Post by: Kc_Kracker on November 25, 2012, 11:04:32 PM
So here is my coimmitment to you, I will share everything I know with the members of HW and start posting write ups. I will make this the budget build thread because, well the people not on a budget go out and buy a ez sqeezy Traeger. yes they are cool, but they have no character :tup: Who wants to waste time trying to make conversation showing off his Traeger is in his man-cave? Ok so lets get this started
And dont over think it, remember, all you ever need for any homemade type of smoker is:
some kind of enclosed box,
Heat with chips for heat and smoke,
meat rack
temp gauge
nothing else
THE OBAMA SMOKER
needed
-one cardboard box, any size you can get fo' free
-2 or more wooden dowels or sticks if you po' like me
-email Craigslisters with free fridges and beg for one or more of the steel racks, or use the one from your oven, DONT TELL THE WIFE!
-tin foil
-smoker chips
-get on craigslist and find a free coffee pot, steal the burner, and make sure its wired safe
PROCESS:
-line the whole bottom of the cardboard with foil, and up the side inside about 2-3" for fire prevention
-you can use a tin pan or make a tin foil bowl for the chips
-stab the dowels or sticks through the box to support the rack, 6" from the top of the box
-place rack on dowels
-cut flap in front for chips access
your goal if your new, 120-150 degrees. if its too cold toss a ratty old blanket or bigger box over the top
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimages.foodnetwork.com%2Fwebfood%2Fimages%2Ftv%2Fgoodeats%2Fbox_smoker.gif&hash=f5380864b2849a3bb4127b50aae649015cb36d43)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Flh6.ggpht.com%2F_bDslkypbNJo%2FTLDmvyEiAbI%2FAAAAAAAACNQ%2Fo6gr0jmr_VA%2Fsmoker_box.JPG&hash=80b3a273544952b7f1941706fd013e61213770c2)
or a taller extravagant version :chuckle:
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2F1.bp.blogspot.com%2F_PrO37hvti18%2FSsdnNthB4xI%2FAAAAAAAAACk%2F1hNNwWxFKZQ%2Fs400%2FSmokingready.jpg&hash=2c301e9ba1ed9b50fb3d6b7812a0c3fac2f8676a)
do not use on the deck, patio, indoors!! its fire in cardboard, duh!
now if you wanna get real fancy or dont have a burner plate you can make your own smoke generator with a tube (dryer tuber) coming off your BBQ into it for heat and or smoke both (found a pic to show)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2F2.bp.blogspot.com%2F_Tsl9yZzhzE8%2FTLymRYlXbtI%2FAAAAAAAABLY%2Fl91-v5KfdWQ%2Fs1600%2FSmoke%2Btube%2Bset-up.jpg&hash=8c6589ea9b34c983621a1dd260b3f692387b2dc7)
if thats not possible then super ghetto version will lack heat, it will be a TRUE cold smoker which is *censored* for cheese! for meat its not really hot enough.
take a full soup can, drain it out via 1" hole in the top.
fill it full of holes.
fill full of chips
stuff a soldering iron in the 1" hole
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2F1.bp.blogspot.com%2F_yPn45KkKQ-k%2FTRPVsE5TQGI%2FAAAAAAAAGUA%2FV4e2y4F8ISs%2Fs1600%2FDSC_0221%252Bresized.jpg&hash=af2817143b9069bc32bf83ab7cb778fab39cd78c)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2F4.bp.blogspot.com%2F_yPn45KkKQ-k%2FTRPVswVnmRI%2FAAAAAAAAGUg%2FjiJELFv36KA%2Fs1600%2FDSC_0211%252Bresized.jpg&hash=fc3656230516b8bde6f297cbdcd2eff5970e83ef)
Ill start the next one. if you have any requests just ask.
