woody1949
Got Wood.
I just found this site a few days ago and it looks like a place I could enjoy. I live in northeast Oklahoma and always have. Nice folks here.........lots of BBQ joints............some good......some better.....
I guess my preference is ribs and brisket, though a pile of pulled pork butt or chicken will get me excited too. I am always suspicious when my que is served with sauce poured over it. I like for the meat to speak for itself...........I think it attests to the skill of the pitmaster.
I have been cooking for the last 30 years........mostly on pits that I built myself. Mostly for family and friends, though I used to do a yearly cook for vendors, employees and customers where I worked. That usually involved cooking a couple hundred pounds of ribs, pork butt, briskets, sausage, chicken and bologna with a lot of help from volunteers.
I currently have two Blackstone griddles (those things are awesome), a JennAire gas grill ( that I don't use very often), an outdoor kitchen with a 4' diameter wood fired oven, a charcoal grill and a trailer mounted pit that I built. The pit is built using a 42" diameter by 5' tank with large firebox on one end, a no smoke oven (sits on top of the firebox and will hold six of the large stainless steel restaurant style pans), and it is dampered to allow me to direct the heat and smoke across the grate or to dump excess heat out the stack. The smoker uses a 54 Chevy pickup front axle and springs. When I set it down on the axle, it straightened out the springs,....so I added a set of coil springs from a 65 Mustang to help support the weight....LOL. It worked. I will post pics if I can figure out how.
I am in the process of building a new smoker to sit on the deck next to the outdoor kitchen. It has a large firebox in the center and a horizontal tank on either side which can be utilized and hopefully maintained at different temperature (if needed) by the use of dampers on inlet and outlet of each tank. Both tanks are being set up up with a full length baffle under the grate for reverse flow operation. Fingers crossed hoping it works as planned,,,,,,LOL
I like to use pecan for cooking, though I use some hickory and oak if it is well seasoned.
Sounds like a lot of stuff to cook with......some might even refer to it as "hoarding"........I prefer to think of it as being an "avid collector
of essential tools".............LOL
Anyway.......enough about me...........lets talk about you...........What do you think about my new smoker build.........LOL
Nice meeting you folks.............
Larry (oldman)
I guess my preference is ribs and brisket, though a pile of pulled pork butt or chicken will get me excited too. I am always suspicious when my que is served with sauce poured over it. I like for the meat to speak for itself...........I think it attests to the skill of the pitmaster.
I have been cooking for the last 30 years........mostly on pits that I built myself. Mostly for family and friends, though I used to do a yearly cook for vendors, employees and customers where I worked. That usually involved cooking a couple hundred pounds of ribs, pork butt, briskets, sausage, chicken and bologna with a lot of help from volunteers.
I currently have two Blackstone griddles (those things are awesome), a JennAire gas grill ( that I don't use very often), an outdoor kitchen with a 4' diameter wood fired oven, a charcoal grill and a trailer mounted pit that I built. The pit is built using a 42" diameter by 5' tank with large firebox on one end, a no smoke oven (sits on top of the firebox and will hold six of the large stainless steel restaurant style pans), and it is dampered to allow me to direct the heat and smoke across the grate or to dump excess heat out the stack. The smoker uses a 54 Chevy pickup front axle and springs. When I set it down on the axle, it straightened out the springs,....so I added a set of coil springs from a 65 Mustang to help support the weight....LOL. It worked. I will post pics if I can figure out how.
I am in the process of building a new smoker to sit on the deck next to the outdoor kitchen. It has a large firebox in the center and a horizontal tank on either side which can be utilized and hopefully maintained at different temperature (if needed) by the use of dampers on inlet and outlet of each tank. Both tanks are being set up up with a full length baffle under the grate for reverse flow operation. Fingers crossed hoping it works as planned,,,,,,LOL
I like to use pecan for cooking, though I use some hickory and oak if it is well seasoned.
Sounds like a lot of stuff to cook with......some might even refer to it as "hoarding"........I prefer to think of it as being an "avid collector
of essential tools".............LOL
Anyway.......enough about me...........lets talk about you...........What do you think about my new smoker build.........LOL
Nice meeting you folks.............
Larry (oldman)
