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  1. bekellog81

    Set on smokin wood for a while!!

    Found on old cherry tree that had good wood in the center and got stocked up on pecan
  2. bekellog81

    100# cyl. too small??

    Yes my buddy has several old propane cylinders laying around, probably will not start on one until after planting season,and yes planning on sharing pictures!!
  3. bekellog81

    Pork loin and fresh ham

    Sucess
  4. 20160319_191438.jpg

    20160319_191438.jpg

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  5. bekellog81

    Pork loin and fresh ham

  6. Pork loin and fresh ham

    Pork loin and fresh ham

  7. 20160319_095342.jpg

    20160319_095342.jpg

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  8. bekellog81

    100# cyl. too small??

    Thanks for the links, this gives me some ideas. I have been thinking about using a 100# for the cc and a 20# for the fb, and putting plates in the lower half to even the heat out. Any thoughts on this?
  9. bekellog81

    Pork loin and fresh ham

    Smoking a few pork loins and a fresh ham today!! The morning started out nice 30 degrees and still. Today will be an interesting experiment, I have two pieces of loin fresh from my buddys farm and half a loin that my 87 yr old grandpa bought from the store (hormell brand) that he insisted I...
  10. bekellog81

    100# cyl. too small??

    Thanks for  the replys!!  I am looking for a smoker close to the size of my old Pitmaster, that is thicker steel and will not use up a lot of fuel.  I don't want to have to spend hours getting my smoker up to temp.  I understand it will take longer to get up to temp, but I want something that...
  11. bekellog81

    100# cyl. too small??

    I was thinking today about maybe making a smoker out of a 100 # propane cyl, and am wondering if it would be too small for a back yard smoker. I smoke lots of pork shoulder and some hams. I would think that they would be fairly heavy metal. Any other size tanks make good smokers?? Anyone...
  12. bekellog81

    Set on smokin wood for a while!!

    I am  tomorrow!!!  He is also my supplier for pork--he raises hogs-- I am smoking a whole fresh ham about 10 pounds(100 pounder)  and a netted boneless fresh ham!!!  I think that's why he hooked my up with the wood!!
  13. bekellog81

    Hello from Missouri

    Welcome fellow Missourian!!!  Where are you located?? 
  14. bekellog81

    Set on smokin wood for a while!!

    Went to my buddy's farm today, and he was trimming his fruit trees.  Picked up some apple and peach.  While we were trimming noticed a large pecan limb that had blown down, so I cut it up.  Then he asked what other kind of wood I needed to smoke with and I asked about maple and he said he had a...
  15. bekellog81

    How to smoke a 3.5lb pork butt leg rump

    I am with AL just foil and add juice!!
  16. bekellog81

    Curing a ham??

    Thank you very much, I appreciate all the info!!!  I will have to really play with my ol Smoker to get the temp that low, but I am guessing just build a really small fire!!!
  17. bekellog81

    Curing a ham??

    Thank you very much!!!  Please excuse my next question, but then you want to smoke it?? right?? at normal temps or cold smoke it??  As I have stated I have no experience at this at all
  18. bekellog81

    Curing a ham??

    I have received 2 nice fresh hams over the weekend and I am thinking about trying to cure one of them.  I have eaten some dry cured hams that have been so salty that you could hardly eat them.  I was wondering about a wet cure??  Like soaking it in a solution for a period of time.  I have made...
  19. bekellog81

    Shoulders and More Tomarrow

    Success!!!! Sorry I forgot to post sooner but I was hungry!!!
  20. 20160207_183852.jpg

    20160207_183852.jpg

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