Recent content by justthetipmx

We have been cooking in the beast for a couple weeks now. The Red Oak we are using is giving a great flavor and I am really happy with the setup on the grill for fat drippings. As expected, business is starting out slow, but I cannot wait for the grill to be running full tilt like it deserves to be.

Hey guys 'n gals. I just wanted to leave an update for you, this is the grill in all its glory.

Burnt it out two days ago, one of the hinges seized and we had to replace it. Turns out Red Oak burns real hot once you get it going. I consulted with a couple of paint places and decided on a high temperature black powder coat job. Theyre doing the prep work and getting any old paint off...

Yeah, you're right. Nobody wants shards of lightbulb in their tri-tip. I'll track down a simple shop light or something that can be out of the way.

Thanks, as soon as all the final welds are done and the last little polish/grind is done, we are going to use steam from a boiler used to pasteurize milk for cheesemaking to loosen everything up, hit it with a pressure washer to get anything that can be gotten loose, loose. Once that is done...

Hey everyone, I thought I would share what I am doing here. Since in my neck of the woods we do things a bit different, this is sort of a hybrid design between a grill and a smoker. Santa Maria style tri tip is often referred to as the 4th type of BBQ, though growing it up, it was the only thing...

I am hoping the offset of the fire from the actual "house" will give the smoke the chance to cool down. I figure we dont want too much fire, just the ability to get the chamber nice and smoky for 4-5 hours for cheeses and 12 to 24 hours for bacon--though I have read bacon and hams can take...

Hey I am back with an initial mock up. Right now I am looking at something that would be 5 and a half feet by 5 and a half feet with a metal door (using what I have). For cold smoking, it seems that removing the firebox from the actual smokehouse is recommended, and as I will principally use...

Hey everyone, I am looking to build a smoker from cinderblock as that is the material that is most abundantly available to me here in Mexico. My father in law happens to have a LOT of it laying around on a property that I am using to get a business up and running, along with a few doors. The...

Hey everyone. I just wanted to check and see if you bother with lighting INSIDE your smokers and what kind of temperatures bulbs can take.  My build is for a grill for tri-tip and is sort of a hybrid between the 125 gallon propane tank reverse flow smokers and an argentine grill. I will be...

Hey guys! I just wanted to introduce myself and tell you a little about what I'm up to here. I'm a "chef" (went to culinary school and have worked in restaurants and catering), and I have recently moved down to Mexico while my wife "pays back"a scholarship she got from her (Mexican) government...