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Big Mike from Houston, TX

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    Big Mike from Houston, TX

    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:

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    She started out as a charcoal smoker and served me well for a few years...

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    But the fire box finally won...
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    So I lined the inside in metal...

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    ...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.

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    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
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    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.
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    Renfest/Disney style turkey legs (a blend of Meathead's and other recipes)...
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    Jerky smoked as low as I could go with the pellet smoker (165). Delish, and beats the heck out of the store bought stuff...
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    And of course the king, Lord Porkbutt. Sorry gents, no upskirts...
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    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.
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    Go Texans!
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    A more detailed photo journal of the sous vide steak to come






    Attached Files

    #2
    Welcome to the Pit, Mike!

    Comment


      #3
      Welcome to the pit Mike Nilsen! Wow, that is one cool smoker! I love the fact that you built it yourself, and in wood too! It sure puts out some great product, all those photos got me drooling.

      Since you’re new, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

      Also, it's very important that you:

      Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Notifications tab. You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. PM (private message) ”Huskee” with your email change request, or via email at [email protected]

      Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

      Thanks for joining!

      Comment


        #4
        Welcome Mike Nilsen

        Comment


          #5
          Howdy from Kansas Territory, Welcome to th' Pit!
          Lover yer smoker an' food pics; Great Ingenuity, an' Intrepidity!!!
          Many thanks fer sharin',
          Lookin' forward to hearin more from ya', hereabouts...
          Jump on in, don't be no stranger!!!

          Comment


            #6
            Welcome from West Texas!! So where you originally from? (before Houston) Love the Smoker!! My TV hero Alton Brown makes smokers out of card broad boxes and Flower Pots Love that you followed in his foot steps.

            Comment


              #7
              Nice to meet you. Incredible journey and great results! Enjoy.

              Comment


                #8
                Welcome from Indiana

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                  #9
                  Welcome to the Pit! So, what is the wife's attitude toward BBQ equipment now?

                  Comment


                    #10
                    Welcome to The Pit Mike. Great intro and pics.

                    Comment


                      #11
                      Boy did you have me excited when I saw a Plywood smoker. You are a determined, driven BBQ comrade. Great to have you aboard. Eat good & have fun!

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                        #12
                        Welcome from Huntsville! I'm really digging that smoker!

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                          #13
                          Welcome from Michigan, Mike. That last steak pic is a beautiful shot!

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                            #14
                            Welcome! Already contributing! 45 days next rib roast; 35 was pretty good.

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                              #15
                              Welcome to the Pit. We are happy to have you. I love the DIY smoker, brother!

                              Comment

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