Thread: Sausage and Smoke Cooking

Feelin' lazy today, fellas. I just went and bought three pints of our local Police Club pulled pork from their annual Independence Day sale; the proceeds go to good charities, so it's all good.

Here's what my Independence Day special is.


Pork tenderloin smoked for 5 hrs so far. Making pulled pork.



Horizontal Oklahoma Joe's smoker. Nothing too big or too fancy but it works like a charm and I can fit six racks of ribs, 2 large whole briskets or two whole turkeys

So my first Boston butt turned out well on the smoker by all accounts.

Loaded er up and only burned out maybe 7” in the middle over the 12 hours this actually took.

Dave, I couldn’t resist the need to rub, feel I just need to do something to the meat in the prep stage..

Here’s where I wrapped er up, just when she passed 162’ or so. This was at about 7 hrs in @ 220’ pit temp.
And as pulled at 194’

Bone popped right out..
Used hickory and it imparted a nice smokeyness, not a sweet fruit wood, but good none the less.

Cheers gents.

Friday after work I fired up the grill and did some chicken wings. Kept it choochin at 300-325 with some oak to try and keep things crispy. Just some olive oil, salt and pepper for the rub. They turned out great!

As I mentioned in my Thread here Benz made a 'Pork-n-Swine' in the Smoke Cooker that he and his father built. To say that it's 'Heavy Duty' would be an understatement--
https://sharprazorpalace.com/finer-t...ml#post1879358

Here's some pics of his wood fired smoke cooker:



While we didn't use them this shows the piece that would hold things like pork ribs.



The firebox sits right below this part of the cooker.



I'm not totally 'Certain' but I think that this thing has had a lot of meats ran through it. Check out the Glaze on the lid-----



Here's with the flash a bit closer---------



I don't know the dimensions etc so I hope that Benz/Joel will chime in with the details about this wonderful unit.

I would like to publicly thank my friend for not only the friendship but also the hospitality while I was in his home. A Really Great Visit

Roy--The cooking chamber is 20 inches in diameter, 48 inches long, and made out of 3/16" rolled steel plate. The fire box is made out of 1/4" steel plate. The smoke stack is made out of the drive shaft housing from a 1929 Model A Ford car. The wheels are from a hit and miss stationary engine cart. The small door lid above the firebox in your third picture is a baked potato oven.

For a patio cooker this beast is heavy. If I have to move it across the lawn I hook it up to my garden tractor. To get it loaded in a pick up truck I use two ratchet cable winches and heavy ramps.

Yep, that glaze is real. Things I've cooked in it---->pork ribs, turkey, chicken, pork shoulders, a whole lamb, beef briskets, buffalo briskets, buffalo hump, head of beef (a chunk of beef off the ass end 6" thick), beef and buffalo tongue, bacon, pigs feet, pork chops, and of course my signature meal, Frank-N-Swine.

Beautiful rig Benz!
Strong and well used.

Originally Posted by MikeB52

Beautiful rig Benz!
Strong and well used.

It was my late Father's Christmas gift to me in 2001......but I had to help him make it. There was a method to Dad's madness.........Dad loved smoked pork ribs smothered in what he called "sloppy sauce".

Originally Posted by Benz

It was my late Father's Christmas gift to me in 2001......but I had to help him make it. There was a method to Dad's madness.........Dad loved smoked pork ribs smothered in what he called "sloppy sauce".

One aspect of the Family Business was a Father/Son Machinist Business. Benz has told me that no matter how busy the shop was if PORK RIBS were on the menu Benz was dismissed from the shop to cook the ribs! My kind of Dad/Boss/Business Arraignment--

I don't know the dimensions etc so I hope that Benz/Joel will chime in with the details about this wonderful unit.

Thanks for sharing, nice off-side smoker!
Like the heavy gauge steel!