Recent content by hoggfarmer

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  1. H

    smoked cabbage

    I'm looking for a recipe to smoke cabbage for about 125 people. How long to cook, Temp, ingredients, etc. Any help would be appreciated!
  2. H

    bradford pear ????

    I've used Bradford Pear numerous time for pork, beef, and chicken. It's a great wood for smoking. Light smoke like all other fruit woods. I don't use anything else except for throwing in a few hickory nut hulls when smoking ribs and brisket. Bradford pears are prone to ice and wind damage here...
  3. H

    Wood suggestions for a newby

    You can't go wrong with any type of fruit wood.  I've been using bradford pear that I lost last year in a wind storm.  I love it!
  4. H

    Propane Tank Smoker

    Looking good!  As for the handles, if you haven't settled on any yet, I used some 12" stainless bath bars which look great!  You can get them on ebay for about $10 ea.  Good luck!
  5. H

    Anyone ever use Bradfor Pear?

    I use bradford pear exclusively for pork. It's great. I had a big tree lost in an ice storm about 3 years ago. I cut it up and drug to a brush pile.  Decided to chunk it up and try it. Used it ever since. I mix in a few hickory nut hulls when doing spare ribs. Nice subtle smoke as everyone has...
  6. H

    A different approach to caterin

    I just started the exact same thing on a small scale. I'm getting $25 for a full rack or $15 for a half. I also do pulled pork for $6.50 / lb. Facebook has been a great way to launch my hobby into something that brings in a little extra cash, all on my schedule. That's the nice part about it...
  7. smoker.bmp

    smoker.bmp

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  8. H

    New project as a humble beginning

    I'd just be careful to make sure you get all the residue out. Considering the cost of metal these days, you didn't get hurt for $100. I built my smoker grill from scratch.  Used 10 guage metal and mounted it on a cheap harbor freight trailer. I decided to go with propane since I'll use it as...
  9. IMG00060.jpg

    IMG00060.jpg

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  10. Grill.jpg

    Grill.jpg

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  11. H

    To pan or not

    Actually, I like the pan so I can keep the drippings and it also keeps the meat moist, but I put the butt on a rack in the pan. It keeps the meat out of the liquid and doesn't let it get "mushy" on the bottom. Low and Slow is key. 160-180 internal temp. and it's ready to rest and pull. You can...
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