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Finally Getting To This
Missed this somehow ??? Nice work on that smoker. I saw the pics in the saugage section and wondered what it was built from. I bought my walk in cooler at a school auction for $450.00 and saw 2 of those there but was not sure what they were. To top it off I talked to the wife about if I could...- tony111
- Post #27
- Forum: Other Builds
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ECB Modification, how do you build the "charcoal rails"?
Found this shot I already had . I think I am going to mod. it and make it a little shorter in lenth so I can get a complete circle of charcoal on the grate. I have seen where some just use a tin soup can with the bottom cut out and holes drilled around it.- tony111
- Post #3
- Forum: Charcoal Smokers
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ECB Modification, how do you build the "charcoal rails"?
I used expanded metal for a grate and the charcoal rails. Just bent the metal into a long oval and used mechanics wire to secure the ends and tie it to the grate in the center. It does not take much to hold it in place, once you add the charcoal it can't go anywhere. If this is not clear to you...- tony111
- Post #2
- Forum: Charcoal Smokers
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Brisket Pastrami
Nice job on the smoke.Great job on the post . Love your tools. Checked out your blog ....ALL GOOD !!!! -
Rookie smoker - 1st brisket
I have yet to try a brisket but it sounds like you are on the right track. The cooler trick WORKS for pulled pork and other smokes I've done. Good luck and post some pics of the finished product! -
Deer Summer Sausage
Looking good. I use the hi mountain kit and add some Jap. peppers to it for some extra kick. I do a 70% venison 30% very fatty beef [trying to use up the beef because the WIFE says to much fat] Let us know how it turns out -
Fresh Bacon
Thanks to all for looking. I used the MES to smoke and started low at 100,the shop was cold so it took a while to get up to temp. I would open the door and bump the temp 10 deg. every 45 min to an hour.I think I finished around 140 smoker temp. As for the rest of the pork it was divided up with...- tony111
- Post #12
- Forum: Hot Smoked Bacon
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Bang Sticks
Nice job on the sticks . I bet ya can't taste the wrinkles -
Fresh Bacon
Got a good deal on some pork belly. Whole hogs on the hoof at 75 bucks a piece. They scaled in from 250# to 350# . I cured with Mortons sugar cure for 8 days ,water bath for about 30 min then pat dry. Into the smoker with some hickory apple and sassafrass for 4 hours, then let then cool at shop...- tony111
- Thread
- Replies: 19
- Forum: Hot Smoked Bacon
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Smoking Gator-Can it be done?
A friend gave me some gator a few years back. I deep fried it with a bater the wife makes for fish, I loved it. We don't get a chance for much gator meat in Ohio but I would try and pressure cook it for 30 min.then put in the smoker to brown and induce some smoke flavor. For an hour or 2 at... -
