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. tom walker

    Questions about building a 30 Gallon Reverse Flow Smoker

    Extremely nice. Do you plan to keep the reverse flow plate dry? I've seen plans which place a lip at the cool end of the plate which allows you to fill it with sand for better heat stability and/or water for a little steam to assist smoke penetration.
  2. tom walker

    Comment by 'tom walker' in media 'IMG_4767.JPG'

    You're doing the right thing by showing off that fire door. Holy Smokes it's beautiful.
  3. tom walker

    Comment by 'tom walker' in media 'DSC00376.JPG'

    Well don't that just make my brown eyes green!
  4. 0704021134.jpg

    0704021134.jpg

    • tom walker
    • Media item
    • Comments: 0
    • Album: My Gallery of Success
  5. tom walker

    Late 1800's Smoke House

    Well now, don't go off half cocked. Too much smoke will ruin the meat(s). I've seen my local specialty butcher produce sooty stuff. Too much smoke. A smokehouse should have a very thin blue smoke flow inside; thin enough to still be able to breath when yoi go in. This is so because the curing...
  6. Charcoal starting chimney.jpg

    Charcoal starting chimney.jpg

    • tom walker
    • Media item
    • Comments: 0
    • Album: charcoal smoker vs wood smoker???
  7. charcoal smoker vs wood smoker???

    charcoal smoker vs wood smoker???

  8. tom walker

    charcoal smoker vs wood smoker???

    Just had to dig this thread out again, it's so helpful for new smokers that I wanted to use it again for my own young probie. My opinion on wood VS charcoal is that charcoal provides a more consistant degree of heat, Wood provides more smoke as it converts to embers but in the end both are just...
  9. tom walker

    Bone-in Pork Butt Cut In Half (Q-View)

    Great Q-views. Now I'm too hungry to read any more Thanks a heap.
  10. tom walker

    what is chili?

    I tried to make smoked chili once but the beans fell through.
  11. tom walker

    THE ULTIMATE BREAKFAST FATTY

    Now I can finially try rolling a Fatty without getting busted. I mean the smoking kind. Wait a sec, I mean ~ Awe shucks, all y'all know what I mean. I'll give it a shot today with cream cheese, smoked salmon and avacado. Thanks Mike. Tom
  12. tom walker

    First Jerky attempt in my converted fridge smoker

    With the economy going to pot, I need to ask: Is there a sustainable market for jerkey? I've been looking at maybe starting a second business with a hot dog cart but jerkey sounds less time constarining. Feedback please.
  13. tom walker

    First Jerky attempt in my converted fridge smoker

    I know a lot of jerky makers that don't do half as good looking a product as you do, Uni. Hmmm, now I'm wondering about process. What flavor Mr. Yoshida do you use? I always soak my prepped strips at least 24 hours in whatever flavor I'm using before they go on the dryer. (No, I have not done...
  14. tom walker

    Comment by 'tom walker' in media 'photo (4).JPG'

    Thank you, Jason. Resistance was futile, anyway.
  15. Tsoup Tsar.jpg

    Tsoup Tsar.jpg

    • tom walker
    • Media item
    • Comments: 0
    • Album: My Gallery of Success
  16. Bringen den Fahrt Dawg.jpg

    Bringen den Fahrt Dawg.jpg

    • tom walker
    • Media item
    • Comments: 0
    • Album: Default
  17. tom walker

    Comment by 'tom walker' in media 'photo (4).JPG'

    Hey Jason, I'm looking at your photo of the "Old House Smoker" and I sure wouldn't mind hearing how it works. Is there another chamber for the fire below the one we see? If not, then where does the food go? When I first read the words "old house smoker' I thought you were talking about my Uncle...
  18. tom walker

    I'm so darn new but I want some bark!

    Rocketman Rob, Welcome to the galley. A little bit depends on where you're cooking because of the local humididdy ~ er, hewmaditty ! The dang HUMIDITY levels. Here in the swamp in the summer it takes a lot more fuss but on a good dry day I find a good, sweet "finishing sauce" brazed on at...
  19. tom walker

    2nd Annual South Florida Gathering!! Nov 9th-11th

    I really missed being with all y'all. Just to give myself the feeling like I was there, I did a rack of piggy ribs on Sunday. My wife say they were the best I've ever done. Musta been the Spirit of Scarbelly making it happen. Well, I've only got one daughter to wed off so I should have no...
  20. tom walker

    2nd Annual South Florida Gathering!! Nov 9th-11th

    As many of you may have noticed, I am not there, much to my great regret. Wedding in 13 more days, just no time for fun. However, I am smoking pork ribs tomorrow in honor of our fallen comrad, Scarbelly. Please take a minute of silence with me at 1:00 when I light off the stack. Also need to...
Top Bottom
Back
Clicky