T1B

Truman wrote:Screw the set up. Great 'cue can be had out of a converted 55 gallon drum.

My first firsthand experiences were with a converted inner-tank from a water heater -- pretty cool setup, actually. For the cost of two hinges, a couple of wheels, and some acetylene. And the dude who made it and used it so masterfully was the meat dept. manager at a very large grocery store... a fine pairing.


I've also had use of a rather large monstrosity that was made from an old heating oil tank... I guess if you wanted to smoke a whole side of beef, it was ideal.

Toddowen wrote:I should maybe check out how to build a smoker without handing any of my hard earned dollars to Walmart.

Ain't rocket science.

And I'm under the impression you know a thing or two about metal fabrication... correct me if I'm wrong.

An adjustable vent on the bottom on one side, and adjustable vent on top on the other. My friend who built the water heater tank smoker just tacked two L-shaped brackets on, which acted as sliders for a solid strip of steel to open and close the vents. The inside of the barrel has steel grating across the bottom. The fire is built over the lower vent, the meat is placed on the grate under the top vent.

Piece of cake if you have the means to bend and weld. I can bend the stuff up, no prob... the welding, not so much (but I know some experts, so I should really get a move on with my project).

BTW -- after a quick look through 55gal drum plans on the net, clarification is in order -- I'd highly recommend (ask the KC and Texas folks their opinion) a horizontal type smoker, rather than the Brinkmann style vertical/upright unit. While Brinkmann was fairly clever in using the water pan for temperature buffering/creating an indirect heat source, it's much more easily done with a horizontal setup. Sure, it means adding angle iron for legs, but that way you can also put wheels on it, which is a pretty huge bonus.

Jsc810 wrote:Y'all actually eat that?? Or is there another species that is called bluefish there?

Would fall in line with Todd's persona here.

Jsc810 wrote:

Toddowen wrote:smoking some bluefish {which is abundant in August around here}

Bluefish? Bluefish? This thing?



Y'all actually eat that?? Or is there another species that is called bluefish there?

I've yet to meet a charter boat captain that will allow those in his boat, they are trash fish here. But then again, we have snapper, grouper, lemonfish and lots of others that are actually good to eat.

Seems to me that people who eat catfish don't have much room to talk about eating trash fish.

By the time you see the full effects of the BP mishap, you might be happy to have bluefish.

Mikey wrote:Red oak is what you use for "authentic" Santa Maria bbq tri tip. Other smoking woods work just as well and you won't know the fucking difference if you use any other oak.

Uh, no.

Red Oak vs White Oak = night vs. day

Sirfindafold wrote:

Mikey wrote:Red oak is what you use for "authentic" Santa Maria bbq tri tip. Other smoking woods work just as well and you won't know the fucking difference if you use any other oak.

Uh, no.

Red Oak vs White Oak = night vs. day

I can see from your posts that you're highly experienced in this and could probably tell the difference just from the color of the smoke.

Thanks so much for, as usual, sharing your infinite wisdom.

Been using one of these for a couple of years now (no that's not my yard). It works great for smoking, grilling or even roasting indirect.

Not very heavy duty, but also not very expensive. Also not huge by offset smoker standards, but then I don't often cook for more than 6 or 8 people at a time. At under $200 I'll go through several of these before taking the time and expense of building one of my own.

Mikey,

Be prepared. on "smoking" vs. "bbqing" in 3...2...1....

Mikey wrote:I can see from your posts that you're highly experienced in this and could probably tell the difference just from the color of the smoke.

Thanks so much for, as usual, sharing your infinite wisdom.

You're welcome. I'm here to help out the board idiots, such as yourself, gain useful knowledge.

Red Oak has a distinct smell and is somewhat prevelant around my hometown of Santa Maria. The White Oaks, that are prevelant around where I now live, do not.

somewhat prevelant

Mikey wrote:Been using one of these for a couple of years now (no that's not my yard). It works great for smoking, grilling or even roasting indirect.

