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Smoker build help. Opinions on a source
To answer both your questions, I've considered a smoke pistol, only reason I'm not doing that is I'm trying to do this on the cheap. In the end I'll have roughly $60 invested total. The smoke pistol runs roughly $50 by itself. Plus you have to use their wood bullets. I'd rather stick to...- rob989_69
- Post #6
- Forum: General Discussion
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Smoker build help. Opinions on a source
Interesting concept. I was tossing around the idea of picking up a second small cabinet and using that as a "fire box" and then using some duct work to get the smoke over to the other cabinet. Your the second or third person now though that has said they've melted their electric burners. Me...- rob989_69
- Post #3
- Forum: General Discussion
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Smoker build help. Opinions on a source
Ok, I'm working on a file cabinet build. I've got a large, 5 drawer cabinet, outside measurements are roughly 14"x30"x5.5'. I'm in process of cutting the drawers and mounting the expanded steel grates. What I need help with is the best heat source to use. This is primarily going to be a cold...- rob989_69
- Thread
- Replies: 5
- Forum: General Discussion
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Help with smoker build
I think your right. That'll be the easiest solution overall. I was actually able to find 12x24 expanded steel sheets online. Paid $45 shipped so that's taken care of. It's actually cheaper than buying separate replacement grates. I'll probably just attach with nut's and bolts, maybe a couple...- rob989_69
- Post #5
- Forum: General Discussion
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Help with smoker build
I'm in Rochester NY so my sources are extremely limited. I've found it, that's not the problem. Problem is they want $40 for a 16"x30" piece. The "drawer" dimensions are about 13" x 27". It's a 5 drawer commercial cabinet so it's pretty big. I was going to do the nut and bolt method. Problem...- rob989_69
- Post #3
- Forum: General Discussion
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Help with smoker build
So I got my hands on a nice commercial filing cabinet with the idea that I was going to turn it into a slow smoker. I'm running into a few obstacles though. 1.) Anyone know of a cheap source of expanded steel? I've looked around here and anything rigid enough for a cook grate is crazy...- rob989_69
- Thread
- Replies: 5
- Forum: General Discussion
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Brisket done a day or two prior?
Both good ideas. Thanks guys. I'm starting to think I may just suck it up and do it the day of. That way I know the end result will be good. I've never thought reheated brisket was as good as "right off the smoker" -
Brisket done a day or two prior?
I'm going to be doing a large cookout in a few weeks and I have a question. I plan to do 2 butts, and a brisket. The butts I'm comfortable doing ahead and just reheating. However, would it be safe/advisable to do the brisket 2 days before the cookout or should I do it the day of? Either is a... -
Prime rib question
Yep, I've done nice, thick ribeyes before and I always did them at the 300 to 325 range and their great, I usually only let them rest 10 to 15 minutes too. Your definately right, the grill/smoke method is much better. Next time that's what I'll do, that and a bigger hunk o meat. Course again... -
Prime rib question
I did, it turned out fantastic. Slathered it with EVOO, and seasoned with Montreal steak seasoning. I got NO juice from it though so unfortunately there was no Au Jus. My only recommendation is, buy a bigger roast. I cooked to 133 exactly, pulled and let it set for a good hour. 2 slices were... -
Prime rib question
Awesome, thanks guys. And thanks for the Au Jus recipe, I'll have the wifey make it, she's french so she does the sauce thing pretty well. LOL I have hickory and alder, might do a little mix, not sure. I've done some thick ribeyes with the hickory and loved it. I'll let you guys know how it... -
Prime rib question
Thanks Mossy, I need to check my grocery store and see if they sell that Au Jus sauce. Looks fantastic. -
Prime rib question
Figured I'd cook it at about 250. And cook to about 130-135. -
Prime rib question
First time doing a whole prime rib. Got a 5lb, bone in piece of heaven that I'm going to throw on the smoker tomorrow. Question is, roughly how long would this take to cook. I know all about cooking to temp and what not, I just need a rough estimate to know when to start it. Thanks much. Rob -
How long
You guys are awewsome, thats about what I was figuring. I have a Camp Chef 24" gasser, usually keep my temps between 240 and 250. Going to be cooler and rainy here saturday but I can at least keep the rain off of it. Looks like I'll be rising bright and early tomorrow to start this bad boy. I'm... -
How long
Just trying to gauge when I need to start my brisket tomorrow morning. I got a 13.5# packer going in. Need to get it done for dinner tomorrow night. Just curious, anyone that's done some lately, how long have they taken? This isn't my fist brisket, but this is the first for one so large. Thanks... -
First Full Q-View 16.82pnd Rib Eye Roast from Sam's
That looks fantastic!! I've done a couple 2" thick slabs before, then butterflied them and served, (saw someone else doing it here) they turned out great with a really good smoky flavor, those smoked at about 300 though for an hour and a half to 2 hours. I basically turned my smoker to medium... -
Lang 48 or 60
Go big or stay home!!!! Seriously, I looked at the 48, 60 and decided I want the model 84 kitchen.... Why? because.... I'll never say I wish I went bigger.- rob989_69
- Post #20
- Forum: Wood Smokers
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What kind of knives are in your kitchen?
Wusthof rules. Although you can definately get good knives for dirt cheap. Really, as long as the blades are stamped they'll hold a good edge. And as long as you keep them sharp they'll do fine. I've heard good things about the Forschner (sp) mention in an earlier post. As someone else said, I...- rob989_69
- Post #20
- Forum: General Discussion
