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  1. IMAG0073.jpg

    IMAG0073.jpg

    • jamescoste
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    • Album: Brick Smoker with Firewood storage and built-in gas grill.
  2. IMAG0291.jpg

    IMAG0291.jpg

    • jamescoste
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    • Album: Brick Smoker with Firewood storage and built-in gas grill.
  3. 100_4429.JPG

    100_4429.JPG

    • jamescoste
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    • Album: Brick Smoker with Firewood storage and built-in gas grill.
  4. IMAG0358.jpg

    IMAG0358.jpg

    • jamescoste
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    • Album: Brick Smoker with Firewood storage and built-in gas grill.
  5. IMAG0328.jpg

    IMAG0328.jpg

    • jamescoste
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    • Album: Brick Smoker with Firewood storage and built-in gas grill.
  6. IMAG0321.jpg

    IMAG0321.jpg

    • jamescoste
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    • Album: Brick Smoker with Firewood storage and built-in gas grill.
  7. IMAG0312.jpg

    IMAG0312.jpg

    • jamescoste
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    • Album: Brick Smoker with Firewood storage and built-in gas grill.
  8. IMAG0283.jpg

    IMAG0283.jpg

    • jamescoste
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    • Album: Brick Smoker with Firewood storage and built-in gas grill.
  9. IMAG0187.jpg

    IMAG0187.jpg

    • jamescoste
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    • Album: Brick Smoker with Firewood storage and built-in gas grill.
  10. IMAG0010.jpg

    IMAG0010.jpg

    • jamescoste
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    • Album: Brick Smoker with Firewood storage and built-in gas grill.
  11. jamescoste

    Using wood that is not "seasoned"?

    I didnt risk it today.due to having company over. I still need to establish a baseline before messing with too many variables. I will split some and try with next smoke.
  12. jamescoste

    Using wood that is not "seasoned"?

    Yes, I have a brick smoker that uses wood (seasoned oak/hickory) only up to this point.  I am so glad that I asked as smoking wet cherry wood leaving a bad taste on the meat is a horrible thought.  I will experiment a bit though before I place the meat on.  Thanks!
  13. jamescoste

    Using wood that is not "seasoned"?

    I have plenty of seasoned oak and hickory firewood with which to start the fire and smoke meat.  A friend of mine had several cherry trees dropped and cut in firewood length sections about a month ago.  The wood has not been split yet, but I was thinking of getting some and throwing in a few...
  14. jamescoste

    First butt

    On Saturday, I smoked my first pork loin and it took just under 4 hours for an IT of 145*.  I had injected it with apple juice and Dale's marinade, applied pork rub and let it sit in the fridge over night.  It was delicious and my son and his friends feasted on it after letting it set for an...
  15. jamescoste

    Tallahassee

    My profile has been updated.  Here are a few pics.  I need to take more to show how the bottom tray slides out to get to the meat easier.  I have an entire album on Facebook that shows pictures from the first brick to the last.
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    IMAG0090.jpg

    • jamescoste
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    • Album: Tallahassee
  17. IMAG0187.jpg

    IMAG0187.jpg

    • jamescoste
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    • Album: Tallahassee
  18. Tallahassee

    Tallahassee

  19. jamescoste

    Tallahassee

    I stumbled onto this forum by searching for smoking "potatoes" of all things.  I spent 6 months building a brick smoker off my back patio.  I started my first fire in early December 2012 and smoked my first ribs on it not long thereafter.  I now look for any opportunity to have people over so I...
  20. jamescoste

    Comment by 'jamescoste' in media 'IMG_9870.jpg-1.jpg'

    Love your setup! Great job on the brickwork and the design.
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