Page 20 of 202 FirstFirst ... 101617181920212223243070120 ... LastLast
Results 191 to 200 of 2016
Like Tree6397Likes

Thread: Sausage and Smoke Cooking

  1. #191
    Senior Member jfk742's Avatar
    Join Date
    Jan 2015
    Location
    Pinole, ca
    Posts
    1,526
    Thanked: 339

    Default

    Kelbro, I gave up trying do a butt or a brisket same day. Too many late dinners or sandwiches the next day. Beware the stall!
    kelbro likes this.

  2. #192
    Senior Member
    Join Date
    Dec 2015
    Location
    North Dakota
    Posts
    1,455
    Thanked: 250

    Default

    Quote Originally Posted by jfk742 View Post

    Can’t believe bbq season is almost over....
    I've fired up my off set cooker in sub zero weather. Q season will be over for me when I'm dead and then I hope they serve it with beer and bourbon whiskey for my funeral luncheon.

  3. #193
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    11,151
    Thanked: 4230

    Default

    Quote Originally Posted by Benz View Post
    I've fired up my off set cooker in sub zero weather. Q season will be over for me when I'm dead and then I hope they serve it with beer and bourbon whiskey for my funeral luncheon.
    Now that you have a digital camera---a picture of that beast would be very much appreciated--especially if it's operating.

    NOTE: My smoker is used 12 months of the year--regardless of the temps.
    ScoutHikerDad and Dieseld like this.
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

  4. #194
    Senior Member
    Join Date
    Dec 2015
    Location
    North Dakota
    Posts
    1,455
    Thanked: 250

    Default

    Quote Originally Posted by cudarunner View Post
    Now that you have a digital camera---a picture of that beast would be very much appreciated--especially if it's operating.

    NOTE: My smoker is used 12 months of the year--regardless of the temps.
    You know from visiting me Roy that it's bacon, eggs, and hashbrowns every morning for breakfast, sooo I'm almost out of bacon again. I plan on getting six hog bellies next time and doing a photo series for you then.

  5. #195
    I love Burls....... and Acrylic HARRYWALLY's Avatar
    Join Date
    Mar 2012
    Location
    Baden, Ontario
    Posts
    5,475
    Thanked: 2284

    Default

    I may give it a whirl this coming winter. Hell I work in the snow, don't see why I can't bbq in the snow. See if I can keep the temp up hot enough on this little bad boy.
    ScoutHikerDad likes this.
    Burls, Girls, and all things that Swirl....

  6. #196
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    11,151
    Thanked: 4230

    Default

    Quote Originally Posted by Benz View Post
    You know from visiting me Roy that it's bacon, eggs, and hashbrowns every morning for breakfast, sooo I'm almost out of bacon again. I plan on getting six hog bellies next time and doing a photo series for you then.

    And DAMN GOOD BACON IT WAS!!


    I must point out that I've eaten in many a restaurant (and homes) that would envy your hashbrowns. I will also point out that you managed to fix my 'easy over eggs' without ever breaking the yolk. (All were cooked in your vintage cast iron).

    If I ever get the chance to cure and smoke my own slabs of bacon-yours will be the one that sets the Standard!

    Quote Originally Posted by HARRYWALLY View Post
    I may give it a whirl this coming winter. Hell I work in the snow, don't see why I can't bbq in the snow. See if I can keep the temp up hot enough on this little bad boy.
    My smoker uses a single 110V burner and in the cold months it really doesn't hack it/so it takes longer to get things up to temp. I'm going to re due it so that it can use two burners. I want to be able to only use one if I want.

    I have a friend who has a Heating and Cooling Business and he's been very helpful with such things so I hope to have pictures of the 'New and Improved' cudarunner smoker.

    Name:  Smoker.jpg
Views: 106
Size:  36.6 KB
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

  7. The Following User Says Thank You to cudarunner For This Useful Post:

    Benz (10-15-2018)

  8. #197
    Senior Member jfk742's Avatar
    Join Date
    Jan 2015
    Location
    Pinole, ca
    Posts
    1,526
    Thanked: 339

    Default

    Maybe make a box that covers 3 sides of the smoker, may help retain enough heat when it’s cold and or windy.

    My problem here is rain and wind during the winter months, I need better protection for my pit to combat the elements despite it being mild here, weather wise.

  9. #198
    Senior Member
    Join Date
    Dec 2015
    Location
    North Dakota
    Posts
    1,455
    Thanked: 250

    Default

    Quote Originally Posted by cudarunner View Post

    And DAMN GOOD BACON IT WAS!!


    I must point out that I've eaten in many a restaurant (and homes) that would envy your hashbrowns. I will also point out that you managed to fix my 'easy over eggs' without ever breaking the yolk. (All were cooked in your vintage cast iron).

    If I ever get the chance to cure and smoke my own slabs of bacon-yours will be the one that sets the Standard!
    The secret is well seasoned vintage Wagner and Griswold cast iron. Roy can verify that my cast iron looks like lump coal. In the last 60+ years the only people who could touch my cast iron were my Mother and me........NO DISH SOAP!! My old widow women and divorcees know better.

  10. #199
    Senior Member
    Join Date
    Dec 2015
    Location
    North Dakota
    Posts
    1,455
    Thanked: 250

    Default

    Name:  001.jpg
Views: 117
Size:  43.8 KB

    Here ya go gents..........my dedicated breakfast tools. The one on the left is a big Wagner #10 for hash browns and the one on the right is a Wagner #6 for bacon and eggs. Each morning raw potato shreds are piled in the #10 about 1 inch deep seasoned with bacon drippings and the fire med-high. When I was a teenager Mom used to crack six eggs in the damn thing every morning for me. Now I'm down to 2-3 eggs. I just can't eat like I used to anymore. The big Wagner tips the kitchen scale at 7 pounds.
    Last edited by Benz; 10-15-2018 at 03:01 PM.

  11. The Following User Says Thank You to Benz For This Useful Post:

    Dieseld (10-15-2018)

  12. #200
    I love Burls....... and Acrylic HARRYWALLY's Avatar
    Join Date
    Mar 2012
    Location
    Baden, Ontario
    Posts
    5,475
    Thanked: 2284

    Default

    Scored some oak scrap.

    Name:  20181015_122844.jpg
Views: 98
Size:  32.2 KB
    Burls, Girls, and all things that Swirl....

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •