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omartentmaker

Newbie
Original poster
Jan 15, 2013
16
10
SouthEast Oklahoma
Hello everyone! My name is Justin and I am from the hills and mountains of Southeast Oklahoma. I have smoked for a little while but nothing large scale. I have up until today been using small cabinet charcoal smokers, cabinet propane smoker (not that often but every now and again), a small offset firebox smoker.

Today I picked up my first real man's smoker. I will have to dig my dimensions out to give exact but I will post a picture for all to see.


And before any asks, the two boxes on top are what I call my rib boxes. They are on top of the main barrel with about a three inch cut running the length of the boxes to allow smoke in. This (I believe) will give me the ability to smoke at lower tempartures.


I took the time today and cured the smoker with using mainly mesquite wood. I "painted" the inside of the whole smoker with crisco as well.


I plan on smoking quite a few things over this upcoming weekend and I will post pics as well. I hope I do not have any troubles getting used to this over my last smoker (which is pictured below)




 
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Hi Justin! 
welcome1.gif
 to SMF!!! We're happy you joined us!
 
welcome1.gif
to SMF Justin!  ooooooo-----that is a sweet rig!  You should not have a problem fitting in around here!  Can't wait to see pictures of your smoke in that thing!  Gotta show q-view (pics)!!!

If you need any help navigating around the forums...give us a shout.  Will be glad to help!

Kat
 
Thanks everyone,

I will take a bunch of pics this weekend. I have a big family dinner planned and as of right now the menu will consist of

13lb brisket

rack of pork ribs

beef roast

whole bologna

2 cans of spam (don't laugh too hard)

polish kielbasa

hot links

baked beans

Than Sunday I am using some of the brisket to make chili for a church function. I know there is a lot of meat listed here, but we are a pretty big crew
 
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Thanks everyone,

I will take a bunch of pics this weekend. I have a big family dinner planned and as of right now the menu will consist of

13lb brisket

rack of pork ribs

beef roast

whole bologna

2 cans of spam (don't laugh too hard)

polish kielbasa

hot links

baked beans

Than Sunday I am using some of the brisket to make chili for a church function. I know there is a lot of meat listed here, but we are a pretty big crew
i like to slow smoke a 1" thick slice of bologna (aka arkansas round steak) then throw it on a very hot grill 650+ deg...........i'd try the same thing with spam........what will you do with the spam? slow and low? or fire from hell?

david
 
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