anyone here into smokin?

[Glennrf38]

You can also pick up bags of the wood chips from Canadian Tire, WalMart or any outdoor outfitter.

Originally Posted by StirCrazy

how big is the pulled pork your doing? everyone that does it from what I have read is looking at 12 to 15 hour smoke times..

I actualy ordered online and got a box of wild cherry, sugar maple, and a box of hickory, but I am pruning some trees in the back yard soI will also try some pear, couple types of apple, some plum and some bing cherry.

Steve

[StirCrazy]

Originally Posted by Glennrf38

You can also pick up bags of the wood chips from Canadian Tire, WalMart or any outdoor outfitter.

ya I didn't want chips.. I got chunks which are about 2"x2"x4" some bigger. I have chips from when I used to do the tinfoil smoke packs on the Grill.

Steve

[Binare]

I got a chargriller smoker pro with a sidebox, I use it atleast once a week even in the winter. I started using charcoal and smoking a couple years ago, never go back to gas was pretty excited when I got the ok to chop down our two apple trees, got enough applewood to last me atleast a year now.

[StirCrazy]

Originally Posted by Binare

I got a chargriller smoker pro with a sidebox, I use it atleast once a week even in the winter. I started using charcoal and smoking a couple years ago, never go back to gas.

I am already planning a home made reverse flow smoker. just trying to decide if I should build it on a trailer or just a patio model. trailer would be handy for moving it around the yard, but would over double the cost of building it.

this way I will have my big one for home and my little one for camping.

Steve

[StirCrazy]

Originally Posted by bvlester

I have a big chief smoker do up some bacon takes a little while to cure ( 7 days to do properly brown suger maple cure,) but it is worth it nothing like home smoked foods. trout and salmon are great too. I think I will be fireing up the smoker this week also thanks for reminding me. I have a large rainbow trout to do up I use maple and cherry wood mostly.

Bill

hey Bill, what is up with the stores here not having any BBQ stuff in the winter??? what kinda backwards place did I move to

ya I am going to do some bacon in this once I see what temps I can go down to. only takes about 4 to 5 hours of smoking, but anywhere from 7 to 13 days soaking in the fridge first. I also bought a grinder / stuffer as I want to make my own Keilbassa and other sausages also.

Steve

[fishoholic]

All this talk about yummy smoked meat is making me hungry!

[Binare]

Originally Posted by StirCrazy

I am already planning a home made reverse flow smoker. just trying to decide if I should build it on a trailer or just a patio model. trailer would be handy for moving it around the yard, but would over double the cost of building it.

this way I will have my big one for home and my little one for camping.

Steve

Nice, I go with the reverse flows for the ability to grill and smoke, size is definately a pita. If you build it on a trailer are you thinkin of towing it? Could always build the smoker now, keeping in mind the design for a trailer someday. I toss mine in the truck (with the help of 3 others usually) for the yearly two week camping trip out to crowsnest pass on. Get some funny looks pullin up with a smoker takin up half the box. Trailer would be a lot easier for sure. Any design you using? Or right from scratch? I was thinking of diggin a pit and building one in the yard this year out of brick, wanna do it right of course though, can't find much info on doin this.

[Binare]

If anyone in or around Calgary wants to go in on a hardwood order, itd be a great way to stock up. Pretty hard to get hardwood here in small orders.

Originally Posted by StirCrazy

hey Bill, what is up with the stores here not having any BBQ stuff in the winter??? what kinda backwards place did I move to

ya I am going to do some bacon in this once I see what temps I can go down to. only takes about 4 to 5 hours of smoking, but anywhere from 7 to 13 days soaking in the fridge first. I also bought a grinder / stuffer as I want to make my own Keilbassa and other sausages also.

Steve

Hi Steve, If you smoke your bacon in the winter you can get extra smoke on it you can cook for about 2-3 hrs longer. TC up the hill has some BBQ stuff the one on the north shore has a limited amount also. there are some store that carry abit in the winter but the should be changing realy soon with the weather we have been having. Got go will talk latter.

Bill

[StirCrazy]

Originally Posted by Binare

If anyone in or around Calgary wants to go in on a hardwood order, itd be a great way to stock up. Pretty hard to get hardwood here in small orders.

check these guys out

http://www.smokinlicious.ca/index.php?CW

Steve