Whats on the Grill or Smoker?

[srb08]

I think I forgot the pic of this as stated earlier...too damn busy getting caught up in the Bud Light theory, cooking, and my daughter running cockamamie chainsaw deals... the Smoke Hollow 44" in the box. I'll fool with it tomorrow evening or Friday. What the hell, I'm off for the next four days.
View attachment 41925
It's every bit of the smoker weight they claim it is...about 100-110 lbs. I'm gonna slick it up with either 3" or 4" locking casters as well. Something this heavy...ya need a little rolling help.

I picked mine up this morning.

 

[srb08]

Cold belly View attachment 41943it fries up nice in a pan

Damn, that looks good!

 

[Fifelaker]

Getting close to bringing them in .

 

[bikemike]

This thread is making me hungry. I have some ribs in the smoker as I type, I will get some pics when I pull them. The smoker is a cheap Brinkman R2D2 looking thing, but I have used it quite a bit over the years. I put dry rub on the ribs last night, they will be in smoke for about 3 hours then 4 more in the oven, then a quick trip on the grill with sauce mopped on to finish.

I uses 1 of those for few years loved it bit it took a bit more tending to to hold heat at certain temp but I wanted a horizontal smoker and I have 1 and love the extra room

 

[srb08]

Here's the smoked/grilled rib roast, first cut.
My wife ended up inviting a new neighbor couple for dinner. When the woman saw what I was cooking, she made a big deal about not eating beef less than med well or well done. I tried my best to accommodate her but just couldn't take it any farther than this ( I pulled it at 130 degrees). She got the end piece and still picked around the edges, only eating the Gray portions. I offered to throw hers back on the grill and completely immolate it but she declined. Her husband ate the rest.
At Med/Rare, this would have been exceptional. As it was, it didn't suck.

 

[USMC615]

Here's the smoked/grilled rib roast, first cut.
My wife ended up inviting a new neighbor couple for dinner. When the woman saw what I was cooking, she made a big deal about not eating beef less than med well or well done. I tried my best to accommodate her but just couldn't take it any farther than this ( I pulled it at 130 degrees). She got the end piece and still picked around the edges, only eating the Gray portions. I offered to throw hers back on the grill and completely immolate it but she declined. Her husband ate the rest.
At Med/Rare, this would have been exceptional. As it was, it didn't suck.


View attachment 42016

Looks excellent Steve!! Sounds like the neighbor gal should've brought her own leather boot to gnaw on.

 

[srb08]

Looks excellent Steve!! Sounds like the neighbor gal should've brought her own leather boot to gnaw on.

Agreed.
The guy was transferred here, from Portland. They decided to try living in the country. Both grew up in the city. They're decent folks, just don't understand rural living, or etiquette. They'll figure it out.

 

[huskihl]

the neighbor gal should've brought her own leather boot to gnaw on.

Hahahaaaaaaa. Perfect




The birds turned out great. Got pics this time

 

[USMC615]

Hahahaaaaaaa. Perfect




The birds turned out great. Got pics this time
View attachment 42041

Looks fine!!

 

[bikemike]

Here's the smoked/grilled rib roast, first cut.
My wife ended up inviting a new neighbor couple for dinner. When the woman saw what I was cooking, she made a big deal about not eating beef less than med well or well done. I tried my best to accommodate her but just couldn't take it any farther than this ( I pulled it at 130 degrees). She got the end piece and still picked around the edges, only eating the Gray portions. I offered to throw hers back on the grill and completely immolate it but she declined. Her husband ate the rest.
At Med/Rare, this would have been exceptional. As it was, it didn't suck.


View attachment 42016

Just be glad I wasn't invited. I would have sliced it up and keep the big piece lol looks great

 

[bikemike]

Hahahaaaaaaa. Perfect




The birds turned out great. Got pics this time
View attachment 42041

Cant beat smoked chicken leg quarters Mmmmmm

 

[USMC615]

Some pics @srb08 ...Steve...taking a methodical approach at making this smoker right. First of all, casters are a must. Had stem, 3" casters in my shop...worked perfect. When I drilled the holes in the 'triangle', started with a 1/4, then 3/8, then 1/2"....you'll figure it out real quick within the piss poor press brake and where the half triangles, and tacked with a piss poor spot weld, meet with their stagger. Drill it fast so you can overcome the 'upper snag of metal not lining up.'

I used the Sil Bond, Silco, to put the lower burn chamber to the bottom of the upper smoke chamber cabinet. Take a look at the stack as well...had to seal mine from the underneath side to the flange where the little piss poor tack welds are, then I sealed it when inserted from the cabinet up with another bead.

I'll lay the gasket on the main cabinet door here directly. The 3" casters added to the height...top of the cabinet now with the 3" casters roughly 59 1/2" inches. I guess the factory specs took into consideration the taller stack/chimney. It now sets about 63-64" to the top of the stack.
Here's some pics so far...

 

[USMC615]

Im gonna take all the 'Corporate America *pretty boy/Chinawan built' cheap ass chit right outta this smoker. It's a damn fine smoker, just gotta spend minimal jingle to get it sealed up, and get it right.

I'm gonna get this ones'ass, and make it a fine smokin' machine.

 

[USMC615]

If ya ain't put yours' together Steve...things Ive read on other smoking forums and how to get this smoker right before you even fire it up on the 'seasoning.'... then let it roll. Getting ready to lay the gasket down on the cooking chamber door...I want this bad boy as solid as I can get it.

