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Cedar smokehouse construction
Actually it is for sale! Haha -Nick- atcnick
- Post #30
- Forum: Smoke Houses
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Cedar smokehouse construction
Oh man, you're right, didnt even think of the bird crap! That would be bad! I was planning on putting a larger one on to keep the rain out. Thanks Dave.- atcnick
- Post #26
- Forum: Smoke Houses
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Cedar smokehouse construction
Yea those are just temporary to keep the kids from putting too much weight on them. I will extend the roof over the smoke pipe and build a wood rack under it. -Nick- atcnick
- Post #24
- Forum: Smoke Houses
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Cedar smokehouse construction
Haven't had much time to work on the smokehouse the past couple weeks. I did manage to put the chimney on. I think it will work, we'll see. The firebox door I ordered cam in too. I plan on sticking bolts through the mounting holes and mortoring them in between the firebrick and the outter...- atcnick
- Post #23
- Forum: Smoke Houses
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Stuck Temp on Brisket
It's done when it's done! No magic formula of hours or internal temps. Those are just guides. When your temp probe slides in the thickest part of the flat with relative ease, then it is done. Could be 5 hours, could be 12. Could be 180F, could be 210F. Every brisket is different. Also... -
Cutting BBQ wood with a chainsaw
I use organic chain oil -Nick- atcnick
- Post #11
- Forum: Woods for Smoking
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The Secret To Good Sliced Brisket Defies Conventional Wisdom
This guy know what he's talking about! Cept I don't use a toothpick, I use my super duper super fast Thermapen. Haha -
Cleaning hog middles???
I think he's talking about casings, right? I've never used them. I think they're used to case salamis and smaller cured whole muscles like capicola. -
Second time smoking, 1st brisket!!!
Sounds like a plan. Don't wait til IT is 205. Start probing it around 185 or so and when it feels tender, hot knife through butter, it's done. Temp can be 190 or 210, every brisket is different. Also, if you want to cook it faster dont be afraid to ramp up the temp. I cook my briskets at... -
Brisket help
Yes it happens sometimes, totally defying the common knowledge. Every brisket is different. -
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Cedar smokehouse construction
Got a chance to work on it a little this week- atcnick
- Post #21
- Forum: Smoke Houses
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Salami Finocchiona
I cut open another one today, its a little darker, I think that's from getting more dry. It was very good. -
Building my first smoker. Vertical locker.
I like it! Wish I knew how to weld- atcnick
- Post #7
- Forum: Smoker Builds
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Home made BBQ sauce,why use ketchup?
Google Roxy's BBQ sauce. It's mustard based and excellent on pulled pork- atcnick
- Post #21
- Forum: General Discussion
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From hog leg to Christmas Ham- Thanks Pops!
Maybe it's my monitor, but is the meat suppose to look purple? -
Smoker from Wood
Usually for smoking at cooler temps, below 200. Check out the smokehouse build section of the forum.- atcnick
- Post #2
- Forum: Smoker Builds
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