Author Topic: Cooker mug shots (Read 9116 times)

Kc_Kracker · « **on:** November 28, 2012, 12:39:02 PM »

Ok this can be very fun, lets see them cookers, smokers, and fire pits, what do do your magic on? I wont bother since mine is been a recent topic

Bigluke1981 · « **Reply #1 on:** November 28, 2012, 12:47:40 PM »

I absolutely love my Bradley smoker. It is nothing fancy but boy it sure does some good eats. I have done turkey, ribs, brisket, lots of pork butts, fish and all my summer sausage and snack sticks from last seasons antelope.

Elkslayer · « **Reply #2 on:** November 28, 2012, 01:04:00 PM »

Here is a Cooker Mug Shot!

Thefisherman83 · « **Reply #3 on:** November 28, 2012, 01:45:24 PM »

Here's mine, pretty basic, but works great.

Kc_Kracker · « **Reply #4 on:** November 28, 2012, 01:58:18 PM »

fisherman i like it, simple big and a hellacious fire maker

i love the knotty door panels

Kola16 · « **Reply #5 on:** November 28, 2012, 02:11:32 PM »

Quote from: Thefisherman83 on November 28, 2012, 01:45:24 PM

Here's mine, pretty basic, but works great.

Love the antler handle

206 · « **Reply #6 on:** November 28, 2012, 02:26:11 PM »

Raining in 206 now. This is one of a few. Fish is not smoked in this.

1) the shack - outside view - and there is smoke coming out if you look closely.
2) The mess.
3) Should have a plunking pole out there right now but haven't figured out why it's hasn't happened. Been sayin tomorrow every day for the last few days.

Kc_Kracker · « **Reply #7 on:** November 28, 2012, 02:41:28 PM »

robodad · « **Reply #8 on:** November 28, 2012, 03:24:41 PM »

Still need some finishing touches but you get the point !!

olsy · « **Reply #9 on:** November 28, 2012, 04:05:18 PM »

Have added a 2 pt WT shed for a door handle since this pic was taken...

206 · « **Reply #10 on:** November 28, 2012, 04:22:40 PM »

Do you guys smoke ribs, butts, or brisket in those small wood smokers?

They are cool, but after 20 loads of smoked fish I imagine they are full of tar and grease. Maybe you guys are sausage finatics, which is where I want to go but currently can't with my cookers.

I'm trying to talk myself into building one of those, but the wood box I built over my Big Chief gets the job done through October.

olsy · « **Reply #11 on:** November 28, 2012, 04:36:29 PM »

Quote from: 206 on November 28, 2012, 04:22:40 PM

Do you guys smoke ribs, butts, or brisket in those small wood smokers?

Mine is used strictly for Sausage. I have another small metal smoker than I use for Pork and Cheese.

Kc_Kracker · « **Reply #12 on:** November 28, 2012, 04:47:06 PM »

Quote from: 206 on November 28, 2012, 04:22:40 PM

They are cool, but after 20 loads of smoked fish I imagine they are full of tar and grease

thats called seasoning, they dont stay purty for long, its smokin

206 · « **Reply #13 on:** November 28, 2012, 04:51:40 PM »

Quote from: Kc_Kracker on November 28, 2012, 04:47:06 PM

Quote from: 206 on November 28, 2012, 04:22:40 PM
They are cool, but after 20 loads of smoked fish I imagine they are full of tar and grease

thats called seasoning, they dont stay purty for long, its smokin

My pit is made for grease and is easily scraped.

So KC, how do you scrape your filing cabinet corners? Putty knife?

Kc_Kracker · « **Reply #14 on:** November 28, 2012, 05:01:44 PM »

So to answer

l i do not own or use a filing cabinet smoker

206 · « **Reply #15 on:** November 28, 2012, 05:17:19 PM »

My bad. Went and checked all your new posts on smokers and came to the conclusion it's the new refer smoker. That is nice. How you going to smoke in the rain livin on the wet side.

Read the mention of pinks coming next year. Shilshole was fun during the last run in August then I just followed them in.

Kc_Kracker · « **Reply #16 on:** November 28, 2012, 05:25:13 PM »

o please it dont rain everyday here, just most everyday

Oh its not my only smoker though

yes pinks are comin, I can hear he thunder getting in order, oh yes as always its gonna be a slaughter on the water

usually we end up seeing a few hundred make it to the deck of our boat WACK EM' & STACK EM' BABY!

206 · « **Reply #17 on:** November 28, 2012, 05:30:29 PM »

Where you fish? Gotta be around here. Salt or river? Inbetween is my favorite.

Kc_Kracker · « **Reply #18 on:** November 28, 2012, 05:32:03 PM »

for salt we hit MA11

206 · « **Reply #19 on:** November 28, 2012, 05:41:54 PM »

Sorry you fish 11. The end of 10 becomes 21, which is greater than both for awhile.

Fish on.....................

Kc_Kracker · « **Reply #20 on:** November 28, 2012, 05:46:08 PM »

ma 11 is fine, always has been, you just gotta know how and where to fish the ole girl, she fills our cards every year and always has

206 · « **Reply #21 on:** November 28, 2012, 05:58:06 PM »

Excellent.

dogtuk · « **Reply #22 on:** November 28, 2012, 07:08:29 PM »

Sausage smoker before I insulated it and finished it

UDS Ugly Drum Smoker

My Gasser

denali · « **Reply #23 on:** November 28, 2012, 07:26:36 PM »

here is my pit/bbq

Kc_Kracker · « **Reply #24 on:** November 28, 2012, 11:48:30 PM »

hey dog wheres the finished pics of that lunchroom tray warmer? i wanna see what you did with it, those are definitely a great find for making a smoker!

dogtuk · « **Reply #25 on:** November 29, 2012, 06:01:10 AM »

I will try and get pics of it this weekend

Thefisherman83 · « **Reply #26 on:** November 29, 2012, 06:53:33 AM »

Quote from: 206 on November 28, 2012, 04:22:40 PM

Do you guys smoke ribs, butts, or brisket in those small wood smokers?

They are cool, but after 20 loads of smoked fish I imagine they are full of tar and grease. Maybe you guys are sausage finatics, which is where I want to go but currently can't with my cookers.

I'm trying to talk myself into building one of those, but the wood box I built over my Big Chief gets the job done through October.

I've smoked it all in my little wood box, never had anything that wasnt fish come out tasting fishy.

206 · « **Reply #27 on:** November 29, 2012, 08:17:17 AM »

Kc_Kracker · « **Reply #28 on:** November 29, 2012, 08:23:35 AM »

Mmmm smokin nice fat ho's

jkhbuchanan · « **Reply #29 on:** December 02, 2012, 09:33:18 PM »

I use the camp chef smoke vault 24" Ive never had any issues smoking anything in this smoker and it has plenty of room.

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Author Topic: Cooker mug shots (Read 9116 times)

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