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Posted: 11/25/2014 8:35:31 PM EDT
[#1]
That's a pretty tough act to follow
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Posted: 11/25/2014 8:45:36 PM EDT
[#2]
But I'll try
Flame on 
And the new one, more of a grill, but it makes a damn good smoker with the diffuser plate. 
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Posted: 11/25/2014 9:04:44 PM EDT
[#3]
i see what you did there! Ribs and?
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Posted: 11/25/2014 11:35:51 PM EDT
[#4]
pic of all my cookers, smoker is on the left. it's an 18.5" WSM
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Posted: 11/26/2014 10:18:17 AM EDT
[#5]
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Posted: 11/26/2014 11:49:19 AM EDT
[#6]
Quote HistoryQuoted:
i see what you did there! Ribs and? Prime rib 
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Posted: 11/27/2014 4:44:18 PM EDT
[#8]
Quote HistoryQuoted:
Here are my three BGE's, and my Rebel23. <a href="http://s263.photobucket.com/user/allanteman/media/Mobile%20Uploads/IMAG0466_zpsb1bbe5f0.jpg.html" target="_blank">http://i263.photobucket.com/albums/ii158/allanteman/Mobile%20Uploads/IMAG0466_zpsb1bbe5f0.jpg</a> <a href="http://s263.photobucket.com/user/allanteman/media/Mobile%20Uploads/IMAG0544_zps70cbc7f3.jpg.html" target="_blank">http://i263.photobucket.com/albums/ii158/allanteman/Mobile%20Uploads/IMAG0544_zps70cbc7f3.jpg</a> That's a good lookn deck |
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Posted: 11/27/2014 10:40:48 PM EDT
[#9]
Quote HistoryQuoted:
That's a good lookn deck TigerDeck......Brazilian "Tigerwood" which is a cashew tree. The stuff is really dense--weighs a ton and won't burn. That picture was right as it was finished, so the color is still good. It fades like crazy though.....you need to put this oil stuff on it twice a year, which is more work than I had planned on. But, hopefully it will last forever. Here's the whole thing with the storage area we put in below (did the poor man's "dry deck" system underneath with geo/pond liner.)  " />
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Posted: 11/29/2014 3:27:19 AM EDT
[#10]
just a UDS
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Posted: 11/29/2014 7:54:48 AM EDT
[#11]
Started out with this one about 15 years ago as a hobby cause I didn't like anyone else BBq .. will hold 12 briskets
After a couple side jobs cooking for others, out grew it and had to add this to the arsenal 
My tailgate smoker 
Then theres my cold smoker for cheese, sausages and such 
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Posted: 11/29/2014 12:05:39 PM EDT
[#12]
Small time operation here.
Weber Jumbo Joe. Works well for just 2 of us. Planning on getting an offset in the next week or so, so I can do something larger like a brisket. So far though, everything's been real tasty! Grilled pineapple... 
Smoking..... 
Pork ribs.... 
Beef ribs.... (need more work on these...) 
Pork shoulder.... 
Sausage.... 
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Posted: 12/3/2014 8:01:01 PM EDT
[#13]
This thread is making me HANGRY
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Posted: 12/5/2014 10:23:53 PM EDT
[#14]
Smoking in the snow on Thanksgiving.
Chargriller with an added side box, some minor mods. I have big plans for it 
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Posted: 12/6/2014 12:04:45 AM EDT
[#15]
No action pictures :( 
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Posted: 12/6/2014 7:53:50 PM EDT
[#16]
On the left:
 In action:  |
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Posted: 12/6/2014 9:18:07 PM EDT
[#17]
Kamado Joe. I want to try cooking pizza on this thing.
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Posted: 12/6/2014 9:35:57 PM EDT
[#18]
Quote HistoryQuoted:
Smoking in the snow on Thanksgiving. Chargriller with an added side box, some minor mods. I have big plans for it
http://i.imgur.com/5qP0pie.jpg http://i.imgur.com/L0MICx9.jpg I built mine with the wheels on the left, that way I can lift it by the smoke box and wheel it around the deck. That side rack is too flimsy to lift with. |
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Posted: 12/6/2014 10:07:24 PM EDT
[#19]
Quote HistoryQuoted: Smoking in the snow on Thanksgiving. Chargriller with an added side box, some minor mods. I have big plans for it http://i.imgur.com/5qP0pie.jpg http://i.imgur.com/L0MICx9.jpg |
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Posted: 12/6/2014 10:39:19 PM EDT
[#20]
Quote HistoryQuoted:
I built mine with the wheels on the left, that way I can lift it by the smoke box and wheel it around the deck. That side rack is too flimsy to lift with. Quote HistoryQuoted:
Quoted:
Smoking in the snow on Thanksgiving. Chargriller with an added side box, some minor mods. I have big plans for it
http://i.imgur.com/5qP0pie.jpg http://i.imgur.com/L0MICx9.jpg I built mine with the wheels on the left, that way I can lift it by the smoke box and wheel it around the deck. That side rack is too flimsy to lift with. I received it as a graduation present many a year ago. It was just the base grill / smoker at the time - I only added the side fire box this year. I smoked plenty of pork shoulders and ribs on it before, but kept the combustibles on the far right and the meat on the far left. I added the side firebox so I could smoke more meat at once. |
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Posted: 12/6/2014 10:39:46 PM EDT
[#21]
Quote HistoryQuoted:
Look here. I did the chimney extension, wheels and firebox grate to my Chargriller. All were well worth it. Went with a WSM before I got the chance to try the other mods. Quote HistoryQuoted:
Quoted:
Smoking in the snow on Thanksgiving. Chargriller with an added side box, some minor mods. I have big plans for it
http://i.imgur.com/5qP0pie.jpg http://i.imgur.com/L0MICx9.jpg Awesome, thanks! |
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Posted: 12/7/2014 11:14:07 PM EDT
[#22]
Big one at the the Rescue Mission on Thanksgiving
the little one 
Me, Harry Soo, John Setlzer of Kamado Joe 
First comp of last year -25F 
Misc comp pics 
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Posted: 12/29/2014 12:07:11 AM EDT
[#23]
Well, I picked up an Oklahoma Joe's Highland from wallyworld a couple weeks back.
