mrmackc Posted August 22, 2015 Report Share Posted August 22, 2015 Hey Shepp throw in some Kingston self lighting brickettes fire them up and turn op the air they will clean up to powdery gray ash and you can blow them out. Quote Link to comment Share on other sites More sharing options...
shepp Posted August 22, 2015 Report Share Posted August 22, 2015 I'll give that a try Quote Link to comment Share on other sites More sharing options...
mrmackc Posted August 23, 2015 Report Share Posted August 23, 2015 (edited) Anyone have one of these Char-broil Big Eazy Smokers? they are propane fired and supposed to be Tru Infared and have a smoker box.Amazon Edited August 23, 2015 by mrmackc make a correction Quote Link to comment Share on other sites More sharing options...
DNP Posted August 23, 2015 Report Share Posted August 23, 2015 Smell that? The rule just turned into something tasty! Quote Link to comment Share on other sites More sharing options...
mrmackc Posted August 23, 2015 Report Share Posted August 23, 2015 (edited) Smell that? The rule just turned into something tasty!I don't have one yet, probably have to sell something non-eatable to have the cash, ,However I can post several glowing reviews of course. Edited August 23, 2015 by mrmackc Quote Link to comment Share on other sites More sharing options...
shepp Posted August 23, 2015 Report Share Posted August 23, 2015 Smell that? The rule just turned into something tasty!I can taste those chickens already!!!! Quote Link to comment Share on other sites More sharing options...
mrmackc Posted August 23, 2015 Report Share Posted August 23, 2015 I didn't realize the images don't show up on tte Kindle Fire apparatus. Maybe I could do something differently? Maybe copy from one already on the internet? Quote Link to comment Share on other sites More sharing options...
EasyEJL Posted September 4, 2015 Report Share Posted September 4, 2015 ok, I have the outer shell now, 4x4x12 aluminum , just need to accumulate the other pieces and finalize design elements Quote Link to comment Share on other sites More sharing options...
shepp Posted September 4, 2015 Report Share Posted September 4, 2015 That's a good start Quote Link to comment Share on other sites More sharing options...
shepp Posted September 5, 2015 Report Share Posted September 5, 2015 Little grilling little canning, couldn't find a good canned salsa verde rescipe, so I came up with my own off a few I found. Quote Link to comment Share on other sites More sharing options...
Sisco Posted September 5, 2015 Report Share Posted September 5, 2015 Looks killer Shepp, let us know how it tastes. Quick review. I picked up a Char Griller Akorn earlier in the season. Couldn't afford a Big Green Egg, and these are the same concept. Menards if you have them had it on sale for $248. Amazon usually around $299. It is porcelin coated twin wall steel with insulation in between the walls. It has really excellent air control. So far I can get the heat down to 240F, or as high as 700F for searing. With an optional smoking stone insert it serves as a passable smoker, but is actually more of a convection oven. It is based on the traditional asian kamodo ovens used for thousands of years. Amazing how it retains moisture in everything it cooks. Steaks and roasts are juicy, so is chicken. Takes a lot less time to cook and uses very little charcoal. Use lump charcoal only, however. I will never go back to a Weber. Quote Link to comment Share on other sites More sharing options...
washguy Posted September 5, 2015 Report Share Posted September 5, 2015 Way to go Sisco ! looks just like the egg as you said....the key to any good cook is letting the meat rest a lil.....the new hype is the salt stone ...i aint buying into that Wash Quote Link to comment Share on other sites More sharing options...
Sisco Posted September 5, 2015 Report Share Posted September 5, 2015 Have a salt stone, never use it anymore. Only thing I will say is it makes the best tasting grilled mushrooms I have ever tasted. Also a good job on grilled shrimp. Every thing else, it is just too salty even for a salt addict like me. Quote Link to comment Share on other sites More sharing options...
