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What's Hittin' the Grill or Smoker?
- Thread starter USMC615
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USMC615
Wood's Tougher Than Woodpecker Lips...
Firemoore, many years ago I helped a couple of brothers build a trailered setup almost exact as yours. I believe they got the plans for it from a guy out in Tyler or New Braunfels, TX. If I remember correctly, it took us about three wknds of working on it in his shop...cutting/fitting/clamping, welding, grinding, then hauled to a paint shop...you know the deal obviously. It was one helluva grill on wheels.
I have to admit, I lurk around this forum to learn about saws, but BBQ is a passion as well. I design and fabricate all my own smokers. Make all my own rubs and sauces, I take on the whole hobby.
Jason
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amberg! what do you think! ??
>I don't believe in secrets and barbecue if anybody has any questions let me know I would be glad to help.
what's not to like about this PitMaster?...
amberg
Addicted to ArboristSite
amberg! what do you think! ??
Well let me see, You know that I love all that food! And as for that smoker, I am almost at a loss for words, except that Firemoore98 has put a lot of thinking and fab work on this one. Don't ever remember ever seeing one set up that good before in my life. ( I love it )
The only problem I see is that it is not mine!
We might see if he has any pics. of some others he has built. And some of his rubs and sauces to.
Firemoore98
ArboristSite Operative
Ask and though shall receive:
Some fab pics, 100% my design and I did all the fab with basic hand tool.
Kingsford charcoal for heat and apple/peach/hickory stick for flavor and color
Back porch rig... Was going through a divorce this was therapy for me to build her. Nothing fancy.
Now some yummies
This is 30 slabs of ribs, de-boned for chili for the firehouse open house.
I have a lot of fun with it. My family has been smoking for multiple generations so I had some great mentors along the way. Having said that I'm not a recipe cook, if I like something I reverse engineer it and make it my own. I take the same philosophy with my smokers, rubs and sauces, they are all my original designs.
I don't believe in secrets in BBQ it's hard work and if your willing to put in the time you deserve good food. Let me know if anyone has any questions, I help as best I can.
Jason
Sent from my iPhone using Tapatalk
Some fab pics, 100% my design and I did all the fab with basic hand tool.
Kingsford charcoal for heat and apple/peach/hickory stick for flavor and color
Back porch rig... Was going through a divorce this was therapy for me to build her. Nothing fancy.
Now some yummies
This is 30 slabs of ribs, de-boned for chili for the firehouse open house.
I have a lot of fun with it. My family has been smoking for multiple generations so I had some great mentors along the way. Having said that I'm not a recipe cook, if I like something I reverse engineer it and make it my own. I take the same philosophy with my smokers, rubs and sauces, they are all my original designs.
I don't believe in secrets in BBQ it's hard work and if your willing to put in the time you deserve good food. Let me know if anyone has any questions, I help as best I can.
Jason
Sent from my iPhone using Tapatalk
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USMC615
Wood's Tougher Than Woodpecker Lips...
Very good young man...Impressive!! I need to get with you on some sauces and rubs. I make a few of my own, but always wanting to try others' concoctions.Ask and though shall receive:
Some fab pics, 100% my design and I did all the fab with basic hand tool.
Kingsford charcoal for heat and apple/peach/hickory stick for flavor and color
Back porch rig... Was going through a divorce this was therapy for me to build her. Nothing fancy.
Now some yummies
This is 30 slabs of ribs, de-boned for chili for the firehouse open house.
I have a lot of fun with it. My family has been smoking for multiple generations so I had some great mentors along the way. Having said that I'm not a recipe cook, if I like something I reverse engineer it and make it my own. I take the same philosophy with my smokers, rubs and sauces, they are all my original designs.
I don't believe in secrets in BBQ it's hard work and if your willing to put in the time you deserve good food. Let me know if anyone has any questions, I help as best I can.
Jason
Sent from my iPhone using Tapatalk
Firemoore98
ArboristSite Operative
Pineapple corer, amazing tool.
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
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Firemoore98
ArboristSite Operative
Yeah the tool is great, you'll love it. Then what I do is take a sharp knife and a slice the pineapple shel in half and take the slices and put them in the shel, it makes like a boat and is a nice presentation.
I mentioned it above, but I serve my smoked pinnacle over French vanilla ice cream and I put a maple syrup, brown sugar, butter, vanilla, cinnamon warmed (on the stove) overtop it all. Silly delicious.
If your making a large portion of this for a party or something I will supplement canned pineapple with the fresh. Fresh is way mo better but gets pricey.
Let me know how it turns out brother
Jason
Sent from my iPhone using Tapatalk
I mentioned it above, but I serve my smoked pinnacle over French vanilla ice cream and I put a maple syrup, brown sugar, butter, vanilla, cinnamon warmed (on the stove) overtop it all. Silly delicious.
If your making a large portion of this for a party or something I will supplement canned pineapple with the fresh. Fresh is way mo better but gets pricey.
Let me know how it turns out brother
Jason
Sent from my iPhone using Tapatalk
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USMC615
Wood's Tougher Than Woodpecker Lips...
Lol...!!! Happens at some point to all the gals...I will!
... and it's "sister" not "brother, " brother.
amberg
Addicted to ArboristSite
A little run down here.
Smokers ( plural )
Trailers
Welders
Tools
Food
Sauces
Track hoes
Open land
And last but not least Busch beer!
Don't see anything not to like here!!
Smokers ( plural )
Trailers
Welders
Tools
Food
Sauces
Track hoes
Open land
And last but not least Busch beer!
Don't see anything not to like here!!
amberg
Addicted to ArboristSite
I will!
... and it's "sister" not "brother, " brother.
Freemoore, She got you on this one! Lol
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Wow that is quite the spread!!
Firemoore98
ArboristSite Operative
My fault, brother is a term of respect where I come from. Kinda like calling someone sir/ma'am/friend etc.
One of my specialties is open mouth insert boot. Did I mention I drink Busch light, a lot?
Jason
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One of my specialties is open mouth insert boot. Did I mention I drink Busch light, a lot?
Jason
Sent from my iPhone using Tapatalk
LOL man! so sorry... couldn't resist... I like your smoker designs. you echo much of what Aaron Franklin BBQ in Austin builds; in heavy gauge steel. that is a good characteristic. however, I like your nooks and crannies a lot, too. that you build these yourself speaks well for you as a designer/fabricator...
>>I don't believe in secrets and barbecue if anybody has any questions let me know I would be glad to help.
I would be interested in your take on doing poik ribs... not so much short, but regular... from time you pick the pack out or packs... prep, u don't have to get into rubs, times in smoker, woods you prefer, wrapped or unwrapped, temps u feel r ideal... moisturizers of choice... spray apple juice, for example, cooking down any sauces on final product... texture u like: med or fall off bone, etc... how do u like to reheat cold ribs?... anything else u mite like to add... such as types of bbq u like... brown sugar, vinegar based and/or heat added and how? peppers, cayenne, red pepper flakes, etc...
guess we can do briskets later... lol.
you may have seen his shows on tv, too...
http://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200
no rush, at your convenience is perfect for me... thanks for your friendly offer to share tips, tricks and techniques with us...
