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Old 04-06-2011, 09:49 PM   #11
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Here's the end product... I smoked it for about 2 and half hours and then broiled till done
served with corn bread, cole slaw and tator salad, no bbq sauce needed. and I'm chinese!
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Old 04-06-2011, 10:02 PM   #12
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... but IMO you would be better off buying a cheap $70 smoker....
I agree too. These cheap smokers are commonly known as ECB's (el cheapo brinkmanns) among the serious BBQ crowd. But they work. I have the red electric model.
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Old 04-07-2011, 06:26 AM   #13
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Did the chicken pick up a smoke ring, Hyperion? Was the outer layer of meat red/pink?
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Old 04-07-2011, 06:31 AM   #14
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The two box smoker was to smoke salmon (much lower temp required), not cook a chicken. You need to understand what you are doing before proceeding with such a project.
Exactly, and the other one was smoking pork to make bacon. Both very different from smoking poultry.
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Old 04-07-2011, 09:22 AM   #15
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Did the chicken pick up a smoke ring, Hyperion? Was the outer layer of meat red/pink?
only 2 hours of smoking isn't enough to get that.. I need a serious smoker to get the smoked appearance lol
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Old 04-07-2011, 10:41 AM   #16
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only 2 hours of smoking isn't enough to get that.. I need a serious smoker to get the smoked appearance lol
If you were producing smoke, and I thought I read that you were, 2 hours is more than enough time to get a ring. Actually, the colder your food is, the more smoke it picks up, since the chemical process that causes a smoke ring doesn't happen above 140F.
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Old 04-07-2011, 01:42 PM   #17
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Speaking of smokers my next tentatively planned cooker project is a wine/whiskey barrel smoker, as soon as I can get a hold of a nice barrel.
Last year I spent 6 months building a brick pizza oven out in the patio and I'm having so much fun with that, cooking from roasts to pizza and anything in-between.
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Old 04-07-2011, 02:19 PM   #18
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Originally Posted by roadfix View Post
Speaking of smokers my next tentatively planned cooker project is a wine/whiskey barrel smoker, as soon as I can get a hold of a nice barrel.
Last year I spent 6 months building a brick pizza oven out in the patio and I'm having so much fun with that, cooking from roasts to pizza and anything in-between.
Are you going to build a hot or cold smoker?

Built your own pizza oven! Cool.
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Old 04-07-2011, 02:27 PM   #19
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Speaking of smokers my next tentatively planned cooker project is a wine/whiskey barrel smoker, as soon as I can get a hold of a nice barrel.
Last year I spent 6 months building a brick pizza oven out in the patio and I'm having so much fun with that, cooking from roasts to pizza and anything in-between.
got any schematic to share? :P
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Old 04-07-2011, 02:31 PM   #20
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Are you going to build a hot or cold smoker?
Hot smoker. These barrels can last a lifetime if maintained regularly.
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