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.
Dave
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.
Dave
