Thanks NW They were built for low and slow smoking if I can figure out how to make an album in my profile i'll put some pics there
Needed to make a little room in the freezer so I dug out my bags of veggies for stock. Only then realized I had no leftover bones. So I dug out the turkey from the freezer too, you know the after Christmas ones that are like $8.00. Plopped it in the oven frozen at 335°. Came out pretty good, was able to remove the innards around the 2 hour mark. I also coated it with some bacon fat and rosemary at that time. I let it go for another 3 hours. Not shabby for a frozen bird I decided to cook at 9:00am. All that to get this on the 30 this morning, also boiling some carrots for baby food.
Okay Jon, I'm ready to share this thing... It's been my sole heat and cooking source since I finished it about a month ago, I'm so happy with it!
Wow! So what are we looking at here? Repurposed ceramic cooktop? Does the exhaust path go around the oven side of it? That is way cool.
Repurposed Ceram by Schott cook top, $5! My own core design, brand new, built into a brick body with a black oven/bell that I use for smoking.... Core design: http://walkerstoves.com/walker-riser-less-combustion-core.html The oven can be very clean with good dry fuel in the firebox, or with some maple or alder you can achieve a light smoke from the firebox. For heavier smoke, I put chips in the oven itself. Here's an album with some photos, I'll add more as I finish this thing a bit more... http://s65.photobucket.com/user/mremine/library/Cookstove?sort=3&page=1
Just some cheap Charcoal Steaks, roasted cauliflower, and in a minute some hot dogs for the little guy! Yup dad's cooking tonight.
We had mess of kids over this evening. My wife mixed up some hamburger and I tossed it in the smoker while we waited for the group to arrive. Once they arrived I turned up the heat, oak pellets. The bacon was smoked with cherry and the cheese with apple.
I made some charcoal from sugar maple last night. Turned out pretty not bad for my first attempt and using a couple metal buckets and a 55 gallon drum. If I make any more I'll get a better system. I'm going to smoke a turkey tomorrow and see how well they work.
Thanks, I have left overs for lunch. Few minutes in the toaster oven and they are juicy and hot. Come on over
My dad in law is home alone this weekend. He is a rib fan so I smoked some baby backs. 3hrs smoked 2hrs steaming in apple juice, honey and brown sugar then one hour on the smoker grill with the sauce. They were fall off the bone ribs, I prefer a little firmer but he is having some dental work done so we went super tender. I have the smoker going now for some bacon that will be used later on burgers.
Yes, but its home made. I'm making ribs tonight with it. Interested? 1 tsp Cayenne, 1-2 tbs brown sugar,2 tbs chili powder, 1 tbs garlic salt, 1 tbs paprika, some fresh black pepper. Mix it together. Rub it on ribs, then double foil wrap ribs ( I cut them into 4 pieces per slab, then double wrap). 30 minutes q side on medium grill, flip, do another 30 minutes, then open the foil. Remove from foil, and coat with your favorite BBQ sauce. I use sweet baby rays original. Flip a couple times and recoat, and they are done. No boiling. No bs, just super good. Here's the ribs after the first flip in the foil, then the varying levels of cooking. On the plate is the final pic. I'm soooooo full. We had baked potatoes and creamy broccoli salad.
Cheddar burgers over oak splits. A little steak sauce mixed in. We had a nice side salad to go with it. I smell like smoke and beef.
