What did everyone get for Christmas?

DRAG-ULA said:
Yeah, that's what I did, but I didn't put enough wood chunks in. When I use my smoker I toss a chunk or two on every half hour. The last shoulder I did in mine had a smoke ring almost an inch in. It was awesome.
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Sounds like the way I smoke. I usually throw chunks in every hour or so. Another thing I like doing is putting a pan of potatoes, mushrooms, onions, and garlic on my Weber grill and smoke those as well. I'll use the matchstick method with that.

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Tin said:
Sounds like the way I smoke. I usually throw chunks in every hour or so. Another thing I like doing is putting a pan of potatoes, mushrooms, onions, and garlic on my Weber grill and smoke those as well. I'll use the matchstick method with that.

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Nice. Have you spent any time at www.amazingribs.com? Tons of cool ideas & recipes there.
 
I only got one thing I am sending back (a laptop my wife got me, it's really nice but it's a 15.6" and I prefer 14").

She got me some cheese to smoke in my redneck smokehouse and a new wireless thermometer:
smokehouse_S.jpg


Pepperjack, provolone, longhorn colby, colby, swiss, and cheddar:
smokehouse_cheese.jpg
 
wrath said:
I only got one thing I am sending back (a laptop my wife got me, it's really nice but it's a 15.6" and I prefer 14").

She got me some cheese to smoke in my redneck smokehouse and a new wireless thermometer:
smokehouse_S.jpg


Pepperjack, provolone, longhorn colby, colby, swiss, and cheddar:
smokehouse_cheese.jpg
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Dude, that's awesome. I've been thinking of building something like that.
 
Thanks, it's 100% hillbilly. The trailer frame is from a fertilizer sprayer. Yes, the heat source is a heavily modified propane tank flipped upside down. The house itself is made out of cherry with a cedar shake roof. Yes, that door is pine... I was experimenting to see if I'd need a larger heat sink to get rid of heat for smoking cheese before I cut up another piece of cherry. Turns out no matter what I do, I can't get less than a 30° delta and not have creosote attach to the cheese so that means everything except cheddar I can only smoke in the cooler months. The door has since been replaced with another piece of cherry.

The black pipe goes over the 3" chimney pipe when I need more temperature without burning a ton of wood. 99% of the time I don't use it because I mostly smoke cheese which needs to stay under 120°. The piece of stainless at the top slides to control smoke flow, there are 3 holes total. You can see the slotted tubes on the propane tank, those control inlet air quantity. Inside I have a bunch of channels that stainless rods sit in. I use copper sheet and some flooring planks to try to isolate the Lodge cookware from anything that gets hot. When smoking jerky or meat I just hang it from the stainless rods and use a drip pan at the bottom.

The whole thing is washable. The bottom of the house itself is just a piece of 14 gauge stainless sitting in the bottom so I can pull that out and scrub the house and let it dry. The propane tank, since it's inverted, has a brass plug where the valve used to be so I just hose it out.

I kind of wish I made it a little bigger but at the same time I don't need it to be any bigger. It's just that at different heights are different temperature so if I was doing a lot of one kind of cheese I run out of space.
 
DeFormula said:
Congrats Geoff!
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Thank you Dave and everyone else.

On that smoker, can you cook in it or is it cold smoke only? I use a cheap refrig style electric smoker that cooks and smokes, but it is half-ass at best. Still, makes some good ribs for what it costs.

-Geoff
 
I have it on a trailer so I can pull it out in the woods when I'm not using it... that way I don't have to look at it. Pretty much all of my junk is on a trailer... even my incinerator is on a trailer! I have a fence post trailer, I have a scrap metal trailer, I have a garden hose trailer, I have a {insert something silly} trailer.

I have about 8 hours into the stupid propane tank. That was a lot of work, making it a usable heat source. I wanted something that was round so I could manage heat better but the problem is that everything else in the world is square. I have another 8 hours into the rest of it, the worst part of the rest was gluing/screwing the cedar shake to the cherry deck (didn't want to have anything that could leech into the smokehouse like galvanized nails).

If I put the insulator tube (the piece of 6" single wall chimney) around the chimney I can easily get it to hold 200°. Warmer than that and I have to burn a lot of wood. It is easy for it to hold 165-175 without the insulator tube which is about right for smoking most meat.

In the summer time it is really easy to smoke/cook meat in but pretty much impossible to keep cool enough to smoke anything but cheddar without risking stale smoke (creosote/bitter).

I've been experimenting with a draft tube to see if I can get the temperature lower in the summer time.
 
A little late but, did anyone get anything cool this year?

We had a smaller gift exchange this year but I got some really cool things.

Worx battery power washer. Should be good for cleaning the boat

I also got quite a few historical photos of Mount Clemens from the 1800-1900s.
 
Best gift was providing the dinner to spend some time together as a whole. Would've liked to unwrap a new driver such as a cherokee trackhawk... :D
 
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