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  1. mitch lane

    Finally built an offset smoker

    it was a long day but definitely worth it. Smiles and full bellies all around. Went on at 2:30am briquettes and alder wood, 7hrs wrapped/covered, 7hrs direct on the rack, started 200*f and ramped up to 400*f gradually over the final 7hrs.
  2. mitch lane

    Finally built an offset smoker

  3. mitch lane

    Finally built an offset smoker

    went to town for the company camp out and the boss got some fine tuning done. Wish I took more pictures but cooked a couple briskets on it.
  4. mitch lane

    Finally built an offset smoker

    There is a plate under the cook racks that makes the heat/smoke/air travel underneath to the side opposite of the firebox then above/across the racks and out the exhaust. Seems to work well providing consistent temps across the cook grates.
  5. mitch lane

    Finally built an offset smoker

    second cook. More ribs and some leftover chicken bites from previous nights dinner
  6. mitch lane

    Finally built an offset smoker

    first cook, couple ribs and a grouse
  7. mitch lane

    Finally built an offset smoker

    The baptize burn.
  8. mitch lane

    Finally built an offset smoker

  9. mitch lane

    Finally built an offset smoker

    handle is a rock core sample. Was a bunch of old crates full of them behind the shop.
  10. mitch lane

    Finally built an offset smoker

  11. mitch lane

    Finally built an offset smoker

    My first offset smoker build. Went for the reverse flow design. All materials were metal scraps found around old logging camp aside from some angle iron and plate. Legs from old sprocket, not sure what it was off but it was much heavier than anything I wrench on. Couple old expired propane...
  12. mitch lane

    Just some spatchcocked chickens fresh off the smoke

    I don't know what temps your rig cooks at, but I do spatchcocked fryers on the bbq in the center with only the outer burners on (indirect heat) at 300-350, and it usually takes 40min to an hr. I then crank the center burners and flip the bird for a 5 minute crisp up. Hope that helps
  13. mitch lane

    help: bacon dry cure bag leaked out all juices

    Awesome, good to hear. I feel much better about it. I can live with not getting the full hamlikeness my only concern was making sure noone gets sick. My smoker cooks full tilt all the time (cheapo brinkmann electric) so ill be fully cooking the bacon for smoking, thanks for the advice.
  14. mitch lane

    help: bacon dry cure bag leaked out all juices

    Wasnt much liquid. I wrote down the amounts at home but back at work. I think I did .8kg meat, 15 gram salt, 10 gram white sugar, and 2 or 2.5 gram #1 cure. Cure measurement I based off the package which had a gram/cure per kg/meat. The salt and sugar I just read a couple posts and on weight of...
  15. mitch lane

    help: bacon dry cure bag leaked out all juices

    Sorry I wrote that up a little weird. I noticed the bag leaking at day two but continued to let it go as is in the fridge. I am now at day 7. And was intendin to go until after the weekend, making 11 days total. I took the piece out an hour ago, sliced a quarter inch slab out of the center...
  16. mitch lane

    help: bacon dry cure bag leaked out all juices

    Ya I think ill do the extra shot of salt, then maybe try using it for a fattie, havent attempted one of those yet. Thanks again guys!
  17. mitch lane

    help: bacon dry cure bag leaked out all juices

    Using instacure #1, weighed out to bag recommendations, only a one kg piece about inch and a quarter to inch and half. In the fridge the whole time. You figure a little extra salt, eh? Would be 9 days in cure when I was planning on smoking it up. Thanks for all the replies, I was at work so I...
  18. mitch lane

    help: bacon dry cure bag leaked out all juices

    Dry curing bacon in ziplock. Bag leaked out all juice on day two. At day seven, was goin to smoke in four more days when off shift for work. Should I be concerned about losing that liquud? The salt appears to be a little crystalized on the side of meat.
  19. mitch lane

    Going to give Anaheims, hot genoa salami and cream cheese a try

    Well all finished up and eating up. Total food coma for the rest of the evening Abt were definitely a success! Meatloaf was very good, as well as the smoked potato salad. Couple pork breasts for the freezer, make a soup with those. The baked beans are bubbling away for some lunches next...
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    • mitch lane
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    • Album: Going to give Anaheims, hot genoa salami and cream cheese a try
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