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Good Smoker

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mike650 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote mike650 Quote  Post ReplyReply Direct Link To This Post Posted: October/02/2009 at 21:38
Originally posted by Chris Farris Chris Farris wrote:

Mark tried to post some lame Florida gal.
 
FAIL


Roll on Floor Laughing
“A hunt based only on trophies taken falls far short of what the ultimate goal should be.” – Fred Bear
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Post Options Post Options   Thanks (0) Thanks(0)   Quote scooter65 Quote  Post ReplyReply Direct Link To This Post Posted: October/05/2009 at 07:01
Originally posted by cheaptrick cheaptrick wrote:

Now THAT is a pretty lady!!  Love
 
Taste like chicken!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kickboxer Quote  Post ReplyReply Direct Link To This Post Posted: October/05/2009 at 21:18
Opinion,untempered by fact,is ignorance.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote SD Dog Quote  Post ReplyReply Direct Link To This Post Posted: October/06/2009 at 09:48
Originally posted by Kickboxer Kickboxer wrote:



+1
If nobody ever said anything unless he knew what he was talking about, a ghastly hush would descend upon the earth. AP Herbert

Stupidity & ignorance have been the foundation for many certainties.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote cbm Quote  Post ReplyReply Direct Link To This Post Posted: October/07/2009 at 09:51
Bass Pro carries a model by Horizon Smokers. I bought one back in the spring. It is very close to the old Oklahoma Joe's . It is made out of 1/4" steel and holds heat extremely well, it has better stainless grills than an Okl.Joe, but it is a little smaller than the originals. I can cook at 200-250 for about 7-8 hours on one 15 lb bag of Kingsford.
 
I haven't seen much else out there for sale with the quality of the old Okl.Joe's.  Good luck !!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote tahqua Quote  Post ReplyReply Direct Link To This Post Posted: October/07/2009 at 11:20
Originally posted by Chris Farris Chris Farris wrote:



I was gone for several days and just caught this one. That is some funny stuff there!
BTW, speaking of Kingsford, burning times last longer with briquettes versus lump. I do like lump for steaks and chops. But it doesn't burn long enough for several hours of smoking.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote scooter65 Quote  Post ReplyReply Direct Link To This Post Posted: October/07/2009 at 11:25
Tahqua brings up a good point on the charcoal.  Another thing to watch is that the lump coal is made from several varieties of wood.  If you are trying to reduce or limit your smoke taste to say strictly a hickory or cherry don't use lump.  It will infuse several wood flavors in addition to the wood you are smoking with.  It also burns hotter.  Personally I find it delicious to use lump with a briskett but not with chicken or ribs.  Makes the ribs taste like beef jerky.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eileen Clarke Quote  Post ReplyReply Direct Link To This Post Posted: October/09/2009 at 18:25
Last weekend my neighbor cooked 2 pigs on a device called LaCajaChina for our local Fall fest and sold the pig meat with cuban black beans and rice, and fried plantains--which I now am expert on, in two variations; it's an metal lined plywood box on wheels, with the cooking instructions printed on each end, and long handles so you can move it even in the middle of cooking.   The coals sit on top in a metal grate that sits over a tray to catch the ashes; pretty much like a giant Cast iron Dutch oven, except it's lined with sheet metal so it doesn't weigh a ton.  
Frank started out with a 100 pound pig, which just fit, stretched out end to end, and at moderate temps, it cooks in 4 hours and is absolutely delicious.   The 100 pound model (also cooks up to 6 turkeys or a pile of chickens at the same time) is $349.  They have a 65 pound pig model for $319.   Might be a really good tailgating smoker.  Given the mobility.
THe site also sells a Mojo marinade.  Frank was using his own homemade Mojo marinade and injected it into the pig pre cooking.   (They've even got a meat sensor so you know when it's done. 
Downside, of course is as soon as the temps fall below 40 degrees cooking time really climbs.  
As good as the pig was, the best part was Frank takes it to the car wash to clean it up. That just may be as easy as it gets as far as cleaning up after a smoker.  
Web site is www.lacajachina.com and it's worth it just to go look at it. 
 
Eileen
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Chris Farris Quote  Post ReplyReply Direct Link To This Post Posted: October/10/2009 at 10:48
This how we do it in Texas.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote budperm Quote  Post ReplyReply Direct Link To This Post Posted: October/16/2009 at 06:57
Can anyone say peter principle?
"Peace is that brief glorious moment in history when everybody stands around reloading".
--Thomas Jefferson



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Post Options Post Options   Thanks (0) Thanks(0)   Quote RONK Quote  Post ReplyReply Direct Link To This Post Posted: October/17/2009 at 18:44
 A friend/neighbor just the other day showed me a trailer-mounted smoke-cooker/grill that he built. He raised the lid and showed me 45 square feet of grill area on three 3-foot x 5-foot levels.
 He said he bought the 1/4 inch (?) steel plate sheared and bent to his specs, and did all the welding himself. He thought he had $400 in materials (plus the traler it was mounted on), and he welded it up in a couple evenings. Very impressive!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote SD Dog Quote  Post ReplyReply Direct Link To This Post Posted: October/17/2009 at 18:57

