Hi there. I've been reading threads here and there on this forum for the past couple of weeks while I returned to smoking meats after a many year hiatus. I used to try and smoke using my ancient bright orange, Brinkman bullet style smoker, that DH (whom I shall now refer to as Hal) cut a door into the middle section to make it easier to add charcoal. However it was always aggravating to use and over the decades became nothing more than an eyesore till Hal decided to try and turn it into a maple sap boiler this past spring. But that is another story.
A month ago, one of his brothers bought a cabin and gave us the old 24" Kenmore electric stove. It still worked, but we didn't need it, however, I needed a smoker, (apparently all that maple sap boiling got me and him interested in doing outdoor stuff again). So Hal cut a hole in the floor to stick in a burner from another old stove on the junk pile behind his pole barn. Drilled another whole in the side to slide a temperature probe into and between the oven element and that burner (on which I stick the pan of chips) we have both been trying to smoke various bits of meat.
Since I kept coming back here over and over I figured maybe I ought to join. So here I am.
So far we've tried brats twice, chicken thighs, chicken breasts, and today I am attempting a whole 6 pound chicken, which I brined for 3 hours and removed the backbone from per another thread I found on here today.
Here is my Kenmore Smoker and first batch of Johnsonville brats using apple wood.
A month ago, one of his brothers bought a cabin and gave us the old 24" Kenmore electric stove. It still worked, but we didn't need it, however, I needed a smoker, (apparently all that maple sap boiling got me and him interested in doing outdoor stuff again). So Hal cut a hole in the floor to stick in a burner from another old stove on the junk pile behind his pole barn. Drilled another whole in the side to slide a temperature probe into and between the oven element and that burner (on which I stick the pan of chips) we have both been trying to smoke various bits of meat.
Since I kept coming back here over and over I figured maybe I ought to join. So here I am.
So far we've tried brats twice, chicken thighs, chicken breasts, and today I am attempting a whole 6 pound chicken, which I brined for 3 hours and removed the backbone from per another thread I found on here today.
Here is my Kenmore Smoker and first batch of Johnsonville brats using apple wood.
