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.

Saturday  Smoke Shrimp Marinated in Olive Oil and Chef Paul's Seafood Magic Smoked about 30 min with Pecan Sunday Nuts and Chicken (Hickory wood) Nuts (From Left to Right) Garlic Butter - Egg whites, Garlic salt and Butter popcorn season Smoke House - Egg Whites, Liquid Smoke Hickory...

Added a chamber for the AMNTS Also put a baffle on the fire box, all I have left to do now is paint it.

First attempt at smoking nuts 1lb pecans 12oz of almonds half of each I soaked in a brine solution of 3/4 cups of salt and 4 cups of water for 2 hours Both batches I coated in egg whites then coated them in this mix 1/2 cup brown sugar 1 1/2 tbsp ground cinnamon 1 tsp chili powder 1 tsp cumin...

backyard bbq -  The cook chamber is a 16" ID pipe and the firebox is a 12" ID pipe, the end pieces I believe is 1/8" steel plate, the chimney and the pipe form the firebox is 3" ID

The only thing that I have left to do is finish sanding it and then paint, but I am in no hurry to do that. I do plan on smoking some ribs this week end, the Pork loin was good but I prefer ribs, and I think I have some wild boar and turkey in the freezer, will have to check out some recipes for...

Finally put the wheels on

Cooked at 210-220 left side 240-250 Right side for about 3 hours, Used Charcoal and Char-Griller Gourmet  wood pellets, Marinated them over night with A1 Dry Rub Sweet Mesquite BBQ and McCormick Grill Mates Barbecue. The bottom on just had the spices listed above and the top on I put that and...

Will be using it as a grill tomorrow to cook burgers and dogs, but Sunday I plan to smoke something, I do not know what yet.