Recent content by metalmonkey

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. metalmonkey

    Egg temp control issues

    Oh believe me one of those or a similar make/model is on my list already. However I am one to force myself to learn things the hard way so I can appreciate the easy way. Also I like to know the harder process in case there is a time the more convenient and easy methods cannot be used. You...
  2. metalmonkey

    Egg temp control issues

    I did take the time to mess with it albeit slowly so it could adjust. And my temps were not crazy and I didn't start with a giant pile of red charcoal. I was having trouble with it creeping from 250 up to 300 and I wanted to be in the 220 230 range. I did get it to lock in at 230 for the rest of...
  3. metalmonkey

    Egg temp control issues

    Badger that's not really a thing for me being in the upper 40s in the shade of my back porch in NE Ohio but good idea. Dave they don't have good explanations on that. They give general guidelines but not very detailed info. I went YouTube researching and found a guy that actually said that the...
  4. metalmonkey

    Egg temp control issues

    I got my egg this summer and I am doing my second pork butt and I just can't seem to get the temp to stay under 250. It seems to slowly escalate over the first couple hours. I have the intake close to about 1/4" and the vent about the same. What am I doing wrong and why does it continue to build...
  5. metalmonkey

    New old smoke house

    Wow interesting stuff. I have lots of Amish in my area maybe I could ask around and find someone who knows some things about the use of one. I have several Amish friends who do their own meat processing so maybe I'll start there.
  6. metalmonkey

    New old smoke house

    Finally got to it. It's kind of a mess but should work again with some clean up. Just need to figure out how.
  7. metalmonkey

    New old smoke house

    I will get some more pics when I get home
  8. metalmonkey

    New old smoke house

    Sorry I have a bad habit of forgetting to attach the pictures. Should be there now.
  9. metalmonkey

    New old smoke house

    We just bought and moved into our new old farm house (built in 1915) and it cam with this awesome old smoke house. I'd like to get it to work but I'm not sure how to. What do I need for a firebox? How do I hook it to the smoke shack? How do I size things? What should I use as racks or hangers?
  10. metalmonkey

    200 Gallon Oval Oil Tank Reverse Flow Smoker Build - 55 Gallon Drum Firebox

    If you are learning welding on you tube I'd check out "welding tips and tricks" channel. I'm a professional welder/fabricator and I still pick up things from Jody's videos.
  11. metalmonkey

    200 Gallon Oval Oil Tank Reverse Flow Smoker Build - 55 Gallon Drum Firebox

    Use some round 1/4" round stock to make up the difference. It's very cheap and you can bend it around as you tack weld it in place. Or you could just slice off the flange on the side of the tank where it is giving you grief.
  12. metalmonkey

    Looking for opinions...

    I own a fab shop so we only use Hypertherm. They are the best but also the most expensive. I have to look at parts availability, service life, durability, etc. If you want one for a one time project one of these low end Chinese junker will probably work OK. But in my opinion a 15 yr old whooped...
  13. metalmonkey

    Calling the sauce gurus

    Great I will work with it and see what I get. With any kind of cooking I tend to know flavors and ingredients fairly well but I struggle with starting points. Thank you both for the input.
  14. metalmonkey

    Calling the sauce gurus

    No I haven't tried vinegar based sauces. Maybe I will sometime. First I think I'll start with the apple juice idea. Will that affect the flavor of the sauce much. I understand thinning it is diluting it but....
  15. metalmonkey

    Calling the sauce gurus

    I need some help from some sauce pros. I'm not really a fan of heavy sauces. Dry rubs are fine but they get to dry after a little bit. And I'm not much of a fan of mustard bases. Call me a picky twit I know but I'd like to find a way to lighten up the heavy tomato/ketchup based sauces. Does...
See more
Top Bottom
Back
Clicky