Hi everybody!
Spring fever rumbles within once again, and this spring I want to do some legitimate smoking. I have wanted to do this for many years. I seem to never get quite enough of smoked meats, so it is high time that was addressed!
I have lurked in forums, checking here and there until I stumbled on a thread somewhere about the Char Griller Smokin' Pro. Seems I am a late-comer to the product, but from what I can tell, it has qualities I find desireable. First is reasonable starting price.
Second- it can be improved by customizing- and I'm all over that.
Since I live where rain and humidity are genetic predispositions of our climate, I decided to build a simple portable cookshack that
will just be 8' x8' , made of cedar fence boards and tin roofing. The fence boards will be stapled on with an air stapler. The walls will be convertible- from fully enclosed to just corner walls. The center 4' of each wall will be removable. With the exception of the staples holding the siding on, the rest will be assembled with construction and Timberlok screws to allow it to be disassembles and reassembled quickly. Roof will be corrugated tin sheet. The smokestack will enter the shack and have a bonnet to slide down over the smokestack of the smoker. Two of the four-foot walls (next to the smoker and across from it) will be hinged in the middle to allow them to be folded down for most of the smoking. A fan will keep fresh air in the shack. Three steel automotive drip pans will be used- one attached above the smoker, one between the smoker and the wall, and one beneath it to act as heat shields.
I have had too many barbecues die from corrosion, and I won't build a shack for a Weber. I have seen too many good cooking days visited by rain.
As to the actual smoking- I am looking forward to it!!! Brisket, burgers and especially smoked sausages. I love BBQ beef sammiches!
But unlike many on this forum, we do not do pork here, so we will be in the "experimenter" category, so a lot of the sausage recipes will have to be modified accordingly.
A big factor in deciding to smoke our own was the discovery of a European market in town. The taste of the sausages that were naturally smoked (rather than having liquid smoke added) spoiled my taste buds for "factory" sausage products.
As far as the Smokin Pro is concerned, I will be looking for ways to insulate-including installing a "jacket" that will retain heat, and therefore require less smoking fuel to get the job done right. With a little shack, I can smoke all year round. Looking forward to it, and I'm glad I found this forum!
-smik1
Spring fever rumbles within once again, and this spring I want to do some legitimate smoking. I have wanted to do this for many years. I seem to never get quite enough of smoked meats, so it is high time that was addressed!
I have lurked in forums, checking here and there until I stumbled on a thread somewhere about the Char Griller Smokin' Pro. Seems I am a late-comer to the product, but from what I can tell, it has qualities I find desireable. First is reasonable starting price.
Second- it can be improved by customizing- and I'm all over that.
Since I live where rain and humidity are genetic predispositions of our climate, I decided to build a simple portable cookshack that
will just be 8' x8' , made of cedar fence boards and tin roofing. The fence boards will be stapled on with an air stapler. The walls will be convertible- from fully enclosed to just corner walls. The center 4' of each wall will be removable. With the exception of the staples holding the siding on, the rest will be assembled with construction and Timberlok screws to allow it to be disassembles and reassembled quickly. Roof will be corrugated tin sheet. The smokestack will enter the shack and have a bonnet to slide down over the smokestack of the smoker. Two of the four-foot walls (next to the smoker and across from it) will be hinged in the middle to allow them to be folded down for most of the smoking. A fan will keep fresh air in the shack. Three steel automotive drip pans will be used- one attached above the smoker, one between the smoker and the wall, and one beneath it to act as heat shields.
I have had too many barbecues die from corrosion, and I won't build a shack for a Weber. I have seen too many good cooking days visited by rain.
As to the actual smoking- I am looking forward to it!!! Brisket, burgers and especially smoked sausages. I love BBQ beef sammiches!
But unlike many on this forum, we do not do pork here, so we will be in the "experimenter" category, so a lot of the sausage recipes will have to be modified accordingly.
A big factor in deciding to smoke our own was the discovery of a European market in town. The taste of the sausages that were naturally smoked (rather than having liquid smoke added) spoiled my taste buds for "factory" sausage products.
As far as the Smokin Pro is concerned, I will be looking for ways to insulate-including installing a "jacket" that will retain heat, and therefore require less smoking fuel to get the job done right. With a little shack, I can smoke all year round. Looking forward to it, and I'm glad I found this forum!
-smik1
