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Posted on 11/9/12 at 9:35 pm to pochejp
quote:where's your firebox, inside or outside in back? I need to ask you a few..
pochejp
This post was edited on 11/10/12 at 9:25 am
Posted on 11/9/12 at 9:50 pm to Ole Geauxt
pochejp with another epic thread.
1) Jambalaya
2) Pastalaya
3) Andouille
4) ? ? ?
1) Jambalaya
2) Pastalaya
3) Andouille
4) ? ? ?
Posted on 11/10/12 at 7:49 am to Ole Geauxt
quote:
Posted by Ole Geauxt quote: pochejp where's your firebox, inside or outside in back? I need to ask you a few.. <<<<<<one word, all small letters at gmail.com if ya get a chance..
The firebox is inside on the bottom. Lit up some kings ford coals and started adding the wet pecan wood as needed for heat.
Posted on 11/10/12 at 7:50 am to Stadium Rat
quote:
pochejp with another epic thread.
1) Jambalaya
2) Pastalaya
3) Andouille
4) ? ? ?
My version of gumbo next.
This post was edited on 11/10/12 at 11:15 am
Posted on 11/10/12 at 8:22 am to pochejp
I'm making sausage and some salami today as well. Killed four deer this week so I've got a day working on it. I got the casings at Oak Grove Smokehouse on old Jefferson as well as there regular sausage seasonings and sage, I'll add sage to one batch and a lot of garlic to another batch. I've got pork butt and beef chuck so I'll make a variety. I like a bit of beef for the flavor.
Posted on 11/10/12 at 8:50 am to Martini
quote:
I'm making sausage and some salami today as well. Killed four deer this week so I've got a day working on it. I got the casings at Oak Grove Smokehouse on old Jefferson as well as there regular sausage seasonings and sage, I'll add sage to one batch and a lot of garlic to another batch. I've got pork butt and beef chuck so I'll make a variety. I like a bit of beef for the flavor.
Posted on 11/10/12 at 9:24 am to pochejp
That smoker looks awesome. Can you give some more details on how you built it and what materials you used. That smoker looks like a great project.
Posted on 11/10/12 at 10:41 am to pochejp
Final product. Came out great and delicious.
Posted on 11/10/12 at 10:48 am to NimbleCat
quote:
That smoker looks awesome. Can you give some more details on how you built it and what materials you used. That smoker looks like a great project.
The outer wood is 3/4" plywood. We have it lined inside with insulation and over that is stainless steel flashing material. The racks are from an old frige and the fire pit is an old old cast iron bbq pit.
Posted on 11/10/12 at 11:07 am to pochejp
Sweet blue jean shirt.
But for real, that looks fantastic. Great job.
But for real, that looks fantastic. Great job.
This post was edited on 11/10/12 at 11:10 am
Posted on 11/10/12 at 11:13 am to NimbleCat
quote:
That smoker looks awesome. Can you give some more details on how you built it and what materials you used. That smoker looks like a great project.
I was looking around Scribd after reading the other thread's link about Fried Chicken Gumbo and found this:
LINK
This post was edited on 11/10/12 at 11:36 am
Posted on 11/10/12 at 11:15 am to pochejp
quote:
quote:
That smoker looks awesome. Can you give some more details on how you built it and what materials you used. That smoker looks like a great project.
The outer wood is 3/4" plywood. We have it lined inside with insulation and over that is stainless steel flashing material. The racks are from an old frige and the fire pit is an old old cast iron bbq pit.
What do you use for ventilation? Do you have some vents for inflow down by the firebox with a smokestack exit on top or what?
Setup looks fantastic by the way.
Posted on 11/10/12 at 11:16 am to Stadium Rat
That one looks very nice. IS that Cyprus wood?
Posted on 11/10/12 at 11:41 am to pochejp
quote:
What do you put in your meat mixture?
Salt Black, pepper, Red pepper, Garlic, LeBlanc's sausage seasoning.
I'm a big fan of Jacob's andouille, and I always thought there was another spice in it that I can't identify. Anyone know how they season their andouille?
Posted on 11/10/12 at 11:48 am to tewino
quote:
What do you use for ventilation? Do you have some vents for inflow down by the firebox with a smokestack exit on top or what?
Setup looks fantastic by the way.
No vents up top. The bottom rack that the pit sits on is open to allow air to the fire. We can crack the door open at the top if need be but we normally don't have to. It has enough leak by to vent itself.
Posted on 11/10/12 at 1:31 pm to pochejp
quote:Nope. The instructions say pine.
That one looks very nice. IS that Cyprus wood?
Posted on 11/10/12 at 11:11 pm to Stadium Rat
Nice looking stuff!
Posted on 12/10/12 at 10:00 am to pochejp
quote:you mentioned insulation in your smoker... besides the ss wrap around the bottom sides, what type of insulation do you have? I can't see it in the pictures..
pochejp
Posted on 12/10/12 at 11:35 am to pochejp
nice pics.
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