Food Smokers and Smoking Tips/Tricks/Techniques

Was always wanting to try the pitfaced with salmon . Now gotta do it.

 

That Salmon looks freaking awesome! Never was blessed with a daughter but if I was would not ever do that to her either. My 2 sons however at 27 and 30 have both moved back in with me. They can suck it up or cook their own meals. But both have medical issues so it is what it is, and if the youngest makes it to this time next year I will gladly cook him lemon dill salmon if he wants it although he prefers it smoked. So do I. But like your cook and bet it was pretty damn good.

Thought you would figure it out



The stickers on the gauges are calibration dates. Used to have to do it every 6 months for most gauges, mainly temperature. Mercury gauges worked fine until they made us take it out of Charlie Tuna and tuna never did taste the same since LOL. I do not calibrate gauges any more and don't my thermometers for cooking.

Ahead and Astern throttle valves on the throttle flats and overhead is the main circ pump intake cutout valve. I preferred a suicide knob for the throttle valves for flexing steam pressure, some ships have them, this one does not.

2° this morning when I woke up. With snow all over the grills, cooked a ribeye last night and everything is a mess with snow and ice. More snow overnight tonight. Had enough. 4.5 months and have a ways to go yet but supposed to hit 40 on Sunday. Need to cook or smoke something special then. Not sure what yet.

 

I got started on it today. Disassembled, cut, channeled then re-welded it back together. Welding sheet metal is such a PITA. I had the Miller cranked almost all the way down and it still wanted to burn holes. I will clean up the welds then fill in any pinholes that show up after grinding.

 

Best seasoning ever. This is great for beef or pretty much anything. It's even great in spaghetti sauce. I get it by the pound and it lasts me about a year. You use to have to call them to get a pound but now they sell it on their website. Sanoma Cheese Factory OX Roast Seasoning. Order it and you will thank me.

 

Hope your sons get well.

 

I had a stitch welder from Eastwood company. It rotated when arc started.

 

Not sure about the main tank but the firebox is a chunk of gas pipe

 

Nice build.
I built one years ago out of 40 gal wh. It resembled a locomotive. I put a smoke box on end and when I put a cap over the exhaust it would pulsate smoke. Ended up trading it for a fiber optic scope.

 

Oh my, that looks great! I love that you can see the red pepper flakes in that picture!

How'd it turn out?

 

Brisket went in the drum at about 4:45 a.m. and the ribs about 3 hours later. Chicken just went in, but I didn't get a picture. I'm cooking for a birthday party. The host wanted "a little bit of everything", so I now have way more food than belly capacity among the guests, but he loves the food and wanted plenty of leftovers for himself. There is room in the smokers, so it works for me!

Brisket about 2.5 hours in:


Ribs right when they went in:


Serving time is 2:00 p.m. and I had no desire to start any earlier than 4:30 a.m., so the brisket is cooking kind of half way between low-and-slow and hot-and-fast. 275* with an early wrap ought to get it off the smoker by about noon (~7 hour cook + 2 hour rest). Ribs and chicken are easier to time.

 

How long do you guys think this should take, spatchcocked chicken and beef country ribs?

 

Looking real good

 

Few hours depending on temp.

Beef and chicken can be cooked a little hotter like 275-325 no problem.

 

Chicken just before a light glazing. Serving soon!

 

That looks REALLY good!!!

 

Ribs and chicken took about 2 hours each. The ribs would have been better with longer and slower than it was running but were good. The chicken is for dinner tonight.

 

Gave a little of the texture of the bark away with the faster cook and foil wrapping, but it was delicious and quite tender.



Ribs were quintessential Pitfaced BBQ. Birthday girl (33 years old) loved them, which was objective #1.



The empty pans were a good sign!



No further pictures of the chicken. It was good, but just a filler meat.

 

Fired up the vortex

 

Look at that pretty glow

 

Indeed. Looks better when it’s not just fire. Mmmmm wings



Lemon pepper left, spicy pitfaced right