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    Smoked pork for sandwiches.

    One of my favorite sandwiches is boiled, cured pork shoulder.. Recently, I opted for a change and decided to smoke it instead. I smoked it at 160 degrees and finished it at 175 degrees when the internal temperature reached 145, then removed it at 155 degrees. The result is delicious, great for...
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    Fixing my fairweather smoker

    My smoker doesn’t like cool temperatures. 15c and cloudy and it struggles to get to 250. I decided to encase the smoker in a insulated shell using steel studs and rockwool. The outside will be plywood but the new doors will be steel studs and aluminum skinned for fire protection.
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    Auber Fan

    Installed an Auber circulation fan in my smoker. The installation was straight forward and quite easy. It had to be installed above the 4th shelf because there was not enough room below it. I was worried the drip tray would interfere with the air flow but that was not the case. The smoke was...
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    Sous Vide Burgers

    A simple tip for making sous vide burgers. Season the meat based on weight. We add 1.25% salt and .25% pepper to the meat before making the patties. You have to mix the meat more which changes the consistency a little but the results are always consistent.
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    It works.

    Doing ribs using my smoke generator for the first time. The smoke from the tube smoker is heated to approximately 650, the smoke is very faint, light blue and smells fantastic. It works great but it is really not that practical.
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    Stand-alone smoke generator

    I started a smoke generator using pcs from a previous project I never finished. The wood or sawdust will be heated and maintained in a container at 700 deg using a PID. Thanks to glenwillits for the pid control details idea. glenwillits
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    Jerky For My Granddaughter

    I love cooking for my friends and family. I'm always asking what everyone wants. My 11 yr Granddaughter never asks for anything so it surprised me she asked for jerky. Last Sunday was the first time I used my smoker this year and it was for the jerky she and I prepared. Simple things but...
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    80 Year Old Slicer

    I bought an 80-year-old Berkel H manual slicer. It is built exceptionally well, weighs 31 kg, and cuts excellently. Push the handle forward, the blade spins, and the carriage moves forward. Pull it back, the blade reverses, and the carriage moves back. The thin blade is razor sharp thanks to...
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    Wisconsin Bratwurst Recipe

    I found this recipe on the net years ago. I wish I could remember where so I could give them credit. We have made this recipe many times and always enjoy it. I have a spreadsheet that calculates the spices based on the weight of the meat. I can send it if anyone wants it. Wisconsin...
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    PID Controller Build

    I originally wanted to build my controller for a gas smoker project I was working on, thanks to https://www.smokingmeatforums.com/threads/digital-temp-mod.232758/ and https://www.smokingmeatforums.com/members/glenwillits.101101/. I figured I may want to use it for a electric smoker and upgraded...
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    My Dyna-Glo Smoker

    I tried out my new Dyna-Glo smoker. I added my smoke generator from my last project. The registered temperature was 40 deg high and was very inconstant. I had to finish the ribs in the oven but they were still good. The smoke generator worked great. I got it fairly cheap and I'm prepared to...
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    1st Try at Salami

    I don't have a curing chamber but wanted to make some salami so I'm trying out UMAi casings. Quite slick. I'm making Soppressata and some dry Italian. It is a little weird putting the salami into the oven (room temperature) for 36 hours to ferment. It is neat to see the change in color -...
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    Grill mailbox test

    I'm hoping to do some ribs next weekend. The weather is getting warmer and my new oven smoker is almost ready to use. I'm going to use my unused Weber kettle as my "mailbox". My tube smoker puts out a lot of smoke so making some dust to try.
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    Anyone add gas burner to pizza oven?

    My wood-burning pizza oven is fantastic. It is very efficient, holds heat exceptionally well, etc. I love it but it can be a pain. Finding good wood is hard and it is expensive. Tending the fire is fun but sometimes I don't have the time. I'm going to add a gas burner and wonder if anyone...
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    Gas BBQ + Oven = New cooker build

    I started building a cooker based on a gas BBQ. I want to add a safety gas valve and a pilot light and was looking for a donor oven. I have read about a few other oven conversions and it got me thinking. I'm going to combine the parts. The gas valves, burners, and cook box will fit under...
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    Smoker Build Around Weber Grill

    I want to build a smoker that I can use when it is quite cold outside. I have an extra Weber NG grill that will be cut down as the heat source. I'm thinking of using 2 1/2" steel studs as the frame, insulated with Roxul, and 18 ga ss for the shell. I have all the materials on hand. I have a...
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    Thanking someone for a like?

    What is the proper etiquette for thanking someone when they give you a like? A private message, responding in the
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    Re-purposed Weber gas grill

    I purchased an old Weber gas grill with the intention of using it for my new smoker build. I'm thinking of cutting the top of the case flush. The drip tray will sit on the grill grates. The gas controls will be accessed from the side of the smoker. The bottom of the grill will be left open...
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    Vacuum bagged pork

    I used an equilibrium mixture to dry brine a pork shoulder and vacuum bagged it. It was steamed for three hours, sliced thin for some sandwiches, and darn it was good. I have picked up great tips from a lot of you guys!
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    Calculating correct burner size

    I'm planning to build an insulated vertical smoker (not reverse flow) about 22X20X48. I want to use gas and trying to find information on matching the burner to the size of the smoker. An internet search comes up with lots of information on calculating required BTUs for homes but couldn't...
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