Ours took around 2 hours to smoke. I used right at 2 pounds of ground beef. You’ll have to let me know how it turns out.
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Santa asking for smoker suggestions, please
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Ours took around 2 hours to smoke. I used right at 2 pounds of ground beef. You’ll have to let me know how it turns out.
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I built mine quite the same as yours about 15 years ago and Im with you on the vertical style.. Heat want to go up, why impede it? On mine I used just all about car parts since this is what I had. For an air intake Im using a throttle body from an Acura Integra, this gives me an adjustable temp from 200 to 500 . I had to have another barrel to make a door for the charcoal basket I welded up / made from car trunk springs so I could refuel when necessary without taking the top off. 2 round grills from Weber fit the inside on a 55 gallon barrel perfectly and as stops, I used bolts that I apparently left off folks cars as I worked on them. As a smoke stack, I welded on on tail pipe off a Honda Accord. Like yours, mine works perfectly, but its not for the beginner. But learning, making mistakes is the major fun about making good BBQ.
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It’s awesome when your friends and family are made “voluntarily miserable” from something that you built! Bravo Sir!
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I haven't been active there in a very long time but damn do they have some good stuff. Bear, Dutch, Smoking Al, can't remember all of the old schoolers. Great place to learn curing as well. Made friends from all over the world on that place.
Todd (A-Maze-n smokers) started the business on that page. Still have the prototype.
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That sounds like a really cool build! Love to see it if you don't mind sharing some pictures.
OP
Here’s the finished product. It broke when I picked it up to take off the grill. I used one lb of meat. I think it got a little overdone and the cheese kind of melted into it. Otherwise, the indirect heat worked well as the bacon was brown and chewy but not burnt or crisp. A smoker would work better for this I think.
It looks delicious. As long as it tastes good that’s all that matters!
You can make a fatty using ground sausage, too.It looks delicious.Please pardon my ignorance but what is a smoked fatty? It looks like you even took the time to braid the bacon.
A couple of Fattys...(photo HEAVY)
For my third cook on my 14.5, I decided to go with no smoke and do a couple of fattys. For both, I used Gunnoe's whole hog sausage (no MSG) and and Oscar Mayer Thick Cut applewood smoked bacon. Each had a different filling... For the first one, I used potatoes, black olives, mushrooms, and...
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It is a tri tip. One of my favorite cuts. I just dry rubbed this, seared it close to the coals and finished up higher to keep from charring. Cooked to 130 and rested for 10 minutes. Sliced thin for sandwiched on ciabatta rolls today. If you like steak medium or well this is not the cut for you. Rare or medium rare stays moist and tender. It is also an excellent cut to marinate. Or smoke. Whatever you like.
These are very popular in CA cooked over oak on Santa Maria Grills.
Sunterra Outdoor 30 inch Santa Maria BBQ Grill with cart features a single door, single adjustable grate and shelves.
This Sunterra Outdoor Santa Maria BBQ Grill is 30" with cart it features a single door, single adjustable grate and shelves.
www.sunterraoutdoor.com
I just turned my little fire pit into a half assed rigged Santa Maria grill since I had some hickory from a tree I took down about 6 months ago.
I ve had 3 Masterbuilt LP smokers. One 40" wide and two of the narrow ones. The bottom rusts out of them. LP or its by products are corrosive. Love the results however. My 2nd tall narrow one just crapped out after 2.5yrs. Replaced fire bowl twice and how and valve assembly once in 2.5yrs. Bottom rusted out and squirrels chewed thru hose (bastards). My other Masterbuilts lasted much longer. I just bought a Smoke Hollow little vertical smoker for $99 from Dicks. OK as a stop gap measure. Just ordered another 40" Masterbuilt and will sell the Smoke Hollow mini smoker cheap. Only used twice (this week). I really like the 40" Masterbuilt LP smoke (house). You can put whole racks of ribs in it, whole briskets (the ones with flat and point aka Packer brisket, great big 20# plus turkey, small whole pork shoulder. Cant wait to get it.
OP
Yum, sounds delicious and perfectly done. I’m not a knock the hooves and horns off and put it on a plate sort, but I do, like a good medium rare (or medium rare minus on the error side).
Don’t think I’ve ever tried a tri tip.
My asking how done it was, was somewhat tongue in cheek. I couldn’t remember if it was you or someone else that was originally from the Northeast. I have a friend that was originally from CT. He used to say he didn’t like steak, until I had him over for dinner and made him a med-rare ribeye. He tried it and literally said, “This is steak? It‘s not a shoe”. Apparently growing up his parents always overcooked it and the poor guy thought he didn’t like steak. I changed that.
Marlboro reds.
Not me. My Dad still eats rare hamburgs and steaks that moo. My daughters were trained the same way. If you want well done, order brisket or pulled pork.