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Thread: Anyone smoke their own meat?

  1. #31
    Member Oz1's Avatar
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    Mitty,
    I have been smoking meat for years. Lots to learn but go to smokingmeatforums.com . Great bunch and will answer any questions. You can also get info on all types of smokers. I use a Lang offset reverse flow. Makes great food! Good luck. Oz
    The more people I meet, the more I love my dogs!

  2. #32
    Senior Member 2tall's Avatar
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    I'm almost embarrassed to mention this after all the smokin' marvels listed here! But when we lived in SC, Ralph made a smoker in the yard out of left over bricks and old oven racks. He could control the temp perfectly by removing the proper number of brick "crumbles" that were stuck in here and there. We cut all the oak, hickory and apple wood we needed from our property. We smoked everything from local oysters to giant turkeys and venison roasts. Never tried the bacon or ham though. But unless you have your own MacGyver around, your probably better off with the suggestions above! Good luck!
    Carol,
    Owned and handled by Cruisin' with Indiana Jones, JH
    Alternate Handler: Westwind Buffalo Soldier
    Apprentice Handler: Snake River Medicine Man, JH
    http://newhoperetrievers.com

  3. #33
    Senior Member Steve Shaver's Avatar
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    Tried it once but couldn't keep it lit and I didn't inhale.

  4. #34
    Senior Member 2tall's Avatar
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    Steve, you are the people our parents warned us about!
    Carol,
    Owned and handled by Cruisin' with Indiana Jones, JH
    Alternate Handler: Westwind Buffalo Soldier
    Apprentice Handler: Snake River Medicine Man, JH
    http://newhoperetrievers.com

  5. #35
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    A BGE is a BBQ. The are made to hold heat. For meats you've got to be able to get down to a cold smoke. 150 or less for squaw candy or I'm not buying it.

  6. #36
    Senior Member TCFarmer's Avatar
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    Started with a Little Chief smoker. I now have a Big Chief and a Masterbuilt. I use the Big Chief for making jerky, but you have to watch the temps when using it. It doesn't get very hot and has no insulation.

    The Masterbuilt is what I use for things that need more heat like brisket.

  7. #37
    Senior Member Dustin D's Avatar
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    Get a Vertical, Cabinet Style Smoker.

    Join http://www.bbq-brethren.com/forum/

    Post, READ, Enjoy.

    ......eventually get access to their Secret Recipes....

  8. #38
    Senior Member dlsweep's Avatar
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    Traeger is pretty sweet, but also has limitations.
    Squaw Candy... check.

  9. #39
    Senior Member Scott R.'s Avatar
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    Large Big Green Egg fan here too. Extremely versatile and easy to maintain temperature. I'm a total neophyte but my menu options have grown 10 fold because this thing is so easy to use.

  10. #40
    Senior Member mitty's Avatar
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    So I hit the store and checked out the Big Green Egg...Holy Cow: Its the Tandoori oven that I wanted not so many years ago!

    Well not quite, but it would do the job. Problem is, now I really really want a pizza. I was ready to eat the fake one (really good replica!) they had on the display. I'm gonna die on this low carb diet...

    Meanwhile, across the aisle, was a Saffire "8 Piece Set" on sale for $888 that looked just like the BGE, only a different color, and cheaper.

    They also had the Weber smoker in two sizes and the electric Bradley Original Smoker ($479) and Premium Smoker ($699).

    Right now I'm wondering, will those pretty clay vessels hold up to obnoxious children?

    Also I understand that the electric smokers have to be operated outdoors, right? After I see the smoker, I think I don't have a good outdoor spot for it.

    I've been checking out the websites many of you have mentioned...just too overwhelming!

    P.S. 2Tall the oven that your husband made sounds fun! If only I had room!
    Renee P

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