Recent content by rlj3rd

I do and I'm trying to upload, but my work computer does NOT like this web site for some reason. =(

tmp_20336-20161206_0659531942882124.jpg (3,919k. jpg file)3.25 slab experiment, 9 days in a modified (I substituted some of the water and sugar for apple juice) Pop's Brine (thank you Sir), 2 days drying in fridge, 2 nights in a vertical smoker running an AMNPS with apple wood pellets. Both...

First let me say that I have never cold smoked a thing in my life, but in ramping up to my first attempt I have been going thru several of these posts. Just speaking to basics (and knowing that moisture is not our friend) here; with those long and winding tubes your fighting an uphill battle...

A trio I smoke, Pasilla. Jalapeno, and Fresno's. I smoke them for an hour to two, then dry them in a dehydrator, blend them and finish them in a burr mill grinder. Makes for a wicked chili powder.

Last minute additions... Baffle/Manifold to bring exhaust vent to grate level. 2" x 8" tube and a short piece of 3 1/4" pipe. A couple of stainless ports for temp probes.  

Build finally complete and new smoker burned in...

I have a Lincoln 175+ MiG machine, my first bought about ten years ago. I love it, very forgiving. Was around $750 when I purchased it. Have recently thought about upgrading to one of the new mutli process machines tho, stick/mig/tig all in one package. Miller makes great stuff too.

Final build is essentially done, some minor adjustments and tuning to do. Burn and season this weekend...

Nope, most tender meat I ever ate.

Fawn, chicken fried in butter, it literally melted in your mouth.

Soaked over night in an Apple Juice Seasoned Brine. Dry rubbed and Topped with an Alabama White Sauce Cooked for approximately 4 hours at 220 degrees on a gas grill with an A-Maze-N 5x8 tray filled about a third full with Camp Chef Apple pellets.

I just got these (Amazon Prime for $17.36 for a 20lb bag) this weekend and smoked some chicken yesterday. 1. Better smoke than the Amaze-n stuff 2. Seemed to burn faster tho. 3. Great price for the quantity.

That's great price, I paid $376 for mine in June from Lowes.

I agree with the consensus, 20lb's seems a bit large. I always stay under 12lb's for mine. Last year I did one in an Apricot juice brine, put some apricots and habanero's in the cavity. I like to use a fruit wood or pecan for the smoke, it was pecan for last year's turkey.