smoke up.

[stiffolcock]

Originally Posted by MikeTrainNC8

DGB?

oh for fvcks sake. we get it, it was funny the first few references, sorta like how people feel the need to make the connection that (game)cocks is slang for dicks every other post in some random thread. contribute, tits, or GTFO.

[4Ever2Thee]

Originally Posted by stiffolcock

That is pretty sweet, it makes me want to smoke a bunch of shit... Then cook some food lol.

Seriously tho, how much does one of those go for?

[stiffolcock]

Originally Posted by 4Ever2Thee

That is pretty sweet, it makes me want to smoke a bunch of shit... Then cook some food lol.

Seriously tho, how much does one of those go for?

the one in the video is from new zealand. it is 300 bucks. the 2 I made today were free. used scrap material. they are prototypes, will refine the design in the future.
you could spend a few bucks at lowes and a couple of hours have a fantastic product.
here is some things you need to know about:
burn rates
wood preference
a little mechanical know-how
and, the venturi effect

[4Ever2Thee]

Originally Posted by stiffolcock

the one in the video is from new zealand. it is 300 bucks. the 2 I made today were free. used scrap material. they are prototypes, will refine the design in the future.
you could spend a few bucks at lowes and a couple of hours have a fantastic product.
here is some things you need to know about:
burn rates
wood preference
a little mechanical know-how
and, the venturi effect

Sounds pretty sweet, my brother just got back from a fishing trip in Alaska and we've got about 30 lbs of beautiful salmon in the freezer, I definitely want to smoke some of it

[stiffolcock]

Originally Posted by 4Ever2Thee

Sounds pretty sweet, my brother just got back from a fishing trip in Alaska and we've got about 30 lbs of beautiful salmon in the freezer, I definitely want to smoke some of it

I got a recipie for smoked catfish i will post when i can.

[stiffolcock]

butter just got added to the list of things on the smoker tomorrow.

[cack]

That looks like it puts out a lot of thick smoke. It's a cool concept for your grill instead of doing a smoke bomb or anything, but you don't want your smoke being that thick. You want it to be a real thin almost light blue looking smoke.

[gamecock231983]

I thought this was. Going to be about Ole Sammy

[stiffolcock]

Originally Posted by cack

That looks like it puts out a lot of thick smoke. It's a cool concept for your grill instead of doing a smoke bomb or anything, but you don't want your smoke being that thick. You want it to be a real thin almost light blue looking smoke.

Heavy smoke is for demonstration. Let me get some salt made and i will send it too you or drop it off in gvill when i am up there. I will get you some info when we refine it.

[cack]

so how did the cook go?

[stiffolcock]

Originally Posted by cack

so how did the cook go?

butter is off any list i ever put together for smoking. i cant describe.... um , no, never again. the salt on the other hand was fantastic. the cheese is aging nicely. i did a mild cheddar and a second block of pepperjack. those looked like they came out of a food catalog. they have 3 weeks to go for aging. now for the not so nice stuff. i got to figure out how to lessen the amount of smoke. i burnt 2-3 pounds of chips in less than 3 hours. way too much. i think i have found a way to control it with a gang valve off the air pump. i also have to add a baffle for the chips. overall, fantastic piece of equipment, just got to learn how to control that genie we let out of the bottle. now, what i did this weekend was just cold smoking. you can do it with a cardboard box as the cabinet if you need to. the temp never got over 100 degrees. now, i can get the temperature down if i extend the tube from the generator to the cabinet and never get above ambient temp. next test will be on meat as a supplement to the heat from the cooker. prolly do that this weekend.
on a side note, i put a butt on the electric smoker also. ate until i damn near got sick. cooked at 225 for 5.5-6 hrs.

[stiffolcock]

smoked cheese came out of aging yesterday. it was damn good. a little strong on the smoke flavor but good. the mild cheddar was better than the pepperjack imho. making another batch this weekend with less smoking time. may try different cheese also.

[stiffolcock]

also smoking peppercorns with another batch of salt.

[uscfan1]

Almost too much smoke. Better let those grills breathe or drill some extra exits