Recent content by catnts
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Job Box Smoker- Could use a little help
Hi All- My reverse flow drum smoker is on it's last leg. Mother nature has had her way and the lower drum(fire box) is rusting out. I bought a Job Site tool box that I'd like to convert into a vertical smoker with a firebox below. I have been running the reverse flow method for several years...- catnts
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- Replies: 0
- Forum: Smoker Builds
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In Memory
Memorial Day weekend is a time set aside to commemorate and remember those who have fought and died defending our freedom. Every freedom we have no matter how small or taken for granted is preserved by these men and women and for that we thank you all. I personally have an active duty brother... -
Skin Looks Good Enough To Eat!!! but.......
Ha! No pre finished or treated wood for me. kiln dried oak and hickory! -
Easter Lamb HELP!
Hi! You all have been great with answering all of my smoking questions so far and have helped me become a better "smoker". New help topic. LAMB I want to do lamb for Easter this weekend and am clueless where to start. I have had success roasting in the past and am pretty clear on desired... -
Skin Looks Good Enough To Eat!!! but.......
Thanks All!!1 The higher temp is the key I think. It's a bit trickier to keep the heat up that high but I have found a decent balance using kiln dried hardwood flooring cut-offs from a couple recent jobs I've done. -
Skin Looks Good Enough To Eat!!! but.......
I think I'll do a couple birds tomorrow. I'll dry the skin throughly before hand and smoke em' at about 275-300. I'll try to provide some Q-view and let you know how it turns out. Thanks for the tips!! -
Skin Looks Good Enough To Eat!!! but.......
Hey all! Quick question about poultry skin. I love smoking whole chickens, whole turkey, chicken thighs etc.. I will usually brine whole birds followed by a dry rub then off to the smoker. I almost always get a near perfect bird out that is moist and juicy with the skin looking tasty and... -
Looking for a Pig cutting board
we make custom butcher block cutting boards and could do them in pig shapes. www.catka.com click on the cutting board link- catnts
- Post #9
- Forum: Slicers, Grinders, Tools, Equipment
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Pastrami from scratch, lots of Q-view!
That looks Amazing! I never knew thats how pastrami was made! -
Lovin' the Smoke...Help with the ribs?
thank you good sir. This is the first forum I have ever been a part of. Question- if I want to start talking about another topic or post pictures of my food should I start a new thread? and if so what is the best way to do so? -
Lovin' the Smoke...Help with the ribs?
Ha I meant singing songs not dongs!!! -
Lovin' the Smoke...Help with the ribs?
Trust me I have people singing dongs about me when I do ribs using my oven/grill method but I'm all about the smoker these days! I'm determined to get them down to a science. Also planning on building a larger all wood smoker this summer. I'm trying fatties this Sunday for the first time and... -
Lovin' the Smoke...Help with the ribs?
Thanks to everyone that has replied so quickly! Can't wait to try the 3-2-1 method !! I am nibbling on some pulled pork now and considering what I will smoke this weekend for the playoff games. Any suggestions other then the staple ribs, butt and brisket? GO LIONS!!!!!! -
Lovin' the Smoke...Help with the ribs?
Hi All, I'm relatively new to smoking and am looking forward to increasing my knowledge with the help of this forum. I live in SouthEast PA just below Philadelphia. A friend (and great cook) from outside of Asheville, NC turned me on to smoking meat and now I'm hooked. I use a horizontal drum...
