Recent content by scottpatch

I bought a pallet of the firebrick from a local building supply store which brought the price down some.  On the smoker side, I installed them on their sides, which gave me around 50% more surface area.  I figured the firebrick didn't need to be 3" thick on the smoker side.  Here is the site I...

Hey Jax,  It took a skilled mason/ hardscape friend about 3 weeks to build it.  A few days longer if you counted the time to lay the slab and let it cure.  At one point, I had the intention to do it myself, but after watching and helping someone that knew what they were doing, I'm not sure I (a...

I researched and built what you are talking about.  Take a look at my thread.  Plans are attached.  The smoker works great and the grill has been getting plenty of use as well.  Some ribeyes are going on in an hour.  :-) Patch

I used Fireblack34 gasket tape for mine and it works well.  Got more than I needed for my 3'x3' and 2'x2 doors for offset smoker for $22 on eBay. Pictures of my build and a copy of the CAD drawing I worked with (friend is an architect) on my thread if it could be any help... Patch

Hey Guys.... Thanks for all the comments and compliments.   I have used the smoker 5 or 6 times now and everything has turned out fantastic.   I have figured out how to download the original plans I had drawn up and worked off... Hopefully you can view them. As I mentioned before, due to the...

I joined this forum for smoking advice like that....Can't wait to give it a try for when our friends from Montreal visit this summer! Thanks for sharing!  

To me, it really depends on if you like your ribs with a crunchier bark and slightly dryer, which you will get if you don't wrap them in foil after 3 hours. I have smoked a lot of ribs over the last 3-4 years without wrapping them and they usually turned out fantastic (overcooked a couple).  I...

I do agree that it should not take 11-12 hours to smoke a 6lb brisket.  I would test your temp probe and make sure it is accurate. A well smoked brisket should be very juicy and tender.... I do help with the juiciness by injecting beef broth throughout the meat after the rub and spray down with...

Used Aaron Frankin's recommendation of hot sauce, salt and pepper. 6 hours at @ 280 with cherry and apple wood. Absolutely incredible.[IMG]

Thanks.... If you like the Warsteiner Dunkel and want to try a similar Belgian (the Belgian equivalent is called a Dubbel), try a Leffe Brown some time.  It's made by INBEV, which owns Budweiser now, so it's distribution is pretty vast and the price isn't much more than a Yuengling.  It is @...

Besides grilling and smoking, another passion of mine is for Belgian Beers. I am well aware there are many amazing American craft beers, and excellent beers from many other parts of the world.  What has been an exploding industry (craft beers) in the USA for the last 20-25 years is something...

Looks fantastic.... Looking forward to giving it a go! 

Here ar esome pics of the build of the smoker and grill I built this year.  I wanted the firebox to be offset to better control the temps.  The ceilings and floors of the smoker and firebox are a mix of refractory cement, perlite, and lime.  I couldn't find a local welder that would give me...

Lobster mac and cheese is a house specialty at a local restaurant that I've always loved, so I decided to do my version. A local market had a special on frozen whole lobster that I thawed.  Made a basting and dipping drawn butter.  Have been smoking mac and cheese from scratch for a few years...

Thanks guys. I'm in Doylestown PA, North of Philly. I always loved grilling, but got the smoking meat bug while staying around Dallas TX for a few months back in '07. Got my hands on a large trailer smoker a couple times last year that worked great, but the wife wasn't keen on one being a...