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- dlnida
- Media item
- Comments: 0
- Album: Time to build a new cooker!
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Time to build a new cooker!
- dlnida
- Album
- Comments: 0
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Time to build a new cooker!
Ok, so I've been drooling over everyones designs and trying to come up with my own blueprint. Pages and pages of note book paper, napkins, paper plates, plotting and scheming on a cooker. Months to finalize my design, involving 55 gal drums and a custom built sidebox. And then I found two...- dlnida
- Thread
- Replies: 12
- Forum: Smoker Builds
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A wild random question
Well fine, make it look easy! Any other rabbits hiding in your hat, Chef? And here I was thinking I was being novel, only to find out the masters beat me to the punch! -
A wild random question
Well fine, make it look easy! Any other rabbits hiding in your hat, Chef? -
The perfect drink for smoking pork ! ! !
I'm going with a personal favorite, and guessing some kind of cheese sauce...... -
A wild random question
Again, I stand corrected. You are right S2K9K, I just hadn't read far enough down the post. So now that leaves me with the question: how would it do with a cold smoke? Then vac them for later consumption...... pop it out of the bag and onto a nice grill, maybe? -
A wild random question
Ok Lance, while preservation maybe the intent the result of the cure is a different flavor profile on a given cut of meat versus the same cut of meat treated with a spice rub with "extra salt." My question is, will the ribs hold up to the cure? And would the cure then impart a bacon flavor... -
A wild random question
Kinda.... but not just a brine. I'm thinking something like Buck Board Bacon.... or a prociutto. Maybe it's pie in the sky, but I was trying to get the best of some St. Louis cut ribs with some bark mixed with some bacon deliciousness. But honestly, I don't know if it would even work. -
A wild random question
So I'm sitting here at work drooling over q-view and dreaming of building a custom smoker instead of doing what I'm supposed to be doing, and a wild a$$ thought ran through my brain( ok, it slouched in and paused for breath): has anyone tried prepping a batch of ribs in a bacon cure? Either a... -
Beef Clod Heart, aka Eye of Chuck w/ Q-View
Thanks Gunner, I've been eyeballing them every time I go in there. I think I need to slip one onto my honeydo list. -
Long Brisket... small smoker Question
just out of curiosity, what if you laid it on edge, looping it on itself. kinda like a standing rib roast? just a wild eyed thought... maybe pin the overlap with a skewer? -
Beef Clod Heart, aka Eye of Chuck w/ Q-View
Gotta love Cash and Carry. Of course, the wife won't let me go by myself any more. Hey Neely, I've been mulling a brisket and was wondering if you've had any luck with theirs? -
PNW newbie
Mr. Rodriguez, that is an excellent point. The only problem is the DIY bug has taken a large bite out of me, and I'm now kicking the idea of a custom build around the old noodle! Is it just me, or can anyone else hear my wife grinding her teeth? -
PNW newbie
Greetings! My name is Dan, and I am from Lake Stevens, WA. I've been grilling and smoking off and on for 15 years, but after cruising the threads here I see there is much much more to be learned! As for equipment, I'm currently stuck with just a kettle grill after my father in law...
