Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. oscar

    Range hood over smoker?

    I gave something like that a thought, but we go to some trouble to get the stack size just right. I figured adding a piece to it would effect temps and draw. Not so?
  2. oscar

    Range hood over smoker?

    Currently, the smoke goes up into trusses and generally leaves out the east end. Once a ceiling's installed, it may just waft around overhead, held in by the fact that the boxed headers hang down ten inches. I found an old range hood in the barn, (junk follows me home often) and I'm...
  3. oscar

    Wife scored me some wings !

    Need a co-signer to buy wings here in central New York! Did see one local bar go back to a full dozen, rather than the new norm of ten. Only $15 per dozen! I remember 10 cent wing night at Paul Smith's College many years ago, made by guys from Buffalo, back when wings were a new thing. Miss...
  4. oscar

    Range hood over smoker?

    I built a pavillion for my smoker during the latter stages of covid, because lumber prices were only double the norm, and I'm smart with money like that. It's time to put a ceiling in it, and I'm thinking of putting a range hood over the stack, for those days when the wind doesn't do what...
  5. oscar

    Need help making fattie with bacon weave

    I think Disco did a tutorial on this site. I'm sure it's archived if he did it. My only advice with fatties, or abts, is stretch your bacon a bit before building either, and don't place on the smoker at too high a temperature. You'll get shrinkage. No man likes shrinkage.
  6. oscar

    Curious about pricing

    Went to pick up the half tonight....been playing with my meat ever since! My wife's a farm girl, and didn't understand why I had her playing secretary. Her father had his own butchered and just tossed it in the freezer. I just spent hard earned money.....want to know how I did! Granted, I...
  7. oscar

    Curious about pricing

    About the same here in terms of who pays for what. I think the kill fee is $40 each half, we're at .63/lb. for processing. Last butcher also had a small disposal fee. We bought from a different farmer this time, and he's at $2.00/lb. hanging weight. In the current climate, I think it'll work...
  8. oscar

    Curious about pricing

    I'm going to pick up my half of beef tomorrow. It's black angus, and came to $965 all inclusive. I've only done this once before, just as covid hit, and that one came to $5.15 a pound. We're in Central New York. Different butcher this time, a few pennies more per pound, so I'm expecting an...
  9. oscar

    Chicken Coop!?!

    Can't speak on chickens, but we've had varying sized duck flocks the last twenty years. They love a pond, but will take to a stream nicely. The eggs are rich....always loved them in an omelette. Great for baking, too. Honestly, our two free range mutts have taken out more ducks than all...
  10. oscar

    Fishing the St. Lawrence seaway.

    Went for perch just up the river near Chippewa Bay many times. Two pieces of advice: get the extra insurance on the boat and don't cross over to the Canadian side with beer in the boat. Neither the shoals or the canadian officials are very forgiving.
  11. oscar

    Gary is Gone

    Gary, I knew this. We live in a strange time. We can connect and never see one another, share ideas, thoughts and philosophies, and disappear just as quickly as we came. I never met Gary S. but I've got something in my back yard that has his stamp all over it and will last me another twenty...
  12. oscar

    WHAT BROUGHT YOU TO SMF?

    Late to a thread as usual....I asked for, and received two 1/4" steel barrels for Christmas in 2012, from my father-in-law, who just scratched his head and wondered aloud why I wanted rusty steel as a present. Problem was, I didn't know anything about building a smoker. That brought me here...
  13. oscar

    For when times get tough....

    Remember, rats are only a bushy tail away from getting fed in the park.
  14. oscar

    Grilling writers block: too much slow n’ sear/indirect cooking?

    I have the same problem, but it's not the food quality that's the issue. It's the fact that a thirty minute indirect and a quick sear just doesn't allow time enough for proper beveraging (yes, it can be used as a verb). A friend solved the problem by having a separate charcoal starter going...
  15. oscar

    Gary is Gone

    I never met Gary. Never met any of you in person, but I have my favorites, as I'm sure we all do. When I was looking to build an rf patio smoker, I followed Gary's builds, always checking to see what he was up to, as he seemed to always be starting something new or tweaking an old build. Long...
  16. oscar

    Chicken

    Clifish, does "Bridge Street Run" have any meaning to you? (For the rest of you.....it has nothing to do with jogging!)
  17. oscar

    Chicken

    Bill, greetings from down Cortland way! Hope you sold out. You should do a tutorial for those who might want to try this...from the pit and rack construction to the sauce and basting. I think Pops gave some basics here, but it's been a few years. Just curious: what are you getting a half up...
  18. oscar

    Smoker and Grill

    I've used the charcoal basket from the fire box in the cook chamber before, but something dedicated to the cc for grilling would be a nice touch. Something that sits an inch or two off the bottom of the cc, with a couple handles. There, I've got a project!
  19. oscar

    Smoker and Grill

    Yes, you can. My build was a reverse flow with a removable rf plate. I can do a full-on smoke with the plate in, use the firebox and cook chamber for indirect with the plate out, or use only the cc for grilling. Charcoal (and/or wood) sit on the bottom of the barrel, not the rf plate, for...
  20. oscar

    Beef... Whole- Half- Quarter

    Follow up for any and all: go buy you and yours a side of beef! Ours hung at 320 pounds, and we got 204 pounds of meat. It worked out to $4.15/lb. I made a few mistakes on the cut sheet, but I'm keeping notes for next time. We got our beef from a dairy farmer friend just getting into...
Top Bottom
Back
Clicky