Once You Go Lumberjack

need a new smoker

Discussion in 'The Smokehouse' started by rek, Feb 12, 2019.

  1. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    They do around here
     
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  2. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    If it dont show up today you can spend the weekend looking up recipes
     
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  3. fuelrod

    fuelrod

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    Nothing Sat. Tomorrow must be the day.
     
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  4. fuelrod

    fuelrod

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    :rootintootin: Got it! 20190401_124603.jpg
    First I need some charcoal, I break it in this week (I hope) on some sausage. :banana:
     
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  5. MikeSs

    MikeSs

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    Na. Do ribs!
     
  6. fuelrod

    fuelrod

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    I'm going to start my "learning curve" with this new little guy on some economy meat and work my way up, I like ribs, but I've never smoked them before and don't really know what's the best ribs are (beef, pork, "baby", etc.) and it seems like a lot of work for a little meat. Being a cheap bastard my go to meat is 88 cent a pound on sale pork shoulder. But I'm working on that Mike. :thumbs:
     
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  7. MikeSs

    MikeSs

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    Pork butt works well too.....
    Not like I am saying to do your own pastrami yet...:)
     
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  8. fuelrod

    fuelrod

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    I just built this little stand for it, wanted to keep it small, light & portable just like the smoker.
    0.jpg
    I'll get to that sausage this weekend.
     
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  9. Scotty Overkill

    Scotty Overkill Administrator

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    My wife bought me a Masterbuilt digital smoker for Christmas, and I love it. Insulated, digital readout, meat probe and it also has a remote that you can adjust the settings and see the oven/probe temp from anywhere around our property, works great.

    Biggest piece of advice I can give is to get a smoker that uses chips, that way you're not at the mercy of having to buy pellets or pucks.

    We make our own chips, and I can ship them to anyone here thats interested in getting them. 5 bucks a bag plus shipping, I make some great mixes and it's all-natural. I sell a lot of them locally and people keep coming back for more.....
     
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  10. Scotty Overkill

    Scotty Overkill Administrator

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    I wanna make a stainless stand like that for mine.....looks great buddy!
     
  11. fuelrod

    fuelrod

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    This little guy uses charcoal for the heat, add chips or chunks for your flavor.
    Anyone ever smoke with sassafras? It sure smells good when you cut it or mow the leaves.
     
  12. Scotty Overkill

    Scotty Overkill Administrator

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    Local butcher uses sassafrass/applewood mix, it's the most incredible bacon I've ever had. They say the oil in sassafrass is carcinogenic, but so is everything else we eat.....
     
  13. fuelrod

    fuelrod

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    The more the better :grizz:
    Don't "they" say the the char on a steak is as well? I'd rather die from bacon & bbq than the nursing home blues.:whistle:
    (My Dad is 93, just too old imho)
    I don't think sass grows around here, I brought some up from MD last year.
     
  14. BHags

    BHags

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    I use apple for almost everything. Cherry is too sweet. Hickory is good for bacon, mesquite for chicken. I didn't know sassafrass was a thing, thought it was some kind of soda! And no, I am not going to die in a nursing home....More bacon please!
     
  15. Scotty Overkill

    Scotty Overkill Administrator

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    There's tons of sass here, if anyone ever needs any chips, just hit me up.
     
  16. fuelrod

    fuelrod

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    It did a nice job on the "applewurst". There was a breeze all day and I could not get it above 210*, that will make for a loong smoke on a butt. I'll have to play with my fuel. It also has a pan of water that they say it is important for a cooker of this size, (maintaing a steady heat is my guess) and I filled it with tap water. Next time I'll use hot faucet water for a faster "up to temp" start. Sausage was delicious and the beans had a nice smoke.

    0.jpg
     
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  17. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    strange you couldnt get past 210o_O
     
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  18. fishingpol

    fishingpol

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    I saw this one at the local big orange box store yesterday. Looks like a good price. They usually have the display Webers on the second shelf, so this one should not be all dinged up.

    20190410_095049.jpg
     
  19. Paul bunion

    Paul bunion

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    Good price assuming all the parts are there. 2nd shelf might certainly helped keep it pristine.
     
    Last edited: Apr 11, 2019
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  20. yooperdave

    yooperdave

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    This is what I have. Ashamed to say I don't use it much at all compared to when I first got it. Cast iron grates are nice.


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