Attachment 87620
I shot 4 collared dove off of the front porch today. Wrapped them in bacon and onto the smoker.
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Attachment 87620
I shot 4 collared dove off of the front porch today. Wrapped them in bacon and onto the smoker.
[emoji106]Mrs bo favorite bird in the smoker is dove and cornish hen(both recipes call for bacon wrap). One of the top benefits of owning and living rural. The food my yard/land provides me tastes good long after it is eaten.Quote:
Originally Posted by encorehunter
I put a Sawzall , a grinder, and about a 5 cutoff wheels into mine so far this week. It needs to be done in 8 days, so I have work cutout for me.
All said and done, I should be able to do 10-12 briskets at once
My parrot would love those. If someone that I know lands a few, I'm gonna smoke 'em up and let the bird go all cannibal on 'emQuote:
Originally Posted by encorehunter
McRib my azz, that's ^^^ real food and can I get two to go please.
Got a half dozen briskets on now
https://i.ibb.co/fXGy3jY/20211002-124620.jpg
https://i.ibb.co/nzXmt04/20210925-163313.jpg
You gonna do a build thread for that smoker? Sian even consider going stainless, that's a good idea.
I dont really have many pics. It was really a rush job due to moving deadlines.Quote:
Originally Posted by Irving
If doing it again, no way would I mess with stainless without better tools. I lost count of rounded drill bits, cutoff wheels, etc.
It is a refrigerator that I got off roller auctions for $12, then I made accommodations for the pellet hopper unit, and sealed it with steel framing slip track. HVAC vent registers for the exhaust, with the holes sealed with slip track as well. Fiberglass rope gasket on the doors, and a LOT of high temp silicone (food safe).
The fridge components are intact as well, so it will still cool.
I bent a flame shield out of a scrap piece of stainless and used a piece of perforated stainless sheet as a heat diffuser
In a do-over, I'd weld together a box out of steel and not deal with all the insulation mess in there. (Although the insulation makes this thing VERY efficient. Burning for 3hrs and I've gone through probably 2lbs of pellets at around 200 degrees)
Nice work, sounds impressive.
An inspiration!
[Coffee]
Irving, here are a few of the photos I do have
https://photos.app.goo.gl/yBbqYXL1pMHSa4hZ7
And this is the amount of pellets it has burned in 3.5 hours (I had it full to the top and timed it)
https://photos.app.goo.gl/zGjZe7HG9bSDAwS69
Do the pellets provide the heat and the smoke?
Yessir.Quote:
Originally Posted by Irving
That hopper unit is basically what you would find hanging off the side of a traeger. The pellets are fed from the hopper to the burn pot via an auger, then ignited with what is basically a glow plug (like in a diesel engine), then air is blown into the burn pot with a fan to keep it going.
Temp is monitored by the controller with a probe in the cabinet, and auger feed speed along with fan pulses to keep temp constant. (The smoke mode pulses the fan on and off to get more smoke out of the deal)
That looks pretty efficient then.
racks of lamb are going on mine for christmas day.
King Doops has rib roasts. I saw a 21 pounder in the cooler.
I have never done one in the smoker. As a cook I did hundreds of pounds of them in convection ovens, then put on the whites and slice them to order.
I think I may go and grab one tomorrow and try it. A three or four bone, not half a dinosaur. I have a couple of ideas that, even if I mess up, it will still be a great cut with plenty of flavor.
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The 3 or 4 bone roasts were 7.97/lb. The whole roast is 5.97/lb if you "clip" the digital coupon.Quote:
Originally Posted by eddiememphis
Mine was 22lb, paid $132 for it.
I just cut the ribs off, and sliced the whole deal into steaks.
I put the steaks on the pellet grill until at 105 or 110 degrees US, then go after it with my weed burner torch for the sear.
smoking some pork belly for appetizer on Christmas
10 lb garlic butter rubbed prime rib roast, tomorrow. Gonna try a bacon wrapped baked potato, also
Picked up one of the 3 bone roasts. Gonna go in the smoke about noon on Christmas day.
I've done several prime rib roasts in the pellet smoker. Including the pre-seasoned ones that Costco would sell before holidays. They were all fantastic.
Homemade hotdogs. 50/50 pork butt and beef chuck roast in natural casing. Never made any type of sausage before but these turned out GREAT. 6lbs smoked and ready to vacuum pack and freeze.
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Beef short ribs are coming along nicely.
Attachment 89455
Dino ribs, done in time for half time.
Attachment 89456
YumQuote:
Originally Posted by drew890
DroooolQuote:
Originally Posted by hollohas
Where'd you get them and how'd you cook them?Quote:
Originally Posted by drew890
I did a pork shoulder and armadillo eggs today.
King Soopers. You have to ask the meat guys for them. Ask for the whole plate of beef short ribs before they cut them into individual short ribs. If they have them, they will sell you a plate of 4 bones. I smoke them like I do brisket. 225? until internal temp of 180? and then wrap in butchers paper until 203? internal. Rest, wrapped in a cooler for at least an hour.Quote:
Originally Posted by fj605
PS the ? are degree symbols, but this website doesn’t translate them.
I can follow those directions.
Since I'm munching leftovers for lunch I have to post some pics of the two chickens I spatchcocked and smoked on Memorial Day. Applewood chunks from our orchard. Cooked skin down at higher heat made for a crunchy skin. Yum!
Attachment 90531
Attachment 90532
What type of apples? What is your elevation? I was thinking about planting some near Florissant but was told they wouldn't grow.Quote:
Originally Posted by Hummer
Quote:
Originally Posted by eddiememphis
You probably wouldn't get apples in many years at 8100 ft. My commercial orchard was in Palisade at 7450 ft. But I have seen some very small orchards in the old Big Thompson Canyon that grew apples around 7250 ft. Same with Loveland, Lyons, and Canyon City, it's the late spring freezes that kill the buds.
We often use the smoker as outdoor oven, BBQ(low and slow not grilling), slow cooker etc. More than half its usage doesnt involve smoking as we also use it as dehydrator/dryer for meats. That being said just the "seasoning" aquired during smoking sessions impart just the right hint of smoke.
Spatchcocked chicken and turkey in particular favorites for us.
Mrs bo really likes her bird slow roasted and basted like 12 times til home made BBQ sauce is glazed thick gooey stick to your teeth.
Spatchcocked turkey with leg quarters removed and cooked seperatley with different baste/marinade. Breast will get the BBQ sauce treatment. Ready to go for tomorrow.
Mrs bo also claims will have apple pie(GK smoker recipe) ready to cook as well.
Hopefully can remember post after pics before devoured or packed for freezing.https://uploads.tapatalk-cdn.com/202...559c5fd9ac.jpg
We decided against sauce at last minute to accomodate left over recipes.
Marinade/brine
Leg/thigh quarters - Kentucky Bourban/molasses
Breast/wings - Sweet Heat w/ garlic and onionhttps://uploads.tapatalk-cdn.com/202...3acbf3b866.jpg
Some ribs for dinner. Took a picture at the beginning and was too hungry to take one at the end!
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I forget the after pic most of the time.[emoji106]Quote:
Originally Posted by Frac
Some baby backs for my baby's bday dinner.
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