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Looks like I missed a great time, I wish I could've been there. I'd sure like to meet ya'll so I'm hoping for October.

Howdy neighbor and welcome to SMF! You'll have a great time and learn a lot here. I grew up in your neck of the woods, Lakeland. Always nice to see another member from Florida. Happy Smokes!

Hey bshep! Welcome to the SMF neighbor! I'm just a stones throw away from you in Palm Bay. You're going to like it here, lots of very experianced people who are always willing to help. Enjoy and happy smokes!

Points to you sir! Looks like a wonderful smoker design. I'm an engineer too and share your passion for dogs and good designs. I'm going to research ceramic wool, I've never heard of it. What a cool idea, one of those many things where you say to your self " I wish I'd thought of that". Thanks...

I've never smoked Spam but I've grilled a ton of it. I started grilling Spam after the hurricanes came through in 2004. I always kept a few cans around in what we call "storm food". After the hurricanes, I had a house full of people and no electricity so, we got creative on cooking Spam and lots...

If that doesn't bring a tear and pride, you've got issues. Thanks for posting that rick!

If nothing else, bob got us thinking and talking. I've enjoyed the thread and the posts from people who I've never seen before. It was probably Jeff testing the new host/system knowing what that post would do. Where's rich and bubba when ya need them?

What she said! As for time, when I'm smoking butts, I plan on around 1 1/2 hours per pound (rough est.) and then keep an eye on my thermometer. Hope this helps. Happy smokes!

Looking good bc! I've got some tomatoes in an "earth box". Just two plants produced more than we could eat. I'm hoping to try some peppers soon and okra when it gets hot here. You're an insparation!

Hi pops! I've got the same sharpener. I've read a few comments here from people who didn't care for them but, it's always worked great for me. Easy to use and puts and nice edge on a knife. Happy smokes

Hey biglou! Welcome to the SMF! I've smoked tons of fish, nothing better with a cold beer. Like the others have said though, I wouldn't smoke the fish you mentioned. Red fish is for blackening or grilling. I smoke mullet, king, salmon, and jack. Those are good right off the smoker rack and also...

Wow! Now that is one nice rig! Even a bottle opener!

Hey Mary Ann! You're going to like it here, lots of friendly folks who fall all over each other trying to help ya. Like they've said, post some pics and a description of your smoker and they'll get you going. Is it a wood burner, charcoal, or gas? Does it have a built in thermometer? That's...

Welcome to the SMF fark! Lots of friendly knowlegable folks here who will help you any way they can. Thanks for the introduction.

Welcome nudib! Nice to meet another Florida smoker. Beautiful here today, would be a great day to be out fishing, unfortunately I'm at work. Hope all the smokes you're planning go well for you.

Beautiful piece of work Bob! Please keep us posted with lots of pics as this project continues.

I don't have the option of keeping mine in a garage, I wish I could do that. Like you, I'm concerned about rust so after every smoke, I spray and wipe down the outside with peanut oil or EVOO, Pam would work just as well. Pay particular attention to all the welds, that's the first place rust...

I took out the grates and coated every thing, inside and out with peanut oil, coat the grates and put them back in. Build a nice hot fire in the fire box. Your fire needs to get up to at least 400deg on the therm. and keep it there for a couple of hours. When I was at Ben's shop he told me, "the...

Thanks for sharing the recipe krusher! They look yummy! I will be trying a batch of cinnamon rolls. Points to you.

If it helps at all, these 3rd generation smokers are still well worth the money. Every thing is hand built out of 1/4" plate, it will last many years. Your grand kids will be smoking with the Lang.