Recent content by William conner

Here’s how you can tell what your getting the center cut pork loin is always bigger and has a layer of fat on top and as big as a pork chop it’s actualy the back strap some trim it off I always leave mine on the little log like looking pork loin is the bottom loin and it never has a layer of...

There are two different types of tenderloin what we both have it’s called top center cut blackstrap tenderloin it’s the same chunk of meat where the boneless centercut pork chops come from and you can pick them up at a butcher all the way up to 12 14 pounds for a big hog the little round...

Actualy here in Ohio you can get tenderloins all the way up to 12 pounds for the back strap tenderloins the little ones you see at the store are the inside tenderloin or only part of a big ass tenderloin

Offset smokers is all I have ever used I eather use red oak or hickory I live in ohio and we have a lot of shellbark hickory here I am in the process of building a bigger one actually two my small one that will replace that one is two 55 gallon drums welded together to form a 110 gallon...

Yeah I did about 4 firs I coated the insides with 4 cans of 2000 degree rustolum then I lined the bottom barrel with stove gasket to get the lid to seal all the way and I also put a stove gasket around the fire box and then I made a convection plate cutting it out of a drum lid and welded it in

First I poach the fat side with a knife or fork then I soak mine in apple juice over night a light coating of seasoning salt and I am useing a an offset barrel smoker with hickory and blues hog original bbq sauce cook for 6 hours firs two hours covered then open up and smoke and mop for...

My compition secret is I soak my baby backs in apple juice over night and I am useing a offset barrel smoker that has had nothing but hickory and red oak in it as well I always rap mine in the first two hours then open the foil and l smoke with hickory for another 3 if their super thick...

My very first smoker was tha chargriller all American barrel smoker got it for a birthday preasant 4 years a go sprayed the inside with rustolem hi temp 2000 degree paint and it’s still going strong today you can put a lot of meat on it and it’s big enough for parties I believe my brother paid...

I was going to use three inch exhaust pipe my main concern is how big of a fire box for 110 gallon smoke chamber with two racks the half in I was going to make the racks out of with diamond cut steel mesh

Hey I’m doing two 55 gallon drums welded together open ends for one big 110 gallon smoke chamber how big would you make the fire box would you do square or round the smoking chamber is insulated and another steel insert welded in this is for an traditional offset smoker chimney i have both 3...

Wild cherry is really good for steaks and beef I use it all the time another good wood to use is shellbark hickory or shag bark I even use the bark does wonders for ribs and pork loin

how big of a fire box will I need for 110 gallon smoker welding two 55 drums together at the open ends and how big of a chimney will I need thought about going 3 inch exhaust pipe or 4 inch and how long of a chimney will I need for good air flow for an conventional offset smoker would like to...

My name is William from Ohio I am building a insulated single chamber offset smoker from two 55 gallon drums open end welded together the stand will be 1 inch square tubing on wheels the grates 1/2 square tube cooking grates with diamond cut mesh I need help with fire box size and chimney...

Hi my name is William from Ohio I am building an single chamber offset smoker 2 55 gallon drums welded to gether I have the chamber built angle iron in for chamber grates and lid cut out from two other barrels I have welded together my question is A how big of a fire box I will need and B how...