Not very heavy duty, but also not very expensive. Also not huge by offset smoker standards, but then I don't often cook for more than 6 or 8 people at a time. At under $200 I'll go through several of these before taking the time and expense of building one of my own.

Ain't no shame in the Char Griller's game.

My Dream Machine will have the offset firebox. I think it gives you much greater flexibility and control of the cooking temp.

Like a Brinkmann, the Char Griller won't ever win any dick-measuring-contests in the smoker crowd, but the food doesn't know how much you paid for it, or how heavy duty the construction.

I seasoned my Char Griller with bacon drippings prior to the first use per the instructions. Proved to be worth the effort.

Bluefish is gawd-awful. Smelly and bloody from the moment you reel it in. Fun to catch in the surf, though.

Toddowen wrote:Smoked is the only way to eat bluefish. And the baby snapper blues are the way to go.

You could eat one of these guys?

Nex thing you know you'll be talking about stewing Fox in Socks.

Toddowen wrote:

Atomic Punk wrote:Tardowned, this thread was hijacked when? You still don't see where you've been kicked to the curb? Your opinions on this subject were dismissed after your initial post.

I just immediately decided to cough up the keys to this bitch to ZZ as soon as I saw him posting. With him being unemployed yet again, there's no telling what he'll resort to.

Yeah, working over 5 years at a shit retail corporation and I'm now making good $$$ for humbling myself to become a professional once again?

You suck black Bluefish cock.

Dinsdale wrote:BTW -- after a quick look through 55gal drum plans on the net, clarification is in order -- I'd highly recommend (ask the KC and Texas folks their opinion) a horizontal type smoker, rather than the Brinkmann style vertical/upright unit. While Brinkmann was fairly clever in using the water pan for temperature buffering/creating an indirect heat source, it's much more easily done with a horizontal setup. Sure, it means adding angle iron for legs, but that way you can also put wheels on it, which is a pretty huge bonus.

Can’t speak for the Board’s Texans, Dins, but I’m of the thought here that a killer set of Krenshaws do not a world-class chef make.

Don’t get me wrong: I wouldn’t exactly cart off one of these bad boys if someone decided to forget one in my drive...



But I’m of the opinion here that superior smoked meat is determined by the skill of the ‘cue master. He Who Dies with the Most Toys, Wins doesn’t apply here as I’ve enjoyed many a superb meal out of the likes of your ECB or even a half-rusted Weber domed kettle. Hell, a seasoned backyard "pit boss" probably knows the quirks of his smoker better than some of his own family members….

As for vertical v. upright, these fellers just might take issue with your take. The guess here is that the boys get restless each winter when things slow down, and have parlayed their downtime and metal-working skills into a pretty nice little side business.

How nice? Note that “Cates Smoker 1” was quoted to me at 12 Large. Used.

Those things are nice but, really, a waste of time, money and fuel unless you're cooking for at least 100. You'd never fire one of those up to smoke a few racks and some brisket for a family meal.

You and I both know, Mikey, that there are idiots out there with more money than sense that do.

My point here, though, is that even money sez that ol' Dins smokes up 'cue just fine with his current get up. Same's you with your under $200 vertical. Same's me with my Weber Smokey Mountain. It's the passion and the attention to detail that counts.

Truman wrote:my Weber Smokey Mountain.

How do you like it? I've been thinking about getting a smoker for a while now. I pretty much learned to grill on a Weber kettle and still use one about 30 years later. Big fan of Weber grills.

Love it. Damn thing’s old enough to drink and sits out year-round in Missouri weather without a hint of rust and is still kickin’ out great ‘cue. Can’t help eye-ballin’ the heavy gauge New Braunfels smokers set up on display down at the True Value, but my Weber has never let me down. Great investment, mvscal. You could do worse…

Truman wrote:You and I both know, Mikey, that there are idiots out there with more money than sense that do.

One of them posts here. He'll be chiming in soon.

Thanks for the intro, Screwball. Always nice to have fans.

Current setup:

Lyfe Tyme pits are made with 1/4" steel. Heavy as hell, but seals nicely. While this has wheels, I never move it. Perfect for everyday use.



