SMOKING AGAIN

Main forum for general non waterfowl discussions as well as general duck hunting information about travel, rules and regulations, and other duck hunting info along with the general topics.

Moderators: Tealer, Indaswamp, Dep6, steve-o, Preacher1011, La. Hunter, lostpup, #1wingnut

SMOKING AGAIN

Postby jehler » Sun Sep 02, 2012 12:33 pm

Betty, here are some of the things I did to my brinkman smoker.

Plain Jane:
ImageUploadedByTapatalk1346610415.511292.jpg

ImageUploadedByTapatalk1346610427.555383.jpg

Fire box, put in 12" rebar to hold the fire grate up a little higher, also keeps the grate from bending when it gets hot:
ImageUploadedByTapatalk1346610491.308645.jpg

The metal I had bent up, 14 gauge. Fits tight and brings the heat from the firebox across the smoker, spreads the heat out.:
ImageUploadedByTapatalk1346610602.080720.jpg
Attachments
ImageUploadedByTapatalk1346610679.763456.jpg
Buy it, use it, break it, fix it,
Trash it, change it, mail - upgrade it,
Charge it, point it, zoom it, press it,
Snap it, work it, quick - erase it,
Write it, cut it, paste it, save it,
Load it, check it, quick - rewrite it,
Plug it, play it, burn it
User avatar
jehler
thread hi-jacking expert and a great guy
 
Posts: 17136
Joined: Sat Nov 18, 2006 2:52 pm
Location: Traverse City, MI


SMOKING AGAIN

Postby jehler » Sun Sep 02, 2012 12:34 pm

Fire bricks and lava rocks that hold the heat, as your fire gets hot or dies down In between adding charcoal and wood it keeps your temp more constant:
ImageUploadedByTapatalk1346610826.171655.jpg

ImageUploadedByTapatalk1346610838.073701.jpg

Ready to roll.
ImageUploadedByTapatalk1346610866.978174.jpg
Buy it, use it, break it, fix it,
Trash it, change it, mail - upgrade it,
Charge it, point it, zoom it, press it,
Snap it, work it, quick - erase it,
Write it, cut it, paste it, save it,
Load it, check it, quick - rewrite it,
Plug it, play it, burn it
User avatar
jehler
thread hi-jacking expert and a great guy
 
Posts: 17136
Joined: Sat Nov 18, 2006 2:52 pm
Location: Traverse City, MI

SMOKING AGAIN

Postby jehler » Sun Sep 02, 2012 12:37 pm

Also in those first pix you can see how I extended the chimney down a little.

I'm still playing around with these
Mods. Cooked a brisket last week and because I didn't have enough holes in my metal peice I couldn't get the temp above 225 up a few inches off the cooking grate no matter how big I made the fire. Doubled the holes on the chimney side of the metal today and will
See how it goes. Gonna play with the chimney too.
Buy it, use it, break it, fix it,
Trash it, change it, mail - upgrade it,
Charge it, point it, zoom it, press it,
Snap it, work it, quick - erase it,
Write it, cut it, paste it, save it,
Load it, check it, quick - rewrite it,
Plug it, play it, burn it
User avatar
jehler
thread hi-jacking expert and a great guy
 
Posts: 17136
Joined: Sat Nov 18, 2006 2:52 pm
Location: Traverse City, MI

SMOKING AGAIN

Postby jehler » Sun Sep 02, 2012 2:18 pm

Also I screwed metal over the spots for the rotisserie to keep the heat/smoke in
ImageUploadedByTapatalk1346617072.637539.jpg

ImageUploadedByTapatalk1346617084.774952.jpg

ImageUploadedByTapatalk1346617097.209494.jpg
Buy it, use it, break it, fix it,
Trash it, change it, mail - upgrade it,
Charge it, point it, zoom it, press it,
Snap it, work it, quick - erase it,
Write it, cut it, paste it, save it,
Load it, check it, quick - rewrite it,
Plug it, play it, burn it
User avatar
jehler
thread hi-jacking expert and a great guy
 
Posts: 17136
Joined: Sat Nov 18, 2006 2:52 pm
Location: Traverse City, MI

Re: SMOKING AGAIN

Postby rank duck » Sun Sep 02, 2012 2:56 pm

Looks good AB!

I use a WSM smoker with pretty good results. For pork butts, I allow 1.5 hours/lb, so an 8 lb butt takes 12 hours in the "low and slow" range of 225- 250 degrees. You need to reach an internal temp of 195 for breakdown of collagen to get fall-off-the-bone tenderness. I often use a blend of oak and hickory chunks. Why not use oak? that's what kingsford and other briquettes are made from.

For ribs I use hickory and apple, brisket usually pecan.

I agree 100% about smoking chicken. They need to be roasted (higher temp) or you get rubber skin.