Did some mods to it during the assembly, such as a firebox to cook chamber baffle and tuning plates, door gaskets, internal exhaust extension etc. 
Did a couple seasoning burns before today, but decided to throw caution to the wind. 
Salt and pepper. Central Texas Style. Mmmmm. Turned out really well for my first brisket ever! 
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Posted: 1/1/2015 12:39:28 PM EDT
[#24]
My little home made Weber MiniWSM. Have less the $100 into it and it works like a champ...
Its amazing how well this thing hold temps. I can easily do a 225'ish burn for ~7-8 hours without adding more fuel or messing with it much. I can do as much as 4 racks of STL stye ribs (cut in half on racks) or a couple of Brisket tips, couple of chickens, whole turkey, etc. which is then enough for my needs and the whole thing is portable so I can even take it camping. |
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Posted: 1/5/2015 3:25:10 PM EDT
[#25]
Quote HistoryQuoted: Well, I picked up an Oklahoma Joe's Highland from wallyworld a couple weeks back. http://i17.photobucket.com/albums/b61/igozumn/Food/20141208_074326.jpg Did some mods to it during the assembly, such as a firebox to cook chamber baffle and tuning plates, door gaskets, internal exhaust extension etc. http://i17.photobucket.com/albums/b61/igozumn/Food/20141221_174228.jpg Did a couple seasoning burns before today, but decided to throw caution to the wind. http://i17.photobucket.com/albums/b61/igozumn/Food/20141228_111236.jpg Salt and pepper. Central Texas Style. Mmmmm. Turned out really well for my first brisket ever! http://i17.photobucket.com/albums/b61/igozumn/Food/20141228_190508.jpg |
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Posted: 1/30/2015 11:24:40 AM EDT
[#26]
I've been spraying/wiping the outside down with cooking oil and trying to do the same after. Besides, my dad's a TV repairman. He has an awesome set of tools. He can fix it.
Edit: I could have owned page 2.
my build part 2 my build part 3 |
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Posted: 2/8/2015 4:38:51 PM EDT
[#27]
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Posted: 2/15/2015 2:56:37 AM EDT
[#28]
She's smokin 364 days a year.
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Posted: 2/15/2015 8:35:13 PM EDT
[#29]
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Posted: 3/20/2015 11:49:12 AM EDT
[#30]
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Posted: 3/22/2015 2:42:56 AM EDT
[#31]
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Posted: 3/22/2015 2:56:02 AM EDT
[#32]
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Posted: 3/22/2015 12:28:44 PM EDT
[#33]
The first one is my offset smoker with ribs and atomic buffalo turds. Great smoker but requires a fair amount of babysitting
The second is my Akorn getting ready to smoke pastrami. It is great for smoking and doesn't require as much babysitting as the offset. Doesn't have nearly as much surface area as the offset though.
Side by side 
This one is my little Kahuna ceramic smoker I just got last Christmas. We haven't smoked on it yet (though I can tell it'll be great,but we've been using the crap out of it as our primary griller and it is excellent at that too. 
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Posted: 3/25/2015 6:11:31 PM EDT
[#34]
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Posted: 4/1/2015 11:01:16 AM EDT
[#35]
Quote HistoryQuoted:
But I'll try 
I can't tell if that's a miniature rifle, or you're smoking a Mammoth. 
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Posted: 4/1/2015 11:19:45 AM EDT
[#36]
Here is my action shot from this weekend:
From Back left to right is: 3 Racks of St Louis Ribs, 2 Butts 2 pieces of cured pork loin aka British Bacon, 3 apple molassas brined chickens (one out of view) Trimmings from ribs.
