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  1. dog1234

    Low & Slow, Hot & Fast, Big or Small

    These are my bar-b-q pits and smokers. All home made. My latest is the larger reverse flow. I am covered for any situation. Lots of man hours but it is worth it.
  2. dog1234

    Building a reverseflow for a pit

    Hey team, I am converting a pit to a reverseflw smoker. Here is pictures of the firebox. I am looking for suggestions for an inlet air vent. The one in the picrure is to small and I need a bigger one. Any suggestions/images would be great. This is a video of the pit I will be converting...
  3. dog1234

    Modifing a few bab-b-q pits to smokers

    Hey Team, I have a few Bar-b-q pits I am converting to reverse flow smokers. My question is does anyone know of a possibly cast iron/steel damper/vent that can be purchased? I can make my own but I think I would cast iron/mild steeel look nicer. Thanks
  4. dog1234

    Reverse Smoker Build

    Hey guys, I have a small revers smoker that I built years ago. I also have a lager bar-b-q pit that I have had for 15 years. I will be converting this pit to a reverse flow smoker. I have a few questions, how do I insulate the fire box. I saw fire brick can be used but how do I get them to stay...
  5. dog1234

    Bar-B-Q pit conversion to a reverse flow smoker

    Hello and thanks in advance for the help. I have a small iron pipe reverse flow smoker I made years ago. I now need to have a bigger cooking area. So, I have a large home made pipe bar-b-q pit I want to convert to a reverse flow smoker. One question a have is one my smaller RF smoker the fire...
  6. dog1234

    1/2 Brisket

    Hey, I have a question. Has anyone ever cut a brisket in half the long way, and smoked it it? I was trying not to cook the whole brisket all at one time. To much left overs. I am thinkin it would be better to cut long ways instead of across the brisket? Or is at a bad ide to cut it n half? Will...
  7. dog1234

    Pork Butt amount for a large group

    Hi all, I have been asked to smoke pork butts for my sons weeding in November. We are inviting 200 people and will have other foods to eat. One other main dish will be jambalaya. I have a few questions. What is the recommended amount of pork (in lbs) to cook for this situation? I will be...
  8. dog1234

    Bagged wood

    Is their a difference from the wood I can purchase from Academy, Walmart etc that comes in bags? It's the lump products in bags. I think I saw some from B&K and Royal oak offers one also. I usually real pecan from my yard, but was using some bagged stuff and my son asked whats the difference...
  9. dog1234

    Pecan Wood

    Hey guys, I have read many, many threads here on green wood. It seem like 3-6 moths after cutting and splitting would be good if it covered and has air movement. My neighbor has two dead pecan trees in his yard. Last Friday we had a big wind day and he had half of one of the dead trees fall. I...
  10. dog1234

    WHITE SMOKE

    I will try to explain whats going on with my smoker. First off I built the smoker several years ago. I made a reverse flow, followed directions on fire box size, fire box opening and stack size from a chart that you guys supplied to me. Its out of pipe and heavy thick metal. The fire box is...
  11. dog1234

    SMOKE RING

    I watch Pitmasters on TV often, and have talked with a few people on this issue. I am looking for facts if their are facts in my issue. My question is I can't seem to get a smoke ring on my meats in my smoker. I use a MES 30 with a mail box mod......... I generally use pecan pellets, but also...
  12. dog1234

    Brisket questions????

    Ok I have a brisket on MES30 now. I injected it with some marinate and Tiger Sauce. Left it whole about 9 lbs total weight. Smoker on 245 degrees. First question is where do I locate the thermometer in the brisket. I have read countless threads about it being ready when a tooth pick can be...
  13. dog1234

    MES 30 wont heat

    I have a MES 30. It probably about 5 years old. I have changed the element about a year ago. Tried smoking a chicken and it heated up and then next i me I went to check on it the temp was dropping. The control panel has green and red lighting light and seem to be funciting normal. I checked...
  14. dog1234

    SMOKING TIME AND TEMP

    Can some one either tell me or send a link on the time and temp to smoke deer and cheese sausage. I am king it right now and cant seem to find anything on that stuff. Got smoker at 130 and ready to put sausage in!!!!!!!!!!!!
  15. dog1234

    Two questions

    First question is: I made jerky for the firsr time a few weeks back. Taste was ok, however my question is i cut across the grain but found the meat to be chewy and overly tough. I used bottom round. Second question is: After chewing every piece we had a small piece of meat that just would not...
  16. dog1234

    Cure question

    First tr at Jerky. I marinated sliced meat for 36 hours with cure in it. My question is I just took the meat out of the ziplock bag and started hanging it in rack. I noticed that some area on some of the slices look red like possibly no cure got on that area. I shook marinate around a few time...
  17. dog1234

    First Jerky

    First question: Is their a good tasting and safe sticky on repairing and smoking jerky? If not can any one list the main bullet points on cure, marinate and smoke time and temp? Thanks in andvance!!!!!!!!!
  18. dog1234

    Smoke Suasage?

    OK, I have been reading several threads and it getting confusing. I have a few questions. I will be making Deer/Pork sausage in the morning some to smoke and other to bar-b-q and cook in gravies and gumbo. My questions are for smoking: I have Prague Powder #1. How much per lb to put in meat...
  19. dog1234

    Smoking a whole fryer

    I have a simple question I hope. A have smoked a whole chicken a few times and when I do I use two thometers one in breast and one in thighs. It seem like the thigh meat is always about 10 degree hotter that the breast meat. I start the fryer out on it breast for the first hour then roll on its...
  20. dog1234

    Nickel or Stainless injector

    I had a Injector like the Bayou Classic, not sure what type it was. I am not sure what metal it was made of. I threw it way a week ago. Had trouble with the threade stripping and other small issues. So my question is after looking over the threade here, it looks like a lot of people are using...
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