Post by: Kc_Kracker on November 25, 2012, 11:12:39 PM
mini fridges make sweet cheese smokers because they are small, enclosed and make heat and smoke thick with a simple soldering iron smoke generator like i shown above :tup:
Post by: Kc_Kracker on November 25, 2012, 11:21:57 PM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fcdn.smokingmeatforums.com%2Fe%2Fe9%2F525x525px-LL-e971cff8_vbattach15337.jpg&hash=84d60654f4668c326cb00b902ae2513120dc7a02)
same principal but you only get one rack on top
heat / smoke source
enclosed can
lid
vent hole
racks
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2F3.bp.blogspot.com%2F_dB68Nf6omIE%2FTHNBl6BafdI%2FAAAAAAAAANg%2FqRipazSCsJE%2Fs1600%2Fryn.aug.2010%2B004.JPG&hash=2e08d804cfd4ba621a0de0c6d7319267b07d6822)
Post by: Kc_Kracker on November 25, 2012, 11:23:59 PM
Post by: Kc_Kracker on November 25, 2012, 11:31:55 PM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fcdn.smokingmeatforums.com%2F7%2F70%2F70ae5f10_DSC00183.jpeg&hash=c9965c792c3cca1bbdba7632ec21bb833266948a)
or this style, fire below food above, simple fast and effective
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.lowimpact.org%2Fimages_for_factsheets%2Ffood_smoking3.jpg.jpg&hash=c56a33834abc0a397cfa87074c2caa20501aa346)
Post by: Kc_Kracker on November 25, 2012, 11:43:03 PM
Post by: Kc_Kracker on November 25, 2012, 11:51:19 PM
If you cannot keep your chips, sawdust, whatever lit, go to walmart and buy a $5 aquarium air pump, plumb it into the fire canister/soup can, itll stay lit :tup:
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi835.photobucket.com%2Falbums%2Fzz275%2Fjblazei%2FBBQ%2FIMG_1848Small.jpg&hash=f62fb13fa9e8a744ecfc2c9559ded38829909b47)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.instructables.com%2Ffiles%2Fderiv%2FFIS%2FS9FZ%2FH8CVGO47%2FFISS9FZH8CVGO47.LARGE.jpg&hash=ff1282dc2a3ceb993d7eeed268a63832f93ffbc1)
or my favorite home brew smoker, canister for chips pellets or whatever, a soldering iron, and a aquarium air pump. i found a video to show you what that cheap ass stuff will make
http://www.youtube.com/watch?feature=player_embedded&v=MGiBHMQWUiU# (http://www.youtube.com/watch?feature=player_embedded&v=MGiBHMQWUiU#)!
Post by: Kc_Kracker on November 26, 2012, 12:21:12 AM
http://www.ebay.com/sch/i.html?_trksid=p3872.m570.l1313&_nkw=fridge+wire+racks&_sacat=0&_from=R40 (http://www.ebay.com/sch/i.html?_trksid=p3872.m570.l1313&_nkw=fridge+wire+racks&_sacat=0&_from=R40)
Post by: dogtuk on November 26, 2012, 06:07:29 AM
http://forums.mathewsinc.com/viewtopic.php?t=41686&postdays=0&postorder=asc&&start=0 (http://forums.mathewsinc.com/viewtopic.php?t=41686&postdays=0&postorder=asc&&start=0)
Post by: Special T on November 26, 2012, 07:51:24 AM
Post by: WCTaxidermy on November 26, 2012, 07:53:59 AM
Post by: Kc_Kracker on November 26, 2012, 07:57:33 AM
Post by: clindsayrun on November 26, 2012, 08:07:51 AM
Seriously, I'm excited about this one! It's almost like Rube Goldberg had a distant redneck cousin.
A functional and cheap conversation starter with a delicious outcome. Oh my gosh the possibilities are endless.
