thats awsome! but it would b a shame to scratch up that fender sitting on it while your cookin.

Steve

I used to do roasts and such on my BBQ with tinfoil wood packs. what I used to do was light one side on low, put a drip pan under the other side and put the roast over the drip pan. then I used one of thoes cheep ovin thermomitors beside the roast and proped my lid open with a rock so there was enough of a gap to drop my temp at the roast to 225.

first time I did a roast this way it was so good, it is the only way I am allowed to do them now. haha

Steve

that should work if you canget it down to the 90 degrees for the cold smoking. Not that my idear is any better yours may work better only way to tell is to make them.. That is not happening soon any ways good luck.

Bill

Last year I had two homeless people try and steal ribs off my barbeque, they were halfway through my yard when I went out outside, the panicked and dropped them, I was ****ed 4 hours into em. Least they coulda done was actually eat them lol.

ya, summer at the soonest, and I will probably change the plans 40 times befor then :mrgreen:. I have to buy a new welder as min was ripped off out of my storage locker when I was getting ready to move. So I have to figure out where to buy a new one and what kind I want to get now. then I have to find steel for cheep.

Steve

for the welder there are many places to get one on the cheeper side I belive the toold place just past costco has small mig welders and stick, I like tig welders way more versitile in what you can weld with it. Costs more and is hand fed but you controle every thing I believe the place is called KMG or some thing like that. Any welding supply store will have welders of all sizes and shapes they usely have some on site you can try. the toold house is in vallyview they carry some also.

For the metal down on rod road there is a welding shop Bloat works there I believe he may be able to get you a deal but you can also goto the scrap metal place right there and buy some depending on what you are looking for and if they have it.


You can also try going directly to 3M steel on Mount Paul Way if you buy full sheets and lengths of stock you should be able to buy from them.
Bill

well finished smoking the rainbow trout the kids love it cure was brown sugar salt and maple suryup as I could only find my maple chips. goto to find the others they are here some where..
Bill

should have said somthing, I have about 3 different flavors of chips here.. got two more somewhere in boxes.. got to finnish unpacking the shop one of these days :redface:

Steve

Mmmm smoked Rainbow my fav, enjoy.
We're lucky in Calgary with this new Bass Pro Shop they have a ton of smoking stuff. I really like the Bradley puck shaped thingers that come in different woods.

ok so here was last nights supper.

ready to go on the smoker.

http://www.members.shaw.ca/s.l.s/ECB...moke/ribs3.jpg

http://www.members.shaw.ca/s.l.s/ECB...moke/ribs4.jpg

ready to be foiled

http://www.members.shaw.ca/s.l.s/ECB...moke/ribs5.jpg

and finaly reddy for my belly

http://www.members.shaw.ca/s.l.s/ECB...moke/ribs6.jpg


Steve

No fair.
Last night I had salad.

Mitch

Well new smoke and more ambitious.

Decided to do some ribs, a fatty, and some ABTs (atomic buffalo turds)


http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/ready.jpg

time to start the fatty.
the weave
http://www.members.shaw.ca/s.l.s/ECB...oke/weave1.jpg

http://www.members.shaw.ca/s.l.s/ECB...oke/weave2.jpg

some basil
http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/basil.jpg

the rest of the filling
http://www.members.shaw.ca/s.l.s/ECB.../morestuff.jpg

all wrapped uphttp://www.members.shaw.ca/s.l.s/ECB...oke/wraped.jpg

ready for the fridge

http://www.members.shaw.ca/s.l.s/ECB...ke/wraped1.jpg

Also decided to try some ABTs while I am at it.. nothing fancy just cream chease, smoked cheese and bacon.
http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/abt1.jpg
http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/abt2.jpg

everything will be going on about noon for a 6 PM finnish time for the ribs.