I have a turkey breast on today soaked in cranberry brine. Using apple chunks for that.
- THIS SPACE FOR RENT -
User avatar
rank duck
hunter
 
Posts: 2066
Joined: Tue Aug 30, 2011 10:38 am
Location: Western Kentucky

SMOKING AGAIN

Postby jehler » Sun Sep 02, 2012 3:29 pm

I like oak
Buy it, use it, break it, fix it,
Trash it, change it, mail - upgrade it,
Charge it, point it, zoom it, press it,
Snap it, work it, quick - erase it,
Write it, cut it, paste it, save it,
Load it, check it, quick - rewrite it,
Plug it, play it, burn it
User avatar
jehler
thread hi-jacking expert and a great guy
 
Posts: 17136
Joined: Sat Nov 18, 2006 2:52 pm
Location: Traverse City, MI

SMOKING AGAIN

Postby jehler » Sun Sep 02, 2012 6:11 pm

ImageUploadedByTapatalk1346631097.077409.jpg

Winner winner pork rib dinner!
Buy it, use it, break it, fix it,
Trash it, change it, mail - upgrade it,
Charge it, point it, zoom it, press it,
Snap it, work it, quick - erase it,
Write it, cut it, paste it, save it,
Load it, check it, quick - rewrite it,
Plug it, play it, burn it
User avatar
jehler
thread hi-jacking expert and a great guy
 
Posts: 17136
Joined: Sat Nov 18, 2006 2:52 pm
Location: Traverse City, MI

Re: SMOKING AGAIN

Postby rank duck » Sun Sep 02, 2012 6:39 pm

That'll work!!!
- THIS SPACE FOR RENT -
User avatar
rank duck
hunter
 
Posts: 2066
Joined: Tue Aug 30, 2011 10:38 am
Location: Western Kentucky

Re: SMOKING AGAIN

Postby aunt betty » Mon Sep 03, 2012 8:45 am

It is brilliant the way jehler is using the "thermal mass concept" to regulate the heat in his smoker.
Makes it slow to heat up and slow to cool down. There needs to be many small holes.
Try using some wire mesh to make the tunnel and layer it with them ceramic rocks for propane grills.
INTERNET CREDIBILITY is...an OXYMORON. :moon:
User avatar
aunt betty
hunter
 
Posts: 10644
Joined: Fri Nov 19, 2010 8:09 pm
Location: Go HOGS!

SMOKING AGAIN

Postby jehler » Mon Sep 03, 2012 9:21 am

aunt betty wrote:It is brilliant the way jehler is using the "thermal mass concept" to regulate the heat in his smoker.
Makes it slow to heat up and slow to cool down. There needs to be many small holes.
Try using some wire mesh to make the tunnel and layer it with them ceramic rocks for propane grills.

it's a work in progress. It works well but right now it is still a little light in "flow". I can keep the temp at the grate anywhere between 200 and 300 very consistently and easily but I am not able to keep the temp 6" above the grate above 200. Think I might try moving the chimney over to the firebox side. The heat will have to go he length of my metl peice, up and then back down... What ya think Betty?
Buy it, use it, break it, fix it,
Trash it, change it, mail - upgrade it,
Charge it, point it, zoom it, press it,
Snap it, work it, quick - erase it,
Write it, cut it, paste it, save it,
Load it, check it, quick - rewrite it,
Plug it, play it, burn it
User avatar
jehler
thread hi-jacking expert and a great guy
 
Posts: 17136
Joined: Sat Nov 18, 2006 2:52 pm
Location: Traverse City, MI

Re: SMOKING AGAIN

Postby OGblackcloud » Mon Sep 03, 2012 9:28 am

What about adding a flue to the chimney would that work ?
User avatar
OGblackcloud
hunter
 
Posts: 12559
Joined: Sat Oct 03, 2009 12:38 pm

Re: SMOKING AGAIN

Postby aunt betty » Mon Sep 03, 2012 9:31 am

The way your chimney pokes down into the smoker is letting out the heat and smoke imo.
Cut that off flush with the inside edge.
Leave the chimney on the far end. That's where you want it.
Is there something on top of the chimney? A cap to close and open or open half-way to control the heat?
chimney.jpg
INTERNET CREDIBILITY is...an OXYMORON. :moon:
User avatar
aunt betty
hunter
 
Posts: 10644
Joined: Fri Nov 19, 2010 8:09 pm
Location: Go HOGS!

SMOKING AGAIN

Postby jehler » Mon Sep 03, 2012 9:34 am

It's got a flue, and I can get the heat up by closing that down but not enough, I worry about cresol without enough air flow also
Buy it, use it, break it, fix it,
Trash it, change it, mail - upgrade it,
Charge it, point it, zoom it, press it,
Snap it, work it, quick - erase it,
Write it, cut it, paste it, save it,
Load it, check it, quick - rewrite it,
Plug it, play it, burn it
User avatar
jehler
thread hi-jacking expert and a great guy
 
Posts: 17136
Joined: Sat Nov 18, 2006 2:52 pm
Location: Traverse City, MI

Re: SMOKING AGAIN

Postby aunt betty » Mon Sep 03, 2012 9:44 am

Here's how mine is set up so maybe your doesn't need to be shortened. Maybe a bit. I'll measure some things if you want?
smoker 005.jpg
smoker 002.jpg
INTERNET CREDIBILITY is...an OXYMORON. :moon:
User avatar
aunt betty
hunter
 
Posts: 10644
Joined: Fri Nov 19, 2010 8:09 pm
Location: Go HOGS!