Post by: Kc_Kracker on November 26, 2012, 10:19:33 AM
if someone here wants a smoker pm me, tell me what kind of craptastic contraption you got or wanna make one out of and ill build it for you or help you, being a contractor i seriously need stuff to do in the winter :bash:
Post by: Kc_Kracker on November 26, 2012, 12:27:24 PM
The Mitt Romney Smoker :chuckle:
one old free dishwasher, ya theres a million on craigslist
* * you can use the dryer burner for chips cooking on a cookie sheet :tup: :tup: :tup: or install hot plate, burner, or electric skillet all can be had for free
the racks can even be used for food, hanging, etc
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fcdn.smokingmeatforums.com%2F9%2F9d%2F525x525px-LL-9d04fbd6_vbattach23102.jpg&hash=b7653fe9a355c2724e60f8fa431411a7804bff3b)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fcdn.smokingmeatforums.com%2Fe%2Fe1%2F525x525px-LL-e1a18453_vbattach23101.jpg&hash=b7fb72b2005d21970347b70cc3d4c5ca29881cf1)
the neat part is the lower unit pops out and you have a nice 8" round circle for a burner, smoke box etc
give it a vent and blam. i have done this for someone and converted the original front dial to the on off switch :tup:
and of course, if yo7u wanna be all white trash craptasticly cool
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fthereifixedit.files.wordpress.com%2F2011%2F11%2Fwhite-trash-repairs-at-least-now-my-dishwasher-is-supposed-to-smoke.jpg&hash=d11a10fdc218f275d25ce4279e1597c856d53573)
:chuckle: :chuckle:
Post by: Kc_Kracker on November 26, 2012, 12:35:53 PM
plywood box, and something you can burn chips in with a dryer tube, again always works well just not as much heat so requires patience, but again superb for cheese :tup:
Post by: Doc Sauce on November 26, 2012, 12:41:08 PM
Post by: NW-GSP on November 26, 2012, 01:22:33 PM
Post by: Kc_Kracker on November 26, 2012, 03:21:47 PM
1-2 soldering irons, only 1 is needed
plastic tote bin and some sort of grate/rack
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fassets.smokingmeatforums.com%2Ff%2Ff2%2F1000x500px-LL-f21289f3_Wisconsin101.JPG&hash=d3dbdf93222dc7b692a2b040b91e90e1f9c58d92)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fassets.smokingmeatforums.com%2F0%2F0b%2F0b984f83_Wisconsin102.JPG&hash=fa910579c1d5f2440bfce72b6a6bfe3d3427798a)
Post by: Boss .300 winmag on November 26, 2012, 03:24:07 PM
another budget cold smokerI bet rubbermaid flavor tastes good! :lol4:
1-2 soldering irons, only 1 is needed
plastic tote bin and some sort of grate/rack
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fassets.smokingmeatforums.com%2Ff%2Ff2%2F1000x500px-LL-f21289f3_Wisconsin101.JPG&hash=d3dbdf93222dc7b692a2b040b91e90e1f9c58d92)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fassets.smokingmeatforums.com%2F0%2F0b%2F0b984f83_Wisconsin102.JPG&hash=fa910579c1d5f2440bfce72b6a6bfe3d3427798a)
Post by: Kc_Kracker on November 26, 2012, 03:26:38 PM
here is another great box smoker i found to show
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.smokingmeatforums.com%2Fcontent%2Ftype%2F61%2Fid%2F176715%2F&hash=88a181029a8a28dd58c019cef87a514b35d8e487)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.smokingmeatforums.com%2Fcontent%2Ftype%2F61%2Fid%2F176714%2F&hash=1c76e5553ca104773a4d9caae26d9856ba0aee55)
Post by: Russ McDonald on November 26, 2012, 03:35:10 PM
Post by: dscubame on November 26, 2012, 04:13:36 PM
I put one of these smokedaddy's on my traeger for cold smoking. Last time I looked at this website they had a guy cold smoking cheese with one of these in a garbage can. Reminded me of some of your sweet set ups KC.
Post by: Kc_Kracker on November 26, 2012, 04:23:48 PM
just watch out some of the cool ones out there require "their" pucks or fuel be bought from them because it only accepts theirs ion a special tube or canister so nothing else will fit in it.
Post by: Kc_Kracker on November 26, 2012, 04:33:43 PM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi984.photobucket.com%2Falbums%2Fae328%2FFishawn%2FSig%2520Pics%2520n%2520Avatars%25201%2FRichcheese.jpg&hash=d697c364ce558d5a974ef2aa0b6ebc4b3054536d)
Post by: gaddy on November 26, 2012, 04:35:16 PM
Post by: Kc_Kracker on November 26, 2012, 04:38:39 PM
Post by: Kc_Kracker on November 26, 2012, 04:41:32 PM
Post by: gaddy on November 26, 2012, 04:52:36 PM
will be watching for more tips. Keep em comming.
Post by: Kc_Kracker on November 26, 2012, 05:22:16 PM
Post by: JohnVH on November 26, 2012, 05:46:06 PM
Post by: Wanttohuntmore on November 26, 2012, 07:12:20 PM
Post by: Blacklab on November 26, 2012, 07:56:28 PM
gotta love redneck ingenuity!!
