Recent content by hakamo0o

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  1. Easter Brisket

    Easter Brisket

    • hakamo0o
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  2. hakamo0o

    Easter Brisket

    Easter was like a week back, we decided on a last minute smoked brisket. (This was the first brisket we ever made ourselves) We followed the same steps that another forum member has shared with us (Emad Elazhary)  Started the smoker at around 6:00 pm and a friend started documenting the event...
  3. received_10155616431461111.jpeg

    received_10155616431461111.jpeg

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    • Album: Easter Brisket
  4. received_10155616430961111.jpeg

    received_10155616430961111.jpeg

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    • Album: Easter Brisket
  5. received_10155616429106111.jpeg

    received_10155616429106111.jpeg

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    • Album: Easter Brisket
  6. hakamo0o

    This years build thread

    Hi Stanley, Looks like you are going to smoke a lot of meat :) I was just curious; what kind of welding equipment are you using? Regards,
  7. hakamo0o

    newbie from montreal

    Looks just beautiful Chicken is easy enough, and cooks fast My favorite way of doing chicken is the "beer can chicken", this way all the fat just melts and drips off. I rub the chicken from the inside and outside with magic rub, inject the meat with beer or marinade then smoke them till the...
  8. hakamo0o

    What's your occupation?

    Chemical/process Engineer
  9. hakamo0o

    Double barrel smoker

    I used two aluminum ducts, each is 5" to connect the two barrels. Now I can easily go over 350F
  10. hakamo0o

    New Smoker, 1st Time Smoking

    I've made the beer can chicken in a smoker twice. One time I injected the chicken with butter and beer mix using a 20cc syringe and a 16 gauge cannula. It came out perfect.
  11. hakamo0o

    2016 Christmas Gift Cheese - Aged - Smoked - Waxed

    That looks excellent
  12. hakamo0o

    Cant keep homemade smoker above 175 degrees

    That is great Now you can start smoking some meat :) Learn how to control and tame the temperature along your CC and you are good to go
  13. hakamo0o

    Veal leg for easter

    We cut the meat into chunks and served it with a side of spiced rice made with chicken soup and salad. Maybe next time I will pull it like you said and make sandwiches, I assume that this much meat would make lots of sandwiches .
  14. hakamo0o

    New Smoker, 1st Time Smoking

    You will love the taste of your own smoked meat more. I started smoking meat a month or so ago, since then; I am smoking meat every Saturday. My first batch was chicken wings, they were easy to do and quick. I just threw them inside (face down). Kept the temperature at 275F and 3 hours later...
  15. hakamo0o

    Veal leg for easter

    it was very tender and juicy. we thought we would need a knife to debone it, but when we unwrapped it; the meat has pulled off the bones alread and we just pulled the bones out. I am going to be doing this again soon for sure. 
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