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  1. rob sicc

    Finally pulled the trigger on my new smoker - BELL FAB!!!

    Thank you Joe.  Merry Christmas to you and your family as well.  Have a happy and healthy holiday. 
  2. rob sicc

    Finally pulled the trigger on my new smoker - BELL FAB!!!

    OK Friends.  The moment I l know I've been waiting for.  Here is the finished product..  I can't wait to see it in my driveway.  Hopefully before Christmas. I will be honest.  I am a little intimidated There are a lot of vents.  I don't know which open and close and which don't move.  I'm sure...
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  8. rob sicc

    Finally pulled the trigger on my new smoker - BELL FAB!!!

    Hi Red, Craig said it will be done tomorrow.  The grates are done.  I forgot how many grates he made at this point.  I think there will be 8.  How far would you space them?  I am using this to make Jerky so I don't need a lot of clearance.  Any thoughts?  I think he is painting tomorrow...
  9. rob sicc

    Finally pulled the trigger on my new smoker - BELL FAB!!!

    Hi Red, Good call.  The fire box will look like just my Dyna-Glo.  This thing really is a beast.  I can't wait to see the grates in it and then paint.  As Craig sends me pictures, I will continue to post them here. Here are the latest pictures
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    PART_1481583738188.jpg

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  12. rob sicc

    Finally pulled the trigger on my new smoker - BELL FAB!!!

    Ok folks, here my first picture from Craig @ Bell Fab.  I think I went big enough.   I figure if I can fit in it, It would be big enough.
  13. Finally pulled the trigger on my new smoker - BELL FAB!!!

    Finally pulled the trigger on my new smoker - BELL FAB!!!

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  15. rob sicc

    Finally pulled the trigger on my new smoker - BELL FAB!!!

    Just hung up the phone with Craig. He was laughing like crazy because he had to tell me how big this thing is turning out. He said it's going to be at least 6 and. Half feet tall. I'm gonna need a step.ladder for the top trays. Lol He will be sending pictures Saturday hopefully.
  16. rob sicc

    questions on curing jerky

    Thanks JD and JJ. I've been making jerky for almost 25 years and always used soy. I'm not complaining because everyone loves it but I was to make something with bourbon and I think not using soy would help from muddling the flavor of the the bourbon. I'll let you know how it turns out. Thanks...
  17. rob sicc

    questions on curing jerky

    So what your saying is as long as the liquid solution contains 1-2% of salt based on the weight of the meat, the amount of liquid is irrelevant (with in reason of course)?
  18. rob sicc

    Finally pulled the trigger on my new smoker - BELL FAB!!!

    You and me both, Al.
  19. rob sicc

    questions on curing jerky

    Hi JJ, Thanks for the reply.  I'm sorry but I'm not clear what you mean. If I have 1 ounce of salt, how much liquid should I use?  if we are dealing with weight for the salt, and volume for the liquid, I'm uncertain about the conversion. Can you please give me a few examples?  I'm sure I...
  20. rob sicc

    Finally pulled the trigger on my new smoker - BELL FAB!!!

    Hi Everyone, For the past year or more, I have been reading threads and posting questions about my next smoker purchase. At some point, someone mentioned contact Craig at Bell Fab.  It was the best advice I could have received.  It is fun just talking with Craig.  He seems like a good guy and...
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