A Food and drink forum. FoodBanter.com

Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups.

You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact support.

Go Back   Home » FoodBanter.com forum » Food and Cooking » Barbecue
Site Map Home Register Authors List Search Today's Posts Mark Forums Read Web Partners

Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

Thinking out loud



 
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)  
Old 10-11-2003, 03:30 AM
cc0112453
Usenet poster
 
Posts: n/a
Default Thinking out loud

I was about to purchase a new Spitt's and Pitt's stainless smoker. Check
them out if you live near Texas. They are having a sale on them. I
actually had myself talked into their smaller unit at eight hundred and
something bucks. I was really going to buy it. I had it all figured out
how I would come up with the money. Then reality struck. It would cost me
four hundred dollars to ship it to the Washington state. Oh well. I guess
they weigh a bunch.

That got me to wondering about constructing my own. Now I'm not ready to do
any welding but I got to thinking about what a smoker actually was. It is
basically a wood stove with a cooking chamber attached. Right? So why
couldn't you take an old wood burning stove attach a cooking chamber above
it so that the stove vents directly through it? Seems to me like it would
work. Any one else want to comment.

Doug

remove nospam to respond


  #2 (permalink)  
Old 10-11-2003, 03:39 AM
Edwin Pawlowski
Usenet poster
 
Posts: n/a
Default Thinking out loud


"cc0112453" wrote in message
That got me to wondering about constructing my own. Now I'm not ready to

do
any welding but I got to thinking about what a smoker actually was. It is
basically a wood stove with a cooking chamber attached. Right? So why
couldn't you take an old wood burning stove attach a cooking chamber above
it so that the stove vents directly through it? Seems to me like it would
work. Any one else want to comment.

Doug


Sounds like Dan Gill's Butt Ugly smoker.
http://www.velvitoil.com/Smoker.htm

Dan had this at his house for a few years and now he uses it for smoking
meats for his store. I've tended it a time or two for him and it does a lot
of meat and does it well.
Ed

http://pages.cthome.net/edhome



 




Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
"The thinking man..." TofuBoy? Barbecue 2 11-11-2003 12:29 AM
I was just thinking bout fish.... Jack Schidt® General Cooking 10 04-11-2003 03:24 AM

fitness forum |
All times are GMT +1. The time now is 11:32 AM.


Powered by vBulletin® Version 3.6.4
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.Search Engine Friendly URLs by vBSEO 3.0.0 RC6
Copyright ©2004-2008 FoodBanter.com, part of the NewsgroupBanter project.
The comments are property of their posters.
Myspace Layouts - Free Advertising - Electricity - Money - Consolidation