Someday soon:

Lang smokers are top of the line. As has been said in here, smokers like this won't be fired up for Sunday BBQ for the family. That's why I have my Lyfe Tyme and will always have it for everyday use. This bad boy I plan to use for competitions as well as catering locally. We have family gatherings for damn near every holiday, and with a family of 60 right here, this will come in handy.

Truman wrote:a killer set of Krenshaws do not a world-class chef make.

You mean Kershaw?

They're not too far down the road from me -- own a few, but no kitchen knives.

As for vertical v. upright, these fellers just might take issue with your take.

Which kinda speaks to your point that there's more than one way to skin a cat.

Truman wrote:My point here, though, is that even money sez that ol' Dins smokes up 'cue just fine with his current get up. Same's you with your under $200 vertical. Same's me with my Weber Smokey Mountain. It's the passion and the attention to detail that counts.

Werd.


mvscal -- pull the trigger and do it. You and your family will thank you. The joy is twofold -- you get great meat out of the deal, and it's a hoot to spend a few hours seeking perfection. Sure, your clothes stink when you're done, but a small price to pay.


You can smoke with a good ol' Weber kettle, by making a small but hot fire on one side (as small as possible) over an open lower vent, and placing the meat on the other side under the upper vent... but stock up on Snickers, since you'll be messing with it every few minutes, and temp control is a nightmare -- but it can be done.

IndyFrisco wrote:Kingsford

You're funny.

Okay, so this is this thread summed up:

Low volume amounts of meat for smoking it is recommended to use a vertical smoker. Makes sense since smoke and heat rises. I've read about the Weber one and was thinking that is my next upgrade.

High volume amounts of meat for smoking, you use one of the horizontal smokers and lots of wood or one on wheels for big events.

Never heard of anyone EVER eating Bluefish, but am damn glad Tardowned once again proved what a Jeffrey Dahmer that he is. Unbelievable someone eats "Shit of the Sea."

I want to give Tardowned a chance to tell the board why eating Bluefish is cool. He has talked about Porterhouse as it's cheap also. This has to be a troll job. Neither one of these chum items are something anyone eats unless you are in a POW camp.

Santa Maria, CA apparently has never been given the due credit for "Tri-Tip" cooking on this board except for Mikey, myself, and sff.

Atomic Punk wrote:
Low volume amounts of meat for smoking it is recommended to use a vertical smoker.

Define low volume of meat.

Atomic Punk wrote: Never heard of anyone EVER eating Bluefish,

They don't have them out on the west coast, but they are commonly eaten in the Mediterranean. Small blues bled, fileted and iced immediately are supposed to be fairly decent.

mvscal wrote:

Atomic Punk wrote:
Low volume amounts of meat for smoking it is recommended to use a vertical smoker.

Define low volume of meat.

We wouldn't know.

sin

mvscal wrote:

Atomic Punk wrote:
Low volume amounts of meat for smoking it is recommended to use a vertical smoker.

Define low volume of meat.

Atomic Punk wrote: Never heard of anyone EVER eating Bluefish,

They don't have them out on the west coast, but they are commonly eaten in the Mediterranean. Small blues bled, fileted and iced immediately are supposed to be fairly decent.

Low volume = what you would cook for yourself or for a non-Mormon family? Does that help? Mikey was right too about horizontal v upright smokers... but feel free to flail on this subject.

On Bluefish... thanks for the DinsGoogle.

Dinsdale wrote:You can smoke with a good ol' Weber kettle, by making a small but hot fire on one side (as small as possible) over an open lower vent, and placing the meat on the other side under the upper vent... but stock up on Snickers, since you'll be messing with it every few minutes, and temp control is a nightmare -- but it can be done.

"Snickers"? Um... Try "cold beer". 'Cue is a Man's Sport. But to address your take:

Yes and no. The temp of a chimney’s-worth of lump charcoal can easily be regulated by opening and closing the upper and lower vents. “Indirect cooking” aka “cheater’s ‘cue” or “turbo ‘cue” has been my “thru-the-week” method of barbecuing for 30 years.

