Recent content by fashunsmoke

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  1. fashunsmoke

    Burn Barrel for "True" Wood Smoking!

    I built a burn barrel setup for "TRUE" wood smoking of a 30# Thanksgiving Turkey.  We did an all night cook and had to do quite a bit of experimenting with the coals.  After about 7 hours of trial and error, we came to the conclusion that the wood chunks that we were burning should only be...
  2. fashunsmoke

    Firebox insulation question?

    Yeah, excellent advice, I read JJ's comment about the cement earlier which put my head in a spin (outside the box) as to what else I could use.  Maybe I should have also added that I am centering the firebox. Although I do not plan on spending a lot of time standing in front of the firebox, I...
  3. fashunsmoke

    Firebox insulation question?

    I am currently building a new firebox.  I have the old firebox from my pittmaster deluxe which I am standing vertical. It is a 16" diameter tube, and I have inserted another tube of 14" diameter inside of it.  This leaves me with 1" of space between the two that I am filling with some type of...
  4. fashunsmoke

    Teeznuts needs jerky advice

    Funny you should ask, I do have a reference for that information.  It's the only grilling book I have and recieved it for my birthday from my parents.  It is called "Great sausage recipes and meat curing" by Rytek Kutas.   I hope this is a reference you can use.  There is a bunch of great...
  5. fashunsmoke

    Hello from Madison Wisconsin

    I have been an avid BBQ'er for years (Weber Grills)  I have a couple of different smokers.  My cheap square box water-smoker which I have had for a while, I use only for jerky, do to the ease of controlling low temperatures.  Recently, I picked up a mint condition Brinkmann Pitmaster Deluxe on...
  6. fashunsmoke

    Teeznuts needs jerky advice

    I have never used a food dehydrator, but have always smoked my jerky.  I also usually do about 5 pounds of London Cut at a time.  That being said, with the soy sauces, and other types of liquid seasonings I use to make my marinades there is usually a large amount of salt content.  Most of the...
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