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  1. wazoo

    Not SO Mini Smokehouse Build w/Pics

    I did not notice if you are using a pan on top of the burner for smoke.  I have a very similar smokehouse set up with Northern tools burner and I use a 12" cast iron skillet on top of the burner.  I use large chunks of wood for smoke.  I can have as much smoke as I want.  Typically 2 or 3 chunks...
  2. wazoo

    Smoker finished and "smokin"

    No not really.  I do think that they help me hit lower temperatures.  I can run around 120 without too much problem with just the center burner.  I am having the same problems that I think you are experiencing when the burner is turned up.  The flame is not a smooth nice blue flame.  There is a...
  3. wazoo

    Want to Build My First House

    Welcome to SMF.  It is a great source. I finished my build about a month ago and I am really happy with the results. http://www.smokingmeatforums.com/forum/newestpost/137407 I have been able to cold smoke with an AMTS for bacon or use the Northern propane burner to run up around the 325 mark...
  4. First chicken

    First chicken

    • wazoo
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  5. wazoo

    First chicken

    I am having a great time with my new smoker.  We had friends over for dinner last weekend so we decided to do a smoked chicken.  After doing my research on SMF I felt ready to go.  I did not get as many Q-views as I wanted because we were having such a great time.  I still did get a few. I...
  6. 2013-03-15_19-13-54_638.jpg

    2013-03-15_19-13-54_638.jpg

    • wazoo
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    • Album: First chicken
  7. 2013-03-15_18-11-26_231.jpg

    2013-03-15_18-11-26_231.jpg

    • wazoo
    • Media item
    • Comments: 0
    • Album: First chicken
  8. 2013-03-15_15-56-02_413.jpg

    2013-03-15_15-56-02_413.jpg

    • wazoo
    • Media item
    • Comments: 0
    • Album: First chicken
  9. 2013-03-15_15-22-24_39.jpg

    2013-03-15_15-22-24_39.jpg

    • wazoo
    • Media item
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    • Album: First chicken
  10. 2013-03-15_15-19-36_246.jpg

    2013-03-15_15-19-36_246.jpg

    • wazoo
    • Media item
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    • Album: First chicken
  11. 2013-03-15_14-53-52_782.jpg

    2013-03-15_14-53-52_782.jpg

    • wazoo
    • Media item
    • Comments: 0
    • Album: First chicken
  12. wazoo

    Rookie Smoker - Chicken Lover

    Hawkeye welcome to the forum. This is a great source for everything that you want to learn about smoking.  I just did my first chicken last Friday.  I brined the chicken using the Slaughterhouse brine for about 8 hours then rubbed the chicken with extra virgin olive oil (EVOO) and Emeril's...
  13. wazoo

    Another satisfied first bacon smoker

    Thank you for the compliment on the bacon.  I actually cut the skin off before curing also.  I just took my time and approached from the top pulling back on the skin and cutting (kind of like skinning a deer).  I felt that I did get the skin off and still left most of the fat.  There was on area...
  14. wazoo

    Hot/Cold Small Smokehouse

    I wanted a smoke house that I could build using  materials I had left over from other projects. I ended up with an insulated wood based smoker with a Hardie backer board and aluminum interior.  My project sounds like it is bigger that what you want but you could always scale it down. Here are my...
  15. wazoo

    Costco Beef Brisket price tip

    I need some corned beef for corned beef and cabbage for St. Paddy day and I have been wanting to try pastrami.  Sounds like a trip to Cash and Carry this week.  As far as freezing some for future use, would you freeze it as is or rinse it and then freeze it?   Either way it will be vacuum sealed.
  16. wazoo

    Another satisfied first bacon smoker

    Porchetta sounds like a great idea.  I ran out of time this week so the skin is vacuum packed and waiting the freezer.  I pay attention to what the doc says but still go with the basic theory "As long as I am here I am going to have a good time"  that includes great food.
  17. wazoo

    Smoker finished and "smokin"

    The holder seems to work very well so far. I have only used it for about 6 or 7 tubes of smoke.  It is very handy and easy to recharge in a long smoke. The way my smoker is designed I have about a 2 inch space between my water/drip pan and the door.  In theory, the smoke comes up the front over...
  18. wazoo

    Smoker finished and "smokin"

    Brett, Thanks for the concern.  That is ceramic tile that I have the AMTS mounted on.  The tile is over Hardie backer board so the heat is a couple layers away from any wood.  Even though there are a lot of wooden smokers out there I was a little paranoid about heat vs wood.  I think fire wins...
  19. wazoo

    Lem 5# stuffer

    I have a 7 lb. Cabela's horizontal stuffer that I have used for about 2 years.  The big complaint when they sold them was that the small tube was not small enough for snack sticks or pepperoni. So I got a great price and  I just use my KA plastic tube for sheep casings.  It works great.  I think...
  20. Chicken apple breakfast sausage

    Chicken apple breakfast sausage

    • wazoo
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