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in order to do it right, you will need to have it welded in order to have it last. If you like the smoker, you know how to get the best results out if it, and dont want to drop coin on a new one....put a little change into getting it welded up. put some coil handles on it....and get back to...
one way I've been able to reduce the moisture content is with heavy, clear plastic sheeting. I stack my loosely on pallets, and cover the wood with the heaviest clear plastic I can, it acts as a hothouse and draws the extra water from the wood. As a side note to something else you mentioned...
I haven't had time to be on for while now, I have one of those in my collection of real New Braunfell smokers. It's a great smoker, you'll want to cut your wood to chunk size. HEAVY DUTY made of thick gauge metal.....no charbroil tin in this one.
Any idea how hard it is to take a selfie of yourself in the bathroom mirror of your back? I must have taken 30 pics!! I got this one on the first try! There is an obvious theme here with sailing and water. Could be my Coast Guard Career, or the fact that while most
folks are 90% water...I am 99%.
Gosh dang if I didnt find another one to compete.......This stuff is smooooooth. Mr. Henderson knew what he was brewing!
Angels Envy...the idea being that if the devil got his 10% cut during distillation...the Angels get the 5% loss during aging. This is fine Kentucky Bourbon aged in Port...
Pear will be fine...and to answer your follow up about Maple....heck yeah. Split now if you can, if you want to wait and split after drying....that does make it a tad easier. If you want to speed up the drying process (this is relevant for all wood drying) stack loosely on a pallet, cover with a...
Good Points Bigtexun...I will still argue with the stack though....only playing devils advocate. Regardless of wind conditions, it will be hard to"pull smoke" if your firebox control is adjusted for it. I have smoked in heavy winds and understand what you are saying, but have not run across a...
This is all pretty much on the money...Raykar.....good point about the bark. Bark contains tanins that will impart a bitterness in the smoke, dry or not. The only thing I would disagree with is someone mentioning controlling the "Stack Dampener" I am pretty sure most will tell you not to play...
I've mentioned before I like to cook for my crews. Yesterday, they were out working and I had a large smoke for them as a way to say thanks. Pictured from the left: a HUGE pork loin, pork center cut ribs, and a beef round eye. On top of the smoke I also did a crawfish boil with red potatoes and...