The mother of true invention
Great!!! post Kc an pics
Post by: Sportfury on November 26, 2012, 08:15:26 PM
so guys n gals, who have i inspired? whos started building one? I love seeing someone who dont have one and cant afford a store bought one just make one :tup:
Me! My son and I have wanted to build a smoker for some time. Got the back deck built and was thinking of building a smoker.
Post by: Kc_Kracker on November 26, 2012, 09:00:12 PM
Tagged, just had a friend ask me how to build one of these tonight.
he just needs to make a plan. whats he going to smoke?
1-does he want to smoke cheese, fish, poultry, everything, etc.
2-chips, fire, pellets, pucks, full on smoke house, etc
3-size determined by #1 and how much he wants to be able to do at once (pinks are comin in 4 months, i can hear the low roar now!!, ill be smokin 20 at a time sucka's!)
Post by: Kc_Kracker on November 26, 2012, 10:43:48 PM
Post by: Kc_Kracker on November 26, 2012, 10:47:37 PM
cold smoker? http://seattle.craigslist.org/est/zip/3436156064.html (http://seattle.craigslist.org/est/zip/3436156064.html)
Post by: Kc_Kracker on November 26, 2012, 10:49:55 PM
Post by: Kc_Kracker on November 26, 2012, 10:52:40 PM
Post by: Cap.Silver on November 26, 2012, 10:58:39 PM
Post by: Kc_Kracker on November 26, 2012, 11:09:55 PM
Post by: Kc_Kracker on November 28, 2012, 03:11:03 PM
Post by: Kc_Kracker on November 29, 2012, 12:44:49 AM
Post by: Kc_Kracker on November 29, 2012, 12:47:21 AM
Post by: Rudy on November 30, 2012, 11:19:23 AM
I'm new to the smoking game, but damn all of your threads have me amped to try some things out!
Post by: Kc_Kracker on November 30, 2012, 11:36:44 AM
wood, thats all up to you for flavor, i like hickory and apple/alder on cheese. smaller pieces smoke better and take more flavor, huge blocks just dont get flavor well.
Post by: Rudy on November 30, 2012, 12:48:37 PM
Post by: Kc_Kracker on November 30, 2012, 02:04:45 PM
Post by: Rudy on November 30, 2012, 03:45:17 PM
Post by: Whitpirate on November 30, 2012, 08:36:41 PM
Post by: Kc_Kracker on November 30, 2012, 08:42:39 PM
Post by: Kc_Kracker on December 01, 2012, 09:32:28 PM
http://www.northerntool.com/shop/tools/product_15490_15490 (http://www.northerntool.com/shop/tools/product_15490_15490)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.northerntool.com%2Fimages%2Fproduct%2Fimages%2F330973_lg.jpg&hash=f155a42559fc94b68bee98917a07fbada05c876b)
Post by: Kc_Kracker on December 01, 2012, 09:33:39 PM
Post by: Kc_Kracker on December 01, 2012, 10:10:32 PM
http://seattle.craigslist.org/kit/atq/3446612922.html (http://seattle.craigslist.org/kit/atq/3446612922.html) big gym locker $10 great option!
http://seattle.craigslist.org/est/for/3411824182.html (http://seattle.craigslist.org/est/for/3411824182.html) big wide locker, offer them $30 great option! man i like this one
http://seattle.craigslist.org/sno/tls/3434316774.html (http://seattle.craigslist.org/sno/tls/3434316774.html) huge steel locker, kinda pricey work em down :tup:
http://seattle.craigslist.org/skc/bfd/3408032844.html (http://seattle.craigslist.org/skc/bfd/3408032844.html)
Post by: robescc on December 02, 2012, 11:54:42 AM
We are heading back down in a couple weeks and I plan on building a permanent smoker. Thanks for the ideas Kc.
