A lot of smokers have been built out of old refrigerators or freezers, but they have to be really old ones with steel interior walls, not plastic. I have a propane smoker that I bought at Bass Pro Shop and built a plywood cabinet to put it in. That elevates it up to a working level, keeps the wind from molesting the fire, and gives me storage space underneath. I'll put some photos up later.
OK, photos. I like the two-door design, so I can mess with the fire, wood chunks and water pan without opening the cooking area. There's 8 pork shoulders in there, so it has good capacity. I just set the fire as low as it'll go and let it cook. Gotta soak the wood chunks or they'll catch on fire and make it too hot and the meat sooty. Gotta keep the water pan full too.
Oh ya, that meat was good....damn good! But another guy mixed up the spice rub for it, I don't know what was in it.
Colorado AR-15 Shooters Club Discussion Forums
Welcome to the Colorado AR-15 Shooters Club Discussion Forums.
Reply With Quote
