Thanks Case. Gonna try a chicken tomorrow. Got a Tri-Tip in the freezer for the Super Bowl. Going to make a Santa Clara Tri-Tip.
Last edited:
Alelover's Smokehouse Build from Mostly Free Stuff (Maiden Voyage)
- Thread starter alelover
- Start date
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Getting ready for a chicken and some ABTs. the pan and the racks I had fit perfectly between the dowels. Would love to say I planned it that way, but it was pure luck.
Had these lids from some steamer pans from a lunch at work. Thought they'd make nice heat shield/deflectors.
6 pound chicken with quick SPOG and paprika rub.
A few turds for me. No one else in my family will eat them.
Chicken in the Thin Blue.
Stayed between 230º and 240º all day. Smoking with apple pellets in the A-Maze-N and pecan chunks in the cast iron pan. Smells delightful.
The fan worked well. All the pellets burnt up. About twice as fast as usual though. Only way to keep them going when it's 240º in there. Smoked the chicken for 4 hours and the ABTs for 1 1/2. Didn't use much propane at all.
ABTs came out awesome.
Chicken came out great. Pulled it out when the breasts hit 160º. Let it rest about an hour while I prepared the sides.
Corn shaped corn bread. My daughter found a pan buried somewhere while looking for cookie cutters.
Made a big one too in the cast iron frying pan.
Corn bread cross section.
Chicken was quite juicy. Skin was a little crispy. Not as rubbery as usual.
And some pintos with bacon and onion.
Bon Appetite. Thanks for watching.
Had these lids from some steamer pans from a lunch at work. Thought they'd make nice heat shield/deflectors.
6 pound chicken with quick SPOG and paprika rub.
A few turds for me. No one else in my family will eat them.
Chicken in the Thin Blue.
Stayed between 230º and 240º all day. Smoking with apple pellets in the A-Maze-N and pecan chunks in the cast iron pan. Smells delightful.
The fan worked well. All the pellets burnt up. About twice as fast as usual though. Only way to keep them going when it's 240º in there. Smoked the chicken for 4 hours and the ABTs for 1 1/2. Didn't use much propane at all.
ABTs came out awesome.
Chicken came out great. Pulled it out when the breasts hit 160º. Let it rest about an hour while I prepared the sides.
Corn shaped corn bread. My daughter found a pan buried somewhere while looking for cookie cutters.
Made a big one too in the cast iron frying pan.
Corn bread cross section.
Chicken was quite juicy. Skin was a little crispy. Not as rubbery as usual.
And some pintos with bacon and onion.
Bon Appetite. Thanks for watching.
Got something new for the smokehouse. Didn't like the extension cord so I got this to run the fan instead.
20 bucks. Should pay for itself in about 17 years.
20 bucks. Should pay for itself in about 17 years.
You may want to consider getting the AMNTS or the new expando tube from Todd. Todd reocmmends them over the AMNPS for use in gas smokers. I can run them in my gas smoker with temps up to 285°. Above 285° the pellets will ignite and burn instead of smoldering. I have noticed that the expando tube doesn't last as long as the original tubes in the gas smoker when running a hot smoke. Cold smoking they both work the same.
I would have to measure it. I can't remember the dimensions. I think 29 wide and 32 deep.
I do brew my own ale occasionally. IPAs are my favorite.
I do brew my own ale occasionally. IPAs are my favorite.
Added this to the smokehouse today. Got to give credit to Dirty Don for this idea. His looked way better.
This should keep the pellets burning.
This should keep the pellets burning.
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