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mrcustomsteel
BBQ Super Pro
Joined: 01 Mar 2005
Posts: 1997
Location: Bilings, still a Texan, MT
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 Posted: Oct 30 2008 Post subject: |
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Smoke om my friend!
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D. Tillery
Texan transplanted in Billings, MT
www.mrcustomsteel.com |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Oct 30 2008 Post subject: |
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Thanks for the pics fellas, otherwise like Poppa I would have had to ask "what is cold weather smoking"? 
I'll take the tropical weather etc. We had had an early cool spell this fall- awesome!
Nothing beats a cool tropical breeze, along with some BBQ, sweet slaw, and a good beer on any given January day!
Here's the forecast for this week:
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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pacanis
BBQ Fan
Joined: 13 Oct 2008
Posts: 330
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| Posted: Oct 30 2008 Post subject: |
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It's getting about time for me to put the plastic up on the side of the porch. The WSM sits on the open end, but I was wondering yesterday if it's going to become too smoky in my porch area and then permeate into the house... I don't run the plastic all the way up, but still, I was thinking of alternate cooking areas The wind shifts around here so much in the winter, I guess I'll just have to decide what to do on the day of the cook. I'd like to keep it reasonably close to the house, but I'll do what I need to do when the time comes.
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Smoke 'em if ya got 'em |
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Poppa's PTL Club
BBQ Super Pro
Joined: 13 Sep 2007
Posts: 1578
Location: Lawrenceville, GA
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| Posted: Oct 30 2008 Post subject: |
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OK BBQ Man, you guys are the other extreme. The super cold up north causes hairy legged women with thyriod problems. The lack of any cold in your neck of the woods causes jeans shorts and mullets.
The weather in GA eliminates both!
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I likes to eat 'da pig!
Acts 11:5-9 |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Oct 30 2008 Post subject: |
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And a proclivity to enjoy sweet slaw, of course! 
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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Poppa's PTL Club
BBQ Super Pro
Joined: 13 Sep 2007
Posts: 1578
Location: Lawrenceville, GA
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| Posted: Oct 30 2008 Post subject: |
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It causes all kind of freakish anomolies, but I'm afraid sweet slaw is a mental disease not limited to the Sunshine State.
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I likes to eat 'da pig!
Acts 11:5-9 |
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delriosmoke
Newbie
Joined: 13 Sep 2008
Posts: 45
Location: Del Rio, Texas
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| Posted: Oct 31 2008 Post subject: |
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| Teleking wrote: | | delriosmoke wrote: | [AHHH TELEKING that pic just made me super homesick bro. The snow on the ground, the thought of smelling woodsmoke on a cold day and that beautiful birch in the left side of the pic...you suck! I'll be back to NE someday soon, hopefully coastal Maine though 
Take care, |
You want snow check this out from last year:
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AWESOME pics. I like your smoker too. How well does it hold heat up there in the cooking chamber? My next smoker will be an offset or vertical like yours using a wood stove for firebox. How thick is the cooking chamber? Like I said before, I hope to move back at least to New England (once my enlistment is done) but preferably Maine or VT and will need something that holds heat well.
Take care,
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-Grant
2 home made UDS's (this man's "other" best friend)
Brinkmann Smoke n'Pit
$10 Wallyworld Charcoal Grill
Lodge Cast Irons and dutch ovens (new at these) |
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Teleking
BBQ Super Pro
Joined: 26 Sep 2007
Posts: 4139
Location: Maine
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| Posted: Oct 31 2008 Post subject: |
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| delriosmoke wrote: | AWESOME pics. I like your smoker too. How well does it hold heat up there in the cooking chamber? My next smoker will be an offset or vertical like yours using a wood stove for firebox. How thick is the cooking chamber? Like I said before, I hope to move back at least to New England (once my enlistment is done) but preferably Maine or VT and will need something that holds heat well.
Take care, |
Thanks a little Yankee ingenuity for the Franken Smoker, also check out the Bride in my signature.
The round cooking chamber is an original New Braunfels vertical water smoker that I modified over the years till I found the wood stove on the side of the road.
It is fairly thin and comparable to the Brinkman SNP and have no problem holding the heat. I use an old porcelain coated coffee pot in the woodstove for moisture and then in the upright I have a bread pan full of sand over the flu, two 10 lbs weights, and a shallow water pan for a heat sink to keep the heat in.
Took some practice and went from charcoal to all wood with the help of this site. Not to mention my cooking has improved 100% due to all the great tips and ideas found here on the ring.
Since I have been playing with the Bride now, Franken went to a buddies house for him to use and experiment with.
I think a wood stove and a 35 gallon drum would make a dandy smoker.
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“Franken Smoker”
“The Bride of Franken Smoker” |
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Doc1680
BBQ Super Pro
Joined: 17 Jun 2005
Posts: 2609
Location: Indianapolis
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| Posted: Oct 31 2008 Post subject: |
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| BBQMAN wrote: | Thanks for the pics fellas, otherwise like Poppa I would have had to ask "what is cold weather smoking"?
I'll take the tropical weather etc. We had had an early cool spell this fall- awesome!
Nothing beats a cool tropical breeze, along with some BBQ, sweet slaw, and a good beer on any given January day!
Here's the forecast for this week:
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Dude! You ain't right. 
I used to love cooking in the snow. I say used to because now that I have a house and the proQs I move the smokers to just inside of my garage*. It's still cold but I'm out of the snow. Set up some seating. Get some Jack. Relax
*don't light the chimney inside 
*don't dump the chimney inside
*remove all flammable liquids
*keep the door open
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Love the voodoo that Q do.
Doc |
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NumberCruncher
Newbie
Joined: 05 Jun 2008
Posts: 99
Location: Indianapolis, IN
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| Posted: Oct 31 2008 Post subject: |
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Doc, where are you in Indianapolis? I'm on the North side in Carmel. Seems like BBQ is a little slow to catch on around these parts, but I'm doing all I can.
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If God didn't want us to eat animals, He wouldn't have made them out of meat!! |
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Doc1680
BBQ Super Pro
Joined: 17 Jun 2005
Posts: 2609
Location: Indianapolis
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| Posted: Oct 31 2008 Post subject: |
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| NumberCruncher wrote: | | Doc, where are you in Indianapolis? I'm on the North side in Carmel. Seems like BBQ is a little slow to catch on around these parts, but I'm doing all I can. |
Hey NumberCruncher. I'm on the westside. In the Eagle Creek area. You're right. Not many low-n-slowers here. There's a few guys here that are throughout the state. We're working on it.
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Love the voodoo that Q do.
Doc |
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