Smoker ? help a brother out ...

[Buoy-Master]

elwestb - 6/24/2010 11:49 AM Thank you all! I'll be a work in progress! Billy, what Batallion are you planning to feed?

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It'll be big enough for the house or a brigade. </p>

2 doors on it..one accessing the expanded metal cooking areas. The other accessing the firebox and water pan. </p>

My cooking platforms will spin or turn like a lazy susan for easy loading on the meat and turning it to check. One handle will turn all the platforms. Not only that but fully adjustable up and down. </p>

3 cooking areas. One at the top for thinner cuts like ribs. The other two will be spaces for roast, shoulders even turkeys. </p>

Everything accessed through the doors with hatchet handles.The top will be sealed of with 2 bitchin smoke pipes with dampers. 2 temp gauges. </p>

Smoke box will have air dampers as well. </p>

Trailer will have the wheels at the very rear and the stack just forward of them so that the trailer tongue has enough weight to sit on the ground. Forward of the stack will be a crate to carry the wood.</p>

I'll do step by step (best I can) pictures of the project. </p>

 

[elwestb]

... are you gonna take this thing on your pic shoots! Is this another business, "Billy's mobile BBQ"?

 

[cb1340]

OMGZ!! billy is goin ta be tha local BBQ master!!! this thread is making me hungry!! emoHungry emoHungry emoHungry emoHungry AND a lot of info... thanks guys!

 

[angst]

If kdxdude can do 24hr in something like Dales or Moores which is very similar to soy sauce what's going on with my red meat marinades or brines always making my pork or beef too salty?</p> I've done brine ratios of what I understand to be normal 1 / 16 non-iodized salt to water and had country style ribs turn out salty with as little as 2hrs in the marinade/brine mix. Any ideas?

 

[Buoy-Master]

LOL Naw, Im just getting into this but if someone wants to buy it when I'm done...I'll build another one!

Been working on the plans all night and its looking good. Just got to figure out a bearing system at the top that will allow the lazy susan pipe to turn and slide up and down. I have ideas on it but still hashing them out.

 

[derek81]

If you've never used Cavender's greek seasoning you gotta try it, it's good on everything, especially a rack of lamb cooked on the smoker.

 

[jim4596]

thats it derek, i will trade you fishing lures, rods, reels, for fresh smoked meat. lol
u guys are making me hungry.

 

[kdxdude]

Chicken

Ribs & Brisket

Ribs n pork

Bunch of Goodness!

Pig Pe**ers, sausage links wrapped in bacon & rolled in brown sugar

Ribs in a rack ready to go on smoker

More ribs

Surf n Turf

Pulled Pork

ABT's, Jalapeno filled with cream cheese with a little smoky sausage link in the middle wrapped in bacon

Bourbon Soaked Smoked Chuck Roast

More Pig Pe**ers

Smoked Fatty

Beef Brisket

Deer Backstraps

Pulled Pork for co-workers

Pheasant & Quail wrapped in bacon, deer backstraps too

More Deer Backstraps

Smoked Chicken Legs

Gotta go I hungry now!!!

 

[angst]

You sir owe me a new keyboard. </p>

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What is the recipe for the jalapeno's? How long do you cook and at what temp? </p>

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[derek81]

Yep. gonna have to get the recipe for those Jalepenos too, just found an appetizer for the 4th. Please share.

 

[SpurHunter]

Man, you are hurting a hungry man right now!

 

[foodsaver]

dude you suck! I am gonna be making those pig pe**ers this weekend

 

[foodsaver]

Oh and the ABTs are awesome if you use something sweet in with the cream cheese..

 

[elwestb]

... ok, I've gotta're going! Pork loins and chick'in booblikins, bid "ol 44 D's I don't know how they're gonna taste, but they smell good! I've decided that they are good because they take so long. Crap, I fired this thing up, check it every 15 / 20 min. add charcoal or chips, gone through a pack of beer, mowed the lawn, weed eated the trim work, took the blower to everything for clean up, filled up bird feeders, watered flowers and my tomatoes, and I'm still cook'in and a smok'in! I had thought about fishing some tonight, but I'm to tired! I'll let you know how this turns out later. Some version of the pig pecker peppers are next! They just look like to much fun not to! Thanks for all the response and help! You guys are great!

 

[kdxdude]

make sure you check your internal temps of meat before removing from smoker, make sure it's done. & post pics of your cook please.

 

[elwestb]

Ok, man... I don't know how to post a pic! Been trying for over a year! I can download them and get them to e-mail, but can't get them to resize for this forum!

 

[kdxdude]

PM sent

 

[SpurHunter]

elwestb - 7/3/2010 4:54 PM Ok, man... I don't know how to post a pic! Been trying for over a year! I can download them and get them to e-mail, but can't get them to resize for this forum!

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You are hillarious! emoLaugh emoLaugh emoLaugh Am I going to have to stop by and show you how this is done??</p>

 

[Buoy-Master]

elwestb - 7/3/2010 5:54 PM Ok, man... I don't know how to post a pic! Been trying for over a year! I can download them and get them to e-mail, but can't get them to resize for this forum!

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I know a 5 yr old that could show you how. emoPoke emoLaugh emoTongue </p>

 

[elwestb]

... well, I wish some body would! Bring that 5 year old over here and I'll supply beer and pizza! My computer genius daughters can't do it either!? They have all tried all the re size links that everyone has suggested, and constructions. We just don't get it I guess!? The dinner was great! I'm a hero! Now the only problem is they all want me to do it again! What surprised me was that the chicken breast was very juicy, not as dry as I expected. But everyone else seemed to like the pork loin best. Thanks to all for the information. CFF comes through again!