Re: SMOKING AGAIN

Postby assateague » Mon Sep 03, 2012 9:46 am

aunt betty wrote:The old smoke-houses had a separate fire-house so you didn't burn down the one with all your meat in it. I always thought that was the correct set-up. My grandparents had a smoke-house and I made a ham or two in it.


My grandparents had a smoke house at the farm, and up until about 2002 (when I lived there) I still used it, but when I left, my mother and step-dad tore it down. Idiots. That thing was extremely well seasoned, had been used since 1898, continuously. It was about 10'x14', with an 8' ceiling and open rafters. The vent was a ridge vent on the south facing side (to kkeep the north wind from blowing directly in in the fall and winter, when most of the smoking was being done). Had a dirt floor. The fire was built right in the middle, in a brick "oven" about 2 feet wide and 2 feet high. Looked almost like a small bread oven. My pop-pop kept his big salt box in there, so after the brine, he put it in the salt box for a few weeks, and it took on the smoky flavor that the salt had taken on over the years. He usually raised 10-12 hogs a year for slaughter, and I remember the hog slaughter days well. All the neighbors came, bringing the big cast iron kettles with a tractor for scalding, rendering all the lard, and cooking down the heads and scraps to make scrapple. When I finally got to help and hang out with the grown up men I really felt like I had "made it". One of my great-uncles would ask me to hold his pipe for him while he was helping butcher, and then I was really standing tall! :lol3: After the butchering the meat would get divvied up, and then our share would go in the brine barrels and the bacon would go in the salt box. Man, it smelled good in that smoke house.

He always used hickory, which was readily available in the woods. He'd let the fire burn for almost two days before even pulling the meat and hanging it. He claimed it was "to dry the wood out and season the air" (meaning the smokehouse itself) Up until I moved, you could turn over a shovelful of dirt, and it would smell just like bacon. Like I said, I used it from time to time for a whole ham or a side of bacon, but it was a bit of a waste to fire up that whole thing for just a couple cuts of meat.

I'm done my trip down memory lane now. Thanks.
WOLVERINES

Give a man a fish and he eats for a day. Let a man vote to give himself a fish and he eats until society collapses.
User avatar
assateague
Emu hunter extraordinaire
 
Posts: 21277
Joined: Tue Oct 06, 2009 12:25 pm
Location: Eastern Shore, People's Republic of Maryland

Re: SMOKING AGAIN

Postby aunt betty » Mon Sep 03, 2012 9:47 am

The inside gets all covered in crap if I use it a lot. I scrape the inside and cleaned it just about two weeks ago.
I spray oven cleaner on every so often and did that too.

I smoke a lot on this baby. It's like a well-seasoned old frying pan. If you walk by it on a sunny day...smells like heaven. :biggrin:

That old pot or dutch oven kinda got into the picture. You should have seen it when I got it. UGLY.
INTERNET CREDIBILITY is...an OXYMORON. :moon:
User avatar
aunt betty
hunter
 
Posts: 10644
Joined: Fri Nov 19, 2010 8:09 pm
Location: Go HOGS!

Re: SMOKING AGAIN

Postby OGblackcloud » Mon Sep 03, 2012 10:00 am

Cool story assa :thumbsup:
User avatar
OGblackcloud
hunter
 
Posts: 12559
Joined: Sat Oct 03, 2009 12:38 pm

Re: SMOKING AGAIN

Postby bighop » Mon Sep 03, 2012 11:09 pm

jehler wrote:I can keep the temp at the grate anywhere between 200 and 300 very consistently and easily but I am not able to keep the temp 6" above the grate above 200. Think I might try moving the chimney over to the firebox side. The heat will have to go he length of my metl peice, up and then back down... What ya think Betty?

From my limited research before I build one in an outdoor kitchen, I believe you'll have to improve the insulation in the walls of cooking chamber to fix this, or extend the inner chimney to below to cooking grate, as the heat will then have to fill more of the cooking chamber before escaping out of the chimney.

If you move the chimney, you'll have to setup a complete reverse flow system...
Rick Hall 2016
He'll turn it all around. Unless he doesn't.
User avatar
bighop
Sugar Daddy
 
Posts: 6621
Joined: Thu Sep 15, 2011 2:59 pm
Location: Texas

Previous

Return to The Honey Hole

Who is online

Users browsing this forum: Dep6, GomerPyle, migr82az, OGblackcloud, OHIODUCKA5 and 36 guests