Steve

So everything is on. loaded upo the basket and put a few chunks of wild cherry wood ontop.

here is a pic of the new basket I made yesterday
http://www.members.shaw.ca/s.l.s/ECB.../newbasket.jpg

Ribs, skined and seasoned. will be nice when I build a new smoker and don't have to cut them in 1/2 anymore
http://www.members.shaw.ca/s.l.s/ECB...e/ribready.jpg

all warmed up and ready to go

http://www.members.shaw.ca/s.l.s/ECB...e/warmedup.jpg

Fatty and ABTs on the bottom rack

http://www.members.shaw.ca/s.l.s/ECB...e/fatabton.jpg

Ribs on the top

http://www.members.shaw.ca/s.l.s/ECB...oke/ribson.jpg

How long do thoes little strips I trimed off take to cook?

here is my atempt of TBS. problem is you can't really see it in the pictures :laluot_22: as it is leaking out all around the cover and is real thin. but you can see it in the fatty ABT pic.

http://www.members.shaw.ca/s.l.s/ECB/2ndsmoke/tbs.jpg

ribs are comming along.

http://www.members.shaw.ca/s.l.s/ECB...mmingalong.jpg


but the Fatty and ABTs are done.

http://www.members.shaw.ca/s.l.s/ECB...fattyready.jpg

Steve

Looks good what time should I be there for supper?

How hot were your ABT? I made a batch a couple weeks ago, no heat. The batch I made last week was so freaking hot I nearly cried. I put Sarachi on my corn flakes.

What kind of sausage did you use for the fatty? I've made a couple and found them to be bland. First one was just hamburger, second I used mild Italian, it was better but not up to par.

the fatty was mild itialian, I am going to make some kelbassa in the near future I might keep a bit of that unstuffed and grind it a little finer and try it with that.

the ABTs were a mix hot, but not to hot, med and mild. there is a wide range in heat with jalapanos, if you want them hotter leave some pith in them.

Steve

Ok so the Fatty has rested and heres what it looks like
http://www.members.shaw.ca/s.l.s/ECB...attyinside.jpg

Ribs are done in the foil, brushed with sauce and heading back to the smoker to firm up.

http://www.members.shaw.ca/s.l.s/ECB.../ribsaused.jpg

Steve

I should have read this earlyer and made a dinner raid by your place...LOL looks great I have got to try the fatty at some time yum....

Bill

Ok, so ribs are done, we've eaten, and are stuff and I get left over ribs tomorrow :laluot_17:

http://www.members.shaw.ca/s.l.s/ECB...ke/ribdone.jpg

http://www.members.shaw.ca/s.l.s/ECB...oke/ribcut.jpg

Steve

Better have lots left over showed my wife and she said we should all make a dinner raid. LOL All we had was deer stroganoff and Cesar salad home made dressing with lots of garlic. I'll bet it not as good as those ribs...LOL

Bill

Thanks Steve. I put some home rolled Kielbasa in my ABT with the cheese, it was awesome. That is in the ones that were not too spicy.

Looks like a fine meal. Betcha the vegetarians on here are loving this thread!!

Im a meatetarian, its a personal choice :mrgreen:

Steve

I had been considering upgrading my grill to a Weber type unit until you guys started this thread. So now I am thinking a smoker might be a better direction. There have been a few positive reviews of the Brinkman units.

What about this unit?

http://www.canadiantire.ca/AST/brows...moker%252B.jsp

thats a good unit for starting out.. way more room than mine, and a lot better designed. the offsets are one of the most popular setups. mine was 38 bucks at costco over christmas so you get what you payfor, and I have had to do several mods to get it to work half deicent and I have a few more to do yet. I am building a verticle smoker, but I am going electric for that one.

Steve

You'll soon find out just how many cats are in your neigbourhood... meow all freaking day meow meow meow...alllllll day!!!!

Doug

??? why is this?

Steve

I got a similar one at Home Depot a couple of years back. I love it although it is difficult to get a temperature about 100C. I have looked at the Weber Bullet but fear they maybe out of my league.

heads up to rib fans

the spare ribs at costco in Bellingham are huge. 11 lbs for 23$