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Want to build my own Smoker
Hello. I am gonna give you the simple answer: Read the fridge freezer smoker builds. That cabinet is not insulated so I would recommend doing that. Other than that I would say post your ideas and let folks comment. Keep Smokin! Danny- kc5tpy
- Post #2
- Forum: Smoker Builds
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I don't know what I've gotten into... (with questions)
Hello. 1: You are headed in the right direction with sealing leaks. I'll bet you have a thin chrome coated rack for your charcoal. That needs to be replaced. Use your charcoal rack as a template and make or have made a charcoal rack from 3/*2-1/2" concrete rebar. A charcoal basket can also...- kc5tpy
- Post #2
- Forum: For New Members
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Having trouble with hog shoulder.
Hello. Have you changed your supplier? Now days folks are more and more afraid of fat. Producers are trying to produce leaner cuts of meat to meet demand. As I am sure you know, the leaner the cut of meat the more likely it can dry out. If you can't get the fat and collagen content you may... -
Smoker question
Hello. I offer my humble opinion: My thought is that you could set up a direction of travel from the heat/smoke below, up the back wall and out of the stack. I would place the stack in the center of the top. Force the smoke to circulate through the whole smoker. Just my opinion. Keep...- kc5tpy
- Post #2
- Forum: Fridge/Freezer Builds
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first smoke of the year
Hello. Looks GREAT buddy. Finding time and weather can tough. I went camping weekend before last. Packed the smoker. Packed the briquettes. Packed the smoking wood. FORGOT the smoker grills! I think I have only smoked something once or twice this year. I had big plans. Oh well...- kc5tpy
- Post #2
- Forum: UK Smokers
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what to serve
Hello. I don't know where you are but I'll assume that smoked wildebeest is off the menu. Don't close your mind to anything. Anything cooked in the kitchen can be smoked; or a PART of the dish smoked. As a starter how about smoked duck or shrimp ( or both) served in those Chinese pancakes...- kc5tpy
- Post #2
- Forum: General Discussion
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Roll Call
Hello Del. Welcome to the fun or addiction; depending. I don't have a GMG but I know a few folks have them here and they seem happy with them. Good Luck. Keep Smokin! Danny- kc5tpy
- Post #183
- Forum: UK Smokers
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Building a smoker. Ideas and advice
Hello. OK. I have some ideas BUT put a drawing together. Let us see where you are headed. The next thing is remember the time difference. You want to ask your questions between 19:00-2100 U.S. time so you have the best chance of a reply. Keep Smokin! Danny- kc5tpy
- Post #2
- Forum: Smoker Builds
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Smoking tips
Hello. For the rotisserie you are using it correctly in my opinion. If you are cooking 1 chicken then the fire needs to be under that chicken. If you are cooking 5 chickens then the fire needs to be spread under the 5 chickens. Keep Smokin! Danny- kc5tpy
- Post #2
- Forum: General Discussion
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HELP!!! 5 pound brisket flat and 5 pound brisket point. Cooking time HELP!!!
Hello. OK. But the flat and the point are very different. You can't judge the point on experience with flats. I know you see I am in England, what tha **ll do I know? I have only been here about 18 yrs.. I am from Texas. Got have a little experience cooking brisket. I would not take the...- kc5tpy
- Post #4
- Forum: Grilling Beef
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HELP!!! 5 pound brisket flat and 5 pound brisket point. Cooking time HELP!!!
WOW. I am not sure why you separated flat and point. The purpose is the point keeps the flat moist; but ok. How long in your Mes when you will be adding extras? I would allow 12 hours and HOPE for the best. As you will be opening and closing it to add things and check their cooking I'd say...- kc5tpy
- Post #2
- Forum: Grilling Beef
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Brisket
Hello. If you are are talking about burger patties Brisket doesn't make a great burger. Mix brisket with short ribs and chuck. Just my opinion. Keep Smokin! Danny- kc5tpy
- Post #2
- Forum: General Discussion
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LET'S TALK BRISKET!!
Hello. ABSOLUTELY! Big chunks of good oven cooked brisket! Braised in a small amount of liquid. At serving time it comes down to: " HEY! HEY! Don't trim that fat off for me! I'll deal with that myself!" Thank you very much! "Slowly back away from that fat and don't make any sudden... -
2016 UK Smokers Weekend
Steve. Should we expect your usual green salad to go with the tinned tuna, spam and beans? You make one heck of a good shredded iceburg lettuce salad. Maybe push the boat out and go crazy and add some tomato to the salad this year; just for an experiment. See how it goes. Keep Smokin...- kc5tpy
- Post #67
- Forum: UK Smokers
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Brand new to the world of smoke...
Hello Jules. Yes you can give smoking a try on that smoker without any mods.. You just have to manage your expectations. It's about the distance between the heat and the meat. You might struggle with half a chicken but burgers and steaks are definitely possible. The mods done to the smokey...- kc5tpy
- Post #2
- Forum: For New Members
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2016 UK Smokers Weekend
No cats allowed AGAIN this year?? Steve NEVER let's us have any fun. NEXT he will be telling us no road kill. Wade; just bring the small smoker. Looks like it will just be tinned tuna and spam AGAIN this year. Keep Smokin! Danny- kc5tpy
- Post #65
- Forum: UK Smokers
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Not sure on quantities, help!
Hello. A whole brisket? This does have different meaning here in the U.K.. Please define "whole brisket". I doubt you are talking about a packer trimmed American style brisket ( around 7-10kg..) Sounds like you will still have enough meat no matter. I think you should be fine. Keep...- kc5tpy
- Post #2
- Forum: UK Smokers
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2016 UK Smokers Weekend
Hello Simon. Side dishes are very welcome and needed. Anything you wish to contribute will be appreciated. Do you do a WICKED dip that can be served with crisps? I'll bet your smoked goods would be wonderful; but don't miss the purpose of the weekend. IF there is something you would like to...- kc5tpy
- Post #61
- Forum: UK Smokers
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LET'S TALK BRISKET!!
Hello Tim. I think you are trying to mix two methods. I may be misunderstanding. What I am reading is that you were doing low and slow and then holding the temp at 205-215 for a time to allow the collagen to break down. Am I correct? Once you reach that 190-215 temp., depending on what you... -
First post in awhile (Prime Rib)
Hello. I used to work some ranches back home in Tx. back in my younger days. I have seen pictures of cattle from here in the U.K. back right after WWII. Folks didn't have much money so they needed small joints of beef. The producers started producing what the public needed. County show...
