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  1. C

    500gal propane tank

    It will be hard to get rid of the mercaptan that they use to make LP smell just leaving it to the atmosphere to get rid of. I would check with your local LP suppplier to find out how to safely dispose of it. As far as cutting the tank, you will want to fill it with water to displace any of the...
  2. C

    Need help curing hams

    I just had a neighbor drop of 2 fresh hams ( #7 and #9 ) that he would like me to cure and smoke for Easter. I Have used Pops brine method before and had excellent results. My question is do I have enough time to get them cured correctly before smoking using pops method? I have always errored on...
    • cvan
    • Thread
    • Replies: 7
    • Forum: Pork
  3. C

    Thermometer Probe Grommet

    Check our McMaster.com they have a huge selection of grommet sizes that you can choose from.
  4. C

    Brat Recipes

    Grill them, put in a sauce pan and simmer with beer, butter and onions. DO NOT BOIL FIRST, THEN GRILL! let them cook in their natural juices on the grill. Soften the casing and add flavor with the beer, butter and onions. Add mustard and enjoy!
  5. C

    I didn't want this to be my second post.

    Thoughts and prayers sent.
  6. C

    Brisket

    Looks great! What kind of smoker and what was your wood of choice?
    • cvan
    • Post #10
    • Forum: Beef
  7. C

    Pork and then more pork!

    There is an 8” I beam that runs along the back wall of the chamber. Add splits or coal through the back door.
  8. C

    Busy day

    Looks excellent!
  9. C

    Pork and then more pork!

    Thanks guys. Yes meat man, I usually separate the fat and then add in some more rub and some of the pork “jello” that separates under the fat. It always turns out moist.. I let the guests add sauce if wanted
  10. C

    Pork and then more pork!

    First time firing up the smoker that my uncle build me since his passing a couple weeks ago. Kind of thought of a tribute to him. I think it he was looking over my shouldear on this one and I thank him as it was a hard cook. Had some friends invite us to a party and said only if I can bring the...
    • cvan
    • Thread
    • Replies: 10
    • Forum: Pork
  11. C

    8 hour pulled pork.

    Looks great! I love a loaded baked potatoe
  12. C

    Brisket n Butts

    Firebox is just below vertical cook chamber. I have a port to dampen the amount of heat/smoke I let into cooking chamber. it seems to be very efficient. If temps go too high, I simply open the door and “dump” the heat out.
  13. C

    Brisket n Butts

    My neighbor usually throws a Fourth of July party and asked me to do the meat. I figured it would be a good opportunity to fire up my stick burner, and cook more than a single rack of ribs or brisket. I ran to the local WMart, and they didn’t have any briskets in the cooler. I pannicked, found...
  14. C

    Grass fed brisket

    As a crop specialist / grain elevator mngr, dealing with feed also, most beef in the Midwest are grass fed and grain finished. Feedlots bring in cattle to fatten them up and usually use silage ( corn silage / hay bales ) ground with protein or corn. Grain finished results in better marbling...
    • cvan
    • Post #16
    • Forum: Beef
  15. C

    Cooking on open fire - ribeye steak on swinging grill

    Brings back memories camping and cooking over a wood fire with a tripod type grill while gathering any kind of wood us kids could find in the timber near the campground. Hard to beat an open fire!
    • cvan
    • Post #11
    • Forum: Beef
  16. C

    Brisket fajitas

    I guess you could call It a brisket taco, just used fajita seasoning, peppers and onions. All the Mexican places cook it to well done, then bring it out on a sizzling platter turning it into leather shoestrings! Thought I could use some sorts of fajita/Mexican seasonings rather than SPOG to get...
  17. C

    Brisket fajitas

    Any help with a rub to season a brisket to be used for fajitas? I had an urge for fajitas and pulled a small piece of a previous smoked brisket seasoned with spog out of the freezer, thawed it, sliced it added fajita seasoning and some oil, let it marinade for 1/2 hour and put it on the grill...
    • cvan
    • Thread
    • Replies: 5
    • Forum: Beef
  18. C

    Cutting A Lid Into A Drum

    Look for a company that sells oil I 55 gl. Drums. My company has a tool that will cut it off just like a can opener. No sharp edges on the cut either.
  19. C

    A long time in the making but it’s finally done

    Here is a pic of my fathers 250 build from my Uncle, as well as the huge cooker that my Uncle built and catered with for years. He has since retired, and sold his “big“ cooker. He and his son still have smaller ones that are made from the same boiler plate.
  20. C

    A long time in the making but it’s finally done

    Here are some more pics. The vertical part is fired solely by the firebox below diffuser plate. The horizontal part is fired mainly by the I-Beam in the back, but can also be fired by the firebox in the vertical. (Don’t know how that will work, but figured it was similar to a reverse flow). The...
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