Whats on the Grill or Smoker?

[USMC615]

Dang you Jason.....


After looking at that smoker you are convincing me that I need to be spending some moar dead presidents..... At first I was wary about the glass door, but after a season of using these grill grate thermometers and spraying PAM over them and seeing how well they actually clean up after each session I believe having a glass door would be kinda nice.

I dont need a new smoker, but dang am I wanting one.....


I need a new gun before I need a new smoker.... I need a 200-300 yard rifle that has a cartridge that is 35 cal with a straight walled case length between 1.16-1.80 that'll take a deer down at those ranges so that I can put more meat into my smokers....

Any rifle you have will kill a deer out to 200/300 yds...I've shot a many a deer on power lines/gas lines with my two old school Marlin 336CS 35's, bought back in the early 80's. Just gotta compensate and know where the round is going. I've still got one unfired, 336CS, .35 Remington from the mid 80's, brand new. Never seen a round through it.

 

[USMC615]

Jason, the only sealing he did was to put a stove gasket on the door. He said it leaked a bit, before he added the gasket.
He did spray the entire cabinet, in and out, with High temp BBQ paint. Being on the gulf coast, corrosion is a problem.

Are you doing birds in the IR cooker tomorrow?

Gotcha. I'm definately gonna Nomex the cooking door and the chip tray/water pan door. I think I may hit the two halves together with a bead of high-temp, food grade sealant though...just in case.

Didn't pull out any whole birds from the shop freezer today, but I'll hit WallyWorld tomorrow morning early thirty to get a few things and I'll pick up a couple of small whole birds to give it a go with the basket and hang-on rack for the other bird. @hseII, Heath, said this thing cooks the best turkey...I'll give it a go with a couple of seasoned chickens tomorrow. One good thing about this method of madness is you can season a bird any way you want, unlike dunking one in 350 deg peanut oil. Think I'm gonna season one with a good ol' chicken rub, one with a lemon & pepper rub. We'll see how they turn out.

 

[srb08]

I need a new gun before I need a new smoker.... I need a 200-300 yard rifle that has a cartridge that is 35 cal with a straight walled case length between 1.16-1.80 that'll take a deer down at those ranges so that I can put more meat into my smokers....

Ross, with your case length criteria, the only cartridges that fit are a.357 mag or .357 max. Neither is a 200-300yd deer cartridge..................so what kind of smoker are you going to get?

 

[USMC615]

I've got the Char-Broil Infrared turkey cooker going now in the shop, for chits and grins, while watching the OK/WVU game. Got a thermometer in the barrel of it with the mesh screen top on it...the mesh top definitely makes the chamber get up in temp, which is what they recommend at the last 10-15 mins of cooking, to brown up the skin on whatever bird your cooking.

 

[Mastermind]

Almost done with the oil tank smoker. I'll do up a couple of butt roasts for a test drive.

 

[Genius]

Ross, with your case length criteria, the only cartridges that fit are a.357 mag or .357 max. Neither is a 200-300yd deer cartridge..................so what kind of smoker are you going to get?

The Ruger 77/357 or 77/44 really interests me. I'd be curious if a 44mag would carry through.


Jason has peaked my interest in this smoker from Sams

 

[hseII]

Gotcha. I'm definately gonna Nomex the cooking door and the chip tray/water pan door. I think I may hit the two halves together with a bead of high-temp, food grade sealant though...just in case.

Didn't pull out any whole birds from the shop freezer today, but I'll hit WallyWorld tomorrow morning early thirty to get a few things and I'll pick up a couple of small whole birds to give it a go with the basket and hang-on rack for the other bird. @hseII, Heath, said this thing cooks the best turkey...I'll give it a go with a couple of seasoned chickens tomorrow. One good thing about this method of madness is you can season a bird any way you want, unlike dunking one in 350 deg peanut oil. Think I'm gonna season one with a good ol' chicken rub, one with a lemon & pepper rub. We'll see how they turn out.

PM Scent, Jarhead.

 

[srb08]

The Ruger 77/357 or 77/44 really interests me. I'd be curious if a 44mag would carry through.