Post by: coriantonk on December 02, 2012, 10:22:27 PM
Post by: Kc_Kracker on December 02, 2012, 10:26:30 PM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Ffarm3.static.flickr.com%2F2498%2F4207904194_a1a02c0369.jpg&hash=5d9b6ada607aae91dca0ec7fc4031c4a59e6deba)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fbbq.netrelief.com%2Fpits%2Fmetalpit%2Fbigbaby%2FBigBaby1.jpg&hash=ac745fbbe9ebd6ae93538b6c10de071dbaf8b04a)
abnd the double barrel :tup: :drool: :drool: :drool: :drool:
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi130.photobucket.com%2Falbums%2Fp264%2Fjswordy%2FSmoker_11.jpg&hash=bd0c3e2dc59617f9ebf8dc8be4262af7a67a5357)
Post by: Special T on December 03, 2012, 05:03:14 PM
Post by: Kc_Kracker on December 03, 2012, 09:27:07 PM
Post by: Blacklab on December 04, 2012, 05:58:14 PM
Post by: Kc_Kracker on December 04, 2012, 09:07:01 PM
Post by: buglebuster on December 10, 2012, 02:59:42 PM
Post by: Special T on December 10, 2012, 06:03:44 PM
Post by: Kc_Kracker on December 10, 2012, 11:59:17 PM
what will you be smoking?
heat range needed versus construction
if its something like poultry where you need high heat then you dont want wood enclosure DOWN LOW because they require high heat and youll have a fire, same answer for using propane of wood fired unless its on a cement firebox :tup:
Post by: Kc_Kracker on December 11, 2012, 12:01:18 AM
What do you think are the most important attributes for a smoker? We are lookin gat making a BIG one for our archery club Silver Arrow Bowman... We were kinda thinking 4'x4'x8' tall I have some industrial refer panels Steel with expanded foam and 2x4 inside the steel and a walk in Freezer door. I was kinda thinking a wood fired one with a seperate smoker box and a place to hang LOTS of meat... What are your thoughts KC?
same answer as above, sounds good just dont have any plastic or foam inside the heat / fire box , or foam in the smoke box, anywhere, it will melt and make toxic fumes at a low heat
Post by: Kc_Kracker on January 28, 2013, 08:19:08 PM
Post by: Bshiftbc on January 28, 2013, 09:04:04 PM
Post by: xd2005 on January 28, 2013, 09:10:43 PM
Post by: xd2005 on January 28, 2013, 09:14:02 PM
Post by: xd2005 on January 28, 2013, 09:37:24 PM
I built a big wood one a couple years back (never use it). Trying to find pics of it...
Post by: Kc_Kracker on January 29, 2013, 10:02:43 AM
I've also seen to avoid metal refrigerator shelves as they are (or were) made of cadmiumyes true the old fridge wire racks had cadmium coating. its not a concern smoking but if you use it for a fire grill or a really hot UDS then it is, good point xd! thats why for hot smokers i use ones from a oven
Post by: Kc_Kracker on January 29, 2013, 10:04:22 AM
Hey kracker what do you think about using an old wood gun cabinet for a smoker?if its got a varnish/polyurethane finish inside i wouldnt use it
Post by: kisfish on January 30, 2013, 09:38:26 PM
Someone just donated a nice propane smoker to me. I have been reading up on smoking salmon. Do you use a wet or dry brine? What temp and how long do you smoke yours for. Thanks
Post by: Blacklab on January 31, 2013, 05:11:19 PM
Post by: Kc_Kracker on January 31, 2013, 06:03:07 PM
Post by: dscubame on January 31, 2013, 07:22:28 PM
Kc,
Someone just donated a nice propane smoker to me. I have been reading up on smoking salmon. Do you use a wet or dry brine? What temp and how long do you smoke yours for. Thanks
For fish a great deal of the process is drying so dry brine is preferred. For ribs dry brine again a good choice due to a relative short smoke period and not wanting the falll off the bone syndrome. The larger cuts such as beef brisket and pork butt it is hard to beat a wet brine to include a complete foil wrap with juice towards the end of the smoke to re-hydrate. Not my :twocents: simply the way it is generally.
Post by: kisfish on January 31, 2013, 08:42:40 PM
Post by: sirmissalot on February 04, 2013, 03:12:09 PM
Kc,
Someone just donated a nice propane smoker to me. I have been reading up on smoking salmon. Do you use a wet or dry brine? What temp and how long do you smoke yours for. Thanks
For fish a great deal of the process is drying so dry brine is preferred.
I agree completely. Wet brines for salmon and jerky both suck, due to the fact you have to dry it before smoking.