mrmackc Posted September 6, 2015 Report Share Posted September 6, 2015 (edited) I fixed grilled chicken breasts and mixed veggies on the "tru Infared" grill tonight, after the Texas Tech / Sam Houston State game. I still have a ways to go to get the meat and veggies done at the same time without burning one or the other, regulating the two different temps, are tricky, but I am getting there, if Darlene and Sunshine don't kill me first!I decides against buying The Charbroil Big Eazy Tru Infared smoker, roaster, grill.I already have an Tru Infared grill and saw that the Big Eazy is more useful as a oil-less roaster. I want to be able to slow smoke and also do cold smokeing, so I'm gonna use the stainless stew pot and build a cold smoker attachment for the Char broil grill, and utilize the side burner to start the chips, chunks or pellets to smoke. I will attach the outlet for the smoke almost on the top of the stew pot and I have some ideas about building the air smoke jet, pitot tube to pull some combustion air up thru some holes in the bottom and suck smoke out of the pot and into the closed grill, but on the side where I can remove the lid and add chips, and it will make it easy to dump the ashes, the lid don't need to be completely air tight since there will be negative pressure inside the pot, a little smoke loss will just show it is working okay, I think. I am going to try to use the old CPAP air pump to supply the air.I have two pistols to re-spring and 2 Franchi 20 Ga. 48AL shotguns to clean and check for needed parts for next week and kill some doves to grill with bacon, and make some with gravy. That will delay the work on the smoker, I probably will need a couple of days at the range, haven't been since I put in the new Gisselle trigger in the LR308. I really don't like all the mechanical noise and the rough feel of the action going back and forth either. Probably will need a silent buffer setup. I also need to sight in 4 scopes since I put on new mounts. I am getting tired of only working on my own stuff, may check about getting another FFL for a repair, buy and sell shop, nothing strenuous since I sold my machine tools. have some good hand tools and a couple of power tools, no bluing, this time around. that grinding rust and polishing steel is hard on an old man, besides keeping a set of bluing tanks fired up and cleaned sucks. Edited September 6, 2015 by mrmackc Quote Link to comment Share on other sites More sharing options...
GreyGoose Posted September 6, 2015 Report Share Posted September 6, 2015 Just watched a very cool series of shows on PBS, it was Franklins BBQ, great central Texas spot, this has nothing to do with the fact I attended UT I promise, but he delved into building smokers and different meats, etc etc, was a great show, highly recommended! Quote Link to comment Share on other sites More sharing options...
mrmackc Posted September 6, 2015 Report Share Posted September 6, 2015 Yes Franklins has served up some great BBQ. Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted September 6, 2015 Report Share Posted September 6, 2015 I ate at Franklins when I was working nearby in Taylor. I would have went there again and again if it weren't for the traffic in Austin! Quote Link to comment Share on other sites More sharing options...
Sisco Posted September 7, 2015 Report Share Posted September 7, 2015 Just watched a very cool series of shows on PBS, it was Franklins BBQ, great central Texas spot, this has nothing to do with the fact I attended UT I promise, but he delved into building smokers and different meats, etc etc, was a great show, highly recommended!get his book, "Franklin Barbeque: A meat smoking manifesto" It is good. Below dinner tonight. Two bone in ribeyes from our half a cow we bought this year for $2.40 a pound butchered and wrapped.Rubbed with fresh garlic, basted with salmuera(salt water) for a salty crust. None left by the way. Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted September 7, 2015 Report Share Posted September 7, 2015 You stole that cow at $2.40 a pound! I can't even get a price like that from my brothers that raise cattle! Quote Link to comment Share on other sites More sharing options...
Sisco Posted September 7, 2015 Report Share Posted September 7, 2015 Great stuff too, don't know how they do it. This year its going to be a little more, but I haven't bought beef in a store for 14 years. Used to get a whole cow, but that was too much, ended up giving a bunch to food shelves. Always have them cut the steaks 1 1/2 to 1 3/4 inches thick, evn the round steak. So tender that you don't need to pound the round steak. Quote Link to comment Share on other sites More sharing options...
mrmackc Posted September 7, 2015 Report Share Posted September 7, 2015 They are rustlers and they steal cattle from feedlots and also hijack bull-haulers, and hire illegal Mexican meat cutters and work out of their parents basements.Hey Sisco, do they deliver out of state? Quote Link to comment Share on other sites More sharing options...
shepp Posted September 7, 2015 Report Share Posted September 7, 2015 Great stuff too, don't know how they do it. This year its going to be a little more, but I haven't bought beef in a store for 14 years. Used to get a whole cow, but that was too much, ended up giving a bunch to food shelves. Always have them cut the steaks 1 1/2 to 1 3/4 inches thick, evn the round steak. So tender that you don't need to pound the round steak.might be worth the drive to the north woods Quote Link to comment Share on other sites More sharing options...
Sisco Posted September 7, 2015 Report Share Posted September 7, 2015 What have I started? I will check. Quote Link to comment Share on other sites More sharing options...
mrmackc Posted September 7, 2015 Report Share Posted September 7, 2015 (edited) Yeah and in a few weeks get to see the fall colors, buy some cheeses., catch some big fishes. Does U-haul rent reefer trucks or trailers?Texas 500 - 600 pound feedlot steers are selling a bit lower than 250/100 on the hoof this week,It would be a better deal to buy meat up there and pay for delivery. Edited September 7, 2015 by mrmackc Quote Link to comment Share on other sites More sharing options...
Sisco Posted September 7, 2015 Report Share Posted September 7, 2015 My apologies. The price is on the hoof, but includes butchering and wrapping. Which is still a good deal. Quote Link to comment Share on other sites More sharing options...
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