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  1. seldomseensmith

    Anyone know where I could get this made cheaply?

    I see you live in NY. Where in NY?
  2. seldomseensmith

    Offset Reverse Flow build question with diagram

    I live in NY and I one have one friend with a charcoal grill let alone a smoker. This is propane grill country sad to say. I would love to look at a quality smoker but I don't think that is happening. The internet is my connection to real outdoor cooking. Anyone with a real quality cooker...
  3. seldomseensmith

    Offset Reverse Flow build question with diagram

    OK I'm asking for opinions from the senior guys on here. I am real new to smoking but have a fabrication know how. Anyone that would like to give suggestions on the dimensions A B C D and E please feel free. These would be based on a 24" diameter tank for starters. I don't have a tank yet but...
  4. seldomseensmith

    Reverse flow specs ????

    I would like to ride your coat tails on this thread and hopefully get us both some usefull info. Is there anyone that is willing to post some pics of the internals of their reverse flow smoker. I am trying to gather enough info to begin fabricating an offset and would like to incorperate...
  5. seldomseensmith

    BB Rib Question: 2-2-1

    I'm going to do BB ribs using the 221 method and was wondering if during the foiling step if I could just put them in one of those disposable drip pans and cover with foil. I would put 4 racks in each pan. Does this sound reasonable? I have done ribs only once and just did them straight up...
  6. seldomseensmith

    Smoking Sausage Question

    They were hot Italian from a local guy. Pork. I smoked them at 225-245 for a couple hours.
  7. seldomseensmith

    best beer for BBQ

    I was going to bash the lite beer guys till I saw Kiltlifter. Decided to focus on the positive. Used to live in Washington and Alaska where Kiltlifter was like a brother to me. Now here in NY I'm stuck with east coast selection which is about the same as our BBQ selection up north. Anyway...
  8. seldomseensmith

    Smoking Sausage Question

    So I smoked some sausage for the first time and I thought the flavor was great. Im wondering if someone would give me some tips on how to make them crispy on the outside. I can think of some things to try as in grilling first or after the smoke but I figure there must be a prevailing theory.
  9. seldomseensmith

    making jerky. want to be sure it is safe

    I bought some sirloin and cut it in strips and used a marinade. Was planning on smoking it at 150 ish till its done. I wasnt concerned but I have read a few bits and pieces about curing and safety and I wanted to make sure im not doing anything unsafe.
  10. seldomseensmith

    Salmon Smoking?

    Did you make the brine rub or was it store bought?
  11. seldomseensmith

    Salmon Smoking?

    Anyone want to help me compile some info on smoking salmon. I have looked around the site and I could use some help. Brine? times and recipes? how effective is it? Comparison of results between cold and hot smoking? Rubs? General tips? Anyone that would like to tackle part or all of...
  12. seldomseensmith

    First Rib Smoke

    hell to rochester? I think you better get on your way. Im 2hrs in. Personally I might skip this one.
  13. seldomseensmith

    First Rib Smoke

    A few pics of my rookie setup. I guess I had to create a photobucket account if I want to hang around here.
  14. seldomseensmith

    First Rib Smoke

    I am into my 2nd smoke. I worked out a lot of kinks last week with a chicken. Anyway I have a rack of BB ribs and a rack of spare. I rubbed them last night and put them in just now. Im using hickory for smoke and was thinking of spraying them with apple juice as I have read on here. Waiting...
  15. seldomseensmith

    Looking for supplies in Rochester NY

    Anyone know of a supplier of woods and charcoal in this area?
  16. seldomseensmith

    Grrr! Ive got to take my new Brinkmann verti back

    I bought the same smoker last week with the same problem. I returned it the same day and the new one was put together so that the locking mech wouldnt reach the latch point. Frustrating. I will come up with something later but for the first try I ended up jamming a piece of wood in the door...
  17. seldomseensmith

    2 hrs into 6 lb chicken smoke. help please.

    Yeah I have the rectangular one. I did use lump. It was the brown bag from Lowes. Cowboy hardwood Lump I believe. Has anyone done any weather stripping on the doors and is it worth it. Also, I just kept adding chunks of mesquite to the fire pan. Is that correct? I would just add more when...
  18. seldomseensmith

    2 hrs into 6 lb chicken smoke. help please.

    Well the temp did great after the switch and I pulled it out and gave it a try. In the spirit of keeping honest I would say the skin was too tough. Im guessing this is from the 3 hrs at sub temp. The meat was juicy and it had a great smokey taste. Im pleased with this first attempt. I...
  19. seldomseensmith

    2 hrs into 6 lb chicken smoke. help please.

    Well i looked around and found a 5 dollar walmart grill i bought for a road trip once and punched a hundred big holes in it and slid it in place of the POS brinkmann pan. Temp is now 230 per oven therm and I feel Im in a bit better shape. I just checked internal temp and im at 147. Thanks for...
  20. seldomseensmith

    2 hrs into 6 lb chicken smoke. help please.

    there is no more room to add. Im piled right up under the water pan. I guess im stuck here for now. Internal temp. 145. 3 hrs in. Should have drilled bigger holes.
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