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20141216_122132.jpg
- moneymike
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- Album: Stainless Steel Smoker
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Stainless Steel Smoker
Im looking to build my first reverse flow smoker. I'd like to hear some input on design. I also would like to know what you guys think about making the new smoker out of a stainless steel pressure tank. Any thoughts or help would be greatly appreciated. Thanks Mike- moneymike
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- Replies: 12
- Forum: Smoker Builds
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Saturday Night Smoking!
Temps are in the 70's and now I'm ready to throw the bacon on the smoker. Using pecan wood chips for the smoke. I'll post more pictures in the morning. -
20141018_213317.jpg
- moneymike
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- Album: Saturday Night Smoking!
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20141018_212856-1.jpg
- moneymike
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- Comments: 0
- Album: Saturday Night Smoking!
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20141018_182419.jpg
- moneymike
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- Comments: 0
- Album: Saturday Night Smoking!
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20141018_182406.jpg
- moneymike
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- Comments: 0
- Album: Saturday Night Smoking!
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Saturday Night Smoking!
Needed to kill some time until the temperature dropped below 80 here in Arizona do I decided last night to brine a couple filets of salmon to hit the smoker this after noon. -
20141018_182352.jpg
- moneymike
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- Album: Saturday Night Smoking!
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20141011_140120.jpg
- moneymike
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- Comments: 0
- Album: Saturday Night Smoking!
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20141011_131417.jpg
- moneymike
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- Comments: 0
- Album: Saturday Night Smoking!
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Saturday Night Smoking!
- moneymike
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Saturday Night Smoking!
Started this project 7 days ago when I put a dry run on 20lbs of pork belly. -
20141011_130241.jpg
- moneymike
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- Album: Saturday Night Smoking!
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Elk Summer Sausage "Jalapeño Cream Cheese"
That is correct I sliced and diced the cream cheese then it went into the freezer. I used beef fat instead of pork so I didn't have to heat it to 165. I used about three pounds of Jalapeño and the same amount of cream cheese with a 25lb batch of sausage.