Did he have any samples for you to partake of?  Merry Christmas

If nobody ever said anything unless he knew what he was talking about, a ghastly hush would descend upon the earth. AP Herbert

Stupidity & ignorance have been the foundation for many certainties.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote RONK Quote  Post ReplyReply Direct Link To This Post Posted: October/17/2009 at 19:04
 No, I showed up after supper, darn it!!
  He raises his own hogs and beef, has a walk-in smokehouse and industrial meat processing equipment.
 
 
He's going to be my friend, whether he wants to or not.... 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote budperm Quote  Post ReplyReply Direct Link To This Post Posted: October/17/2009 at 19:53
Sounds like a smart plan there Ron....specially with your herd!
"Peace is that brief glorious moment in history when everybody stands around reloading".
--Thomas Jefferson



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Post Options Post Options   Thanks (0) Thanks(0)   Quote RONK Quote  Post ReplyReply Direct Link To This Post Posted: October/17/2009 at 21:38

HA!

 He just dropped by a few minutes ago with a batch of freshly hickory-smoked pork breakfast patties for us to enjoy for tomorrow's breakfast!

 Cool! 


Edited by RONK - October/17/2009 at 21:40
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Post Options Post Options   Thanks (0) Thanks(0)   Quote budperm Quote  Post ReplyReply Direct Link To This Post Posted: October/18/2009 at 07:01
Sounds like you need to teach him how to process large game!
"Peace is that brief glorious moment in history when everybody stands around reloading".
--Thomas Jefferson



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Post Options Post Options   Thanks (0) Thanks(0)   Quote cheaptrick Quote  Post ReplyReply Direct Link To This Post Posted: October/18/2009 at 07:26
Originally posted by RONK RONK wrote:

 No, I showed up after supper, darn it!!
  He raises his own hogs and beef, has a walk-in smokehouse and industrial meat processing equipment.
 
 
He's going to be my friend, whether he wants to or not.... 
 
HAHA....Excellent
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Post Options Post Options   Thanks (0) Thanks(0)   Quote RONK Quote  Post ReplyReply Direct Link To This Post Posted: October/18/2009 at 09:42
Originally posted by budperm budperm wrote:

Sounds like you need to teach him how to process large game!
 
 I do have a great recipe for a pork/venison mix smoked sausage that he wants to try. I need to get a deer on the ground first, though.
  A trespasser came clomping past my stand goofing up my Friday evening's hunt.  Head Banger
 
 Today is the last day of the early antlerless-only gun deer season, too. I really wanted to get my tag punched with a doe now, because if I don't, I'll have to "Earn-a-Buck" during the late November rifle season by shooting a doe first. In other words, I'd have to pass up a big buck if he came through before I had a crack at a doe. Wisconsin DNR wants more does killed, so that's how they have it set up. You can't legally shoot a buck without killing a doe first.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote RONK Quote  Post ReplyReply Direct Link To This Post Posted: October/18/2009 at 09:51
Originally posted by cheaptrick cheaptrick wrote:

Originally posted by RONK RONK wrote:

 No, I showed up after supper, darn it!!
  He raises his own hogs and beef, has a walk-in smokehouse and industrial meat processing equipment.
 
 
He's going to be my friend, whether he wants to or not.... 
 
HAHA....Excellent
 Don't laugh, Mark- if you can come up for turkey season next spring, he could be your friend, too! 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote budperm Quote  Post ReplyReply Direct Link To This Post Posted: October/18/2009 at 10:22
Originally posted by RONK RONK wrote:

Originally posted by budperm budperm wrote:

Sounds like you need to teach him how to process large game!
 
 I do have a great recipe for a pork/venison mix smoked sausage that he wants to try. I need to get a deer on the ground first, though.
  A trespasser came clomping past my stand goofing up my Friday evening's hunt.  Head Banger
 
 Today is the last day of the early antlerless-only gun deer season, too. I really wanted to get my tag punched with a doe now, because if I don't, I'll have to "Earn-a-Buck" during the late November rifle season by shooting a doe first. In other words, I'd have to pass up a big buck if he came through before I had a crack at a doe. Wisconsin DNR wants more does killed, so that's how they have it set up. You can't legally shoot a buck without killing a doe first.
 
Trespasser!!?!?  Long Pork the 3rd white meat!!!!  Boy would that burn me up!  I would at least scare the living crap out of him!!!  Wouldn't eve nhave to be a near miss.  Wink
"Peace is that brief glorious moment in history when everybody stands around reloading".
--Thomas Jefferson



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