Post by: Fishstiq on February 05, 2013, 08:30:46 AM
so guys n gals, who have i inspired? whos started building one? I love seeing someone who dont have one and cant afford a store bought one just make one :tup:
KC, I just built a UDS based on some of the recipes and smokers you have talked about on here. I'll add some pics of it when I get home tonight! Next project will be a cold smoker for cheese and maybe some eggs...
Post by: Kc_Kracker on February 05, 2013, 07:40:49 PM
Wet brines for salmon and jerky both suck,then you been taught wrong brother, most smoked salmon is wet brined, everyone i know personally pretty much wet brines, and that list is longer then people you know or facebook all together :chuckle:
Post by: Kc_Kracker on February 05, 2013, 07:41:21 PM
so guys n gals, who have i inspired? whos started building one? I love seeing someone who dont have one and cant afford a store bought one just make one :tup:
KC, I just built a UDS based on some of the recipes and smokers you have talked about on here. I'll add some pics of it when I get home tonight! Next project will be a cold smoker for cheese and maybe some eggs...
nice, lets see! :tup:
Post by: sirmissalot on February 06, 2013, 03:26:40 PM
Wet brines for salmon and jerky both suck,then you been taught wrong brother, most smoked salmon is wet brined, everyone i know personally pretty much wet brines, and that list is longer then people you know or facebook all together :chuckle:
Just speaking from personal experience Krack. See thats the difference between you and I, I speak from experience of my own. I've been doing it long enough, and smoked enough salmon to know I peronally like a dry brine better for both salmon, and jerky. Creates a much nicer cured look, IMO, and takes less time to dry before going in the smoker.
Whats comparing the number people who you learn from to the people I know have to do with anything anyways? You must know a lot of people, Facebook has ALOT of users :chuckle:
Come late summer, you and I can have a little smoked salmon cookoff :tup: I'm sure your wetbrined pink salmon is pretty tough to beat! :chuckle:
Post by: dscubame on February 06, 2013, 03:41:10 PM
Post by: sirmissalot on February 06, 2013, 03:45:10 PM
Post by: kisfish on February 06, 2013, 04:07:37 PM
Post by: Kc_Kracker on February 06, 2013, 09:37:09 PM
Indicating a guy would smoke a pink is a low blow... :chuckle: Love it.
no, actually whats lower is to add me of facebook, just to tell me since my facebook isnt full of smoking pics that I am "full of it" and "not believable". i surely wasnt expecting a list of insults but whatever, i guess whatever turns your crank because i need to prove nothing to nobody here i just share what i know and try to help folks, if it hurts someones male libido then not my problem. hes right i dont post anything on my facebook ever for smoking or grilling, ever, just ask huntnbear, dogtuk or Koiti :chuckle: I guess sometimes you cannot make someone unhate you no matter what you do to be friendly to them. o well i tried to be friendly. :dunno:
and chad, actually i said i will ONLY smoke pinks if they are from the salt, that was pretty much the extent of my comment on pinks for smoking..
Post by: sirmissalot on February 06, 2013, 09:51:31 PM
Post by: Kc_Kracker on February 06, 2013, 09:55:51 PM
Post by: sirmissalot on February 06, 2013, 10:01:23 PM
I felt no need to name names and out anyone but since you feel this is the place, fine ill reply, how is telling another grown man hes "full of it" and "not believable", small talk? :dunno: would that not insult you if someone adds you to basically call you a fraud or liar? how the hell else should i have taken those comments :bash:
We've already went over this and I apologized for you taking it the wrong way. I was teasing you... I thought you could take a joke, you seem to joke and kid around alot on here. I'm not going to get into an argument with you on an open forum. This is all stuff you've already said to me and now you're reposting it on here to call me out, that's fine, I tried to make my peace. Like I said, sorry you took what I said offensively.
Btw, I'm ready for that cookoff when you are! I'm up your way quite often, can easily fit it into a bear hunting weekend.
Post by: dscubame on February 07, 2013, 08:51:40 PM
A handshake and a couple friendly beers are in order.
Many of us especially me know how impressions get misrepresented real quick on a forum, sometimes easy to forget that.
Back to Smokers.....
