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bleach it, power wash it, and burn it out man. how funny would that be when your buddies some over and you have a cabinet that says "Flammable Liquids" on it sitting on the deck just a smoking away. Can't wait to see the pics
I've smoked in single digits with below zero wind chills, with the help of a wind block. But what got me thinking is when you crank up the heat you end up with more smoke and your chips burn up faster, but what if you wanted higher temps with less smoke or maybe low temps with alot of smoke...
Ok i might totally be off my rocker here, or could be this wonderfull snow/rain/sleet/freezing rain/I have no clue what it's doing outside weather.
Now this would be a major mod but could be work. What if a guy was to get a small burner to put under the chip pan something just small enough...
Well with Illinois being such a PIA state and not really being able to unload that fatty for transportation I just wrapped it towels put it inside a locked cooler and stuffed behind the seat of the truck and drove nice as not to attract to much attention.
LOL the fattys turned out fairly well...
I was able to fix the running out of gas problem. I just tapped into the line from the 500 lbs tank that feeds my garage heater and the gas company keeps that tank full, the grill and now the smoker never runs out.
Have a poker party to head to this laste afternoon so I figured with guinea pigs playing, I mean friends playing cards, it would be a good time to try a fatty or 2. So went out and get some Bob Evans hot and regular sausage plus I have a few ppounds of ground elk sitting here and some ham...
Looking good Lou, it's amazing that bright shinning thing in the sky finally showed it face here in northern illinois also, it's an amazing sight. Where are you guys finding those nice japs for the abt?? Went to the store and all they had where ones that where smaller than your pinkie finger.
Jimbo I total here you there and yea those temps suck, I have friends up in the woodlands and have visited them in June and it does suck there, but the beach south of houston is NICE!!!! And the gals over at the Hooters in the woodlands are some of the nicest gals I have ever meet for sure!!!!
Hell you can have several bomber loads from here. Hell I'll even through in the ice at no extra charge, you just have to get it scrapped up off the road and driveway.
I use an 8" x 8" or so baking pan and ti works great fill it up and chips will last between 1 to 3 hours. and for low temp smokes move it down closer to the fire
Hey someone else from the chicago area. WELCOME!!!!! go for the brisket i have a easy rub that works great plus there are many other on here too. enjoy, we might have to get a chicago land smoke together
Smokebuzz, I will be the first to admit my resmumes is short, 1 job and my own business in 14 years so it's very short. Wasn't trying to insult your resume or what you have learned from college. Was just trying to correct an error. Sorry to have offened you.
Hopefully i'm placing this in the right spot if not Moderators please move it to it's correct location.
I got this newspaper article emailed to me. I usually don't discuss politics, religion, or her but I think that alot of us will agree with this news paper article...
Smokebuzz sorry to correct you man but I just have to set the record straight on this one, and being an electrician for 14 years, a contractor for 9 and now a vocational instructor I think I'm qualified to answer this one.
A GFCI or GFI are the same thing. Ground Fault Circuit Interrupter...
all the rest of the elk I have cooked up, granted it has been on the stove or in the oven, has been very tender and tasty. I even took some strip steaks and just threw them straight on the foreman grill and cooked them up for a fast dinner one night. i haven't tryed smoking a roast yet, but i...
Well we finished up with about 2" to 3" of new snow. The Elk had great taste but was TUFF, seemed that there was more membrane on it than I thought and man that stuff is tuff. But now the Pork, well that's another story, the bones fell right off the meat and it was nice and moist too. Thanks...
Well we've hit the 3 hour mark , it's still snowing, the Coors Light is stuffed in the snow and ICE cold, and moved them to the foil now for a few hours. Things are looking good and smelling good too.
Craig, for sure it's a small world, i'm actually in the middle of no where but everyone...
Well it's 20 outside and snowing could be a better time to go smoke some ribs. I've got some ELK, St. Louis Style, and some Baby Backs rubbed down with a Memphis style rub last night, got the mop all ready to go, now just to sit back and watch them smoke for the next 6 hours or so. I'm...
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