Hola carnivores. I've been a lurker on the site for a few years now, and just wanted to stick my head of out the shadows for a moment and say hello.
I picked up on smoking meat after I had been married for a year or two and needed something to spend money on. The frugal wife wasn't happy with my desire to blow $2k on a new hobby I thought I might like to try. We reached a compromise, and I was permitted to spend $$$ building a smoker (little did she know that in order to do so, I needed to buy tools as well). Many versions of my smoker have come to pass, making improvements as I went along. Here she stands today, battle scarred, and bathed in the fat of many a'pig:
She started out as a charcoal smoker and served me well for a few years...
But the fire box finally won...
So I lined the inside in metal...
...I converted it to a pellet smoker, I'm pretty sure my wife knew that she should have just let me buy a custom job to begin with.
So that's my rig. I don't know how many evenings were spent in the garage adding gaskets, new shelf brackets, trying various hinges, etc. I'm no pro builder, but I'm pretty proud of this.
Some samples of my work:
Brisket
It was so good, I forgot to take photos until after I vacuum sealed leftovers for the guests to take with them. Best smoke ring I ever got.
Renfest/Disney style turkey legs (a blend of Meathead's and other recipes)...
Jerky smoked as low as I could go with the pellet smoker (165). Delish, and beats the heck out of the store bought stuff...
And of course the king, Lord Porkbutt. Sorry gents, no upskirts...
and countless others.
Glad to meet you all, happy smoking and all that good stuff. Thank you to all those who have contributed to the site, and of course Meathead, without whom I would likely not have undertaken a hobby that so clearly has given me countless hours of enjoyment (and pounds)
I'm going to leave you with the best BBQ porn I've got. Buckle up....
45 day dry aged ribeye, sous vide at 130 for an hour, seared to perfection. The fat was liquid, but couldn't bring itself to run out. It held on to the steak till the end.
Go Texans!
A more detailed photo journal of the sous vide steak to come
I picked up on smoking meat after I had been married for a year or two and needed something to spend money on. The frugal wife wasn't happy with my desire to blow $2k on a new hobby I thought I might like to try. We reached a compromise, and I was permitted to spend $$$ building a smoker (little did she know that in order to do so, I needed to buy tools as well). Many versions of my smoker have come to pass, making improvements as I went along. Here she stands today, battle scarred, and bathed in the fat of many a'pig:
She started out as a charcoal smoker and served me well for a few years...
But the fire box finally won...
So I lined the inside in metal...
...I converted it to a pellet smoker, I'm pretty sure my wife knew that she should have just let me buy a custom job to begin with.
So that's my rig. I don't know how many evenings were spent in the garage adding gaskets, new shelf brackets, trying various hinges, etc. I'm no pro builder, but I'm pretty proud of this.
Some samples of my work:
Brisket
It was so good, I forgot to take photos until after I vacuum sealed leftovers for the guests to take with them. Best smoke ring I ever got.
Renfest/Disney style turkey legs (a blend of Meathead's and other recipes)...
Jerky smoked as low as I could go with the pellet smoker (165). Delish, and beats the heck out of the store bought stuff...
And of course the king, Lord Porkbutt. Sorry gents, no upskirts...
and countless others.
Glad to meet you all, happy smoking and all that good stuff. Thank you to all those who have contributed to the site, and of course Meathead, without whom I would likely not have undertaken a hobby that so clearly has given me countless hours of enjoyment (and pounds)
I'm going to leave you with the best BBQ porn I've got. Buckle up....
45 day dry aged ribeye, sous vide at 130 for an hour, seared to perfection. The fat was liquid, but couldn't bring itself to run out. It held on to the steak till the end.
Go Texans!
A more detailed photo journal of the sous vide steak to come
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