Recent content by blusmoke

Oh heck yeah!!!!!!!!! Im in! Thanks for the great offer

Here is my latest. I went from Ugly drum to what I call GHETTO FABULOUS! Here is a Ss 55 gallon barrel with a Ss lid. To pretty to butcher, so I did the Big Poppa kit. Easily the most efficient UDS I have built.

Yes the mini brew is a conical

Couple of things left......... Fermentap Ferm Wrap Heater NEW in package, Never opened $25 shipped Mini Brew Conical fermenter 8 Gal with valves and stand, No scratches or issues excellent condition $200 + actual shipping Email is the best form of communication Thanks for looking...

Ill take it. PM on the way

Rule of thumb is Any wood that produces a fruit or nut will work for smoking. Peach is excellent just as good as apple. I do not use green wood. I want dry wood, I prefer the smoke to kiss the meat and move on, not saturate the crust. Cut it, split it, and give it a few weeks in a dry area, you...

KISS. That is my method for deer canning. I process all of the cuts I want, Backstraps, fish eyes, steaks, and roasts. Everything else gets chunked into 1/2 in cubes. Into pint jars, (cleaned and boiled) with a bit of boiling h2o, a clove of garlic, and 1/2 tsp of canning salt (a little goes...

Thats what Im lookin for, thanks db

Just brewed a Raspberry wheat from a kit. I finished with 1/2 oz amarillio dry hopped in the fermenter. I am looking for a not overwhelmong razzy taste. The extract is a 4 oz bottle of Natural flavor from Northern Brewer. ust looking for a jump off point. Thanks in advance for our input.

That sir is a Badd A### Pit! Looks like nothing but good times!

Arturo7, no bad questions ever. It really defeats the purpose to try to keep it lit and move. The wind sucks the heat right out of the pit. Did do some catering, scaling back and selling this pit.

I can see your reasoning, however it would likely be way to hot to work properly. Your exhaust gasses would be way over your 250 mark. Check out the smokering forums. There is a build thread there with formulas that may help you formulate a better rig. If you want a moarter and stone cooker...

Here is one of mine.....

A huge +1 on the Big Green Egg! It is the do all daddy of the backyard cookers. I have yet to screw anything up on this badboy. It will outlast the next several gas grills you purchase. It takes about 10 min to get this thing up to cooking temp. It will cruise all day long at 250 if you wish to...