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Double 55 Gallon Drum Smoker (First Timer)
I would rethink using paint on the interior of your drum. As long as it's been burned out - liners removed, and properly seasoned, you shouldn't need paint. Take a look around the forums! Welcome!- gravey
- Post #2
- Forum: Other Builds
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How to contain twins.......
My niece and nephew in their containment unit 5 or so years ago!!- gravey
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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How to contain twins.......
- gravey
- Album
- Comments: 0
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Beercan chicken on a UDS
Interesting - How did the onion rings come out?? I've seen and been told about cooking breaded items on the grill - but never tried it myself! -
First Smoke on the New Smoker!!!
Don't get me wrong - those are some nice looking butts....but where's the new smoker?!?! What'd ya get?! -
Going to be cold smoking some peppercorns tomorrow....
No problems!! How'd you end up smoking them?? Wood - time - temps? I love smoked spices. -
Herb Infusion
raiderfan - I have used fresh rosemary and sage while grilling with great success! The hardier/woodier herbs seem to last the longest. When grilling I have set them on the grate near the food, as well as directly on top of the coals. I've been keeping the 'sticks' that I take my rosemary leaves... -
File cabinet first burn
Most folks will probably tell you to take a weed burner to it inside and out to remove any interior paint or residues, then repaint just the outside with hi-temp paint.- gravey
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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To rinse or not to rinse, that is the question!
I don't rinse my poultry, but I do dab it off with paper towels that go directly into the trash. My rubs stick better this way, and I've always hated the idea of chicken 'juice' splattering all over my counters/countertops/floor. I have a very large stainless steel bowl that most of the prep... -
File cabinet first burn
Now that's an interesting smoker!! Maybe look into the fiberglass oven gaskets for your leaks? I'm not sure about the innards and the safety of it all - but I'm sure someone will chime in with ideas!- gravey
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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cob smoked bacons and sausage ( candied)
We get cobb smoked bacon in our local grocer every once in a while. It's good stuff! I was wondering what the other 'bacon' was! Looked like long strips of canadian bacon. The only bacon we were allowed growing up was turkey bacon. I haven't touched the stuff for years!! -
IS THIS A RIP OFF OF THE AMNPS
I agree about the Pro-Q. Got it as a Christmas gift one year, and never really cared for it.- gravey
- Post #30
- Forum: Slicers, Grinders, Tools, Equipment
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cob smoked bacons and sausage ( candied)
Man - that looks good! Not a huge fan of sausage, but that bacon looks phenomenal!! -
IS THIS A RIP OFF OF THE AMNPS
It does look more like the A-Maze-N Smoker. Much more so than the Pro-Q from the UK, which I bought before I learned about the better - American made version!- gravey
- Post #11
- Forum: Slicers, Grinders, Tools, Equipment
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Going to be cold smoking some peppercorns tomorrow....
Depends on how much smoke you want them to hold. I'd suggest splitting the amount that you're smoking into 3-4 groups. For ex. - take 4 cheap coffee filters, and put 1/4 cup of peppercorns in each filter. Smoke one filter for 4 hours, one for 8, one for 12, one for 16, etc. After the alotted... -
Product Review; ProQ Cold Smoke Generator
You can get it from http://www.smokinlicious.com- gravey
- Post #10
- Forum: General Discussion
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scotch egg fatty
Loved the look of your fatty - not much of a sausage fan myself - great plating. BUT!!! What's in the bowl?! -
How many people pulling an all nighter tonight cooking.
All nighter?! I wish. I'm posting this from work, so don't tell my boss. I won't see the smoker till 7 am Central time.- gravey
- Post #16
- Forum: General Discussion
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First Turkey for Easter.
What I have done is simply this: Keep your bird in the roasting pan/rack until warm to the touch. Don't put it into the refridgerator right away as you'll just heat up all of the cold food in there and risk spoilage. Cover the bird and its cooking vessel with saran wrap or aluminum foil until...
