Hey From Texas

[texasburner]

Hello all, I live just south of Fort Worth and I have been watching this site for some time now gathering ideas and tips. I have been at it for several years but the info I have learned from this site over the last few weeks has been amazing.

For the house I have a modified Charbroil Silver Smoker and for larger quantities I was just given my grandfathers trailer mounted smoker that has been neglected for the last few years at my uncles house. I had mentioned at our last family gathering some of the meat I had smoked for a small get together about cooking on a small smoker and she said "why don't you use the big one. You can just have that old thing, it isn't doing anything but gathering rust." I know I have a rather large project to be undertaking by converting it to a reverse flow design but I have enough connections thru my job to be able to do it without breaking the bank.

I look forward to sharing my progress and thanks for all the info I have allready recieved.

Here are some pictures my home unit and the new project.

Since this was taken I have added thermometers at grate level

Not pictured is the cast iron skillet that sits in the fire box where I place the wood. Now I get all the smoke control I want and consistent temperature for hours at a time. I know I will get some grief from the "purists" but my results with the meat are like night and day since I am no longer fighting fluctuating temps from the thin metal design of this smoker.

Thanks to the mods of the baffle, diffuser plate and stack extension I now only have about 10 degrees difference accross the whole surface

Here is the trailer mounted smoker I was given. It needs some work but I think I have a good foundation to start with.

I will be picking up some new wheels and tires this weekend and bring it to the house to begin the re-construction. I wil try to post up pics of the process as I go for feedback and advice.

-Jarod    

 

[SmokinAl]

Welcome to SMF Jarod! Looks like a great project you have going, rebuilding your uncles smoker. 

 

[realtorterry]

Welcome aboard. Like your bounty there!!

 

[texasburner]

Actually it was my Grandfathers. He passed away a few years back and my was given to me by me by my Grandmother a few weeks ago. It has only been used maybe 1 or 2 times since my uncle has had it on his property for the last 5+ years..

 

[beer-b-q]

 

Welcome to SMF, Glad to have you with us.


This is the place to learn, lots of good info and helpful friendly Members.
 

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
 

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 
 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
 

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
 

Tips For New Members.

1. Go into your profile and Under Location put where you are.
2. City & State or Area & State will do. This will help members when answering your questions.
3. Go to ROLL CALL thread and tell us a little about Yourself and Experience & Equipment.
4. Do Not Post  your other questions and smokes in the Roll Call Forum.
5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
10. A good choice for a remote dual probe thermometer is the Maverick ET-732
11. Remember, We Always Cook by Temperature and NOT BY TIME...
12. Sign up for Jeff's 5-Day eCourse.  Click Here
13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
14. 
    If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
15. 
    If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

 

[scarbelly]

Welcome and that looks like it will be a fun project. Maybe a little sand blasting and some paint would at least get ya started

Have fun

 

[texasburner]

sandblasting then paint is definetely on the list of to-do's but I want to get everything else welded/fabbed up so I don't take a chance on scratching the finished product. 

 

[breeves]

Welcome fellow North Texan !!!!

The project looks like it is full of potential, can't wait to see how it progresses.

 

[Bearcarver]

Welcome TB,

You got a good base to work with---should be fun---keep us posted!

Thanks,

Bear

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

 

[Fife]

 

[pops6927]

Welcome to our little SMF family!  Don't hesitate to ask questions; the only dumb question is the one never asked!  We're all here to help and we know you can help us, too!  I'm in SW Fort Worth, also; although it seems like it's been more like London or Seattle with all the rain!  Looks like a great project you have ahead of you, enjoy the journey!

 

[shooter1]

Welcome! Looks like you have your work cut out for you but you should have a great smoker when its done. Make sure you post some pictures of your progress.