pork butt and briskit, ribs on the way

**centerdriver** · 06-12-2010, 12:17 PM

Do NOT believe Buckwheat 1. That smoker will be the most healthy cooking you can do. All the fat drips away.....well most of it anyway. You need to find a get together somewhere, like a farmers market, swap meet or something....get about 200 turkey legs, charge $3.50 apiece for them and pay for that thing on a couple of outings. At Sturgis in the early 80's, sold 1,000 of them in a day and a half. Could have sold 3 times that many if we would have had them. Paid for the trip +.
Dusty

**beagle man** · 06-12-2010, 04:57 PM

#8 (permalink) Yesterday, 11:23 PM
bwillaub
Crappie.com Legend Join Date: Apr 2004
Location: Knob Noster, MO
Posts: 4,411

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I'm liking it already, Michael! You need some apple for that bad boy? I'm gonna take an old tree out soon.
__________________

bob got couple real big apple orchards pretty close to me, and your right makes good smoke,
buck he sure don't any fattened up .watch it old man, I get a little smoke out of the barrell of the ole shotgun.

wolfy got it on 37 highway south of monett mo. he builds them on site, has all sizes on or off wheels I thing it is called hobo joes BBQ

mike and mike your right just look out the door I may be driving by any minute. rest of yall it might be a hoot cookin a pig in the ole cooker at camp some time. might have to try it. later all

**LSL Angler** · 06-12-2010, 07:57 PM

Holy smokes! How many people are you cooking for? I get it, you cook enough food for the week so when you go fishing you don't have to cook when you get home.

**beagle man** · 06-13-2010, 09:01 AM

Originally Posted by LSL Angler

Holy smokes! How many people are you cooking for? I get it, you cook enough food for the week so when you go fishing you don't have to cook when you get home.

something like that angler, but really kids live close and they have paint ball games and like to have a big cook afterwads and I like to cook up extra also, it;s nice to come home from a hard day fishing, clean all them fish, them just tell sharon pork samich now. :D

**DMW1960** · 06-13-2010, 09:41 AM

Beagle when I use our little smoker with apple wood I also use either apple juice or cider in the water. Really makes ribs taste good. Just an idea. Also I try to put my apple wood chips in water for a couple of days before I use them.

**LSL Angler** · 06-13-2010, 07:26 PM

I'm jealous, i love smoking the meat at home. And my kid always want me to cook extra when i do it.

**Speck** · 06-14-2010, 06:06 AM

WOW!!! Nice smoker Beagle! When do we eat?:D

**buzzmanmo** · 06-14-2010, 08:50 AM

Originally Posted by speckhunter

WOW!!! Nice smoker Beagle! When do we eat?:D

and what time. how did you do down south.

**Speck** · 06-14-2010, 11:03 AM

Originally Posted by buzzmanmo

and what time. how did you do down south.

Sometimes you're the hammer, Sometimes you're the nail. We were the nail this week!!!!

**peculiarmike** · 06-14-2010, 11:51 AM

Nice toy there brother Beagle!
Your smoke is a bit heavy, it's smudgin'. You want a thin blue smoke, sometimes you can't even see it. Those things need to be fired up a good bit before you plan to get your meat on so the wood burns down and gets that heavy smoke over with. Heavy smoke deposits a lot of creosote on your meat and gives a bitter taste. Use dry wood, not green or wet. I keep a couple sticks laying on top of my hot firebox to heat up and dry. I burn splits in mine and it takes about a stick an hour once it is up to temp. and rolling.
Best smoking temp. is the 225°-250° range, I prefer around 250°. Takes practice to get your air intake set right and maintain temp.
Play with it, you'll get it down. Smoke a pork butt, you can't kill them. Good practice.
If you need help let me know. Or, go here -
The Q Joint

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