Today I hickory smoked some turkey parts in my old shop vacuum.
(https://forestryforum.com/gallery/albums/userpics/34694/IMG_1187.JPG)
Two days ago I crab-apple/pecan smoked the breast in my weber grill because it was too big for the shop vac.
(https://forestryforum.com/gallery/albums/userpics/34694/IMG_1181.JPG)
It all started a couple of years ago when the motor on the vac died and I realized it was a perfect fit in my small weber grill that I had backed over with my truck and ruined the legs. So first I built a stand for it.
(https://forestryforum.com/gallery/albums/userpics/34694/DSC03563.JPG)
Then I cut the bottom lip off the vac drum.
(https://forestryforum.com/gallery/albums/userpics/34694/DSC03538.JPG)
Then I sandblasted it inside and out.
(https://forestryforum.com/gallery/albums/userpics/34694/DSC03541.JPG)
Painted it and rolled a stainless steel lid holder. Added a drip pan , 2racks, a temp control lever and a thermometer.
(https://forestryforum.com/gallery/albums/userpics/34694/DSC03544.JPG)
(https://forestryforum.com/gallery/albums/userpics/34694/DSC03564.JPG)
(https://forestryforum.com/gallery/albums/userpics/34694/DSC03571.JPG)
Next I had to build a mini starter for the 8 briquettes to light the fire. Used a tin can, camping plate and wire.
(https://forestryforum.com/gallery/albums/userpics/34694/DSC03562.JPG)
Made fires tarters from sawdust and paraffin in a mini muffin pan.
(https://forestryforum.com/gallery/albums/userpics/34694/DSC03560.JPG)
And then learned to brine and smoke.
started with turkey legs.
(https://forestryforum.com/gallery/albums/userpics/34694/DSC03576.JPG)
Then some sweet sausage.
(https://forestryforum.com/gallery/albums/userpics/34694/DSC03595.JPG)
More sausage and pork steaks.
(https://forestryforum.com/gallery/albums/userpics/34694/DSC03634.JPG)
A pork belly for bacon.
(https://forestryforum.com/gallery/albums/userpics/34694/DSC04216.JPG)
A corned beef spiced to taste like pastrami.
(https://forestryforum.com/gallery/albums/userpics/34694/DSC03603.JPG)
(https://forestryforum.com/gallery/albums/userpics/34694/DSC03606.JPG)
And my favorite. Chicken thighs that taste like bacon.
(https://forestryforum.com/gallery/albums/userpics/34694/DSC04404.JPG)
It turned out to be just the right size for my wife and I. With 80 briquettes it will burn about 8 hours at 220 deg which is more then enough for small smoking jobs. ;D
21....gotta pat ya on the back on your smoker. You need to get a patent on that thang!
Food looks delicious........but your second pic.....what in the world.....PURPLE? :D
Quote from: POSTONLT40HD on May 27, 2014, 07:38:32 PM
Food looks delicious……..but your second pic…..what in the world…..PURPLE? :D
It is the picture. It is really a dark mahogany color. Thanks.
It turned out to be just the right size for my wife and I.
21incher,so who won't be eating when I show up? :D
Quote from: 21incher on May 27, 2014, 07:44:18 PM
Quote from: POSTONLT40HD on May 27, 2014, 07:38:32 PM
Food looks delicious........but your second pic.....what in the world.....PURPLE? :D
It is the picture. It is really a dark mahogany color. Thanks.
Smokers are GREAT.......everything is much juicier. i'd like to try some of your Pork Steaks!
I wanted to comment, but I have to run for the fridge... digin_2
Quote from: thecfarm on May 27, 2014, 07:45:27 PM
It turned out to be just the right size for my wife and I.
21incher,so who won't be eating when I show up? :D
Everyone, there just won't be any leftovers. I live in wine country so we could find some nice wine to go with the smoky flavor.
Wine? That is made from fruit? no_no I don't want anything like that to take room up away from The Meat. :)
Here are some pics of how I store the wood chunks. I went to HD and got 5 gallon buckets, and got a shelf from target. Then printed some labels on outdoors sign paper. Now I can find what I want without digging through a pile.
(https://forestryforum.com/gallery/albums/userpics/34694/IMG_1188.JPG)
(https://forestryforum.com/gallery/albums/userpics/34694/IMG_1191.JPG)
A couple good ideas you have there. The smoker is quite the Weapon and I like how you have the buckets. Looks like you enjoy it and you know what you are doing.
Heck of a smoker! nice clean look, the food looks out of this world good!
Very nice 8) I like your selection of wood chips. But, with all those varieties, what is "Chips"?? ??? I see a wire that looks like its going from the top vent to the bottom. Is that an electronic thermometer in addition to the analog stuck in the side, or do you have a WiFi setup to alarm you when the temp is out side the norm? ;)
That's enough to make anyone hungry!
Very organized, Makes me wonder, is there a hoppy section with such organization?
Hops and grapes go very well with BBQ!
Quote from: thecfarm on May 28, 2014, 08:40:38 AM
A couple good ideas you have there. The smoker is quite the Weapon and I like how you have the buckets. Looks like you enjoy it and you know what you are doing.
I am learning. I only posted pictures of the food that was not burnt to a crisp. I use those buckets for everything and love that they seal well.
Quote from: ljohnsaw on May 28, 2014, 12:18:01 PM
Very nice 8) I like your selection of wood chips. But, with all those varieties, what is "Chips"?? ??? I see a wire that looks like its going from the top vent to the bottom. Is that an electronic thermometer in addition to the analog stuck in the side, or do you have a WiFi setup to alarm you when the temp is out side the norm? ;)
All the buckets are full of chunks except for the one called chips. It is filled with small chips of different woods that have to be used in a smoker box for a grill. That wire is for the digital thermometer probe that monitors the internal temp of the meat so you can tell when it is done. I also use a additional analog in the top because the one in the side is not that accurate.
Quote from: drobertson on May 28, 2014, 04:35:48 PM
Very organized, Makes me wonder, is there a hoppy section with such organization?
Thanks drobertson. I got the buckets because I found mouse droppings in a bag of my chunks and had to toss it out. The buckets seal great, keep the critters out, and are fairly cheep.
Quote from: Raider Bill on May 28, 2014, 04:50:03 PM
Hops and grapes go very well with BBQ!
;D ;D
Wow, amazing build, and the results speak for themselves.
A super professional looking job. And the food pics have my tummy churning!
@21incher (https://forestryforum.com/board/index.php?action=profile;u=24694):
Are you kidding me??? Holy smokes (no pun intended) does that rig of your ever seem to do a good job!!! Way to go!!!
Quote from: Stroover on September 25, 2014, 08:52:38 AM
@21incher (https://forestryforum.com/board/index.php?action=profile;u=24694):
Are you kidding me??? Holy smokes (no pun intended) does that rig of your ever seem to do a good job!!! Way to go!!!
Thanks Stroover. It does do a very good job at smoking small batches, and it was basically free so it is a winner.:)