-
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
My new toy!
- Thread starter MarkCid84
- Start date
- Joined
- May 10, 2012
- Messages
- 1,812
The image is called smoker.jpg, so I would assume yes.
Visions of smoked meaty goodness are filling my head.
- Joined
- Mar 13, 2000
- Messages
- 838
Yup, KB... Grease called it. It's a smoker. About 5'X5' cooking area. Stumbled upon this one while talking to a co-worker. We were looking at the one I have been using. I mentioned that I had to keep borrowing it, and sure wished I could get one of my own. Issac says, "My dad's got one for sale."
As he began to describe it, I could hear the dollar signs growing, exponentially. After hearing all the details, I said, "I'm sure I can't afford one like that, but just for kicks, how much?"
"I don't know, but I'll call & ask." After a brief conversation, "$500."
2 days later, it's mine!
As he began to describe it, I could hear the dollar signs growing, exponentially. After hearing all the details, I said, "I'm sure I can't afford one like that, but just for kicks, how much?"
"I don't know, but I'll call & ask." After a brief conversation, "$500."
2 days later, it's mine!
Last edited:
- Joined
- Jun 13, 2012
- Messages
- 670
mazel tov. looks cool
- Joined
- Mar 13, 2000
- Messages
- 838
I have yet to fire this one up. But, as I understand it, The firebox in the middle of the deck is for smoke flavor only. It is not big enough to heat the nearly 25 sq foot cooking area. So, you build a fire with charcoal in the box, & place favorite smoking wood (cherry) on the coals. Meat goes in the cooker & propane burners under it are lit & kept on low. Fire is stoked for 2 hours. The theory is that all the smoke flavor is absorbed in the first 2 hours. After 2 hours, let fire die out & keep propane at the right temperature. My procedure is 6 hours in the smoke & 6 more in foil. Gonna have to experiment soon.
- Joined
- Mar 13, 2000
- Messages
- 838
Well, finally got to fire it up. Had a swim meet yesterday. Got up at 0500. Grill lit at 0530, 6 butts and a rack of babyback ribs on at 0600. Wrapped the butts in foil at 1200, and took the ribs off. Served the ribs for lunch. At 1430, started using 3-pronged garden cultivators to pull the pork. By 2200, after the meet ended, all 50 or so pounds were gone! Meet was moist & tender.
