1st post Monroe WA, Big Deck, Big Smoker, Big BBQ

Discussion in 'Roll Call' started by heapomeat, Feb 2, 2008.

  1. Greetings from a long time smoker.

    I'm slowly putting together my dream outdoor kitchen.

    We live out in the country on 5 acres, and I build a 700 sq foot hardwood deck, with a covered outdoor kitchen area so I can BBQ in the rainy seattle weather.

    I've gone through cheap $100-200 BBQ's for years and would only get a year or 2 till these rusted/burnt out, so I sprung for a 6 burner stainless steel brinkman with cast iron burners, infra-red back burner. Sink on the left, side burner on the right.

    Smokers I've had a crappy brinkman charcol that hated the heat control of, so I tried a old propane BBQ side burner under it so I had better heat control. Propped the whole thing up on an old patio chair so I didn't have to bend over to the ground, and it helped with the propane burner updraft. Now I have the smoker powered by a small round electric burner, sorta a 12" diameter electric BBQ itself, but its a 1200 or 1500 watt element that I just put a pan over and it generates good heat from hockey puck sized apple tree and alder branches I chainsaw cut myself from braches on our ranch.

    I'm about to upgrade to a Masterbuilt stainless smoker, I like the thought of digital control, insulated side walls, and the stainless smoker will look right in place next to the Stainless 6 burner bbq.

    I've been smoking for over 25-30 years, started with chickens when I was 12-14 years old, and love to brine and smoke whole turkeys for thanksgiving..........

    I'm pretty creative and build my own stuff, enjoy my hack of a smoker with wind guards of old tin roofing and the chair. I've got 2 racks of ribs on it now.

    Another good tip is to get a pony keg of beer (drink empty of course) then not return the keg to store and let them keep the deposit. For a GREAT 7.5 gallon boil pot for crab or turkeys, cut the top off with a bi-metal sawz all blade (you'll need 2 blades at that stainless 304 is tuff stuff) and use that on your king crab boiler propane burner (seen at side of smoker) PM me for pictures of the keg pot.

    I love to use cast iron pans or a cast iron wok to blacken sea food on the outdoor side burner of my BBQ. Cast Iron rock!

    And yeah, I LOVE my outdoor kitchen and hardwood deck!

    These forums are GREAT! doing the 3-2-1 ribs for the first time tonight. THANKS ALL, keep the tips coming.

    I record most every episode of Bobby Flay on TV, and love the Steven Raichlen and Paul Prudhomme books..... BIBLES to live by. Cajun food yum, kick it up a notch in heat!

    Enjoy the pics. Happy smoking, keep it low and slow. [​IMG]


    Dave
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  2. k5yac

    k5yac Smoking Fanatic SMF Premier Member

    Welcome Dave... nice looking plae you've got there. Look forward to hearing more from you.
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Dave![​IMG]
     
  4. welcome... question, what covering materials did you use for that deck looks real nice.
     
  5. charles1056

    charles1056 Meat Mopper

    Welcome to the SMF Heap.
     
  6. funh2o

    funh2o Meat Mopper

    Welcome to the forums Dave. Great looking deck and Grill.

    Steve
     
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum Dave! Just to make you jealous, I was in Sam's Club today and saw their new stainless BBQ grill with infrared at the back of grates, infrared searing burner and of all things an oven on the lower right side[​IMG] . OK, so it's $960.00. No big deal, right [​IMG] . Looking forward to your input to the forum. Keith
     
  8. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Welcome to the site Dave!!
    Glad to have you.
     
  9. richtee

    richtee Smoking Guru OTBS Member

    Welcome to SMF! And drill a hole in the bottom of that boilpot- weld in a threaded coupler with a long T-nut welded together to fit. Drain while hot! Use it alot for corn, big tater salad, etc...
     
  10. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF, a great place for friendly folks who enjoy sharing with others. You do some nice work my friend. Looking forward to your smokin' stories and Q View too!
     
  11. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the site......

    Kookie
     
  12. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    HeapOmeat
    Welcome to SMF !!!
     
  13. capt dan

    capt dan Master of the Pit OTBS Member

    Good to have ya here. lookin forward to the seafood recipes. LOL, you need to find some shorter racks of ribs my friend!
     
  14. badss

    badss Meat Mopper

    Welcome to the site Dave...ever smoke Crab legs? Have fun.
     
  15. Here is a picture of the beer keg boil pots I've made, one is a full keg 15.5 gallon, the other shortie is a 7.5 gallon pony keg.

    I used to brew home brew beer, so yes, in the horse keg is a welded in bung and valve to drain the liquid. A local marine shop or good weld shop is required to weld the stainless liquid tight. The pony keg is great for multiple crabs to boil, or a whole bunch of corn for sure.

    My hardwood decking material was Tigerdeck wood, Cashew wood from central america. I even used hidden T-clip fasteners so no nail head or screws show. I've had a ton of compliments on the deck. The wood itself wasn't that much more $$$ than Trex crappy looking composite, that crap just looks cheap and tacky. I paid $2.16 a lineal foot for 5/4 x 6 boards. Deck looks awesome 3 years after install.

    http://www.tigerdeck.com/

    Just smoked up a 5 pound pork roast yesterday for the superbowl. Marinaded in a cilantro teryaki sauce for 5 hours at about 130 degrees and finished on the infrared rotiserie burner on the brinkman bbq. AWESOME.
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