My name is Stephen Schaub and I've been judging/table-captaining KCBS sanctioned contests ever since 1999. I've cooked with the same "Bro's-Q" competition team ever since 2001. (We missed Reserve Grand Champion at Paola, Kansas year before last by .5 point...). I'm from Independence, MO.
Hot Smokers:
Modded New Braunfels offset firebox barrel smoker and another modded Char-Broil offset firebox barrel. They are mounted on the trailer in fixed positions so that the firebox of one is directly opposite of the chimney end of the other. (Keeps your temperature even within 25 degrees F from one end of each smoker to the other). One Weber Smokey Mountain 22 1/2 inch smoker with thermostatically controlled air source at the bottom of the smoker for constant fire control. 1 Weber 22 1/2 inch kettle for grilling chicken. All of them go to 225 degrees F with a minimum of effort and lets us old farts sleep an hour or two.
Cold Smoker:
31 gallon galvanized trash can fitted with "Smoke Daddy" smoke generator outside of the enclosure. 4 pieces of all-thread and wingnuts keep the Weber 18 1/2" grills standing. Instant-read thermometer fits in a hole in the lid. Doesn't go above 70 degrees F. I smoke salmon, steelhead trout, cheeses of all kinds and I just tried some walleye. Cheese is plenty good after 1 hour, the fishies need 4-5 hours. Make sure you "cure" and "brine" any meat that will be cold smoked, or you'll be in the ER later.
Hot Smokers:
Modded New Braunfels offset firebox barrel smoker and another modded Char-Broil offset firebox barrel. They are mounted on the trailer in fixed positions so that the firebox of one is directly opposite of the chimney end of the other. (Keeps your temperature even within 25 degrees F from one end of each smoker to the other). One Weber Smokey Mountain 22 1/2 inch smoker with thermostatically controlled air source at the bottom of the smoker for constant fire control. 1 Weber 22 1/2 inch kettle for grilling chicken. All of them go to 225 degrees F with a minimum of effort and lets us old farts sleep an hour or two.
Cold Smoker:
31 gallon galvanized trash can fitted with "Smoke Daddy" smoke generator outside of the enclosure. 4 pieces of all-thread and wingnuts keep the Weber 18 1/2" grills standing. Instant-read thermometer fits in a hole in the lid. Doesn't go above 70 degrees F. I smoke salmon, steelhead trout, cheeses of all kinds and I just tried some walleye. Cheese is plenty good after 1 hour, the fishies need 4-5 hours. Make sure you "cure" and "brine" any meat that will be cold smoked, or you'll be in the ER later.
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