Grills, Smokers and Pits.

CZfool68 said:
The ceramic cookers probably hold temp better. Also my smoker from the Good One has a winter insulated cover available for colder climates. Maybe a google search would find something that would fit your cooker. Truly cold weather does suck to coom outdoors in. Thenother option would be to build a small cookhouse with a ceiling vent to let the smoke out. That would be very cool.
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i did find this, wonder if it would fit

https://bbqguru.com/storenav?CategoryId=9&ProductId=81
 
CZfool68 said:
Looks good. Even if you get one a slight bit bigger it should work. Although a small smoke house with space for a couple chairs, cooler and peep holes for the rifles would be much more fun.
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hell, ya cant even have a fire-pit up here. they'd probably lose their minds if i built a smoke house.
 
I've never tried a London Broil on the smoker before, gonna' have to check that out.
 
skiles said:
I've never tried a London Broil on the smoker before, gonna' have to check that out.
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We love it. Slow and low. Don't let it go above 135F internal temp, sear on a buttered cast iron, rest for 15 min then carve thin slices across the grain. If someone wants it more done, slide the individual slices across the cast iron skillet. I usually rub mine with Meat Church Holy Cow the night before smoking. This is a great cook to have during the week because it can be smoked to temp in 2-2.5 hours. Leftover slices are perfect for breakfast with over medium eggs.
 
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Inspired by fellow at Letstalkbbq.com and this thread http://www.letstalkbbq.com/index.php?topic=20592.0 – I had to give lamb a try. Deboned and rubbed down the lamb the night before and smoked it slow (for 5 ½ hours) on the smoker. Cut it up and served it Gyro style with homemade tzatziki sauce. It was pretty good! I could not find pitas in my neck of the boon docks so I had to settle for Nan. A little too much bread. Served it with a greek salad.

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Also did a couple pounds of Teriyaki beef jerky on the smoker prior to the lamb:

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You guys have some serious smokers! I just have a simple 18" WSM, added a larger temp gauge to view from inside and a lid hinge.
 

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hdrolling said:
You guys have some serious smokers! I just have a simple 18" WSM, added a larger temp gauge to view from inside and a lid hinge.
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Nuttin wrong with the WSM! Thats some great looking eats!!! I like that large temp guage!
 
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Mountain man said:
X8XGoBV.jpg
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Can you tell me about what you did to seal your smoker there?
 
hdrolling said:
You guys have some serious smokers! I just have a simple 18" WSM, added a larger temp gauge to view from inside and a lid hinge.
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I've had a WSM for over 15 years and it does everything I want. I have a Stoker, so I can control the cooking temperature and monitor the meat temperature from anywhere in the house.
 
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GoWolfpack said:
Can you tell me about what you did to seal your smoker there?
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Used high temperature gaskets. There is a flat thin gasket available on eBay that is much better then the stove gaskets I used. My gaskets didn't make it a year. I had to use bungees to pull the lid down tight.
I'll try to post a link when I get back to my computer.
 
Thankgiving turkey. It was the first smiked turkey for many guests including some foreign students.

Unfortunately no more recent photos.
 

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Jp8819 said:
Whats your method for jerky if you don't mind me asking been looking to try making some on smoker myself.
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I keep it simple. This was top round cut thin at the meat dept at Food Lion. Marinated in teriyaki sauce overnight. I set the it to 150F but it runs between 160 -180. If you are not using curing salts (which I am not), then your jerkey needs to get to 165F early in the cook. This batch took about 3 hours (all depends on how thick the cut is). I check it often toward the end to see how it tears, if it stretches more than it tears, it needs more time.
If you cut your own, partial freeze it for a little while so thin cuts are easier. Use lean meats ( i perfer london broil). If you like stringy jerky ... cut with the grain. If you prefer it not stringy, cut across the grain. I pefer not stringy. I use store bought marinates and dont bother making my own, just too many good ones...Stubbs makes some good ones.
 
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Little thunder never hurt anybody. Go get those 8 degrees. Broke out my new thermometer today and learned that the receiver takes AA batteries which I have. The transmitter takes AAA, which I don't have. Bleeping POS. Guess I am winging this reverse sear plan.
 
CZfool68 said:
Little thunder never hurt anybody. Go get those 8 degrees. Broke out my new thermometer today and learned that the receiver takes AA batteries which I have. The transmitter takes AAA, which I don't have. Bleeping POS. Guess I am winging this reverse sear plan.
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Pour enough of those Rolling Rocks in ya and it won't matter, it'll taste gooood.
 
CZfool68 said:
Little thunder never hurt anybody. Go get those 8 degrees. Broke out my new thermometer today and learned that the receiver takes AA batteries which I have. The transmitter takes AAA, which I don't have. Bleeping POS. Guess I am winging this reverse sear plan.
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Threw up a quick emergency shelter just in time.

 
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