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  1. #381
    Carries A Danged Big Stick buffalobo's Avatar
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    We are liking the results.

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  2. #382
    Machine Gunner DenverGP's Avatar
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    Very nice looking turkey, and those cakes look awesome.

    Got up extra early today to start a brisket. This was 1/2 of a packer. This half included the flat and the point, probably around 7-8 pounds.

    Brisket was on the smoker by 6am. Wrapped tight in butcher paper around noon @ 165F. Came off the smoker at 4:30pm @ 200F, then rested an hour before slicing. My most successful brisket so far. Slices held together under their own weight, but pulled apart with the slightest pull.



    Neighbors came over, they brought the beer and baked beans. We also made up a batch of ABTs to hold us over until the brisket was done. There were no leftovers :-(
    Last edited by DenverGP; 09-07-2015 at 20:28.

  3. #383
    Machine Gunner vossman's Avatar
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    What smoker are you using?
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  4. #384
    Machine Gunner DenverGP's Avatar
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    For larger smokes (including the brisket I posted), I'm using an older model Charbroil offset smoker, similar to this,
    Click image for larger version. 

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    but the older model is a lot more heavy duty... much thicker steel on the walls and doors. And the chimney is attached on the side, at the level of the cooking surface.

    I added stove "rope gasket" seals around the doors, and added a baffle plate inside the main cook chamber to try to even out the temps side to side.

    I've also got a cheap vertical charcoal smoker that I use for smaller items and usually shorter smokes:
    Click image for larger version. 

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    It was a cheap one from walmart. Did some mods to it as well (rope gasket seals and an improved charcoal pan, and it performs great. Small cooking grate size and small charcoal pan size are the only reasons I don't use it more. It uses a lot less fuel and heats up quicker than the offset smoker, so it still gets some use.
    Last edited by DenverGP; 09-07-2015 at 22:44.

  5. #385
    The "Godfather" of COAR Great-Kazoo's Avatar
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    Quote Originally Posted by DenverGP View Post
    I'm using an older model Charbroil offset smoker, similar to this,
    Click image for larger version. 

Name:	hqdefault.jpg 
Views:	71 
Size:	20.4 KB 
ID:	60820

    but the older model is a lot more heavy duty... much thicker steel on the walls and doors.

    I added stove "rope gasket" seals around the doors, and added a baffle plate inside the main cook chamber to try to even out the temps side to side.
    Get a thermofelt welding blanket from welding direct.
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  6. #386
    ALWAYS TRYING HARDER Ah Pook's Avatar
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    Quote Originally Posted by KS63 View Post
    Put a fresh Palisade peach cobbler in the smoker. Used a Paula Deen recipie as a base and added more butter, sugar and peaches. Yum! I'm posting this from my phone and for the life of me I can't figure out why my pics aren't right side up. Sorry
    HTF can you add more butter to a Paula Dean recipe?!?

    Did two pork bellies this week. Came out great but I'm going to flip to the fat/skin side down, at the halfway point, next time.
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  7. #387
    Machine Gunner vossman's Avatar
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    I hope to get one of these. My Traeger is great and really easy but I really wanna try one of these. Hoping to find a used one.

    Quote Originally Posted by DenverGP View Post
    For larger smokes (including the brisket I posted), I'm using an older model Charbroil offset smoker, similar to this,
    Click image for larger version. 

Name:	hqdefault.jpg 
Views:	71 
Size:	20.4 KB 
ID:	60820

    but the older model is a lot more heavy duty... much thicker steel on the walls and doors. And the chimney is attached on the side, at the level of the cooking surface.

    I added stove "rope gasket" seals around the doors, and added a baffle plate inside the main cook chamber to try to even out the temps side to side.

    I've also got a cheap vertical charcoal smoker that I use for smaller items and usually shorter smokes:
    Click image for larger version. 

Name:	31S2vd9OmKL._SX300_.jpg 
Views:	65 
Size:	5.0 KB 
ID:	60821
    It was a cheap one from walmart. Did some mods to it as well (rope gasket seals and an improved charcoal pan, and it performs great. Small cooking grate size and small charcoal pan size are the only reasons I don't use it more. It uses a lot less fuel and heats up quicker than the offset smoker, so it still gets some use.
    ?America, do not commit crimes with checks. Get cash man!?

    "Brought to you by Carl's Jr."

    M
    Y FEEDBACK!

  8. #388
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    NY strip steaks along with corn on the cob for the grill tonight, and a 3 lb pork belly curing to be put on the smoker next Sunday. I'm thinking about putting the pork belly on the top rack of my vertical smoker and a whole chicken under it on the bottom rack to let the pork fat render onto it.

  9. #389
    Voodoo Blue wyome's Avatar
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    Getting ready to hang some chicken breasts in the Pit Barrel Cooker, then in an hour or so throw some potatoes and corn on the cob in there too
    USAF - 1989-2011

  10. #390
    Machine Gunner electronman1729's Avatar
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ID:	60948Click image for larger version. 

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ID:	60949

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