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My New "Old" Smokehouse Construction - Page 3

post #41 of 45
Thread Starter 

Put cooked sausages, Boudin and Pittsburg Hot Links (Made locally in Pittsburg Texas) on @ 10 am.

I've never smoked them before, but for a test, I put a couple boiled eggs & Cheddar & Colby Jack cheese chunks on @10:30. Epic Fail on cheese, melted off grill in minutes. Will try it next time on way lower heat. I knew better. Dogs will be super happy though.

post #42 of 45
Thread Starter 

This is what the outside of my ol' Smoker has transformed into, as of today

 

post #43 of 45

She's a beauty....   points......

post #44 of 45
Quote:
Originally Posted by Outlaw2015 View Post

Put cooked sausages, Boudin and Pittsburg Hot Links (Made locally in Pittsburg Texas) on @ 10 am.
I've never smoked them before, but for a test, I put a couple boiled eggs & Cheddar & Colby Jack cheese chunks on @10:30. Epic Fail on cheese, melted off grill in minutes. Will try it next time on way lower heat. I knew better. Dogs will be super happy though.








Man that's ridiculous! Ridiculously fantastic!

Points!
post #45 of 45
Thread Starter 

Basted Caramelized Apple Brown Sugar ham every 30 mins till done. Added my favorite BBQ sauce to other ham half way thru smokin

 

Sampled everything last night & am satisfied with final product. Neighbors who have tried the brisket I cooked for them have all called me and raved about it.

Now they all either want me to smoke their holiday meats for them, or want me to build them a Smokehouse 241.png

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