Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Does anybody think it is practical/reasonable to have an offset smoker (both charcoal and stick-burning) on a would deck? If so, any ideas on how to protect the deck and associated structures from fire?
CaptainMike Is your man for what burns down a house. He would know best what's available and would work. He maybe busy though.
I heard he is writing a book about the time he fought a 5000 acre bush fire on a small desert island with only a teaspoon and 1lb bag of kosher salt while wearing only a banana hammock...
Last edited by Ahumadora; September 13, 2020, 08:09 AM.
What Mr. Bones said, that's what I do. Maintain at least 36" clearance from combustibles, clean any debris from under the deck, have a charged garden hose or dry chem extinguisher handy, and never leave a live fire device unattended, as in don't leave the house. I plan my cooks so that I don't overnight them, I probably would be too paranoid to sleep anyway.
BTW, have I ever told you the story of vacationing on a small desert island? Well, I was sunbathing on the beach in my Speedo when I smelled smoke. I turned my head and gasped aloud "Oh my God" at the awesome spectacle that befell me. I grabbed what was close at hand and sprang into action..........
Last edited by CaptainMike; September 12, 2020, 03:25 PM.
tbob4 a teaspoon and a bag of salt, but what I really needed was a couple of ears of corn. Cobs would have worked too, but there were none in sight, I had to improvise...
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