Food Porn...

[1TWISTEDTRUCKER]

It is nice. It could be nicer though. the fire box is only 15" long. most firewood is about 18", so I have to cut down the wood I get. Not a huge deal. I plan to cut the bottom of the firebox in half horizontally add 4" piece of steel in between the halves this is so I can run more than 3-4hrs without cleaning the ashes out. if I want run longer than that the ash basically smother the fire. Air can not flow under the wood to feed the fire. It is not that hard to clean out, but It still takes a few minutes and that's enough to change the temp.
I also plan to add a fan with temp probe to keep temp steady.
If the pros ALL use a system like this it is for good reason.

This thing is 1/4" thick steel. I started smoking in a Webber kettle building fire on one side using foil loaf pans for a steam bath. it went right in the center, and coals/wood chips on one side meat on opposite side.
I simply needed MORE space fore MORE MEAT.

This is a life time smoker. I would recommend Horizon Smokers to anyone. it was about $800, not bad cause it really will be the last one most will ever need.
The next smoker I get, I will build Myself. Cause I sure couldn't afford one as big as I want to build.
I dream of having a pit that I can please 100 with My cooking.
Only a few things make Me as happy as feeding People good food, and seeing the smiles when they taste it.
Going to be smoking a small Butt tomorrow,,, stay tuned.

Peace; 1TT

 

[ZZTops]

Smoking...!

I'm thinking about this Brinkmann Trail Master @ $300 from Home Depot, any feedback...?

 

[Mrs.Babba]

Babba made me a wondeful Mothers Day dinner, it was delish!

Rib eye, salad and steamed spinach

 

[Hold Your Fire]

I've done my research. For $300 it's tough to beat a Weber Smokey Mountain 18.5".
$400 for the 22.5"

An Ugly Drum Smoker, is something I've considered too!!!

Wish I could afford an $800-$1000 smoker!!!!!!!!!

 

[Hold Your Fire]

Cheap off sets are a pain in the ass to keep a steady temp.

 

[1TWISTEDTRUCKER]

I have never used that style smoker B4 I just figured they would dissipate heat to easily, like My Webber Kettle, or for that matter that Brinkman Offset style.
I probably cook 70-80% of Our Meat outside on The smoker, or Kettle grill during the 8-9mos. of the year that I can around here.

Peace; 1TT

 

[Hold Your Fire]

From what I understand the water pan in the WSM really helps maintain consistent temps. Burns for 8-10 hrs at ~250 with a full basket of charcoal.

 

[noyd666]

intend to make a mess of these shortly there frozen tassy skallops, not made in china.

 

[ZZTops]

I've done my research. For $300 it's tough to beat a Weber Smokey Mountain 18.5".
$400 for the 22.5"



View Image




An Ugly Drum Smoker, is something I've considered too!!!

Wish I could afford an $800-$1000 smoker!!!!!!!!!

Thanks for the tips HYF, looking in to it now...

What Smoker would you get if $$$ was not an issue...?

 

[KGB47]

Thanks for the tips HYF, looking in to it now...

What Smoker would you get if $$$ was not an issue...?

If money was no object for me I'd go with this one:
http://www.bbqguys.com/item_item_2872724.html

 

[Asche]

Bulgur salad with sheep cheese, tomatoes and spring onions
we actually had Fish with it, but didn´t make any decent picture of it

 

[Capt.Ahab]

I built my own cold smoker. Used wood I scrounged to build it and a hot plate for the heat source . Cost me about 60 bucks once I was done. Works great. It would probably work as a hot smoker but I would have to use a larger/hotter heat source such as a small charcoal fire in order to use as such.

Interior shot with a load of venison sausages I made last fall.

Thanks for the tips HYF, looking in to it now...

What Smoker would you get if $$$ was not an issue...?

 

[Asche]

as a little dessert
Baklava with tons of nuts
and tons of sugar

 

[Hold Your Fire]

Thanks for the tips HYF, looking in to it now...

What Smoker would you get if $$$ was not an issue...?

If price were not an issue

I'll gladly take any of these....

The first two are from Stump's, the third is a Jambo. $12,000 for the Jambo.

These two guys are two of the best in the biz, and both cook competition bbq.

FWIW, Johnny Trigg, among many other top competitors run Jambo's. Trigg's is custom of course.

 

[1TWISTEDTRUCKER]

Ya Buddy Jambo's are the shit. That's high on the Lottery win list. Custom,, OF COURSE.

Peace; 1TT

 

[1TWISTEDTRUCKER]

I know Y'all have been dying to see My Butt


A little treat for lunch, vanilla with Hershey's choc syrup, walnuts, and 2 of My Oily Oatmeal cookies crumbled on top. I forgot to put the pic in, so its in the next post(lotsa DABS today)

I didn't get My butt in the smoker till 2:30, so it was 10:00 B4 I got My Butt outta the smoker.

Peace; 1TT

 

[1TWISTEDTRUCKER]

 

[Dawn Patrol]

Spend the $400

Spend the $400

I've done my research. For $300 it's tough to beat a Weber Smokey Mountain 18.5".
$400 for the 22.5"

View Image

An Ugly Drum Smoker, is something I've considered too!!!

Wish I could afford an $800-$1000 smoker!!!!!!!!!

You won't be disappointed. Easy to learn to use, easy to modify and a solid piece of equipment. Mine is almost 10 years old. My first mod was to mount it on a plywood base with casters so I could wheel it where I wanted it. I just replaced the plywood a couple months ago as it was way more worn than the WSM.

Second mod was a 1/4" hole in the dome with a rubber gasket so I could fit my remote therm probe in. Dream mod is a computer controlled air feed for the bottom.

Dream your dreams here: http://www.virtualweberbullet.com/index.html

Seriously unless you are doing BBQ for the masses, this will handle anything you want to do. Some serious competition teams use 4-6 of these at a time instead of a $10K+ mobile pit.

I've done 6 Boston butts at one time (not simple but doable) and I think my rib record was 8 racks using metal racks to hold them vertically.

It's not fool proof, you must pay attention to the weather and wind but that's true of almost any outdoor pit. I use it year round (yeah I know I don't have to deal with snow or temps below 30) and it has been the biggest bang for the buck of any piece of grilling/smoking equipment I've ever owned.

Oh and fill your water pan with white playground sand from your local big box home improvement store. Cover it with a couple layers of heavy duty foil and change the foil about every third time you use it. It makes an awesome heat sink, helps to stabilize temps and unlike water it won't evaporate.

Another tip is to never fully empty the ash, it works best with about an inch of ash in the bottom - seems to help minimize the heat loss through the bottom. I clean mine about every third time I use it and leave just that much ash in for insulation.

 

[noyd666]

 

[1TWISTEDTRUCKER]

All I see is Hippie cabbage,,,, Where's The BEEF???

Peace; 1TT