Recent content by macdad

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  1. macdad

    How to convert this grill?

    Anyone in Northwest Ohio know a good steel supplier that sells to the consumer (not just big businesses)? Has anyone ever used scrap steel? Is there a concern of chemicals or oils in the steel that could contaminate your food?
  2. macdad

    How to convert this grill?

    My Dad saw someone selling an old SS Gas grill and though I could do something with it. Here is a picture. The grates are in good shape and structurally the grill is sound. I removed all the burners and the grease pan. The problem is that it is wide open on the bottom. I am thinking...
  3. macdad

    Goose Sausage Recipe?

    Anyone have a good goose sausage recipe they would like to share? I have a few pounds of goose meat to make some sausage with. I could always use a kielbasa or brats recipe, but I thought something different would be nice.
  4. macdad

    Winter time!

    Not that it is the safest, but, if it is really windy, I run the smoker in my garage. I just use it as a big wind-break. The garage is unattached and I leave the main door open. That is me, though. Do so at your own risk.
  5. macdad

    Which Wood Smoker to Buy?

    Personally, I have been looking at that Peoria smoker. It is 24 x 48, and close enough that I could drive over and pick it up in a day (a long day). I personally hate the idea of paying $3-400 freight. Now if I could only come up with the $$$. Why can't I ever pick a cheap hobby?
  6. macdad

    I'm Stoked!

    BCFishman, I definitely like cooking with wood only for the flavor and cost. However, I don't get my wood for free. When you preburn, do you go through a lot more wood? I am thinking my next step is to cut some smaller chunks and pre-burning some wood in my chimney starter.
  7. macdad

    I'm Stoked!

    Smoked another pork shoulder yesterday. It came out real moist. I still averaged 230-240 for the entire smoke. I foiled the shoulder at 165 and threw it in the oven. It came out moist and smokier than ever before. What I have learned about using only wood in the chargriller... I use...
  8. macdad

    Pork question

    From my experience, the cooking time has more to do with the thickness of the meat than the weight. I think the 1.5 hour/pound guideline works, because most pork shoulders are about the same thickness. I recently smoked two 5 pound shoulders, and they took 10 hours. Just my two cents.
  9. macdad

    I'm Stoked!

    RickW, at that temperature, do you hear an occasional sizzle coming from your smoker? I tested my thermometers in boiling water and they are good. I will have to try again with a whole shoulder. Maybe I will save the bargain roasts for sausage, since the kielbasa I made from this pork was...
  10. macdad

    I'm Stoked!

    Normally, I smoke to 150-160 internal temp, foil and throw in the oven. The smoke flavor is never enough for me. This time, I wanted to do the whole smoke without foiling. I spritzed with apple juice every hour, from the second hour on, 'til I pulled them. I foiled at 180 and finished them...
  11. macdad

    I'm Stoked!

    Well, I pulled the pork last night, and it was dry and tougher than normal. I have a question for the masters of smoke. In order to maintain a fire, I had to run the smoker temp higher than normal. The temperature would occasionally spike to 250, but it averaged 235-240. Is this the cause of...
  12. macdad

    Help!!

    I have never smoked a loin, but I know they are great when grilled with indirect heat. I found a rub on the internet that contains mustard, brown sugar and a few spices. I throw a chimney of charcoal in the grill, sear it up, and let it cook indirectly for a while. Usually it takes about...
  13. macdad

    I'm Stoked!

    Smoked 2 pork butts today and used charcoal until 9:00 AM (started at 6:00 AM). I used wood exclusively until 6:00 PM. The only problem is that it seems I had to chunks of wood every 15-20 minutes, otherwise my coals would burn too low and I would be SOL. I tried a larger diameter chunk of...
  14. macdad

    I'm Stoked!

    nate_46, I will refrain from giving any pointers until I can repeat the process. It seemed like I just need more wood coals, though. Maybe I have been relying too heavily on the charcoal to supply the heat for ignition. I will be smoking some pork shoulders this weekend, so I will see if I...
  15. macdad

    I'm Stoked!

    I had to share my excitement with someone. I just figured out how to run my chargriller w/ SFB on only wood. Cherry to be exact. I was about to give up on the idea. I tried previously with some oak, but I don't think it was seasoned long enough. I am so excited... This will save a lot of...
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