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Recent content by smokinnoob

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  1. smokinnoob

    My Smoker plans. See any issues?

    Wow.  I never read anything about those issues from any of the research I did.  I looked at several brick builds and talked with a few masons about the project and no one ever said anything.  Looks like I may have to expand my research a little and start with those questions.  Thanks Dave.
  2. smokinnoob

    My Smoker plans. See any issues?

    this is my plans for my grill with attached smoke house.  All will be propane powered.  The whole thing is designed around my current gas grill.  The smoke chamber is 6 ft tall and 20 in x 20 in square internal dimensions.  I figure with the amount of smoking I do now and will do that this is...
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    BBQ2_0.JPG

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  4. smokinnoob

    finishing design work.

    I am finishing some design work on my smoke house and have a question.  What is a good product to use for the food grates.  I can weld (learning to), so I don't mind constructing it myself.  I just don't know exactly what type of metal to use and what to really stay away from.  Any suggestions...
  5. smokinnoob

    happy holidays

    Hello all on SMF.  I would like to wish all of you and your family and friends a very happy holiday, and a wonderful, safe new year.  Chris
  6. smokinnoob

    Chips, Chunks or Pellets?

    Welcome to the SMF.  This is a fantastic place to get some great insight into the world of smoked foods. I too agree with TulsaJeff.  I have the Master forge two door you're looking at.  I use a mix of chunks and soaked chips.  You will need to make some mods, 1. need door seals (it spews smoke...
  7. smokinnoob

    Chili Cheese Fries (chips) W/QView

    fantastic alex.  there is no limit to what you can do with it now you have the basic down.  peppers, bacon, hot sauce, different cheese (maybe Blue my fav.) you name it.  Great q-view and keep up the good food.
  8. smokinnoob

    Ranch Chicken pasta sald

    yah the next version will definitely have smoked chick.  I made the recipe several years ago before I ever got into smoking and before I got good at grilling lol.
  9. smokinnoob

    Ranch Chicken pasta sald

    I made this awhile back for a family gathering and it was a hit.  I keep getting requests for it so I thought I would share with you all. 24 oz, dry pasta noodles (I use Tri Color Rotini but any shaped pasta will do) 1 lbs. bacon 3 lbs. boneless chicken thigh or breast 6 tbs appx. olive oil...
  10. smokinnoob

    trouble maintaining consistent temps

    Sooo what you are all saying is......just smoke a bunch of goodies until I get it right.........Sounds good to me thanks.
  11. smokinnoob

    Making a Ham?????

    Thanks all for the advice.  Time to get serous.
  12. smokinnoob

    Making a Ham?????

    Just got through reading Pop's ham process.  I was wondering if I could do the same process bu bone and open the leg up to brine it and the roll and tie it to smoke it.  The question is would i Still need to inject the brine.  Thanks.
  13. smokinnoob

    trouble maintaining consistent temps

    Despite bad temp control they turned out great Nice and juicy great smokey flavor. Sorry such bad pics (cell phone) Thanks for looking and posting
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