Pork butt is on sale again, 89 cents so I'm testing some new seasoning from Targil's.com The first is Art's #3 with green onions added and the other is andouille seasoning but I added cure, more onion, garlic powder and smoked paprika.
This is the first time I see fat dripping in the smoker set at 150. I personally don't care because it will be good even if it's not picture perfect. Should be getting close to finished!

I just temped the sausage and it's not fat, it must be the moisture/water I added to make sure the seasonings and cure was spread evenly. Temp is only 92, WHO says a pellet smoker can't smoke?

They do smoke, best invention since the electronic ignition and disc brakes on cars.

Did you see they now sell a pellet smoker attachment? I think it's made for Webers but I know it's adaptable to anything if you have the skills.

Finally done smoking and they came out great!! Spicy like it's supposed to be for a seasoning sausage.

Not bad for $20 of pork. This won't last, maybe 2 months.

10 hours until the Superbowl! Go Chiefs

We're going to a watch party at a friend's party barn. There will be about a couple dozen people there. I have 4 slabs of baby back ribs already rubbed down, 12 lbs of wings, and some leg quarters all prepped.

I'll be using cherry wood for the smoke. I'm doing the ribs on my new Okie Joe's bronco and the chicken on my electric smoker. I'll be starting the ribs shortly and the chicken a couple hours later. Someone else is smoking a whole brisket, a pork butt, and sausages. I thought about doing some pork belly burnt ends using the recipe MikeUSMC posted but I failed to make it over to the Mexican market to buy the PB.

It's supposed to be sunny and 65 here which is about 25 degrees above normal.

It sounds like you are going to have a great Superbowl no matter who wins. With all of that delicious food you just can't go wrong.

Take a look at this crazy thing.
Been looking on Craigs list to get ideas on prices, this is a used one.
https://austin.craigslist.org/tro/d/geo ... 84505.html

Here is a new one in the same area.
I personally think the guy is under pricing it.
Considering what some are going for in stores.
https://austin.craigslist.org/for/d/geo ... 25675.html

Worth are you looking to buy or build and sell one of these?

They look fun for a party or party supply company but impractical for everyday use. We have an outfit here that uses something similar for pig roasts. They bring the grill and the pig. Set it up and you do the cooking and enjoy with your guests.

MissS wrote: ↑Sun Feb 09, 2020 9:17 am Worth are you looking to buy or build and sell one of these?

They look fun for a party or party supply company but impractical for everyday use. We have an outfit here that uses something similar for pig roasts. They bring the grill and the pig. Set it up and you do the cooking and enjoy with your guests.

To be honest I dont really know.
It all started with me going to Academy Sports and outdoors yesterday to take smoke stack measurements on an Old Country Brazos offset smoker.
The thing was $1,000 and it was made with 1/4 inch steel.
The reason I wanted to take measurements is Arron Franklin of Franklin's BBQ in Austen has one he cooks on in some of his videos.
I figured if it was good enough for him it was good enough for me.
Then while I was there I saw several other Old Country smokers and so on.
One the Angus was $1,500.
So being the inquisitive person I am, I looked on Craig's List to see what they were going for.
Ya gotta shop around.
My main reason their was to look at the diameter of the smoke stack inside was 5 1/4 inches.
My reason for that is the stack on my offset smoker is way too small and not allowing for a good draft.
That is all I will do to mine is make the stack bigger.

Here's one that looks a lot like what we used to cook off of.
It was the community BBQ trailer and the whole neighborhood used it.
People would bring all manner of meats wild and tame including raccoon and so on to cook on it.
There would also be a big deep fryer for fish including catfish bones and gar balls.
Catfish bones are what is left over after you fillet them.
We would get them for practically free from an old dude that lived in the swamp like woods that sold black market catfish.
None of it was planned and people just showed up.
The trailer was left at the house it was used at last and would get pulled to the next event down the street.
It belonged to a friend of mine.
Usually around 50 or so people coming and going and we were all like family.
Everyone had a nickname, mine was the Grand Dragon because I was one of only about 4 white folks that lived there.
The teasing and poking fun of each other was relentless to say the least.
You had to have a thick skin and know how to give it back.
In the ten years I lived there a lot of alcohol was drank and not one fight ever broke out at one of these parties.
If someone got out of line they were sent on their merry way which wasn't often if at all.

I have a 4 inch length of pipe on order that I will use to make my stack bigger on my offset smoker.
It should be waiting for me on Monday at an undisclosed location..
The smoker in my opinion and much experience with my way of using one is way under sized.
With the other smokers I see on line with the same size the smoke stacks are larger in diameter.
Also they sell silly gaskets to go around the lid.
Not necessary as mine sealed up in time anyway.
To me all this stuff is way OCD in my opinion.
But as always it's only an opinion..

So I did a quick search and didn't see this idea already posted, and I imagine it would take work to make the cabinet safe potentially, but on one of the allotment groups I am in on FB, they Just showed a person who had a stripped-down 4 drawer upright filing cabinet turned into a smoker. They had the fire in the bottom drawer, then whole chickens one drawer up on a grate balanced on the filing folder rails, then breasts above that, etc. It was interesting.

Julianna wrote: ↑Sat Apr 17, 2021 6:17 pm So I did a quick search and didn't see this idea already posted, and I imagine it would take work to make the cabinet safe potentially, but on one of the allotment groups I am in on FB, they Just showed a person who had a stripped-down 4 drawer upright filing cabinet turned into a smoker. They had the fire in the bottom drawer, then whole chickens one drawer up on a grate balanced on the filing folder rails, then breasts above that, etc. It was interesting.

I saw that that too. It made me smile. I doubt that it would last very long because the metal is so thin and you certainly would have to be sure to burn all of the paint off before cooking in it, but it sure looked fun to use!

MissS wrote: ↑Sun Apr 18, 2021 8:36 am
I saw that that too. It made me smile. I doubt that it would last very long because the metal is so thin and you certainly would have to be sure to burn all of the paint off before cooking in it, but it sure looked fun to use!

Right? I thought it was a good reuse. I was just trying to imagine how easily one would be to strip. The older ones are practically enameled. Looked so simple though as a concept and easy enough. Maybe if you kept it under a roof line or moved it into a shed for storage it would last longer and not rust out as fast.

This cold smoking or hot BBQ type smoking where they cook raw uncured meat.

The old refrigerators that were metal inside made great smokers for cured meat.
Not going to find them anymore.

Here are some stills I screenshot. Bottom is the fire, then whole chicken, breasts, and the top drawer.

Works for me.
Reminds me of the rusty old refrigerator my oldest brother had out next to his oat field.
I was plowing and I came around and he had a cold beer.
Where on earth did you get that I examined.
He said the refrigerator.
He had electricity going to it but you couldn't tell from looking at it because it was the only thing under the Live Oak tree to be seen.
Just a junk refrigerator from the road.
Later he built his house there.