Old school grill/smoker

Making me hungry!

NICE!!

The basis design is based of ones built by Xtreme BBQ. I saw one used on Primal Grill with Steven Reichling on PBS this last winter. They get close the $3000 for one this size. I have about $300 into mine. There is almost 80 sq ft of 12 ga steel used in mine. I made a full width ash pan in the grill. Thinking about putting casters on it yet because it is a little top heavy.

shameless dude wrote: that looks great Dar! when do you want all us to come up? I can bring GOOD beer!

Ummmmm.....Trucker? For my next vacation, can I just come camp in your backyard and have you cook for me? I'll supply the beer.

Has anyone here ever made their own bacon? Looking for a good recipe.

we've smoked bacon in our smokers for years. used Applewood. just gotta keep track of the time inside at each temp.

shameless dude wrote: we've smoked bacon in our smokers for years. used Applewood. just gotta keep track of the time inside at each temp.

What do you rub it with (salt,sugar mixture, ratios) and how long before smoking?

we usually get it from the meat lockers plants, not pre-smoked, but is cured from hanging, they cut it to what thickness we want it, we don't put any seasoning or rubs on it, just smoke it with the Applewood. oh...and we don't pre soak the Applewood before using it, that way it smokes out a lot stronger.

Joe, that was awful rude of them folks at the grocery store to ask you to leave. You kind of sound like you operate like my other half. Used to be when the kids were growing up, and a store had a sale on something with a "limit", she'd give each of the kids some money, and send em through the check out with their limit of the sale item. Lots of times. two or three times a day. Checkout people were wondering what the heck a five year old kid needed with two pounds of butter. I am a little more self conscience than that. I had to pretend that I didn't know them.
   All of this smoker talk is really making me hungry. Maybe when Joe goes up to Blair, we all show up there with our smokers and have the first annual AC forum smoker cook off competition. Could turn into a big event. My claim to fame with a smoker isn't extensive, but I have produced some tasty turkeys and some salmon that tastes as good as candy. My best work came off a 30 dollar charcoal grill/smoker. I recently bought a pit boss pellet smoker, but haven't even taken it out of the box yet. I think I should sell it, and just stick with the 30 dollar one.
      As to the other topic on this thread, the one about drinking: I too, drank once upon a time like they were going to quit making the stuff. I didn't get married until I was 28. From my high school days until then, I drank enough to float a battle ship. I was pretty sure that I was never going to be able to quit drinking, and that I was darn sure going to die from it. But the responsibilities of having a spouse and children kind of brought me around. I'll still have a few bud lights every once in a while, but I have what I call my "two beer limit." If I limit myself to two beers on a night out, I am fine the next morning. If I go over that, even three, the next morning my head hurts, and I don't like that. Them drinking years sure made me a believer in guardian angels, and I am certain my guardian angel got retirement when I settled down. LOL! Guess you could say that my wife came along in time to save me, but damn, I think sometimes that woman has a mind to kill me off in other ways.LOL! Darrel

most everything in put in my electric smoker is still frozen HARD! I have times and temps down on different kinds/types of meat. I do have a big ole turkey in the freezer that needs to be done someday. will prolly make some kind of a hanger for it inside. not sure whether to hang it butt first or neck first when I do get around to it. it's to big to just lay inside the smoker.

X2 on the rub. Gotta give it time to work. The magic of a rub is the salts will pull the moisture out of the meat at first, then as it sits there, it will absorb the juices back in. The 'brine', as it's absorbed back in, will break down the cellulose fibers, making the meat tender.

Shameless, I lean towards neck up. Like a beer can cooker for chickens.

Feast your eyes on this! I thought I was buying a 3# turkey breast. Turns out it was a roast. One breast and a couple pieces of dark meat stuffed in a net bag. Although it worked out for the best. I think the dark meat better. Used quite a mix of wood this time. Some black walnut shavings from the planer this morning, cherry, maple and apple.