Couple of hours invested; maybe a handful-or-two of soaked woods chips-of-choice; and a Weber dome will turn out deece chicken, chops, seafood (stop laffin, Dins, I didn’t say it was fresh) or virtually any other animal whose back faces the sun. And you’ll eat before dark. Did a beer-can chicken last night; got a small pork loin out on my Weber kettle now as I post.

But I DO love the versatility of a Weber dome. And you’re right, Dins: While it does take a bit more fussin’, I’ve smoked ribs, briskets and turkeys to marvellous results.

Atomic Punk wrote:

mvscal wrote:

Atomic Punk wrote:
Low volume amounts of meat for smoking it is recommended to use a vertical smoker.

Define low volume of meat.

Low volume = what you would cook for yourself or for a non-Mormon family? Does that help? Mikey was right too about vert v upright smokers... but feel free to flail on this subject.

Flail away on this subject? Well, there's that...

Or there's another school of thought that suggests that you don't have any fucking clue what the fuck you're talking about.

Either/or. 'Sayin.

Toddowen wrote:I had hopes that this thread that I started would stay dedicated to the subject of marinating cats. But now look what y'all have done.

Okey-doke.

Fixed. Back on topic.

Sorta:

ANIMAL rights groups are up in arms over an annual festival in Peru that serves up hundreds of fried CATS to locals.

...They believe that eating cat burgers - and fried cat legs and tails - can cure bronchial disease. It is also believed that feline meat serves as an aphrodisiac...

Click the link, read the story, and watch the vid.

As for your boy in Buffalo, Todd:



“Korkuc asshorr! Him rucky Buffarro porice not kirr! No ruin perfect
good cat rith marinade! Onry rosers use marinade!”

So if you have one Tri-tip to cook/smoke, you are going to break out the mobile, towable vertical smoker that can feed a crowd at a sporting event and tell me I don't know what the fuck I'm saying? Let's first start that Santa Maria is known for that cut of meat.

You are going to take a fucking chainsaw and cut down a tree in the forest and light the tree up to smoke one Tri-Tip? We talkin' 'bout practice! Not a game, not a game... we talkin' 'bout practice... I mean how silly is dat?

Truman wrote: Flail away on this subject? Well, there's that...

Or there's another school of thought that suggests that you don't have any fucking clue what the fuck you're talking about.

Either/or. 'Sayin.

Yes, he tends to get dizzy with anticipation when the subject turns to flailing away on volumes of meat.

mv knows everything. Here is an idea. Let's not let ANYBODY post on this board anymore. Whatever the chosen ones have to say will make sure the traffic here dies and other boards prosper.

Such fucking bullshit that others don't fight, for the right... to paaaaarrrrrty... and have zero sense of humour. None whatsoever.

Tell me where I'm wrong about utilizing styles of smokers for small apps versus commercial. Anybody please feel free to explain the pros and cons on styles of smokers, and why you use them. Mikey threw sand in your arrogant faces a page ago. Dumbasses.

Just checking in to confirm that three pages in, AP is a smoke curl away from yet another infernal melto...

Atomic Punk wrote: Tell me where I'm wrong about utilizing styles of smokers for small apps versus commercial.

Who said you were wrong? Well, other than not knowing what the fuck you're talking about regarding bluefish.

haven't had bluefish in a really long time, but, it definitely is eaten outside POW camps, at least here in the east anyway. not sure what they feed them in the POW camps, to be honest.

Quick question, AP...

What's it like to roll through life as a perennial Ground Zero?

mvscal and I were discussing the virtues of a specific type of smoker when you decided to chime in with your peso’s worth.

I thought that he’d asked you a reasonable question...

Apparently not. He should’ve posted it in tard just so that you could keep up.

Tell ya what, Sparky: Re-read the thread from Page 3 on. If you still feel like that there’s an Issue here, then please feel free to post it. I can’t promise it will make you look any less stupid than your previous two posts, but the night is young yet.