Hello, I stumbled upon your forum and started looking at some posts, first thing i new i was salivating at some brisket pictures..Wife thought i was looking at other stuff you can apparently find on the internet. I'm from Ottawa, Canada and have started smoking just about a year ago. I constantly search for recipes to try. I'm thinking of trying some beef jerky pretty soon. I don't use a commercial smoker, I built one myself. I got the idea from a website, and followed the plan that was posted with some modifications (ps, I'm french so please forgive any spelling or vocabulary issues!) I'll try and post pics, not sure how yet. Neighbours say i make some of the best smoked trout they've tasted, i'll post my recipe pretty soon (secret is the canadian maple syrup!) Hey can't wait to chat and exchange ideas..ok here goes for the pictures!!
Inside is lined with 24'' porcelain tiles. Walls have 1.5 inch insulation and outside is eastern white cedar. I have alluminum rods that i support my grills with and also will be useful when i want to hang sausage and the beef jerky I plan on trying soon. The pan is my water pan. You can't see in image, but i have to exshaust chimneys
I haven't had much success with dry rub ribs for some reason, however last week i did make very tender and juicy ribs with a mopped on sauce.. if anyone has a suggestion for the dry rub method, I would appreciate it! I usually keep temperature with a digital thermometer at 225 C.
I'm a cabinet maker and I usually use oak scraps for smoking. I plan to try maple soon.
Here are more pics:
I teach, math and woodworking and have access to a CNC, here is what I have in front:
Looking forward to adding a side table to smoker.
Thanks and I'm happy to have stumbled on this site!
Inside is lined with 24'' porcelain tiles. Walls have 1.5 inch insulation and outside is eastern white cedar. I have alluminum rods that i support my grills with and also will be useful when i want to hang sausage and the beef jerky I plan on trying soon. The pan is my water pan. You can't see in image, but i have to exshaust chimneys
I haven't had much success with dry rub ribs for some reason, however last week i did make very tender and juicy ribs with a mopped on sauce.. if anyone has a suggestion for the dry rub method, I would appreciate it! I usually keep temperature with a digital thermometer at 225 C.
I'm a cabinet maker and I usually use oak scraps for smoking. I plan to try maple soon.
Here are more pics:
I teach, math and woodworking and have access to a CNC, here is what I have in front:
Looking forward to adding a side table to smoker.
Thanks and I'm happy to have stumbled on this site!