Post by: kisfish on February 08, 2013, 09:13:48 PM
Post by: Kc_Kracker on February 08, 2013, 09:43:56 PM
Post by: wildweeds on February 11, 2013, 07:02:41 PM
next time shoot for no more then 130 max, after 130 your cooking. i personally try to stay around 100-115, for about 8 hrs, i bet its gooood :tup:
:yeah: kracker gots it dialed,anything over 130 usually turns out split with fat oozing out.I also shoot for 115 as well.I've seen the comments on it taking so long to skin over,I speed the process up by A) laying the fish out on old white towels,skin down of course B) pat/dab excess moisture from flesh with paper towel and then turn an ocilating fan on it for about 2 hours,it really doesn't take that long for it to skin over either when done that way.Just a tip to help speed er up some.
Post by: Kc_Kracker on February 11, 2013, 07:06:33 PM
good stuff :tup:
Post by: Hillbilly270 on February 11, 2013, 07:21:08 PM
Post by: wildweeds on February 11, 2013, 07:31:03 PM
:chuckle: :chuckle: i just spent an hour on the phone with Koiti telling him just the paper towel dry, i hoard cardboard and news paper for that purpose :tup: the fat coming out means nothing, but yes keeping it in is a lil better.
good stuff :tup:
Post by: kisfish on February 11, 2013, 07:42:33 PM
Post by: Kc_Kracker on February 11, 2013, 08:13:37 PM
Post by: 270Flat on February 11, 2013, 08:20:33 PM
Post by: kisfish on February 11, 2013, 08:37:57 PM
Post by: wt on February 11, 2013, 10:46:28 PM
Post by: Hawgdawg on February 11, 2013, 10:56:17 PM
Post by: Kc_Kracker on February 11, 2013, 11:27:15 PM
don't give up on the big Indian. Most of us started with one and I still have a couple kicking around that I take camping ect. Some of my best stuff has come off of them..well. maybe not, but when it's your first smoker, everything taste great. Enjoy!
:tup: yep i started with a little chief, lasted me 15 years lol
Post by: TommyH on February 11, 2013, 11:30:48 PM
Post by: PLUVIUSWAPITI on February 16, 2013, 11:01:27 AM
Post by: Kc_Kracker on February 16, 2013, 06:57:23 PM
Post by: kisfish on February 16, 2013, 07:54:32 PM
Post by: Kc_Kracker on February 17, 2013, 11:27:54 AM
Post by: Kc_Kracker on March 25, 2013, 12:47:59 PM
Post by: rosies or bust on March 26, 2013, 08:29:07 PM
Post by: Kc_Kracker on March 27, 2013, 01:20:34 PM
Post by: rosies or bust on March 27, 2013, 07:16:35 PM
Post by: Kc_Kracker on March 28, 2013, 10:00:22 AM
Post by: Fishstiq on March 28, 2013, 10:20:34 AM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi1117.photobucket.com%2Falbums%2Fk596%2Fphishstiq%2FIMG_20130326_155538_613_zps00332722.jpg&hash=f9d8db50ffc2d49735777643afbb6054c42434aa)
Also, FWIW, I made a discovery. If you don't have time for a proper rub (that sounds dirty...), Shake N' Bake works pretty dang good! Regular ol' Shake N' Bake in a ziplock, coat all your drumsticks, then smoke 'em at 230ish degrees for about 90 minutes (or until internal temp reaches 160 degrees). If you have a little Cayenne to add that would help, but the chicken turns out great without it too. I made 24 drumsticks this way, 4 people ate, and there was only 3 drumsticks left when everyone was done!
Post by: NRA4LIFE on March 28, 2013, 10:53:35 AM
Post by: Kc_Kracker on March 28, 2013, 02:17:48 PM
That looks like my first smoker except I propane fired it at the bottom.Mmmmm UDS smoked poultry, works so awesome dont it :tup:
Post by: Kc_Kracker on March 28, 2013, 02:21:41 PM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi109.photobucket.com%2Falbums%2Fn75%2Fulikabbq%2FJackDanielsSmoker.jpg&hash=3659472f44e85eff3204da1e5db30ccce3391f64)
Post by: Fishstiq on April 03, 2013, 09:21:24 AM
http://seattle.craigslist.org/sno/bfs/3720311357.html (http://seattle.craigslist.org/sno/bfs/3720311357.html)
:chuckle: :chuckle: :chuckle:
Post by: snocohunter on April 15, 2013, 08:09:52 PM
My birthday is next week, and in the process of buying the house. not sure if i should let her buy me one of those, or something else and build myself a smoker.
