Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Kc_Kracker on November 28, 2012, 12:39:02 PM
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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 :chuckle:
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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.
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Here is a Cooker Mug Shot!
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Here's mine, pretty basic, but works great.
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fisherman i like it, simple big and a hellacious fire maker :tup: i love the knotty door panels
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Here's mine, pretty basic, but works great.
Love the antler handle :tup: :drool:
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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.
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:tup:
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Still need some finishing touches but you get the point !!
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi173.photobucket.com%2Falbums%2Fw55%2Fbb021099%2FIMAG0470_zpse1e9ff44.jpg&hash=642e69ca9eb58090e036bbe91144549e30ed28e4)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi173.photobucket.com%2Falbums%2Fw55%2Fbb021099%2FIMAG0471_zps5c979ff3.jpg&hash=c7e3e627b99f71f87cf9a26b2ee55d8f3f38cf34)
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Have added a 2 pt WT shed for a door handle since this pic was taken...
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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.
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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.
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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 :tup:
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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 :tup:
My pit is made for grease and is easily scraped.
So KC, how do you scrape your filing cabinet corners? Putty knife?
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So to answer
l i do not own or use a filing cabinet smoker :dunno:
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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.
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o please it dont rain everyday here, just most everyday :chuckle: Oh its not my only smoker though :tup: yes pinks are comin, I can hear he thunder getting in order, oh yes as always its gonna be a slaughter on the water :IBCOOL: usually we end up seeing a few hundred make it to the deck of our boat WACK EM' & STACK EM' BABY!
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Where you fish? Gotta be around here. Salt or river? Inbetween is my favorite.
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for salt we hit MA11
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Sorry you fish 11. The end of 10 becomes 21, which is greater than both for awhile.
Fish on.....................
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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 :tup:
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Excellent.
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Sausage smoker before I insulated it and finished it
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2F101_0224.jpg&hash=d928136fe294b4f87b501fd21e94b7780868a737)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2F101_0223.jpg&hash=866a206da10fa709ee6ac4198f35d9aec2353041)
UDS Ugly Drum Smoker
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fsmoking%2FIMGP0343-1.jpg&hash=974d114bd5c826f8f48758b13517ac8ebba85370)
My Gasser
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fsmoking%2FJimsBBQ.jpg&hash=e066f9a29c74d38c97717f71a0aae7b4f43840af)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fsmoking%2FJimsBBQ1.jpg&hash=3f37a53a37cacb8abcadfec0d48186ce5e921e60)
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here is my pit/bbq
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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!
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I will try and get pics of it this weekend
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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.
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.
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Mmmm smokin nice fat ho's :tup:
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I use the camp chef smoke vault 24" Ive never had any issues smoking anything in this smoker and it has plenty of room.