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Message
re: Smoked Meat - Hawkeye style
Posted on 12/10/13 at 9:27 am to LSUballs
Posted on 12/10/13 at 9:27 am to LSUballs
quote:
LSUballs
Thanks. I was looking for something I could scale that pit with. In the process of building one similar, and interested in height of cooking surface in relation to fire. About 10 bricks. Thanks.
1
Posted on 12/10/13 at 9:38 am to tenfoe
No problem. The pit is 16' long x 30" wide x 30" deep I believe. It's fire brick lined, with an regular red brick veneer.
Posted on 12/10/13 at 10:23 am to meatman
Meatman, I live in a place where smoked meat is practically unknown and would like to build my own smoker. There are lots of designs and plans on the Internet, but it looks very much like you would be the voice of experience in such things. Any advice on a design of a wood-burning smoker?
Thanks.
Thanks.
Posted on 12/10/13 at 10:36 am to meatman
Welcome. Nice looking smoked meat. Good to have new folks dropping by.
Keep your roux dark and you will do ok. Friends are selected on the basis of gumbo methods, so you will be sor'ta stuck with the crowd you fall into.
Keep your roux dark and you will do ok. Friends are selected on the basis of gumbo methods, so you will be sor'ta stuck with the crowd you fall into.
Posted on 12/10/13 at 10:55 am to LSUballs
Balls...did you build that pit?
Posted on 12/10/13 at 11:02 am to DonChowder
quote:
Balls...did you build that pit?
Nope. The pit was built in the 70's. About 12 years ago I restored it to working order and help construct the cookhouse that surrounds it.
Posted on 12/10/13 at 11:31 am to meatman
Looks great meatman 
Posted on 12/10/13 at 11:42 am to meatman
quote:
Iowa is the pork capitol of the world
Where's your head cheese, tasso, cracklins, boudin, and the rest of the p.i.g. hog.
Posted on 12/10/13 at 11:52 am to Btrtigerfan
I think he means the womenz.
Posted on 12/10/13 at 12:15 pm to LSUballs
That's a huge smoker! Mine can fit up to 4 ten pound pork butts at one time, but i rarely ever do that. not only spendy, but a ton of leftovers.
i regularly make it down to KC to try new places and get ideas. would like to try and smoke up some hot link, but will have to order that in. this part of the country is for brats.
i regularly make it down to KC to try new places and get ideas. would like to try and smoke up some hot link, but will have to order that in. this part of the country is for brats.
Posted on 12/10/13 at 12:16 pm to meatman
Looks very tasty!
Posted on 12/10/13 at 12:20 pm to LSUballs
quote:
I think he means the womenz.
Posted on 12/10/13 at 12:47 pm to meatman
quote:
this part of the country is for brats.
You can introduce the folks up there to some of this stuff
Posted on 12/10/13 at 1:01 pm to LSUballs
Balls you got some fat preschoolers up thataway?
Posted on 12/10/13 at 1:30 pm to meatman
this made my mouth water 
that some nice bark
that some nice bark
Posted on 12/10/13 at 1:33 pm to Martini
quote:
Balls you got some fat preschoolers up thataway?
Huge little bastads.
Posted on 12/10/13 at 2:57 pm to Coeur du Tigre
quote:
Coeur du Tigre
Smoked Meat - Hawkeye style
Meatman, I live in a place where smoked meat is practically unknown and would like to build my own smoker. There are lots of designs and plans on the Internet, but it looks very much like you would be the voice of experience in such things. Any advice on a design of a wood-burning smoker?
Thanks.
Depends, do you know how to weld? I made mine from a big old charcoal grill that I got for free and then welded a 20 gallon food grade barrel on as a fire box underneath. Works great. The only problem with mine is that when it is windy it is super-duper hard to control the temp.
A brick pit is my ideal goal, but that's some serious construction and would look terrible if done poorly. With mine, you just weld the shite out of it until you get a good seal. Doesn't matter what it looks like.
Posted on 12/10/13 at 2:59 pm to meatman
Andouille is what I'd like to do next, but they don't do that up here. Brats, center cut pork loin, butts, ribs, brisket is popular here.
Thanks for the welcome everyone. Looking to hang around long after the bowl game.
Thanks for the welcome everyone. Looking to hang around long after the bowl game.
Posted on 12/10/13 at 3:19 pm to meatman
quote:
weld the shite out of it until you get a good seal
Measure twice . cut once, no need to weld the shite out of it a la Gorilla welding. !.5 inch angle and 1/4 inch steel plate.
Posted on 12/10/13 at 3:42 pm to meatman
quote:
Andouille is what I'd like to do next, but they don't do that up here. Brats, center cut pork loin, butts, ribs, brisket is popular here.
In my last gumbo I used both andouille and bratworst. Actually a very nice mix of flavors.
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