- Nov 15, 2010
- 4
- 10
Thanks again everyone for the welcome, not to mention the QView compliments. I have plenty of photos of all sorts of batches; everything from apples, bananas and potatoes to oysters, bacon and salt. Here is a great trick I learned. I can buy large rotisserie'd chickens for $5 each. I buy them and when they are still hot, place them in the smoker for a hour or two. The result is amazing!! So much so that I have smoked 12 at a time for co workers to enjoy them with me!
B
I'll keep you informed. It is heavily constructed and the cast end caps seem fine to me. I just fired it up 1 hour ago to test it/learn how to use it on 2 pasilla peppers, 6 mozzarella string cheese sticks, 1lb block of colby jack cheese, 3lb piece uncured turkey ham, 1/4 lb stick of butter, 6 chicken beer bratwurst sausages and 1.5 lbs bacon straight from the country butcher. We have a cold front and it is 46F in the smoker right now so it is a perfect time to experiment. I didn't hard mount the SD, rather I temporarily U bolted it to a 1x4, leaned it against a wall and put a barbed fitting/clear flex line into my MES30 wood chip hopper, sealing it with duct tape. I'll make a proper stand and for it and plug for the MES hopper later in the week...Welcome to the forum, the qview looks amazing as well. I would love to hear how your smoke daddy works as i am in the middle of a large build and am currently researching different smoke generators, either to buy or use for inspiration to build my own.
B