trying to build a smoker
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Author Topic: trying to build a smoker  (Read 5954 times)
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Buzzards Circle N
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« Reply #30 on: November 21, 2010, 06:25:04 pm »

Does the exhaust out the side in the middle of the smoker work well? Does allot of soot build up in the top? Just curious it looks great!
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« Reply #31 on: November 21, 2010, 06:30:24 pm »

Does the exhaust out the side in the middle of the smoker work well? Does allot of soot build up in the top? Just curious it looks great!

Thank you!!! I've been told that it works better and heats more evenly. I'll build the first fire in it tomorrow..so I'm keepin my fingers crossed.
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« Reply #32 on: November 22, 2010, 10:05:01 am »

Back on the trailer. I'm gonna install the thermometers today and build the first fire. After thanksgiving I'll build the shelf on the front and add a box to the trailer for extra wood.

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« Reply #33 on: November 22, 2010, 12:52:07 pm »

fired it up!!!

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« Reply #34 on: November 22, 2010, 01:06:47 pm »

Looks good put some meat it are you seasoning it today too. 
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« Reply #35 on: November 22, 2010, 01:30:07 pm »

Looks good put some meat it are you seasoning it today too. 
Yeah. I'm gonna try!!  Thanks!!
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« Reply #36 on: November 24, 2010, 07:32:34 pm »

Brian, what kind of trailer is that? BTW the cooker looks great!
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« Reply #37 on: November 24, 2010, 10:05:28 pm »

Sweeeet.
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« Reply #38 on: November 25, 2010, 08:58:50 am »


Looks great! really slick!
let us know how things go when you fire up. I does take time before you can really see the performance of a smoker. It may hold temp empty, but what matter is how it behave full of meat. finger cross!

cheers
 
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« Reply #39 on: November 29, 2010, 05:09:51 pm »

Finally fired up the new smoker at the dunes for Thanksgiving. Sorry, I forgot to take pics!!  First cook: 9 pound brisket, two 7 pound turkey breasts, stuffed porkloin, bbq baked beans, and an 8 pound pork shoulder. Brisket didn't turn out very well. It had a nice smoke ring and good flavor but was dry and a little tough. Pork shoulder, turkey and beans were AWESOME...just the right amount of smoke and super moist and tender. Stuffed porkloin had a great flavor but a little dry. I guess I'll just keep practicing and using the family for testing purposes... LOL!! Hope you all had a great thanksgiving...keep on smokin!!

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« Reply #40 on: November 29, 2010, 05:17:46 pm »

Practicing is always good however if your family is like mine they are sick of BBQ after 10 months of practice.
Next time you cook on it post the some photos.

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« Reply #41 on: November 29, 2010, 08:07:55 pm »

Practicing is always good however if your family is like mine they are sick of BBQ after 10 months of practice.
Next time you cook on it post the some photos.

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Ok, I will post photos next time. I hope they never get tired of practice BBQ because I don't have any replacement test dummies!!! LOL!!
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« Reply #42 on: November 29, 2010, 08:19:08 pm »

We put on two big BBQ dinners a year for friends & family one in May and the other in November we ask for donation to help pay for the food and ask them to score and give us reviews on the BBQ. Its a lot of work but you can get good feed back and make a littel money at the same time.

My 2 cents

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« Reply #43 on: November 30, 2010, 10:12:59 am »

Ok, I will post photos next time. I hope they never get tired of practice BBQ because I don't have any replacement test dummies!!! LOL!!

I do my practices a touch differently.

I ask people if they want brisket, butts etc...
then I cook it and tell them to come pick it up that afternoon. I only charge them the cost of the meat and the deal is I have to take a slice of everything so I can see my work progress....

it only cost me coals/wood and flavor stuff...

good deal for everyone!

cheers
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« Reply #44 on: December 02, 2010, 09:18:27 am »

I try to do a practice cook about once a month infact I'm doing one on the 11 or 12 of December.
Just pork butt and brisket, maybe some chicken to see how the pit works with the new insulated fire box.
Also to work on time frame for the long cooks Butt & Brisket.

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