 

[USMC615]

@USMC615,
Jason, I found the same problem with the legs. I decided not to drill them and add casters. At least for now.
I had to seal the stack on mine as well. The flange and pipe weren't square. I had to straighten that out. When I did, I ended up with a big gap on one side. I sealed it with food grade high temp RTV. I also sealed the joint between the flange and the cabinet.
View attachment 42112 I've got the gasket material on the cabinet and burn chamber, just waiting for the adhesive to set up. I looked at the joint between the two and am going to seal it with either a gasket or RTV. I found the gasket material locally, for $1 a foot. I'll probably use it for the seal between the two pieces, in case I ever need to take it apart again.
Although not specified in the instructions, I bent the tabs holding the bases for the chip trays to keep them from moving.
I'm assembling mine in the house. It's a little chilly here and I wanted to watch football while I worked on it.
Here's a shot of the mess. The main cabinet is on the island in the kitchen.
View attachment 42113
I showed my wife the pics you posted of your assembly. She says we're a couple of Anal Retentive over engineering idiots.
Yep, pretty much so.

Your wife is exactly correct about the 'anal retentive' stuff, brother. I want my smoker to do everything it should do, and designed for... and it's one thing...pump smoke out the top stack, nowhere else. It ain't hard to seal this thing...we gonna be jammin' on this smoker.

By the way Steve, my 3" hard rubber casters roll right over my expansion joints, all the way from my house, back patio to the shop. Don't even feel the expansion joint with the 3" casters.

 

[USMC615]

@USMC615,
Jason, I found the same problem with the legs. I decided not to drill them and add casters. At least for now.
I had to seal the stack on mine as well. The flange and pipe weren't square. I had to straighten that out. When I did, I ended up with a big gap on one side. I sealed it with food grade high temp RTV. I also sealed the joint between the flange and the cabinet.
View attachment 42112 I've got the gasket material on the cabinet and burn chamber, just waiting for the adhesive to set up. I looked at the joint between the two and am going to seal it with either a gasket or RTV. I found the gasket material locally, for $1 a foot. I'll probably use it for the seal between the two pieces, in case I ever need to take it apart again.
Although not specified in the instructions, I bent the tabs holding the bases for the chip trays to keep them from moving.
I'm assembling mine in the house. It's a little chilly here and I wanted to watch football while I worked on it.
Here's a shot of the mess. The main cabinet is on the island in the kitchen.
View attachment 42113
I showed my wife the pics you posted of your assembly. She says we're a couple of Anal Retentive over engineering idiots.
Yep, pretty much so.

I did have to shim one of my legs...the right rear leg. I had to add three stainless washers to the 'upper side' where the caster met the bottom of the 'triangle' foot. Looks a heap better allowing the 'gap' to be there, underneath, never seen, vice, the leg where it meets the lower cooking chamber housing and having a gap there.

I think yore ol' lady is spot on Steve...she don't think like a man, lol...and ain't no man think like a woman. All they looking for is the end result...we all looking for some good smoked groceries, and if need be, we kill em out in the oven, wrapped in foil. I'm trying to do my part!!...

Tell momma I said hello for me...I'm gonna figure out this thing and how it wants to smoke...trust me brother.

On a side note...I got seven racks with my smoker...4 regular racks, 2 jerky racks, and 1 combination regular rack/rib rack. If you didn't get the 7 racks, call'em, they'll send you the extra 2 regular racks, if you didn't get them from the get go.

 

[USMC615]

• Ain't been getting no 'alerts' for the the last day or two so just gotta hope my responses get through....

 

[srb08]

I did have to shim one of my legs...the right rear leg. I had to add three stainless washers to the 'upper side' where the caster met the bottom of the 'triangle' foot. Looks a heap better allowing the 'gap' to be there, underneath, never seen, vice, the leg where it meets the lower cooking chamber housing and having a gap there.

I think yore ol' lady is spot on Steve...she don't think like a man, lol...and ain't no man think like a woman. All they looking for is the end result...we all looking for some good smoked groceries, and if need be, we kill em out in the oven, wrapped in foil. I'm trying to do my part!!...

Tell momma I said hello for me...I'm gonna figure out this thing and how it wants to smoke...trust me brother.

On a side note...I got seven racks with my smoker...4 regular racks, 2 jerky racks, and 1 combination regular rack/rib rack. If you didn't get the 7 racks, call'em, they'll send you the extra 2 regular racks, if you didn't get them from the get go.

Mines all together. I did only get two standard racks with mine. I did get a bunch of other stuff.. I'll be making a call on Monday. I'll be ordering a Thermo Pro TP-20 on Monday as well.

 

[USMC615]

Mines all together. I did only get two standard racks with mine. I did get a bunch of other stuff.. I'll be making a call on Monday. I'll be ordering a Thermo Pro TP-20 on Monday as well.

Tell'em you want two 'regular racks' ...'cause you didn't get them in your shipment. I've got to get u with them Monday, one of my chip holders is warped all to hell.

No problem on this end with one chip tray with apple wood, and crakningit up to season it.

 

[srb08]

Tell'em you want two 'regular racks' ...'cause you didn't get them in your shipment. I've got to get u with them Monday, one of my chip holders is warped all to hell.

No problem on this end with one chip tray with apple wood, and crakningit up to season it.

After tightening everything up, fixing the sloppy manufacturing defects and sealing the unit, I think It'll do a decent job.
I'll season it tomorrow and smoke a Turkey I have brining, on Sunday.

I think the chip trays and water pan are going to be a problem. I'm going to start looking for some heavy stainless steel surgical instrument trays as replacements.

You might want to look for a drip pan to put under the unit when cooking meat that sheds a lot of grease. The smoker I have now, same basic design, drips a lot. I have it sitting on a piece of plywood, when in use. I was thinking about a galvanized tray, like the ones made to go under washing machines for this unit.

I want to get some Pork bellies to work with.
The ones Mike, @bikemike did, looked outstanding.