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[TIBERIUS]

Talking smoked food. Grilling. Share your pics.

Smoking and making jerky and sausages is a passion of mine.

Feel free to chime in with your best cook or maybe your worst.

We've all had a few go south.

[805raiderslo]

Right with you Tibbs!

[TIBERIUS]

Sweet.

 I have yet to post my pics......

I have a pellet smoker..

2 burner gas.

Charcoal grill.

What is your favorite cut of meat to smoke?

[TIBERIUS]

Right with you Tibbs!

How come that don't look used? 

[805raiderslo]

Sweet.

 I have yet to post my pics......

I have a pellet smoker..

2 burner gas.

Charcoal grill.

What is your favorite cut of meat to smoke?

I do a mean pork butt.. Jerky is my specialty!

I also do brisket, pork loin,and baby back ribs.

[TIBERIUS]

Sweet.

 I have yet to post my pics......

I have a pellet smoker..

2 burner gas.

Charcoal grill.

What is your favorite cut of meat to smoke?

I do a mean pork butt.. Jerky is my specialty!

I also do brisket, pork loin,and baby back ribs.

I'm big into jerky/snack sticks.....

I'd like to swap product with you.

Getting ready to do deer sticks........

very cool.

[TIBERIUS]

You buy commercial seasonings or do you do your own.

I use commercial. I find ones I like and use em.

[az raider]

Love me some smoked brisket and burnt ends!

[TIBERIUS]

What you cook on AZ?

[CB]

I built an ugly drum smoker 7 or 8 Years ago out of a metal drum and some plumbing parts. The fire basket is made out of heavy steel mesh and bailing wire and a metal pizza plate for an ash pan.

I had adjust my temp with an air intake valve. I can keep the temp pretty consistent between 275 and 350. It does great for ribs, pulled pork, chicken and even turkey. Briskets have been tricky. Some have been great, others came out dry. My technique on brisket is still a work in progress.

Nothing comes out better in my opinion than chicken or turkey. The secret is brining the bird the night before. Comes out perfect every time. I have a wooded area behind my house with dozens of hickory trees so I have an endless supply of wood to add to the lump charcoal.

[805raiderslo]

I built an ugly drum smoker 7 or 8 Years ago out of a metal drum and some plumbing parts. The fire basket is made out of heavy steel mesh and bailing wire and a metal pizza plate for an ash pan.

I had adjust my temp with an air intake valve. I can keep the temp pretty consistent between 275 and 350. It does great for ribs, pulled pork, chicken and even turkey. Briskets have been tricky. Some have been great, others came out dry. My technique on brisket is still a work in progress.

Nothing comes out better in my opinion than chicken or turkey. The secret is brining the bird the night before. Comes out perfect every time. I have a wooded area behind my house with dozens of hickory trees so I have an endless supply of wood to add to the lump charcoal.

I inject my brisket and also spray it every hour. That seems to work.

[TIBERIUS]

I built an ugly drum smoker 7 or 8 Years ago out of a metal drum and some plumbing parts. The fire basket is made out of heavy steel mesh and bailing wire and a metal pizza plate for an ash pan.

I had adjust my temp with an air intake valve. I can keep the temp pretty consistent between 275 and 350. It does great for ribs, pulled pork, chicken and even turkey. Briskets have been tricky. Some have been great, others came out dry. My technique on brisket is still a work in progress.

Nothing comes out better in my opinion than chicken or turkey. The secret is brining the bird the night before. Comes out perfect every time. I have a wooded area behind my house with dozens of hickory trees so I have an endless supply of wood to add to the lump charcoal.

That must be heavy duty because I remember years back when I started a Q thread you said you were or just built one.

Nice.

Quality....... made in the USA 

[CB]

I built an ugly drum smoker 7 or 8 Years ago out of a metal drum and some plumbing parts. The fire basket is made out of heavy steel mesh and bailing wire and a metal pizza plate for an ash pan.

I had adjust my temp with an air intake valve. I can keep the temp pretty consistent between 275 and 350. It does great for ribs, pulled pork, chicken and even turkey. Briskets have been tricky. Some have been great, others came out dry. My technique on brisket is still a work in progress.

Nothing comes out better in my opinion than chicken or turkey. The secret is brining the bird the night before. Comes out perfect every time. I have a wooded area behind my house with dozens of hickory trees so I have an endless supply of wood to add to the lump charcoal.

That must be heavy duty because I remember years back when I started a Q thread you said you were or just built one.

Nice.

Quality....... made in the USA 

I am on my second fire basket and my brother gave me a second lid (with an additional 6 inches of clearance). Tough to beat a steel drum for durability. There is some rust in the bottom of it so I guess it will eventually rust through.

[RaiderInDenver]

I soak in water , overnight. a cedar piece fencing I buy at Home Depot.

I then slow cook an amazing Salmon filet on the cedar. Perfection!!!

[USMC2141]

I need to hang with you guys.  Pick up some smoking knowledge.  All I got is a Weber Genesis II propane grill. Don’t smoke stuff, but grill the heck out of steaks, burgers, Baby back ribs, kabobs, brats, etc.