What are you smoking?

[mattdavis11]

Boston butt becomes pulled pork tomorrow. Store bought smokers have to be sweated in, and I've sweated several out beyond usage.

I cobbled this together today just to burn some groceries. There are a few gaps to fill, but I bet it works!

Show us the goods!

Happy 4th everyone!

[aigel]

Ribs and chicken drumsticks. I have an old gas smoker I dragged home, a guy down the street put it out into the trash. It needed a new thermometer and certainly looks old, but I have had some really good food off it. I smoke sausages and smoked meats to use in recipes on it. When I got it, after a few months, I am not kidding you, my LDL cholesterol spiked by 30%!

G

[Heel n Toe]

Originally Posted by mattdavis11

I cobbled this together today just to burn some groceries. There are a few gaps to fill, but I bet it works!

I like the looks of it, but I'm not quite seeing the whole picture... is there a 1/4" sheet of steel plate that serves as the front door?

You could call it the Pandemic Apocalypse Smoker.

[mattdavis11]

I call it the 4 Beer Mosquito. They both found me fast. Doesn't require much more heat, it was 100F when assembled.

Front door optional. It might turn out to be a convertible.

[mattdavis11]

That's a stone in the back, picture won't fit to include the dome.

[mattdavis11]

Minor adjustments.

[Heel n Toe]

Looking good, but needs meat and smoke!

[rusnak]

Too hot outside. I'm smoking these while I admire your work.

[ckelly78z]

Right now, we have a marinated 10.27# pork butt on the grill...about 1/2 way done. Lots of beer, corn on the cob, potato salad, and a strawberry pie to top it off.

[HardDrive]

Sativa.

[vash]

I’m not smoking anything. Why? What gave you heard?

[aigel]

Here is my rig. It is one step up from mattdavis11.

2 hours to get the smoke into the meat at 225-250.
Then it comes off and goes into the oven low and slow at 215, 3+ more hours. That's the step you see the picture at.
Yes, oven is cheating, but if you aren't putting more smoke, why run a propane tank and babysit, if I can do it hands off in the kitchen?





G

[tabs]

Originally Posted by aigel

here is my rig. It is one step up from mattdavis11.

2 hours to get the smoke into the meat at 225-250.
Then it comes off and goes into the oven low and slow at 215, 3+ more hours. That's the step you see the picture at.
Yes, oven is cheating, but if you aren't putting more smoke, why run a propane tank and babysit, if i can do it hands off in the kitchen?





g

propane?????

[red-beard]

18 Pound Brisket on the Kamado smoker



I pull the Brisket off at 165, wrap in foil and then move it to the oven to finish. This frees the smoker for Baby Rack Ribs.

[Bill Douglas]

Last thing was a trout over hickory. Quite good,

[mattdavis11]

Lawdy was it hot out! She and I went on a run Saturday morning, found good wood. Pig came out just right. Smoked a chicken yesterday, pics later today. I'm still stuffed.