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  1. sawinredneck

    Vertical aluminum smoker build

    Just curious, how is it at holding temps? Just having spent time as an aircraft machinist I've had the thermal properties of alum beat into my head, therefore it would be low on my choices of material. But it looks great and the food looks even better! On the paint, I've yet to find an "over the...
  2. sawinredneck

    Best way/easiest thing to smoke for a newbie?

    Yup, gator tail it is, LOL! I've been playing with Walmart's "winglets" the last two smokes, wings that are cut in half already. $6 a pound around here, I found an Angus rub I like that I add with brown sugar, a hint of cinnamon and BBQ sauce of choice. I'm a KISS kind of guy. Easy! Hit 165 in...
  3. sawinredneck

    Mama wanted FOB baby backs, a foil convert.

    If you'd have asked me even a day ago I'd have told you not to foil, just no need! Well, never say never! My wife crockpotted a slab of baby backs a few weeks ago, I just couldn't get them done right then, I have health issues with great days and really bad days! To say they were tender is an...
  4. sawinredneck

    First Brisket Smoke -- Not Happy

    I'll agree with undercooked, I leave mine fat cat up the entire cook, as the fat renders it's putting moisture in the meat. I also do little to no trimming on the fat depending on how fat it is. I try to keep my temps in the 210 range for the majority of the smoke then up it to 225ish for the...
  5. sawinredneck

    Smoker recommendations

    Looks great, that's a nice build you deserve to be proud of!
  6. sawinredneck

    my thought's on how we help/hurt newbees

    How so? I get information overload, but there are so many different ways to achieve the same goal! "What temp do I smoke a brisket at?" Well, I like 225, this guy likes 275, and so and so likes to cook at 300. Who's wrong? "How long will it take me to smoke a brisket?" Well, how big is it? What...
  7. sawinredneck

    Commercial fridge build.

    Man, Dennis doesn't mess around!! Sent him an email at 3pm, on a Saturday mind you, and figured I'd hear back next week sometime, no biggie. Nope! Not even ten minutes later he responded! He thinks two units will work fine. I'm impressed so far!
  8. sawinredneck

    Commercial fridge build.

    Those look slick, but now for the dumb question of the day, it shows those units at 36,000 btu, I'm roughly calculating 115,000 cu in of inside space, are two of these units going to produce enough heat for this build?
  9. sawinredneck

    high temp smoking ?

    I'm a low and slow guy myself, but..... After two hours the meat isn't absorbing any more flavor, I'm hearing more and mor people winning comps using this method, research Gateway drum smokers if you don't believe me, and sometimes you just gotta get stuff cooked to feed the family! But there...
  10. sawinredneck

    cold smoke chicken

    Man, missed that completely!
  11. sawinredneck

    cold smoke chicken

    L The difference being they immediately roasted it, no time for bacteria to grow. As mentioned above, taken above 40deg bacteria grows and throwing hot poultry into a freezer makes it grow faster. Maybe something the OP can do on a really cold day with an AMNPS?
  12. sawinredneck

    Smoker recommendations

    That's basically what I did, had to go to three stores before I found one assembled, but it was worth the look to me. I took one of the grills off and set it on an Oklahoma Joe, about the same size as the Brinkmann trailmaster I was looking at. Yes, you can get quite a bit in the 18.5" model...
  13. sawinredneck

    Slow and low for a drunken chicken?

    For our birthdays my dad has asked me to smoke dinner. The plan is three slabs of baby backs, a drunken chicken and another chicken yet to be determined. I'm figuring 4-5hrs for whole chicken at 225ish temps and the ribs per weight, probably 3-4hrs and no idea on the other chicken yet, open to...
  14. sawinredneck

    How long is too long?

    Yeah, I had 3lber I was planning on making jerky out of, in three days it was turning brown in the fridge. That lit a fire under my butt and it got smoked with a quickness!
  15. sawinredneck

    Hello From Wichita KS

    Welcome to the site from a neighbor in Rose Hill KS.
  16. sawinredneck

    Lava Rocks

    I can't imagine they'd be all that useful in a WSM, they are pretty steady out of the box. That being said, I do use lava rock in my Binkmann Trailmaster horizontal smoker to try and even out side to side temps. I remember reading a post from someone saying that all lava rock was good for was...
  17. sawinredneck

    Commercial fridge build.

    Reading through this site I've seen PID mentioned a lot, but I still have no idea what it is! Remember I'm a newbie at all of this.
  18. sawinredneck

    Galvanized Metal inside Smoker?

    I've welded lots of galvanized metal, grind off what you can and go for a well ventilated area, no problems. But at what temps are you melting steel to make a seam? At what temps are you smoking meat? Let's be realistic about it, if high temp paint isn't coming off, neither is the zinc.
  19. sawinredneck

    Commercial fridge build.

    In a nutshell: buddy owns a bar, had a 53x32x70" commercial fridge go out, now he thinks I need to make it into a smoker. At first I was thinking electric elements and using an AMNPS to get the flavor. But then I read on here that some places sell stand alone pellet burners. So, for those of you...
  20. sawinredneck

    Galvanized Metal inside Smoker?

    I just noticed something else, those of you worried about zinc exposure probably should quit using a charcoal chimney! I was just noticing mine is galvanized steel! I'd bet there's a lot better chance of off gassing from that than anything in my cooking chamber.
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