Posted by rabbit on December 13, 2012 at 06:27:20 from (207.241.137.116):
In Reply to: OT - BBQ Smoker posted by BigTone on December 13, 2012 at 06:06:26:
You can find a bunch of different flavors wood chips if you find the right store. Hickory and cherry are most common. I have a few apple trees here that shed enough branches to keep me in chunks of wood. I have an old fashioned Brinkman smoker. Basically a cheap drum with dome lid. Couple of grids on the top and a bowl for a charcoal fire on the bottom. Get the fire going, and throw in a handful of dampened wood chips. My recipe is to take strips of meat, roll them in mix of half salt, half sugar, and smoke them till fairly dry. Don't have to have heat very high, as you are drying the meat, nor burning it to a crisp. I usually only use one grid, as meat on lower grid seems to burn too easily. Turn meat at least once during process.
My butcher has a little room with hooks in the ceiling, A little gas burner on the floor, with a tray where he puts wet wood chips. Hangs sausages, etc on the hooks, sets it going at night, all done by morning.
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Today's Featured Article - Grain Threshing in the Early 40's - by Jerry D. Coleman. How many of you can sit there and say that you have plowed with a mule? Well I would say not many, but maybe a few. This story is about the day my Grandfather Brown (true name) decided along with my parents to purchase a new Ford tractor. It wasn't really new except to us. The year was about 1967 and my father found a good used Ford 601 tractor to use on the farm instead of "Bob", our old mule. Now my grandfather had had this mule since the mid 40's and he was getting some age on him. S
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