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  1. realdocBBQ

    Who knows about welding or wedding tent type structures?

    Someone just told me about that - I didn't know they had this, but I am going to check it out. Unfortunately, their website isn't working for me at the moment, so I'm going to have to research on my phone on their app. :emoji_angry:
  2. realdocBBQ

    Who knows about welding or wedding tent type structures?

    Looking at buying a welding or wedding tent (or something) I can use for painting. So a simple camping tent won't work, doesn't need a floor, but does need 4 sides, and preferably rollup or removable sides - so I can pull a trailer or a yard cart type smoker through. Doesn't have to be super...
  3. realdocBBQ

    Here is the current pit I am building. Going to be a long post... offset 125-gallon backyard model.

    Gotten some more work done. Collector welded up and my ugly ass welds ground down to beveled corners. A different look for this one, we'll see how it comes out, and if I can manage a similar look on the firebox. Today I worked on cutting into the tank. Lotta time laying out lines and...
  4. realdocBBQ

    Outdoor Smoker Build

    The inner portion of the 'vault' doors is 1/4", the outer is thinner. The single layer door is 1/4". I've done 3/16" on a firebox and door, but I don't think I would do it again. 1/4" minimum.
  5. realdocBBQ

    Outdoor Smoker Build

    As @SmokinEdge said, a lot of this depends on what you're going to do with it primarily, as well as how you're going to feed it. Is this primarily just for smoking sausages? That's all you mentioned, so I assume (maybe wrongly) that this is the primary purpose of this smoker? That's about a...
  6. realdocBBQ

    Get In My Belly!

    I've heard about fat rendering at 120 up to 160. I think none of it matters... Try it a few different ways and cook it how you prefer. Some of the morons on FB groups are downright militant, rude and annoying about it. Those are some of the few I've actually blocked. Some days people just aint...
  7. realdocBBQ

    Here is the current pit I am building. Going to be a long post... offset 125-gallon backyard model.

    Yeah I have the smaller inside diameter plate, and rolled the flat bar to make the 'standoff' for the thickness - didn't think of doing kerf cuts like that to make it taper inward. Lotta work, yeah, but could be done, then welded up.
  8. realdocBBQ

    Here is the current pit I am building. Going to be a long post... offset 125-gallon backyard model.

    Yup, that's exactly right. I don't know of a good way to prevent this in this particular design, no way to 'bevel' that one portion of the door - I considered early in the planning trying to make my door slightly narrower on the inside portion than on the outer portion, kind of like a cork -...
  9. realdocBBQ

    Here is the current pit I am building. Going to be a long post... offset 125-gallon backyard model.

    Oh trust me, I get it. I'm fine with the laffing - I laff at myself constantly. Not to mention SMDH and forehead smacks on a regular basis. lol
  10. realdocBBQ

    Buckboard Bacon......

    I need to do some research on how to tease out that coppa muscle alone and turn it into buckboard bacon just like this. Like, exactly like this. My wife doesn't like the fat on the bacon and she tears her bacon apart, eating only the meat portions and leaving the fat portions on her plate -...
  11. realdocBBQ

    Get In My Belly!

    I think your plan sounds good. I personally am not a big fan of 'sweet' on bacon. I do use a very little bit of sugar in my dry cure, but I cut it down from my first try and have stuck with it since. I do a bit saltier bacon than @Fueling Around uses, I like mine pretty salty - everyone's taste...
  12. realdocBBQ

    Here is the current pit I am building. Going to be a long post... offset 125-gallon backyard model.

    Funny you should mention this... lol. I got my door installed... but it's not yet functional.... See, there's a little problem - I can't exactly... open it. :emoji_astonished: When I try to open it, it gets stuck. There's a spot around the 5 o'clock point where it gets stuck with the very...
  13. realdocBBQ

    Here is the current pit I am building. Going to be a long post... offset 125-gallon backyard model.

    Thank you! I appreciate the feedback. Not a professijal by amy means, but I will admit to getting better a bit over the last couple of years. Luckily, I do this as a hobby so I have plenty of time - time to experiment, time to go slow and try to be methodical, etc. And I like to do different...
  14. realdocBBQ

    Here is the current pit I am building. Going to be a long post... offset 125-gallon backyard model.

    Got my door installed tonight!
  15. realdocBBQ

    Here is the current pit I am building. Going to be a long post... offset 125-gallon backyard model.

    So now to finish the door. First - insulation. Drill a hole in the outer plate and weld a nut on the backside (which will end up inside the door and never able to access again) for the door handle to bolt into: Attach the front plate on, weld in place - also skipping around and allowing...
  16. realdocBBQ

    Here is the current pit I am building. Going to be a long post... offset 125-gallon backyard model.

    Been a while since I've updated this, so I'll add some things I've done lately. Been a crappy spring for working in the shop - lots of wet stuff falling from the sky, keeping the ground soft and squishy, which inhibits my ability to work, as I don't want to leave ruts in the ground from the...
  17. realdocBBQ

    Sending bacon on a plane with visiting friends?

    The bacon made it through with no difficulties. We tried a pack before they left, it was excellent. Also ate some without cooking (since it had been smoked to 150ish) and it was great. No problems, my friend flew through customs without any questions. He is happy. 😁
  18. realdocBBQ

    Did a side-by-side test today - hot vs cold smoked

    No, not at all. I get commodity bellies from Costco (9-12 lbs each) - these were probably done a couple of months apart. I didn't really start doing bacon until like.... prolly November? October? But I have done easily 120+ pounds since then. We eat a lot of it, I give a lot away, too.
  19. realdocBBQ

    Did a side-by-side test today - hot vs cold smoked

    Been doing various different methods lately. This morning I cooked up a mess of bacon on my 36" Blackstone and had a few notes. Hot smoked bacon, as I've noticed before, when cooking does not leave nearly as much residue on the griddle (or pan). You know, when you've cooked a bunch of bacon and...
  20. realdocBBQ

    Sending bacon on a plane with visiting friends?

    Ummm..... ok. Like I said - if the customs guys confiscate it, well, that's their problem. They want it, they want to take it with them, they're willing to take the chance of confiscation. As for safety, well, it's the same as me giving it to friends and family here. And they're here now, and...
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