rings
article on smoke rings
Posted on 1/10/19 at 10:52 am to sml71
quote:
Plus it's just plain fun to get and maintain the fire, fight with the weather and stuff like that.
And all that gives a great excuse to drink beers....and whiskey
Posted on 1/10/19 at 1:17 pm to GoAwayImBaitn
quote:
article on smoke rings
It's basically a myth that you need smoke...basically you just need NO can CO.
No smoke necessary
Posted on 1/10/19 at 1:23 pm to Chucktown_Badger
Yeah. Reason why I said "gasses."
Posted on 1/12/19 at 6:01 pm to tke_swamprat
quote:
I just put together my Camp Chef pellet grill with a sear box. Going to try it out this weekend.
Bump.
Waiting for your update baw.
Posted on 1/13/19 at 11:05 am to puse01
Patiently waiting for pork shoulder pics.
Posted on 1/13/19 at 12:08 pm to Bill Parker?
Masterbuilt electric.....set it, and forget it.
I have 8 pounds of top round in mine right now, with pecan smoke, cut into long, narrow strips, that I marinaded over night in teriyaki, Wish-you-wuz-here, Louisiana hot sauce, garlic powder, pepper. and some Dales.
Can you say beef jerky!
I have 8 pounds of top round in mine right now, with pecan smoke, cut into long, narrow strips, that I marinaded over night in teriyaki, Wish-you-wuz-here, Louisiana hot sauce, garlic powder, pepper. and some Dales.
Can you say beef jerky!
Posted on 1/18/19 at 7:45 pm to Crawfish From Arabi
quote:
Good smoker. 18" or 22"? I have a few of them, and on a couple I run them dry. Quick and inexpensive mod for you....go to Academy, and buy the replacement charcoal disk for an Ole Smokey. Place it on the tabs for the bottom cooking grate as a heat deflector, and go with no water pan at all. Less fuel consumption, and will cook similar to a stick burner. You can also go with no deflector at all, and cook some awesome chicken on the top grate over the coals.
Knows things.
Ive had a WSM, Weber Kettle, and a Green Egg since about 1990.
Big Green Egg is a thing of Beauty. Costs a ton, but you will never regret it, not once.
Posted on 3/26/19 at 1:19 pm to Crawfish From Arabi
quote:
Just figure out what boxes are the most important to check, and find the best fit for you. If you have your eye on a particular smoker, please share it here. There's a good chance that I have one similar to it, or have cooked on one like it before. I'd be glad to offer some advice on it, if needed.
Coming here exactly for this - advice
I am limited on space on my back porch (already have my propane grill back there and don't want to fit another equally big offset back there as well) so I think vertical is my go to option here.
Looking to stay around or under $300 if possible. Looking to smoke brisket, pork shoulder, ribs and chicken so the usual I guess. I have looked at several verticals online and the one thing that worries me on some models is making sure the heat source being too close to the meat (the Pit Barrel Cooker is the one I had the biggest concern with on this)
Would love some good recs from anyone with this in mind on smokers you have? Thanks in advance
Posted on 3/26/19 at 1:36 pm to etm512
Weber Smokey Mountain
Posted on 3/26/19 at 1:57 pm to SmokedBrisket2018
Those seem pretty pricey for not a whole lot of cooking surface
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