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  1. meat magician

    My first smoke on the Lang

    That thing is kick ass Dutch, your making me hungry and jealous
  2. meat magician

    getting rid of it

    I keep a 5 gallon bucket under my pit. Each time I clean the ash from a cook I put it in the bucket and any grease drips into the bucket of ash under the pit. I don't get a lot of grease, espescially with a drip pan, but whenever the bucket gets full I just dump it behind the shed and it keeps...
  3. meat magician

    Question on homemade smoker.

    I have not seen that, thanks Eddie, I'll give that a look for sure!
  4. meat magician

    Question on homemade smoker.

    Vent or no vent the point is noted, even if the vent was there if no one thought to look for a missing child there it would certainly end bad. I have a three year old boy so it's better to be safe right.
  5. meat magician

    Question on homemade smoker.

    Thanks Meat hunter, now a got a good foot forward in searching for one should I decide to go that route for sure. I may build a small structure around it to nice it up for the neighbors, but after a mentioning getting one the other day one nieghbor said he would not care if he had to look at it...
  6. meat magician

    Question on homemade smoker.

    This is the kind of info I was looking for guys, thanks, I scrapped the cabinet idea already. Sausage was not the only thing I planned to make in it thats why I stated the higher temps. I will consider the fridg further what type, size and modifications do I need make one, I will do a search on...
  7. meat magician

    Yeah..I know, without pics it didn't happen...

    Dude, my wife always makes fun of me when I start taking pics of food I do keep the camera on the counter and alwyas take pics of stuff but tonight I was just to tired to mess with it.
  8. meat magician

    Question on homemade smoker.

    Fast eddie, Bud lite thank you both.
  9. meat magician

    Yeah..I know, without pics it didn't happen...

    ...but on a whim tonight I took some fresh homemade venison German sausage, smoked it with pear wood for about 30 minutes then steamed them in a pan with Oktoberfest beer, on the grill for another 15 minutes and then direct grilled them for 6 more and I tell you they were out frikin standing...
  10. meat magician

    brick bbq

    Yeah that thing is pretty cool, I've read those plans a few times.
  11. meat magician

    Question on homemade smoker.

    Here is another cabinet, closer to what I had in mind http://www.homedepot.com/Storage-Gar...atalogId=10053 I've neve built one before so I don't know what will work or not as far as how thick the metal should be to keep heat in. I am open to any ideas as I am really in the brainstorming phase...
  12. meat magician

    Question on homemade smoker.

    Yeah thats just an exaple and not the one I am looking at, for that money I could just buy a 48" vertical smoker and be done with it. I've seen some cheaper cabinets for around $150 that are darn near the same thing. I am also looking for some thing that is a little more low profile than a...
  13. meat magician

    Question on homemade smoker.

    I have been trying to find a way to make a nice big homemade smoker with out going to much trouble. I want to be able to do mass quantities(50-100 lbs at a time) of smoked summer sausage and/or jerky and really whatever else I can do. Anyhow I was thinking about buying a steel storage cabinet...
  14. meat magician

    Weekend Ribs (1st Q-view)

    Those look like they turned out great!
  15. meat magician

    What temp for turkey breast & pork butt

    If you have a gas grill in addition to your smoker, fire that thing up and let it get hot. When the turk is pretty much done toss it on the direct heat for a few minutes to get her crispy. Works for a few guys I know who do it, I've only done a few turkeys myself and never tried that idea.
  16. meat magician

    I need help finding a good slaw recipe, please!

    Do you guys like to put the slaw on your pork sandwiches? I though it was the nastiest sounding idea ever until I tried it and now I won't eat a pork sammie without slaw on top!
  17. meat magician

    At what temp does the plateau start and stop?

    For me, I've found that usually my temps rise pretty steady till around 135-150 during the first 4-5 hours of cooking (on a 6-8 lb butt) the next 2 hours (6,7) it steadies out around 155-165, my plateau, I hit 170-180 after 8-9 hours, 190 around 10 hrs ( I foil at 180 ish) usually after 11...
  18. meat magician

    My first pinic just went into the smoker !

    Looks good so far! I'm going to get some sleep for ya and check your progress in the mornin' hope to see some good pulled pork when I get up
  19. meat magician

    I need help finding a good slaw recipe, please!

    Best homemade slaw I've tried; Instead of a head of cabbage I just buy a bag of pre-cut slaw and then make the dressing. SERVES 10 8 cups finely diced cabbage (about 1 head) 1/4 cup diced carrots 2 tablespoons minced onions 1/3 cup granulated sugar 1/2 teaspoon salt 1/8 teaspoon...
  20. meat magician

    Another brisket w/ q-view

    That looks real good! I've been wanting to do a brisket latley but my work schedual has put the brakes on any long smokes mmmm yummy
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