www.sausagemaking.org

Just got to season the new smoker this afternoon then i'll smoke away.
here are some pics of my new toy. I might look for an electric conversion







Charcoal pan modification



add some mionk balls



add some ABT's



I'm having a hard time getting her up to temp. Its running at 200F so I added more charcoal. Its too cold out. ABT's are a mix of different peppers, Just a mater of time until they are cooked.





we are getting up there now.

Ready to eat





The orange is just there to hold my temp probe in place. So i can monitor the smoker temp. This is the first time i've used this smoker. I picked it up for $37 just so I can play with it and smoke while away from home.

BigGuy, you big show off! You've done it again.

MMMmmm! Chief Wannum Les Bull and his daughter, Watta Lotta Bull, say, "Crazy Canadian make pretty good bacon balls for white man"! Umm! "He use big tin can with magic fire inside to make special Bully Balls size of oranges!

I thought you went to Florida by now, Big Guy. Some of the members and I are going to your house while you're gone just to "gang clean" your culinary equipment. BTW... when are you coming back?
Best wishes, Chuckwagon

To cold out? It looks pretty nice to me in those pic's.
I use a the same smoker, and I find a wind break will help keep the temp's up on cold days.
There's a bunch of mod's you can do to that ECB, (el cheapo brinkman) for better performance, if you want I can dig up a link to some.
The food looks great, what was in the atb's cream cheese, breakfast sausage and onion?

I modified mine, basically added more holes to the bottom as you did, but used a palette knife to allow me to open and close some of the holes, can regulate temp that way. I also have a dome of steel gauze in the bottom to give an airspace at the botttom, it also means that the ash falls away from the coals too. Also put the legs on the outside and added feet to the charcoal pan, this way you can lift the smoker up and off the coal pan when you need to add more, I found adding coals originally meant stiring up a lot of dust and getting gritty food.

I was gonna post a link to the original thread, but looks like imageshack has deleted the pictures.

I can dig them out if needs be.

Chuckwagon wrote:BigGuy, you big show off! You've done it again.

MMMmmm! Chief Wannum Les Bull and his daughter, Watta Lotta Bull, say, "Crazy Canadian make pretty good bacon balls for white man"! Umm! "He use big tin can with magic fire inside to make special Bully Balls size of oranges!

I thought you went to Florida by now, Big Guy. Some of the members and I are going to your house while you're gone just to "gang clean" your culinary equipment. BTW... when are you coming back?
Best wishes, Chuckwagon

Be sure to shovel out my drive, daughter #2 would appretiate it. I'll return once the snow is gone around April

Cut my teeth on one of those. It's all Brinkmann's fault I've spent so much money on my addiction.

Dan The ABT's are a mix of hot peppers, cream cheese, onion, pepperoin, and a bacon cover.

Hi Big Guy ,
Love your toy and the food looks good. are you still going to post while you are away?How about some fish while you are in Florida?

Fish, gator and frogs leggs are on the future menu.

Gator.....

You have my interest... how much does that go for a pound...???

Tried aligator on the barbecue in the summer, or was it crocodile. Not nice, texture of chicken taste of a really meaty fish. Pain to eat the bit we had, the steaks were slices through the tail, more bone than meat.

Iamarealbigdog wrote:Gator.....

You have my interest... how much does that go for a pound...???

Gator tail meat @$8.00/#, giant frogs leggs @$7.00/#, So far I've battered them then deep fried, very very tasty

Your pictures always make my mouth water and stop any procrastination toward my next cook. BTW - what happened to the pictures in your other posts? I sure do miss them.