New Smoker

Discussion in 'Roll Call' started by abvignes, Feb 7, 2008.

  1. abvignes

    abvignes Newbie

    Hello all,

    I'm pretty knew to this business, but am thoroughly hooked.

    I built myself a smoker - adding a 2x2x2 foot firebox to the end of a grill on one end, and a 2x2x4 foot smoking tower on the other end.

    It works like an absolute charm...

    So far I've cooked about 100lbs of beef jerky, 3 turkeys, 2 chickens, a couple pork roasts, and 6 briskets.

    I'm still learning to deal with the weather - how humidity and temperature effect the whole process. I was smoking a big batch of jerky the other day, and found out the hard way that the rain and 85% humidity about doubled the time I normally take to do the jerky.

    All fun though!

    Looking forward to spending some time in this forum!
     
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Hello there, and welcome to the best smokin' site on the net, SMF that is. You'll catch on real quick, and if you have any questions, we probably have the answers. It's all good!
     
  3. abvignes

    abvignes Newbie

    Left off my salmon - have done about 60 lbs of Sockeye salmon so far - what an absolutely wonderfuly thing.

    Am definitely trying to figure out how to get bulk, wild salmon though - is a bit expensive...
     
  4. packplantpath

    packplantpath Smoking Fanatic

    Sounds great. Course, without pics, it didn't happen. Least, that's what they tell ya. Lets see the custom rig!!!
     
  5. Welcome aboard to SMF,I know you'll like this forum,this is the one to be in for smoking![​IMG]
     
  6. gramason

    gramason Smoking Fanatic OTBS Member

    Welcome to the SMF, like to see some pics of your smoker.
     
  7. kratzx4

    kratzx4 Smoking Fanatic

    Welcome to SMF. this is one great site. lots of good folk with more knowledge and experience than just one man. Ask any question you may have. and share your experience. it is all about great smokin times, friendship and fun.
     
  8. bigronhuntalot

    bigronhuntalot Fire Starter

    Welcome to the SMF.
     
  9. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the site..............

    Lets see some q-view...........

    Kookie
     
  10. morkdach

    morkdach Master of the Pit OTBS Member

    welcome lets see q-view of salmon and smoker pleaaaaaaaaaaaaaase[​IMG][​IMG][​IMG][​IMG][​IMG]
     
  11. charles1056

    charles1056 Meat Mopper

    Welcome to the SMF, abvignes.
     
  12. short one

    short one Smoking Fanatic OTBS Member

    Welcome to SMF and enjoy yourself.
     
  13. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    abvignes
    Welcome to SMF !!!
    Including myself, it sounds like we would all like to see pics of your smoker !!!
     
  14. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Welcome to smf. Please post pics of your smoker!!!!!!!!
     
  15. abvignes

    abvignes Newbie

    My brother and I started with two identical pits, and made two almost identical smokers.
    [​IMG]
    [​IMG]
    [​IMG]
     
  16. cman95

    cman95 Master of the Pit SMF Premier Member

    Welcome to SMF. This is THE place to be. Nice looking rig.
     
  17. abvignes

    abvignes Newbie

  18. abvignes

    abvignes Newbie

    I've done this a couple of times, came out wonderful.

    Lightly coat the fish with sugar, then kosher salt. Then sprinkle over whatever herbs I could get out of the garden: oregano and rosemary mostly, plus a few slices of lemon. place in a cookie sheet with sides, then cover with plastic wrap, then weight down to help force out moisture. Left in fridge for 3 days, then washed.

    smoked with pecan wood, and a bit of hardwood coal, at about 170 (as close as I could keep it) for 3 or 4 hours. Till it was pretty darn dry.

    Made a sauce of sour cream, horse radish and a bit of dill. Served with crackers.
    [​IMG]
    [​IMG]
     
  19. abvignes

    abvignes Newbie

    Made these with recipes from John Folse's new book - all about game. Will post the recipes later. Cooked mostly with Pecan, a bit of coal. About 175(plus or minus) - can't remember how long...

    The smoked sausage was pretty darn good, but it breaks my heart to say that when we fried a few patties up in a pan - just to test for seasoning - I think was better out of the pan! Again - you won't catch me saying something like that often!
    [​IMG]
    [​IMG]
     
  20. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Looks good AB... Welcome to the SMF!!!
     

Share This Page