This is an old smoker that I built outta scrap iron that the bossman gave me. A few years ago. I have since converted it to reverse flow and lately I added a verticle attatchment.
I used a stationary mount LP tank[22gal I believe] and the fire box is 1/2'' steel plate
The verticle box is 1/4...
Last year , I think it was, I decided to build a horiz. offset outta a pile of junk I had at work
and a short time later I converted it to R/F .. It has worked out great. Just right for the
wife and myself.
Here lately I been reading the forum posts about BACON.. I got the cravin'...
Been meanin' to try this and finally did. I hauled 2 chucks outta the
freezer [bout 3 lbs each] covered with a basic rub and fridged overnite.
Several folks have told me that walnut should not be used for smokin
meat . Too much oil in the wood ,etc...
The only thing I noticed was...
I got a buddy in the grocery business that can sell me a few whole ribeyes that weigh about 10 pounds each in the cryopac for 5 bucks a pound .
IS this a good price and how is the best way to cook it in a reverse flow
offset that U see below so it is tender and edible ?
Wife has been told not to eat pork because of blood pressure problems.
Is there any way to make Beef bacon that is practical? Maybe like U would
Canadian Bacon ? Got the equipment just lack the info.. Thanx, Hemi
When I built granmaw I was not aware that I would ever need a vertical smoker. Today I smoked some Canadian Bacon and I had to lay it down on the grate. It turned out second best thing in the world. and I ain't talkin sliced bread here.
I ain't much with editing pictures but this is a pix of...
I got about 9 pounds of CB that I gotta do something with today or tommorow.. according to the fry test it ain't gonna get no better.
bout'the way we like it NOW.. BUTT !! the conditions just ain't the way I had planed when I put it on to cure.
Will I get drummed outta the club if I do it...
I got a 9 pound whole pork loin and cut into three equal pieces and
mixed 1tsp of cure #1 per five pounds of meat and 1 tbls of kosher salt per pound of meat . I also threw in about a cup of light brown sugar into the mix. I got it all inna bowl [covered] in the bottom of the fridge.
I got a couple whole pork loins in the freezer and I got the hots to make some Canadian Bacon. I ordered some ''curing salt'' and it came today.
Is this what I need ? it seems to talk mostly about sausage on the wrapper and hams and bacon in the advertisement. If this is it, how about fixing...
As a bagpiper, I play many gigs. Recently I was asked by a funeral
director to play at a grave side service for a homeless man. He had no
family or friends, so the service was to be at a pauper's cemetery in the
As I was not familiar with the backwoods, I got lost; and...
First Bone-in for me. Turned out Moist for a change. I been cookin' them to death. Old School Pork Scare I guess.. Wanted somethin besides turkey this year. Thanks for supplying the free advise. I smoked it with charcoal and oak that my neighbor was kind enough to supply.
Guess I am...
I picked up a corned beef brisket today , flat cut, that I am planing
to smoke into a pastrami next weekend and I can't find the post that i vaguely remember seing here a while back. It is 3 3/4 pounds and it looks a little on the lean side. need a little guidance here. Thanx, Hemi..
I might be putting the cart in front of the horse here but I want to use
some dried jalapenos and sun dried tommatoes and sea salt as a basis
for a rub. I got what U see here onna table. Has any of you got any thoughts on what I need to mix with it to make a decent rub? I am just gonna blend it...
One of my freezers quit over the weekend. I noticed it before I had any major losses. It was a maytag that was JUST outta warranty.. FIGGERS..
I got on the home depot site and priced a cooling fan from their parts
department. over 125.00. will ship monday if I punch the button.
This is what I consider a perfect supper. A little light on the veggies but
that is the way I like it. This is part of the proceeds of my broken freezer.
Boneless short ribs, Sourdough Bread, and fresh squeezed OJ..AND Sweet Baby
The shoulder and brisket points are still smokin..