Post by: Kc_Kracker on April 25, 2013, 10:21:43 AM
Post by: snocohunter on April 25, 2013, 11:26:49 AM
Post by: Kc_Kracker on April 26, 2013, 09:16:58 AM
Post by: DoubleJ on April 26, 2013, 09:25:11 AM
Post by: pianoman9701 on April 26, 2013, 09:29:13 AM
Post by: Kc_Kracker on April 26, 2013, 09:32:10 AM
pianoman- google :tup:
Post by: NRA4LIFE on April 26, 2013, 09:32:33 AM
Post by: pianoman9701 on April 26, 2013, 09:34:42 AM
Post by: NRA4LIFE on April 26, 2013, 10:25:09 AM
Post by: Kc_Kracker on April 26, 2013, 11:23:53 AM
Post by: DoubleJ on April 26, 2013, 11:31:13 AM
double j, racks can be hard to come by, its cheapest to just make your own.
Any tips?
Post by: Kc_Kracker on April 26, 2013, 03:56:01 PM
Post by: Fishstiq on May 12, 2013, 12:05:07 PM
buy some cheap steel grate and cut it up :tup:
Bolt cutters are your friends!
I tried this with both expanded steel and cattle grating. Grinders, wire cutters, all those tools are nonsense. A good pair of bolt cutters will be the fastest, easiest, and yield the best results.
Post by: Kc_Kracker on May 14, 2013, 02:27:50 PM
Post by: xd2005 on May 19, 2013, 12:14:43 PM
I have one a buddy and I built a couple years ago. Doesn't get used nearly enough so thinking of parting with.
It's a little under 2'x4'. Has dryer hose for connecting to fire box. Also has a vent on top with a flap that can be adjusted (somewhat).
(https://dl.dropboxusercontent.com/u/88788270/smoker1.jpg)
(https://dl.dropboxusercontent.com/u/88788270/smoker2.jpg)
(https://dl.dropboxusercontent.com/u/88788270/smoker.jpg)
Post by: Kc_Kracker on May 19, 2013, 03:58:39 PM
Post by: xd2005 on May 19, 2013, 04:21:36 PM
Post by: Kc_Kracker on May 20, 2013, 11:56:03 AM
Post by: xd2005 on May 20, 2013, 12:00:27 PM
you mean AQUAponics? oh heck ya get the stuff and ill come help you slap that bizzoch together :IBCOOL: i might even bring some of my BBQ sauce :tup:
Oops, yeah..AQUA :)
Post by: Russ McDonald on May 22, 2013, 03:25:06 PM
Post by: Kc_Kracker on May 22, 2013, 06:09:09 PM
Post by: Russ McDonald on May 22, 2013, 06:13:27 PM
Post by: Kc_Kracker on February 23, 2014, 12:56:39 PM
Post by: Bean Counter on February 23, 2014, 01:14:41 PM
Post by: swinters on March 02, 2014, 08:57:57 AM
I've also seen to avoid metal refrigerator shelves as they are (or were) made of cadmiumI remember news articles on this too. The ones they are talking about are the ones that look like they're stamped from aluminum. The ones that are made from plated steel rods are supposed to be okay. When we built our smoker about 20 years ago we went down to Simon junk in Tacoma and asked about some racks and the guy said to come back in a couple of days and he'd have some. He had built a few smokers himself and was really into it so was really helpful. He showed us some of the racks you're not supposed to use and said they were mainly used in older refrigerators and freezers. Ended up with twice what we needed for their scrap sell price (they have one price for buying and another for selling). I don't remember exactly what we paid since we got some other stuff (like angle iron for the racks to sit on) but it was less than we thought it would be.
Post by: hunter399 on March 02, 2014, 06:44:15 PM
Post by: Hornseeker on March 03, 2014, 04:14:16 PM
Post by: Kc_Kracker on March 04, 2014, 07:11:18 AM
Post by: klickman on March 29, 2014, 10:16:51 AM
Post by: Kc_Kracker on June 01, 2014, 04:12:21 PM
i am throwing that back up, i get so many pm's looking for it maybe it should be stickied? :dunno:again another request, the pm's looking for it or the info in it are crazy, for the love of almighty Jesus please sticky this :bash: