It's time

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JKalchik
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It's time

Post by JKalchik » July 29th, 2018, 11:59 am

Some time back, I found my way over here as the result of a couple of fine gentlemen building smokers from Frank's gravity feed plans. I have my double pan mostly completed.

This weekend, I smoked brisket, pork butt, bone in chicken breasts, baked beans, macaroni & cheese, and baked potatoes. I did make a point to get a few pictures.

http://chixjeff.dnsalias.net/smoker4

Image


"Measure with micrometer, mark with chalk, cut with fireaxe." Ted M., USCG (ret)
"Smoked pork. It belongs in me." Giles L

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Big T
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Re: It's time

Post by Big T » July 29th, 2018, 1:23 pm

That should feed more than a few people :needfood:
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Measure Twice.....Cut Three Times.

Chromeski
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Re: It's time

Post by Chromeski » July 29th, 2018, 3:14 pm

looks good. I'll take leftovers



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Rodcrafter
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Re: It's time

Post by Rodcrafter » July 29th, 2018, 4:05 pm

Heck yeah


Making memories!


Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........

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ajfoxy
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Re: It's time

Post by ajfoxy » July 29th, 2018, 4:44 pm

Looks good to me... :kewl:


Learning generally boils down to "Repetition or the avoidance of pain", some people learn by doing, some by watching and some just have to pee on the electric fence.

Whether you think that you can, or that you can't, you are usually right. Henry Ford

JKalchik
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Re: It's time

Post by JKalchik » July 29th, 2018, 4:49 pm

Leftover? LEFTOVERS? Not much.....

1 12 lb. packer brisket (Costco prime,) 1 small pork butt, and 8 bone in chicken breasts for the proteins. 1 pan of baked beans (Alton Brown's Once and Future Beans,) a double batch of scratch Cook's Illustrated stovetop macaroni and cheese (smoked half,) and 10 lbs. of russet potatoes.

Lessee.... Quick count in my head, at least 16 people in the back yard yesterday. My old smoker would never have been able to perform (trust me, I tried...) I did send leftovers home in zip-locs, kind of a tradition of mine, I'm perfectly happy to be left with empty pans.

One gent said "I am so gonna have to start smoking chicken now." I'm apparently completely ruining brisket for others. One couple (g/f's coworkers parents from da YooPee,) have an acquaintance who thinks he knows how to smoke a brisket, Vern & Sue both are just going to smile and remember dinner here quite fondly.


"Measure with micrometer, mark with chalk, cut with fireaxe." Ted M., USCG (ret)
"Smoked pork. It belongs in me." Giles L

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