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Posted: 4/1/2015 12:16:16 PM EDT
[#37]
Quote HistoryQuoted:
Here is my action shot from this weekend: http://farm9.staticflickr.com/8721/16380538603_ac23cd8f1f_c.jpg From Back left to right is: 3 Racks of St Louis Ribs, 2 Butts 2 pieces of cured pork loin aka British Bacon, 3 apple molassas brined chickens (one out of view) Trimmings from ribs. 
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Posted: 4/3/2015 5:43:53 AM EDT
[#38]
ok, it is 4:42 Friday morning and I am now hungry for smoked something. Looks good there boys.
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Posted: 4/8/2015 6:23:55 PM EDT
[#39]
I have no impulse control. After looking through this thread and a few other places I bought a smoker last weekend, and hope to have some pulled pork to eat this evening. As a result of this thread I did not get to the gun store and no new pistola for me.
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Posted: 4/9/2015 8:25:10 PM EDT
[#40]
Quote HistoryQuoted:
I have no impulse control. After looking through this thread and a few other places I bought a smoker last weekend, and hope to have some pulled pork to eat this evening. As a result of this thread I did not get to the gun store and no new pistola for me. Well, I don't know about you but to me smoking meat is just as fun as the gun hobby! I'll bet you already have a gun (probably more than one) but if you didn't have a smoker you are in for some good eats! Congrats on your new smoker and dangit show us pictures here! |
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Posted: 4/10/2015 10:36:48 AM EDT
[#41]
I hear ya! I love to smoke meat.
I am planning to pickle some pork then smoke it to make some tasso. It should be pretty good. The last tasso my wife purchased on one of her trips was from a reputable and family recommended meat house in LA and it was terrible. Danged 10 lbs of it. I used it to make beans and gave the meat to the dogs. 
So I decided I would make it like I wanted it. I'm using loin becuase I am feeling lasy and it is cheap. I need to bone out and break down a shoulder into the separate muscle groups ideally but using the loin it will be nice and lean. If you haven't ever tried British style or back bacon it is a great tasting leaner style of bacon. It ain't bacon like we know it but it is damn good and easy to make. British Bacon I do mine slightly different as I use a dry rubbed brown sugar cure for 4-7 days. I get the loin from a local shop that I found that sells the front half of the loin at a good price I think the whole loing cost me 9 dollars. I cut it in half and I can fit both loins together in a large freezer bag in need be, but I use 2 bags. After the 2nd day you will see the blood that has been pulled by the salt and the cure. By the 4th day it looks like a liquid brine there is so much liquid. Then I rinse the loins and let air dry for several hours to form the pellicle (sticky feeling bacterial bloom) followed by another brown sugar rub that I use on my Butts and smoked for 4 hours. My entire family loves it. You can see it in the pics a few posts up on the middle left the two rectangular pieces of meaty goodness. |
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Posted: 4/10/2015 8:42:08 PM EDT
[#42]
Pitmaker Vault
It smokes. 
I still cook on my Webers from time to time. -JL |
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Posted: 4/10/2015 9:03:08 PM EDT
[#43]
Quote HistoryQuoted:
Well, I picked up an Oklahoma Joe's Highland from wallyworld a couple weeks back. <a href="http://s17.photobucket.com/user/igozumn/media/Food/20141208_074326.jpg.html" target="_blank">http://i17.photobucket.com/albums/b61/igozumn/Food/20141208_074326.jpg</a> Did some mods to it during the assembly, such as a firebox to cook chamber baffle and tuning plates, door gaskets, internal exhaust extension etc. <a href="http://s17.photobucket.com/user/igozumn/media/Food/20141221_174228.jpg.html" target="_blank">http://i17.photobucket.com/albums/b61/igozumn/Food/20141221_174228.jpg</a> Did a couple seasoning burns before today, but decided to throw caution to the wind. <a href="http://s17.photobucket.com/user/igozumn/media/Food/20141228_111236.jpg.html" target="_blank">http://i17.photobucket.com/albums/b61/igozumn/Food/20141228_111236.jpg</a> Salt and pepper. Central Texas Style. Mmmmm. Turned out really well for my first brisket ever! <a href="http://s17.photobucket.com/user/igozumn/media/Food/20141228_190508.jpg.html" target="_blank">http://i17.photobucket.com/albums/b61/igozumn/Food/20141228_190508.jpg</a> That is amazing for your first brisket. Congrats. |
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Posted: 4/11/2015 1:39:15 PM EDT
[#44]
This thread is easy to masturbate to.
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Posted: 4/11/2015 1:56:51 PM EDT
[#45]
Quote HistoryQuoted: This thread is easy to masturbate to. Indeed. |
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Posted: 4/11/2015 4:51:16 PM EDT
[#46]
Quote HistoryQuoted:
That is amazing for your first brisket. Congrats. Quote HistoryQuoted:
Quoted:
Well, I picked up an Oklahoma Joe's Highland from wallyworld a couple weeks back. ................................. Turned out really well for my first brisket ever! That is amazing for your first brisket. Congrats. Thanks! You'll notice I didn't post a pic of my second brisket, LOL. Didn't go as well. Turned it into somewhat edible burnt ends. Maybe I'll have better luck on my third.
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