My Char Griller

Been looking at one of those myself. Let me know howyou like it!

 

What do you mean you haven't smoked on it yet? Something wrong with ya? Better run right out and get a butt and get going.

Debi, if your next smoker isn't home-built, I gonna be so disappointed.

 

Shoot tom I bet her next smoker will make both of us cry.

 

If you really want to see a CG in action, go to my blog sites. I even use them in competitions, and have place higher than some of the high dollar custom built jobs..... what does that tell ya......

Debi, try it, you'll love it....

Bill

 

Working on finding the parts Tom! Having a hard time finding a new barrel locally without buying a pallet of 4. I may have to break down and pay the shipping. LOL

 

I kind of stole my design from the chargrillers except I was thinking of making a storage area under the grill for my supplies. I keep tripping over the charcoal bags in the kitchen! LOL

From what I've seen in cooking in general .. it really doesn't matter what pot you use as long as you:
1) watch what you cook
2) care about what you cook
3) have good cutlery to prepare it with

Prime example:

My sister has a $2500 stove, and fancy copper bottom pans hanging all over her kitchen ... Yet she eats Ragu spagetti sauce and frozen pizza - go figure?

 

Cool -

You can't be just grillin' on that thing!

 

I dare you to smoke a butt or shoulder in there.

 

the side firebox for that smoker is the firebox i have on my home-built.

 

Jerry -

Just go for it! We'll help you. What do you want to eat first? Beef or Pork? You might have to search for a good piece of meat - times a wastin'! It's Tuesday already!

nudge>>>> nudge>>>>nudge>>>>>

Hope your not ticklish

 

I hope to see pics of your first ribs and good luck.

 

fatties are chubs of breakfast sausage, left whole, smoked. the majority like jimmy dean. i prefer the jimmy dean sage. doesn't need a rub or mop, but feel free to do it if you so desire. the hot flavor it good too. the heat smokes out of it. i like to throw on a 5 pack of polish sausage links too. my wife prefers them over fatties. she eats the polish and i eat the fatties. on the fatties, smoke for 1.5 hours, flip, and smoke another 1.5 hours. do the polish the same way.

 

Now I am not new to smoking or grilling but like the guy above I have never heard of a fatty till I joined this site. Maybe the term is regional cause I know we don't use it here in Minnesota.

So you just take a roll of bulk sausage (Bob Evans) and place the whole roll in the smoker or are you forming it into patties and then smoking? Sausage is about the greatest thing on this green earth to me so I am always up for trying something new.

Smoking the polish sausages are good - I used to love resmoking a link of smoked sausage you buy at the store - wow what flavor. That was until I started making my own smoked sausage.

 

Yep, just take it out of the wrapper, no need to form it into patties. After it's done just slice it up for anything you would like it for. It is also great crumbled up for biscut's and gravy!!! Here is the link for Dutch's Gourmet Cowboy Gravy....Sinfully Good!!!!!

http://www.smokingmeatforums.com/for...read.php?t=931

 

Thanks Tonto for the link I read through it all.

Just a few more questions (and maybe I should just start a Fattie thread cause I am sure there are more like me).

1. Do you then fry the slices or can you eat them just as they are?

2. What internal temp do you smoke the fatties too?

3. Do you have a problem with them falling apart when smoked or do they hold together good?

This intrigues me and I know I will be doing one this weekend just to try it.