48# of sirloin tip roasts inda smokehouse...

[indaswamp]

Nice Beefy haul. Good price. Thanks for the shout out on the Smokey Au Jus. It's some good stuff to add to Beef or even to make Gravy, if you want Hot Beef Sandwiches. I love them with Mashed Potatoes, everything drowning in Gravy...JJ

chef jimmyj,
I usually cook for one of the extended family Christmas parties every year. Last 4 have been roast beef and gravy....lots and lots of gravy. And usually do real garlic mashed potatoes. It's a PITA peeling 15# of potatoes but worth it. Use whole milk, butter and fresh roasted garlic.

 

[Cajun Smokes]

Boys at the firehouse have been eating well lately, I'm jealous lol.

Off topic a little, I'm currently in planning stages of building a smoker. From looking at the pics, your smoker is comparable to my goal. Assuming you are fueling with propane? Can you hot smoke in your smoker, at least 350ish?

 

[indaswamp]

Boys at the firehouse have been eating well lately, I'm jealous lol.

Off topic a little, I'm currently in planning stages of building a smoker. From looking at the pics, your smoker is comparable to my goal. Assuming you are fueling with propane? Can you hot smoke in your smoker, at least 350ish?

Probably, but I don't. 275-300* is as high as I like to take it. I can cook everything going that high. And yes, I use propane, but that only provides about 20% of the heat. I cook with fist sized wood chunks which provide 80% of the heat. I use the propane to moderate the smokehouse temperature and I can dial it in +-3*F which is really nice when smoking sausages, which is what the smokehouse was designed for. I can smoke 120lbs. of sausage at a time...

 

[indaswamp]

The slice...

Juice everywhere!!!

 

[indaswamp]

Put 5# aside to warm in the sous vide for supper at the firehouse tonight...

 

[SmokinVOLfan]

Man that all looks great! I will second on chef jimmy j's smoky au jus. I made it with Christmas prime rib this past year and it is over the top good.

 

[Cajun Smokes]

Probably, but I don't. 275-300* is as high as I like to take it. I can cook everything going that high. And yes, I use propane, but that only provides about 20% of the heat. I cook with fist sized wood chunks which provide 80% of the heat. I use the propane to moderate the smokehouse temperature and I can dial it in +-3*F which is really nice when smoking sausages, which is what the smokehouse was designed for. I can smoke 120lbs. of sausage at a time...

That's great info. I was only looking at little higher temp for when I'm cooking birds but I can always put them on the BBQ pit. Thanks for expanding my "smoke" knowledge