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  1. realdocBBQ

    Sending bacon on a plane with visiting friends?

    Just put the heat to it, after about 4 hours of cold smoke. https://share.fireboard.io/0EBDC5
  2. realdocBBQ

    Sending bacon on a plane with visiting friends?

    Yeah I'm not worried about customs. That is their problem - they are confident they have enough 'connections' to get it through. I was just talking about from a safety perspective. Turns out, they are flying into Miami, waiting overnight (so no problem refreezing), then just a few hour flight...
  3. realdocBBQ

    Sending bacon on a plane with visiting friends?

    Got a couple visiting this week from Trinidad. They love my bacon, so they want to take some home with them. This is my plan: Currently cold smoking 20lbs in my cabinet smoker with a couple of pellet tubes. Going to go maybe 3-4 hours. Later today, will apply the heat, hot smoke it up for...
  4. realdocBBQ

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

    Well, I guess I'm done here! hahaha! Seriously, I didn't get out to work on it Friday, life got in the way, so it got rained on - and with the seams not completely welded, that means water inside, on the insulation. lol. So, I pulled it out away from the shop and loaded it up with wood and...
  5. realdocBBQ

    First Hot Smoked Bacon

    Ain't no kidding there! I can't do enough these days! I've got 30 lbs curing in my fridge right now, and another 11lb belly that needs to be cured and packaged and already looking at buying more. It's a freaking addiction. But a great one!
  6. realdocBBQ

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

    Oh yeah, forgot about the wheelios - this is a big part of the higher end cooker market. Expensive, but that will get added into the final price. Details make the difference in a higher end build, I think. Or I hope, anyways. lol
  7. realdocBBQ

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

    My fitup and joinery is certainly not perfect, even though I tried to take as much time and measure as carefully as possible when cutting out my plates, trimming, cleaning up the edges, etc. I had to use pipe clamps at times to pull the edges into place well enough to get them tacked in...
  8. realdocBBQ

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

    Next is starting in on the firebox. This is going to be an insulated firebox - 24" pipe inside (.250wt), 28x28x28 outside. Because this is a backyard pit, I want to save some weight, so I did overcomplicate things a little bit. I decided to do 1/8" (.125") thickness for the outer plate, but I...
  9. realdocBBQ

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

    Well, I've built a few, and am working on trying 'break into' a slightly higher end market. So this cooker I am hoping is going to come out nice and snazzy and bring a good price at the end of it all from some yuppie suburban dude wanting a nicer backyard offset to complement his higher-end...
  10. realdocBBQ

    Red's Newest Build: A Direct-Heat Smoker/Grill

    Damn, Joel, that thing is awesome! You're freaking NUTS selling it at that price! lol :emoji_astonished:
  11. realdocBBQ

    What would cause a thin rubbery rind on smoked pork belly

    They've never carried skin-on pork belly here, and I'm glad. I don't want skin on mine.
  12. realdocBBQ

    Cold smoking bacon question

    I've let mine sit in the fridge open and uncovered for as much as 4 days I think. it does dry a bit, lose some weight/moisture and seems to work fine. I don't know if I've done enough A/B testing to really speak to the difference it makes. Honestly, my bacon is all mixed up in the freezer...
  13. realdocBBQ

    First Hot Smoked Bacon

    I also sprinkle liberally with pepper before smoking. I don't rinse my cure off, either. I like the saltier taste. Good stuff!
  14. realdocBBQ

    After bark, peach paper or tinfoil (pork shoulder)

    I cut my pork butts into smaller chunks, smoke to maximize bark, after the stall I put them in a foil pan and cover, take to 200+. Then rest in the pan, in their juices, then shred it all together. It's been life changing. :emoji_grin:
  15. realdocBBQ

    Alternate use camp chef smoke vault

    I bought some #16 3/4" nails at the store. I plugged every other burner hole. The nails went in easy, but they're really too small, probably. They don't press fit in and if I move it around I think they're going to slide out or rattle out. Also it looks when it's burning like it is still...
  16. realdocBBQ

    "Upgrading" to a charcoal cabinet?

    Ahhh yes, you can probably also start with a bed of coals and then do wood splits, yes. Most of them can do this. Where's the pics, man??? :emoji_eyes: :emoji_eyes: :emoji_eyes:
  17. realdocBBQ

    Breakfast Tacos

    Oh man, they're awesome. We do the style he showed on his second cook for dinner. Fry up some sausage, then add in beaten eggs and cook it up all together. Throw into some tortillas (skillet heated/crisped if I'm feelin' fancy, nuked if not), then cover with some Mexican cheese blend or some...
  18. realdocBBQ

    "Upgrading" to a charcoal cabinet?

    Yes, assuming you use some actual wood in it. If you run primarily charcoal just to be able to run stable, even temps, you're going to get charcoal flavor, which isn't exactly the same as wood flavor. You can throw wood chunks in there, for instance, doing something like the Minion method and...
  19. realdocBBQ

    Smokeslinger Pits

    Yup, they're great. Lots of good info on the Smokeslinger FB group if you're into that. It's quite active and Dustin, the owner of Smokeslinger, is usually posting and cooking all week long. He does a number of livestreams. Frank Cox is the marketing guy and the one behind the new Liberty 94...
  20. realdocBBQ

    Refurbishing a Great Outdoors Smokey Mountain cabinet smoker

    I got it home and finally got around to checking it - the hose was leaking, so I ordered a new hose with an adjustment at the tank, had to get a 1/8" to 3/8" adapter, but managed to get it hooked up and running. Just need to figure out the right size screws to plug some of the burner holes to be...
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