Taking the smoker I finished yesterday on it's maiden voyage with this today. Just put it on. Had a fire going since noon, coated everything with Olive oil then so the grill should be good and seasoned.

Here's a couple of pics of the smoker (It's little compared to the Church's smokers).

Can a person be charged with
recipe homocide

Hummus is damn good!

It can't be as bad as a home-made pizza. I usually use a pound of the sausage, pepperoni and a ton of cheese.



I just made my 30 min check and spray-down. It's looking really good. Cooking with a mix of fruitwood and fairly green Hickory.

I want to make this too, but I have no smoker

very nice smoker. put it on some wheels and I might be interested in taking it off your hands. :)

Where u get your hickory? Currently I have to buy it from Ace Hardware :( expensive.

slice it thinly
and put on a block of cheese
top with sour cream and make out a will

would love to try that

Thanks.

Got the hickory from dad - he cut it himself in NE MO. Made a smoker just before Christmas I traded him for the hickory. I have about a rick right now and am trying to talk him into bringing more when he comes out this spring.

The has wheels. Still, if you're planning on taking it, you'd better bring 6-8 friends with you. I can't believe how heavy the thing turned out to be. It is made out of 1/4 inch thick 20' pipe -cooking chamber is 42" long, firebox is 20 inches long. I used bathroom scales on dads and came up with about 300 - 350 pounds (made it out of a 18 inch diameter propane tank and 16" pipe for the firebox) . I wouldn't be surprised if this one is close to double the wieght. It was all I wanted rolling it from the garage to the back patio - and I was on concrete most of the way.

I figure I have a little over $200 bucks in this smoker. The only thing I bought for dad's was 2 cans of paint, the rest I was able to scrounge up from my scrap metal and a few other sources.

It's a stinkin' shame that I had to get full before my tastebuds could enjoy a third helping.

Awesome!



I did a few things different. After looking at Buehler's pic, I decided to try making the sausage patty to the side of the bacon weave on foil and extended it to twice as long as the bacon square. This allowed for more thin rolls of sausage so everything wasn't so clumped. Then I added a light mixture of cheddar and colby/jack cheese on top of the sausage patty/bacon bits mix before rolling the sausage. Instead of basting with BBQ sauce towards the end, I sprayed apple cider on it every 30 minutes which made a nice glaze.

I served the slices on bakery style hamburger buns (not from the bread isle, the really good ones from the bakery), topped with a bit of shredded cheddar cheese.


I can't wait until I'm hungry enough for leftovers!



*Several have commented on the grease. Mine wasn't all that bad - no where near as greasy as some of the ribs I've had.

Nice. Did you use italian sausage or regular?

Any survivors?

Itallian. Local grocery store has J.C. Potter brand has italian sausage in 1lb rolls. I'd been using it in homemade pizzas for the last 6 months.

Believe it or not, I hear someone rattling paper in the kitchen as I type.

Outstanding work on the smoker, Pastor. Looks sweet. :thumb: