food smoking are you a smoker of meats? can you help? share your recipes!

[h4ppy-chris]

I guess it would help if I attached the pics.

wow i want one

any pics of the inside

 

[shotah]

Ask and ye shall receive

This was made by my husband's uncle. Even with wheels, it usually takes 2 people to move it. Sorry about the 2nd pic-can't get it to rotate!

 

[h4ppy-chris]

Ask and ye shall receive

This was made by my husband's uncle. Even with wheels, it usually takes 2 people to move it. Sorry about the 2nd pic-can't get it to rotate!

well to me he did a great job here's your pic the right way lol


any more pics you just put them on here i loveeeeeeeeeeeeee pics

 

[Chook-A-Holic]

shotah, that thing is nice!!!

 

[shotah]

Thanks! I'll pass your compliments on to Uncle Mike. We've had a lot of fun with it. My hubby makes up his super secret rub (even I don't know all he puts in it) for ribs, we smoke a turkey every now and then (and make turkey pot pies to freeze), I do my eggs, and we're still finding new ideas. Next time I do up the eggs, I'll get a pic of em for ya.

 

[Chook-A-Holic]

Try some fatties also, if you haven't already. Several different ways to do them and they are delicious.

Last night I cold smoked a slab of beef a couple of hours before throwing it into a very hot skillet as part of preparing a London Broil(after soaking in buttermilk overnight). I have to say, one of the best pieces of beef to ever go between the lips and hit the tongue.

 

[bigmike&nan]

Well my Cookshack smoker arrived today - as I feared it did not have the shelves. That's ok, I ordered them Tuesday, some jerky rods and a cover designed to fit this thing. I swear maybe the thing had been used once, what is called "seasoning" it... Here she is:

Sorry for the double post.

Smoky Mike (LOL)

 

[bigmike&nan]

Well my Cookshack smoker arrived today - as I feared it did not have the shelves. That's ok, I ordered them Tuesday, some jerky rods and a cover designed to fit this thing. I swear maybe the thing had been used once, what is called "seasoning" it... Here she is:




The shelves arrive Monday, so Saturday the wife and I are going to a restaurant supply house to get some things in quantity (a lot of asian stuff) and then hitting our local Mom and Pop store GLORY'S Market.... They have the best brisket I've ever seen. Get the brisket and apply a rub to it Sunday. Then Monday morning after UPS drops off the shelves the brisket goes right in. Got five kinds of wood: hickory, maple, cherry, oak and apple wood. Thinking of using half hickory and half apple wood - with this thing you only use about 3-4 ounces, yes ounces...



Here's my next project, making beef jerky... This fella's unit is a little fancier than mine, but you get the idea how she works.

gonna smoke my barbecue sauce on another shelf in the smoker for extra flavor...

See you next Tuesday Morning with a Field Report...

Smoky Mike (LOL)

 

[h4ppy-chris]

Try some fatties also, if you haven't already. Several different ways to do them and they are delicious.

Last night I cold smoked a slab of beef a couple of hours before throwing it into a very hot skillet as part of preparing a London Broil(after soaking in buttermilk overnight). I have to say, one of the best pieces of beef to ever go between the lips and hit the tongue.

any recipes for fatties i want to try one ?

 

[h4ppy-chris]

Well my Cookshack smoker arrived today - as I feared it did not have the shelves. That's ok, I ordered them Tuesday, some jerky rods and a cover designed to fit this thing. I swear maybe the thing had been used once, what is called "seasoning" it... Here she is:




The shelves arrive Monday, so Saturday the wife and I are going to a restaurant supply house to get some things in quantity (a lot of asian stuff) and then hitting our local Mom and Pop store GLORY'S Market.... They have the best brisket I've ever seen. Get the brisket and apply a rub to it Sunday. Then Monday morning after UPS drops off the shelves the brisket goes right in. Got five kinds of wood: hickory, maple, cherry, oak and apple wood. Thinking of using half hickory and half apple wood - with this thing you only use about 3-4 ounces, yes ounces...



Here's my next project, making beef jerky... This fella's unit is a little fancier than mine, but you get the idea how she works.

gonna smoke my barbecue sauce on another shelf in the smoker for extra flavor...

See you next Tuesday Morning with a Field Report...

Smoky Mike (LOL)

Smoky Mike i can see some good stuff coming our way