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propane tank smoker we built
That thing looks great. As long as you are calling it the bug might as well weld some antenna on there and maybe curve the legs a little. It would look even better painted black like that.- neens
- Post #6
- Forum: Wood Smokers
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I have yet another question for you guys.
Well really two questions. First one is a mom and pop type hardware store near me is selling English white oak at a rate of about 20 logs for $5 and I saw that oak was a smoke heavy wood but didnâ€8482t know if that included English white oak if it does not include the English oak is it at least...- neens
- Thread
- Replies: 8
- Forum: Woods for Smoking
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Looking for advice on new smoker
New turn of events, since I am no longer footing the entire bill and the cost of the 24x36 I was looking at with shipping included was higher I order a Lang 60 this morning. Funny thing is I told about 3 of my friends, who I normally cook for just about every week during the summer and one of...- neens
- Post #5
- Forum: Wood Smokers
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Looking for advice on new smoker
I have been smoking on an ECB using lump charcoal and want to move up to a wood smoker. Iâ€8482m not sure which of the ones I been looking at to go with. During the summer I smoke about 3-4 times a month for around 10-15 people, more around the holidays. The main two I been looking at is the...- neens
- Thread
- Replies: 7
- Forum: Wood Smokers
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Question about skin
Thanks for the info guys skin off it is from now on then. -
Question about skin
It's not that it has alot of fat it's that it has the skin still on wraped all the way around. The only part that is exposed meat is where the shoulder was cut from the rest of the pig. I take off the skin after smoking and there is still a layer of fat that needs to be taken off before i get... -
Question about skin
Quick question for you guys. Since we own a restaurant I always get all my meat from one of our distributors. Since they come twice a week timing is never a problem and I get all the prime beef I need. For some reason though they like to leave the skin on the pork shoulders, weather itâ€8482s a... -
Hello from Connecticut
I had made no mods to the Brinkmann. During the summer months it worked well with the exception of temp closer to the firebox being around 260* while the temp at the other end of the cooking chamber being around 200*, luckily I had an industrial temp probe from the ovens at work so I could keep... -
Hello from Connecticut
Hey all you can all call me Neens pretty much everyone I know does anyway. Until last week I was using a brinkmann smoke n pit which I got last year. Iâ€8482m guessing it wasnâ€8482t designed for a marathon smoke of two full pork shoulders in 8* weather and wind gusts reaching up to 25 mph...
