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  1. RedNeckWino

    Smoked Cinnamon rolls in Orange peels.

    I was a scout 35+ years ago….. damn that was a few days back
  2. RedNeckWino

    1st smoke on new cooker, 40# of pork shoulder.

    So close to the same smoker….. 3 1/2” stack, I calculated at 55”. I made it with a sleeve at 49”. I ordered a 3 1/2” exhaust accumulator mild steel pipe from amazon. Then formed sheet metal around it and welded the seam. Welded the sleeve to the new pipe but NOT to the original stack. It is...
  3. RedNeckWino

    1st smoke on new cooker, 40# of pork shoulder.

    Was not really that bad. Just keep notes of your math..... how many beers you drank /*-+:"? VS How many smokes you have left.
  4. RedNeckWino

    1st smoke on new cooker, 40# of pork shoulder.

    Pork hit that magic 203* and fell apart at the touch!! Let it rest in the warmer box for 2 hours. Served at 160*. Used Red Oak on the pork, Maple on the mac N Cheese. Cooked the mac n cheese at 156. Crisped up real nice on top with shredded bread crumbs.
  5. RedNeckWino

    1st smoke on new cooker, 40# of pork shoulder.

  6. RedNeckWino

    1st smoke on new cooker, 40# of pork shoulder.

    So I was reading the forum some time ago.... found this stack calculator. Works GREAT!! Cleaner burn with a far better draw, = better temp controls also. Calculations for a standard design, reverse flow smoker.. Gallons X 231 = volume in cubic inches.... Sometimes the tag, in gallons...
  7. RedNeckWino

    1st smoke on new cooker, 40# of pork shoulder.

    1 hour into this LONG overnight cook. The dog is already drooling. Orange temp reader top left is stack temp, low left is fire side, top right is center cooker, low right is far left end just under the stack. Blue is meat reader. Same pattern, but left to right in the meat blocks.
  8. RedNeckWino

    Hello from Michigan.

    Jim, would love to send you pictures of the mods. Sold that smoker the day I posted this thread! One of my customers was tent camping and talking about he wanted to learn to smoke meat. Another one hooked on the hobby and life! Basicly just pulled out the gas burner, valve, and entire assembly...
  9. RedNeckWino

    Hello from MI

    Welcome from Pentwater Michigan!!
  10. RedNeckWino

    First smoke on new cooker

    Your rendered tallow will do just great! I have done that also. I have done the Wagyu, yes there is a little difference but the home rendered did great for me. On the question of venting and cooling down to 180*F.... I tried that. Same result you had. Dried it up. I only use butcher paper for...
  11. RedNeckWino

    1st smoke on new cooker, 40# of pork shoulder.

    So we bought a used 8125 Char-Griller smoker and I have been modifying for days now. Did the calculator for exhaust stack. It said 55” tall for 3 1/2” diameter. I kept it at 49” as I still need to get it in and out of the garage. 1x 4 wire set reading cooker temp and another 4 wire set reading...
  12. RedNeckWino

    Beginning smoker

    Welcome from another newbie from Michigan. Been looking for a 150-200 gallon tank to start my new build. Keep the photos coming!
  13. RedNeckWino

    How long would it take you?

    Books books and more books. Then how many have I saved on a stack of computers and tablets and phones? Not sure I would live that long. Most of them I have read and saved because I read an idea or method I wanted to read up on or maybe even try..... anymore I am lucky to even have time to eat...
  14. RedNeckWino

    Brisket came out so-so, what to do with 3lbs of cubed brisket?

    5 cheese smoked mac n cheese with shredded brisket and bread crumbs topping.
  15. RedNeckWino

    Can I smoke a brisket without trimming?

    I would think it would be excessively greasy. Then if you save any fridge or freezer it would congeal back into talo/fat. Not a good mouth feel or taste. Although I have not done a brisket without any trimming, I did find this result when I did not trim enough. Just my 2 cents.
  16. RedNeckWino

    Weber Kettle 22" Master Touch

    I have MANY smokers. When I do a brisket, 22” Weber is my go to! Snake pattern the coals and let the time release work for you. I have a stainless 4” riser ring and pins so I can lift the cook grate higher. Mine is homemade about 25 years ago. Now you can get them on Amazon. Enjoy the new tool...
  17. RedNeckWino

    Any new Michigan Members?

    Sounds like a pulled pork cookoff in the making? Buy him a beer and lay down some fast low key rules. Invite the block.
  18. RedNeckWino

    Either smoking something, sleeping or planning something to smoke while sleeping.

    Either smoking something, sleeping or planning something to smoke while sleeping.
  19. RedNeckWino

    Greetings from AZ

    Welcome from Michigan! Lived in Tucson for a few years and just moved back to the frozen North a year and a half ago. Don't miss tending a smoker in 100+ heat temps! PS: I am another newbie on here.
  20. RedNeckWino

    Any new Michigan Members?

    New to the site. Long time smoker. Just getting into the idea of building a big trailer mounted smoker. Been a fabricator for many years, just never welded up a can for that reason. Good to see the amount of people representing Michigan.
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