Food Smokers and Smoking Tips/Tricks/Techniques

https://www.smokingmeatforums.com/forums/smoker-builds.197/

 

Doode. Thanks!

 

You're welcome.

 

Biggest problem is getting the smell out. Some say burn it out, some say bleach bomb it, or even a hydrogen peroxide solution spray it on inside. Just have to see what works best

 

I think you underestimate how strong some chemical linings could be.

I could be wrong too I’m not a pro they might be bare metal but I’d at least do some research before you feed yourself some nasty shit.

 

You realize that hundreds of smokers are made from propane tanks every day right?

https://www.texasmonthly.com/bbq/thousand-gallon-smokers-bbq/

 

Wagyu Country

 

Explains why you didn’t add the . The thing would fall apart.

 

I can't imagine for a second that it won't be good!

My issue would be that an idiot like me wouldn't be able to tell the difference between the wagyu and Walmart.

 

YOU GREEEDY MOTHAFUK!

Coulda told me it was today! I see how it is!

 

The pressure would be insane. Last time I smoked somethin’ that pricey, I wouldn’t even tell nobody.

It was an entire beef rib section.

 

Sam's now has SRF Wagyu in their meat department. Sure it's probably their regular American Wagyu grade and not gold grade. I tried out a ribeye at $39.99 lb. a couple of weeks ago. It was truly unlike any other steak I've ever tasted. Each bite tasted like it was like half meat and half buttery fat. I will buy more occasionally. I know price is high but considering what you pay for a top grade steak at a nice steakhouse it's not bad really.

 

I got an email from Costco last month that they had Australian Wagyu on sale for $300 off which put the 41 pound pack down to $1,700.

 

Lol, One Man’s freezer is another Man’s Vault.

 

I should not have read that article. Now I need an extra 10+ grand in my bank account.

Yep, got the same email. Made me want to cry a little.

 

I wouldn't consider myself an expert, but I work in chemical engineering field. I believe propane tanks don't have a lining since propane isn't corrosive in liquid form. C3H8, no functional group, no dissociation tendencies on the alkane structure to reach normalization. The tank just needs to withstand the temperature cycling from liquid to gas with a standard LP uses.

I believe if there is a sour gas, such as raw propane with high sulfur, then iron sulfide will be deposited on the metal from the sulfur content which may transfer in high heat environments. I just need to look for a tank that's been used in pure LP only.

I do understand the dangers of fugivitve propane emissions lingering in the tank.

Here's more of a read on that: https://weldtalk.hobartwelders.com/...ve/welding-projects/4039-propane-tank-coating

 

no I did not - cool beans. All I was getting at was double checking before inhaling some bad chemicals, looks like it’s all clear?

this post gets into it a bit about cleaning them and using them.

https://www.smokingmeatforums.com/t...ank-as-base-for-bbq-project.79379/post-333865

From what I can tell now that I’ve given it an ounce of research and @DC 17_3 pointed me to that article, let er rip!

 

I just finished up another Spatchcock Chicken (7.5 pounds), 250 deg for about 2.5 hrs. This time I used Honey BBQ rub from a local store. I then put Montreal Chicken seasoning on top of that. About every 30 minutes I sprayed the chicken skin with spray butter.
It turned out fantastic......

 

Only way to cook a bird IMO!!

Looks fantastic

 

She's a beaut!