Well Hello fellow SMF members!! My name is Kyle, im located in Derby,Kansas in the heart of the USA.. Im a young one, 26. I've lived in kansas my entire life on a farm, we specifically raised registered Black Angus my entrie life until i was about 20.
I LOVE to smoke meat and grill steaks /chicken. I am an avid smoker, been doing it since i was 17, almost 10 years. I joined SMF because during my free time I browse the internet to look for new ideas and to see how else other people smoke meat. Well during one of my browsing sections i stumbled upon this sight and noticed immediately that there are other humans that have the same addiciton as i do, "SMOKING MEAT"!!! Bar none there is nothing else that can compare to taking a giant tough piece of beef (whole brisket) and smoking it to a state where the meat is so juicy and tender you can squeeze the juice out of one sinlge slice and the explosion of flavor when it hits your palate, truly breathless...
During my childhood i did alot of hunting/fishing with my grandfather and that is where i learned to cut and process meat. Anything we got while hunting or fishing we processed ourselves to make sure we could use almost everything that animal had to offer. My grandfather was a butcher for over 40 years, he taught me everything i know today when it comes to meat and living off the land. He used to quiz me what each muscle was and what cut of meat it belonged to when we butchered our game or livestock. I will teach my kids the same thing when that day comes. As you aready probably know i love hunt and fish in my free time when im not smoking meat or spending time with my Fiancee.
Now about my smokers, I like to do old school or as old school as i can get it, just gods given natural resources "wood and fire"..
I have never purchased any smoker, I have built mine in my fathers shop. I credit my father for my love to smoking meat, he has been doing it before i was born and now that he retired it is his full time job, BBQ catering and setting up his trailer at our lot in Douglass,Ks.
Back to the smokers, I have built 3, the 1st one I built in high school for my senior year project. I made it out of an old 1950's fridge i picked up from a neighbor, this is my vertical smoker for sausages and my favorite, "deer sticks", yum yum.. The 2nd one i built was after college, its on offset smoker. 3/8 inch thick raw steel,the entire thing, its a 24" chamber and 24" fire box, and the smoking chamber is 50" long and the fire box is 25"long. The wheels and legs our also steel, this one is my backyard smoker. The most recent smoker i built was completed almost 2 years ago. I do competition cooking so i need something i could pull on a trailer so i purchased an old jet ski trailer from my lifelong friend and covered the top of the frame work of the trailer witth 4x8 sheets of steel to make my base so i could weld my legs for the the smoker. I used 30" cold rolled steel that is 5/8" thick for the chamber and fire box. The chamber is 70" long and the fire box is 30" long. When you get a smoker you need to name them, my vertical smoker I named, "Slim Jim", my backyard smoker i named "5 O'clock", because you get the idea, its 5 o'clock somewhere, and my trailer/competition smokers name is "Pay Check" because when I use it in competitions i hope it will cook me good enough product i can get a pay check..
Every cooker is a stick burner, i do stick burning because it is more challenging than using pellet, electrical, or charcoal, and i personally enjoy that...
I joined because i want to share my knowledge of meats/butchering, and BBQ with everyone. Any questions please post or message me.. Thanks,
RUBNSMK
I LOVE to smoke meat and grill steaks /chicken. I am an avid smoker, been doing it since i was 17, almost 10 years. I joined SMF because during my free time I browse the internet to look for new ideas and to see how else other people smoke meat. Well during one of my browsing sections i stumbled upon this sight and noticed immediately that there are other humans that have the same addiciton as i do, "SMOKING MEAT"!!! Bar none there is nothing else that can compare to taking a giant tough piece of beef (whole brisket) and smoking it to a state where the meat is so juicy and tender you can squeeze the juice out of one sinlge slice and the explosion of flavor when it hits your palate, truly breathless...
During my childhood i did alot of hunting/fishing with my grandfather and that is where i learned to cut and process meat. Anything we got while hunting or fishing we processed ourselves to make sure we could use almost everything that animal had to offer. My grandfather was a butcher for over 40 years, he taught me everything i know today when it comes to meat and living off the land. He used to quiz me what each muscle was and what cut of meat it belonged to when we butchered our game or livestock. I will teach my kids the same thing when that day comes. As you aready probably know i love hunt and fish in my free time when im not smoking meat or spending time with my Fiancee.
Now about my smokers, I like to do old school or as old school as i can get it, just gods given natural resources "wood and fire"..
I have never purchased any smoker, I have built mine in my fathers shop. I credit my father for my love to smoking meat, he has been doing it before i was born and now that he retired it is his full time job, BBQ catering and setting up his trailer at our lot in Douglass,Ks.
Back to the smokers, I have built 3, the 1st one I built in high school for my senior year project. I made it out of an old 1950's fridge i picked up from a neighbor, this is my vertical smoker for sausages and my favorite, "deer sticks", yum yum.. The 2nd one i built was after college, its on offset smoker. 3/8 inch thick raw steel,the entire thing, its a 24" chamber and 24" fire box, and the smoking chamber is 50" long and the fire box is 25"long. The wheels and legs our also steel, this one is my backyard smoker. The most recent smoker i built was completed almost 2 years ago. I do competition cooking so i need something i could pull on a trailer so i purchased an old jet ski trailer from my lifelong friend and covered the top of the frame work of the trailer witth 4x8 sheets of steel to make my base so i could weld my legs for the the smoker. I used 30" cold rolled steel that is 5/8" thick for the chamber and fire box. The chamber is 70" long and the fire box is 30" long. When you get a smoker you need to name them, my vertical smoker I named, "Slim Jim", my backyard smoker i named "5 O'clock", because you get the idea, its 5 o'clock somewhere, and my trailer/competition smokers name is "Pay Check" because when I use it in competitions i hope it will cook me good enough product i can get a pay check..
Every cooker is a stick burner, i do stick burning because it is more challenging than using pellet, electrical, or charcoal, and i personally enjoy that...
I joined because i want to share my knowledge of meats/butchering, and BBQ with everyone. Any questions please post or message me.. Thanks,
RUBNSMK