Jason has peaked my interest in this smoker from Sams

Here's some ballistic data for the .44 mag at rifle velocities
240 JHP
Range Velocity Energy. Drop
Muzzle 1700 fps 1540fllb -1.5"
100 yds. 1331 944. 0
200 1084 626. -18
300 951 482 -66

300yds might be iffy.

 

[srb08]

Almost done with the oil tank smoker. I'll do up a couple of butt roasts for a test drive.

Are you gonna throw up some pics of the build?

 

[Jon1212]

 

[srb08]

View attachment 41510

Outstanding!

 

[huskihl]

Here's some ballistic data for the .44 mag at rifle velocities
240 JHP
Range Velocity Energy. Drop
Muzzle 1700 fps 1540fllb -1.5"
100 yds. 1331 944. 0
200 1084 626. -18
300 951 482 -66

300yds might be iffy.

I've always been a fan of the 1000 fps/1000lbs theory. According to that, you'd be at the edge at 100 yds. Heart or lung shot would be ok, but there's no "shock factor" for collateral damage.

 

[srb08]

I've always been a fan of the 1000 fps/1000lbs theory. According to that, you'd be at the edge at 100 yds. Heart or lung shot would be ok, but there's no "shock factor" for collateral damage.

I certainly wouldn't argue with your logic. Too much is always better than not enough, where knock down power is concerned.

 

[bikemike]

Doing 2 of these up Pork belly 1 for thanksgiving as a brine and smoked tender slab. this 1 in pic will be a wet cure brine for a week or so then smoked, cooled, sliced for meals

 

[bikemike]

Now onto the brine for wet cure

About a cup of kosher salt. 2.5 tablespoons garlic.
1 tablespoon of onion powder
Fresh ground pepper corns.
Guessing about a cup of pure maple syrup.
1/2 cup brown sugar
And a fee good shots of Jim beam bourbon till I could taste it of the salt n garlic.
5 cups water and mix like crazy

 

[USMC615]

Piddling around in the shop and fired up the Char-Broil Big Easy with some bird pieces...4 legs/4 thighs/4 wings equally split btwn a chicken rub and lemon & pepper seasoning. I'll wing the time for it, can't really gauge anything by the recommended time per pound if it was a whole turkey or chicken. Thighs will certainly take longer to cook through than the wings or legs.

 

[USMC615]

30 mins after cranking it up, heat on medium to high with the control knob. Think I'm gonna put the mesh top on after pumping it down with apple juice/vinegar/water and let the skin crisp on up.

 

[bikemike]

View attachment 41510

To cold out for charcoal ?

 

[USMC615]

Never using one of these before, what I hope is the finished product...about an hour and fifteen mins, playing with the gas btwn high/med/low then dropping the mesh screen top on for the last 15 mins. The mesh screen top certainly works as advertised...it gets things heated up quick.

 

[USMC615]

Never using one of these before, what I hope is the finished product...about an hour and fifteen mins, playing with the gas btwn high/med/low then dropping the mesh screen top on for the last 15 mins. The mesh screen top certainly works as it's advertised...it gets things heated up quick.
View attachment 41533

This Char-Broil Big Easy cooked these wings/thighs/legs absolutely perfect...I'm impressed with the thing. Again, I just winged the time having never cooked on one before. Skin was just as crispy as it could be after putting the mesh top on it in the last 12-15 mins, steam just rolled out of the meat after you take that first bite. Just as moist as it could be on the inside. I'd always been skeptical about these things as I only cook on charcoal grills and always deep fried turkeys in peanut oil. If you're on the fence about one of these things, spend the little jingle and buy one. Looking forward to getting a 14-16lb dry rubbed turkey in this thing.

Looks like HSN right now has this setup with the accessory kit for $60 plus tax, out the door. Academy and other stores are $80 plus tax.

They also have rib hangers that hold a couple of slabs of ribs cut in half (because of the depth of the chamber basket)...I think I'm gonna pick up a set of those. If these 12 pieces of chicken I just did are any indicator as to how this thing cooks, spend the little jingle and buy it, I don't think you'll regret it.