33 Gallon Build with Vertical Cabinet - aka "The Copper Pot"

[civilsmoker]

I took the day off work today to work around the house to get ready for the snow, so I brined up some game hens - water, salt, red wine vinegar, balsamic vinegar, sugar, black pepper, basil, oregano - for 2 hours. Here they are going on after being air dried.

The fire is just right

This fire makes 275 on the money. 3/4 chimney starter with oak lump, after 10 min sitting over the side burner I dump it in the basket with just a few more pieces of lump And put a 2 inch cherry split on it. After the second split is lit good like the pic it's ready to go.

After 50 mins the hens went under the broiler for 3 mins to crisp up the skin and then they were matched with home made mushroom risotto, gravy, & garlic toast.

:)

 

[motocrash]

Yeah man!love the game hens and those are rockin' it.Looks like a great meal!

 

[civilsmoker]

Ok, this post is picture heavy but pictures speak many words.....

I brined up a couple of pork sirloin tips today to put on the smoker. Here they are after about 2 hours at 250 with apple smoke.

The internal temp is 130. I wanted to do a reverse seat and as I was building the fire I discovered that the VCC shelfs fit perfectly in place over the coal basket! The vertical sides of the basket lock under the shelf angle so it is completely stable.

So when the loins hit 130 I put a shelf over the coals and proceeded to reverse sear.

It didn't take very long per side

After about 8-9 minutes they were at 140 so I took them off to rest.

After 15 minutes they went under the knife!

Now matched with some Yukon Golds and some hard cider cream gravy!!!

This is what we call a meat and potatos meal!!!

 

[one eyed jack]

Man! Those taters look fantastic!!

Nice ring on the loin. The loin looks tasty, too, but the taters are dope.

 

[motocrash]

Dang,that looks great!

Ok, this post is picture heavy but pictures speak many words.....

You need to start posting threads of these cooks on the main board man...

 

[civilsmoker]

The taters are what we call spud candy! Wasn't it just Halloween?

Yea I was thinking I should have posted this cook on its own... I'm not done cooking so there will be more :-)

This is thei first time I've done pork loin tips but I do my tri tip this way and thought it should work too....it did and I over ate!

 

[fullborebbq]

Incredible build! Nicely done.

 

[civilsmoker]

Incredible build! Nicely done.

Thanks fullborbbq!

 

[forktender]

Will you adopt me, please?
I'm good at tending coals and making cocktails and all around pretty handy around the smoker and in the kitchen.
I won't need an allowance as long as you feed me, I'll protect your smokers and grills with my life.

 

[civilsmoker]

Will you adopt me, please?
I'm good at tending coals and making cocktails and all around pretty handy around the smoker and in the kitchen.
I won't need an allowance as long as you feed me, I'll protect your smokers and grills with my life.

LOL forktender!

Thanks for all the likes, we live to share our goodies with others.....we are on smokehouse way just off of no tell um creek road.......din din is usually at 6:45....

 

[civilsmoker]

J JWFokker Thanks for all the LIKES!

 

[David Halcomb]

This was a great read. Nice smoker, well documented and looks like great results. I love my vertical smoker.

 

[civilsmoker]

This was a great read. Nice smoker, well documented and looks like great results. I love my vertical smoker.

Thanks David H! We sure to like in for sure!. After this winter I will be doing some minor updates, ie new bearings in the big wheels and the original ones have failed. I will be "rino" lining the big wheels as well. I may also change the expanded metal side burner top with SS rod.

 

[AKJake]

Awesome build! Thanks for documenting the journey.

 

[civilsmoker]

Awesome build! Thanks for documenting the journey.

Thanks AK Jake! It was a fun build but even more fun to use. I'm assuming you are in AK? I spent a bit of time there in Chugiak.