Recent content by c8h10n4o2x2

Got the recipe from here http://www.smokingmeatforums.com/t/50137/sausage-stuffed-pork-loin Special thanks goes to Dutch 1 pound of country sausage(Jimmy Deans Maple) 1/2 onion diced 4 oz of mushroom (canned) 1 spoon minced garlic mozzarella, parmesan and Romano cheese cotton twine Rub...

Ok, thanks Dave

Hey Dave, I am not building a second smoker, just thinking of modifying my existing one. I did use Feldon's on it and I did follow what he suggested. If I remember correctly the cooking chamber is 16"x21", the fire box is 12"x12", the smoke stack is 10"x 3" and the opening from fire box to...

I used Feldon's calculator to get my measurments, that is why there are none on the drawing. Dave - that is the one I am referring to.

A while back I finished my first smoker, and I am running into issues that it takes a long time and fuel to get up to temp. My welding instructor suggested that I lower the fire box. Allowing heat to escape from the top instead of the side. The top one is the way my smoker is setup now and...

My Memorial Weekend cook-out

SmokingOhioButcher - Tried the Smokehouse, used Liquid Smoke Hickory instead of Hickory Salt, and The Parmesan Garlic, both turned out great. Thanks for the recipes.