GBW Posted November 30, 2013 Report Posted November 30, 2013 tks CH312, I may have to yank either the fridge OR freezer out soon and start working on one. Yeah, I have the old fridge I mentioned AND an old upright freezer I can use too... Oh the joy's when I'm done in the basement... Oh yeah, that's a lot of work to still do 1st but I WILL make a new smoker! I think that having a master____ (what ever brand I got from BPS) propane smoker should make it a bit better for keeping the temps low as the unit I have for a burner was never a side unit. It was the primary from a propane smoker. Worst case, I blow the stuff up.... LOL! KIDDING, sort of...
nancur373 Posted November 30, 2013 Report Posted November 30, 2013 I think a burner from a trailer stove top would work great as you can turn it down to damned near nothing.
ch312 Posted December 6, 2013 Author Report Posted December 6, 2013 I did my first turkey yesterday as a test run so I don't ruin christmas dinner for the family and it turned out far better than expected. I liquid brined the bird for two days before smoking it at 250 f for 5 1/2 hours until the internal temperature of the thigh reached 163 f. I then removed the bird and tented it with foil for 20-25 minutes which brought the temps up to 167 in the thigh and 170 in the breast. Tender, very juicy, and very flavorful. I'll no longer be able to choke down the dried out turkey that needs a pool of gravy to be edible that so many people cook. I simply didn't know what I was missing!
nancur373 Posted December 6, 2013 Report Posted December 6, 2013 That bird looks delish. Gotta get me an old fridge
Big Cliff Posted December 6, 2013 Report Posted December 6, 2013 That does look fantastic! We started using a wet brine on our turkey a couple of years ago. I usually just brine mine over night but the difference is huge, I find they usually cook a little faster when brined too.
GBW Posted December 7, 2013 Report Posted December 7, 2013 wow ch312, it looks SO good! I hope to start on mine (convert fridge to smoker) in the new year as I cannot get it out of the basement on my own. Well, I might be able to but I don't want to damage the house too much... LOL
ch312 Posted December 7, 2013 Author Report Posted December 7, 2013 That does look fantastic! We started using a wet brine on our turkey a couple of years ago. I usually just brine mine over night but the difference is huge, I find they usually cook a little faster when brined too. Brining works from the outside in so giving it another day provides more time for the brine to open up the meat so it can absorb more of the flavored brine. This is the first time I've let it go for two days and we were very happy with the results. You're right, a wet brine does decrease cook times significantly. The turkey weighed 10.6 lbs with the neck and liver before the brine and 10.8 afterwards without the neck and liver. Likely an increase of 6-8 oz's? Keep in mind that many store bought turkeys are already brined to increase the weight of the bird around 5%. That's right folks, around 5% of the price you pay for a turkey is for salted water. wow ch312, it looks SO good! I hope to start on mine (convert fridge to smoker) in the new year as I cannot get it out of the basement on my own. Well, I might be able to but I don't want to damage the house too much... LOL Mine weighed a ton when I first got it too, but once you remove all the junk you don't need it's weight was almost cut in half. The compressor weighs a ton so you'll be far better off removing that before moving the fridge, but keep in mind the system is full of nasty liquid that's likely unhealthy. Luckily, the guy I got my fridge from emptied it himself so I didn't have to worry about it. There was maybe 1/4 liter left in the system that poured out while moving it into my yard. Apparently whatever that liquid was is a very effective herbicide as that spot is still completely bare.
i2cool2fool Posted December 7, 2013 Report Posted December 7, 2013 Awesome. This thread needs more pics!!!
nancur373 Posted December 7, 2013 Report Posted December 7, 2013 Awesome. This thread needs more pics!!! Agreed
Ryan Landry Posted December 7, 2013 Report Posted December 7, 2013 Here's mine, I made it compleatly from 3/16 flat sheet. The barrel is just under 4' long and has a 16" diameter. The smoke box is about 24 x 24 inches.
Ryan Landry Posted December 7, 2013 Report Posted December 7, 2013 It still needs a little more work, like heat gauges, a front shelf and handles on the smoke box latch and vent. I'll probably get it done in a year or so! Lol
irishfield Posted December 7, 2013 Report Posted December 7, 2013 Well if anyone is looking for a metal former and welder here on OFC... Looks like we just found one!!!!
Ryan Landry Posted December 8, 2013 Report Posted December 8, 2013 Lol! Thanks Wayne! I've already got a lot on the go, but why not! I make a lot of other cool stuff aswell.
GBW Posted December 8, 2013 Report Posted December 8, 2013 Ryan that is one TOP NOTCH looking smoker/BBQ that you have. Well done! I may take a look at or apart the 1970/1980's up right freezer I have tomorrow after I attempt to get out fishing and see what I can get started on it. I do what to keep the fridge as an item I want to convert to hold a mini keg with a draft tap and sell it BUT I can 'burn' it up as a smoker too. I just need to figure out what one works better as a smoker and takes LESS effort from me to modify.
Steelheadphycho Posted December 8, 2013 Report Posted December 8, 2013 Mmmmmmm. Food porn! Keep em coming everybody!
ch312 Posted December 9, 2013 Author Report Posted December 9, 2013 (edited) Mmmmmmm. Food porn! Keep em coming everybody! If that turkey didn't convince you to buy or build a smoker, I'm thinking this chunk of pork that we turned into some awesome pulled pork might do it Rabbit/pork pepperettes (raw, pre smoked) anyone? The girlfriend made up some stew with leftover turkey and it was amazing with the smoked bird in it. We finished up the rest of the turkey breast yesterday and 4 days after it was cooked it was still juicier than most turkey I've had... Edited December 9, 2013 by ch312
Steelheadphycho Posted December 9, 2013 Report Posted December 9, 2013 The Rabbit/pork pepperettes look interesting! Great idea!
ch312 Posted December 10, 2013 Author Report Posted December 10, 2013 The Rabbit/pork pepperettes look interesting! Great idea! I'll post pics of some venison meat sticks and jerky...IF the dang weather and deer will cooperate with me and let me get within bow range... The grinder that makes quick work out of anything and will grind as fast as you can throw the meat in the hopper. Gotta thank grandpa for this one!
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