Food Smokers and Smoking Tips/Tricks/Techniques

488 lbs damn that things solid . Should last just as long as the Tacoma . Looks like money well spent

 

Very nice thanks

 

@Bigdaddy4760 has the wheels turning, now.

I love those Santa Maria's. I don't quite have the backyard for one for it to make much sense, but that setup is perfect for it. It's badass, even before the fire is lit and the meat hits the surface!

For an alternative cooking surface, I do eventually want to make a plow disk cooker:

https://www.youtube.com/watch?v=dSbQ1SgF76k

Maybe one that could run off of propane or have a basket to add coal/wood for fuel.

 

I'm with you on this, don't have the backyard for that sort of affair, but I've been interested in the discada cooking setup for years.

 

"It's a beaut Clark"

 

You know it, I have been wanting to build one of these Santa Maria's for a long time. My wife's gonna kill me!!!

The plow disc cookers are easy to build. Usually have some pre-built. Need to build a few.

 

And you’re waiting on?

 

Drawing it up now so I can place steel order and have the steel broke.

 

Can be a huge mixed cooking station. Santa Maria, gravity smoker, massive griddle area, then a station where you back the other smoker into so that it looks like it’s part of it.

 

My outdoor kitchen slab is 900sqft now and it's becoming quite full. I still need to frame in the kitchen when it gets warmer.

 

One of these years I want to do a real nice commercial quality outdoor kitchen. I want a nice rotisserie, smoker (big one maybe with rotating shelves, big wood/coal fired pizza oven, big griddle area, couple of sinks, outdoor fridge, bar area with draft taps). Want to put it all under a nice roofed in area with a good amount of seating.

 

I've had food cooked on those plow thingies twice. Burnt bacon, rubber eggs, half cooked taters, onions, peppers. Next time, some conglomeration of chicken, shrimp, and I don't know what else. Both times sucked HARD.
The 'chef' was bragging all during the burn how good it is.

 

So was it the chef or the method? I mean just because some people can afford a Lamborghini doesn't mean they can drive.

 

You be the judge.

 

Been a good day. Went to the range and put and hundred rounds through my 9mm, stopped at a BBQ place on the way home and had a good lunch. Don’t have to cook tonight, wife decided she wants Chinese so picking that up on the way home from daughters dance. Tonight probably going to break the gun down and do a good cleaning after dinner.

 

Growing up my dad would take me to the hunting lodge in upstate New York that he and his buddies used all winter. Ended up being a family retreat in the summer, so it expanded to include a summer kitchen with everything you describe except for the smokers. Seating area was probably about 20’ by 40’ with open sides. Last I heard that property was up for sale and nobody wanted it, including the family of the owner who has been on his way out for years. Good people but they just can’t afford upkeep now that my dad and his group of buddies are either too old or too dead to maintain the place themselves. Real shame, that.

Damn. Now I’m kind of a bummer aren’t I?

 

Brisket trimmed and ready to go on tonight

 

Ya it’s a bummer when you see things like that happen. Hopefully they sell it and some other group takes it over and builds those same types of memories.

 

Dad sold our place last year. Hes not in good enough health to take care of it, and my brother and I were just too far away to go up as often as needed to maintain it. I wish my son would have had the chance to go up more often. I’m looking to buy something closer to fill that void for me and him.