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  1. P1010001.JPG

    P1010001.JPG

    • pianov
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    • Album: OFFSET MASONRY SMOKER
  2. P1010022.JPG

    P1010022.JPG

    • pianov
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    • Album: OFFSET MASONRY SMOKER
  3. P1010020.JPG

    P1010020.JPG

    • pianov
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    • Album: OFFSET MASONRY SMOKER
  4. P1010018.JPG

    P1010018.JPG

    • pianov
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    • Album: OFFSET MASONRY SMOKER
  5. P1010016.JPG

    P1010016.JPG

    • pianov
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    • Album: OFFSET MASONRY SMOKER
  6. P1010015.JPG

    P1010015.JPG

    • pianov
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    • Album: OFFSET MASONRY SMOKER
  7. P1010011.JPG

    P1010011.JPG

    • pianov
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    • Album: OFFSET MASONRY SMOKER
  8. P1010006.JPG

    P1010006.JPG

    • pianov
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    • Album: OFFSET MASONRY SMOKER
  9. OFFSET MASONRY SMOKER

    OFFSET MASONRY SMOKER

    • pianov
    • Album
    • Comments: 0
  10. pianov

    OFFSET MASONRY SMOKER

    Yeah, I'll third that request for pictures.....  Oh, wait, I originally requested them..... Part of why I ask is because I have had my masonry smoker for almost 20 years now and it sounds like it is about the same size as yours. I have had only a three-inch diameter chimney that is maybe five...
  11. pianov

    OFFSET MASONRY SMOKER

    Do you have to go vertical 45 feet? That is awfully tall - all your smoke is going to cool and condense on the inside of the pipe. Do you have any pictures of your smoker?
  12. pianov

    Brining Salmon - Tastes Salty

    My brining solution was five or six cups of water and one cup each of sea salt and brown sugar. So I guess a wet brine. When you say your method is dry, you mean you just sprinkle the salt and sugar directly onto the filet - like you might a rub? And you putting the garlic in there during the...
  13. pianov

    Brining Salmon - Tastes Salty

    I got the recipe off the internet - not this site - they all seemed similar. Maybe I put too much salt in it. I had two filets totaling about three pounds. How do you calculate how much salt to use and how long to brine it? Thanks for your response. Terry
  14. pianov

    What Does "Sticky" and "Fatty" Mean?

    HA! Wow, that helps! I was thinking that a sticky referred to something with lots of honey (or other sticky/sweet things) in it! Glad I asked! And glad nice folks on this forum helped me out! Thanks again. Terry
  15. pianov

    What Does "Sticky" and "Fatty" Mean?

    I see the words "sticky" and "fatty" often in bbq-talk - but I can't find a definition anywhere! What do the two terms mean!?!? Thanks! Terry Farrell Tampa Bay, Florida
  16. pianov

    Brining Salmon - Tastes Salty

    I made my first stab at smoking salmon yesterday on my masonry wood-burning smoker. I know most recipes call for overnight brining followed by drying and then cooking with very low heat. Well, I realized that about two hours before we expected to eat dinner - so I compromised. I brined the...
  17. pianov

    Firebox Vent Opening Size

    Excellent!!! Thank you! Indeed, I seem to have no trouble at all attaining any CC temperature I want. If temperature is ever a struggle, the struggle is to lower the CC temp. Cross that one off the worry list! Thanks!!     
  18. pianov

    What's the best way to cut the door?

    Are you putting a cutoff wheel designed for an angle grinder in a circular saw? Or is there a cutoff wheel designed specifically for a circular saw?
  19. pianov

    Firebox Vent Opening Size

    Using the Feldon's calculator, the opening between the firebox and cooking chamber  on my masonry smoker is small. What are the effects of having that opening on the small side - my recollection is that it is less than half the recommended size. Seems to work okay, but maybe things would work...
  20. pianov

    Convert to Reverse Flow?

    If it's working good for you now why the change, Well, it does seem to work well, but I have never used another smoker, nor ever even watched someone else smoke meat - I don't know anyone else that does it, so I don't have much to compare it to. Even if my current setup works well, perhaps...
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