Working on my smoker again!

[Dirtytires]

Is that a pizza stone?

[Weldun]

if you need a second opinion on the pizza I'll gladly help you out, I love pizza and those look pretty darn good to me

[Pete Mazz]

Is that a pizza stone?

Yea, 17" round x 5/8" thick. I have 2 steels 3/8" thick, stainless of course. I need to find the sweet spot in the cooker so the top and bottom brown at the same time. Ah well, more test pizzas!

[Pete Mazz]

This stuff looks like a darn good dinner!!!![THUMBS UP SIGN]

If we need more food at the gathering ...... I can make a brisket stromboli!

[Rodcrafter]

That sounds pretty darn good Pete.

[forty_creek]

Strong Work Pete!


Drankin, Smokin and Dreamin

Sent from my iPhone using Tapatalk

[The Czar]

I saw...I'm always watching

[Pete Mazz]

I saw...I'm always watching

Just checkin'.

[Pete Mazz]

Just prepped some more ribs for tomorrow. Soaking another corned beef brisket for fauxstrami again too. Yes, I'm on a binge....

[Rodcrafter]

Boy Pete, when you got that cooker made you went to smokin didn't you? I need to do some of that fauxstrami too, I think.

[Pete Mazz]

Hey, 3 years of waiting makes a guy hungry!

[Pete Mazz]

Forever tweaking this smoker. Changed burners and regulators several times. Wanting to make it a do-all smoker/pizza oven/cold smoker I installed an electric element in it and plan on using a PID controller with it that my brother sent me. I'll post some pics later but I'm going to try my hand at smoking some cheese. I have some cheddar, Gruyere, pepper jack, and others unwrapped and in the fridge drying out a little. Plan on using apple and setting the PID to 75F and, as it's only going into the 30's today, we'll see if the burner can maintain 75. When I installed it in the fall it got up to 200F in my garage so I'm hoping it'll work.

[Pete Mazz]

Here's the controller

This is the thermostat that plugs into the electric element. This gets plugged into the PID and just left on high.

The element sits on the bottom of my smoker and the chunk of wood just smolders.

And the cheese!

I'll have to get some longer splits as the chunks don't sit on enough of the element to keep going. I had to keep the door open just so it would cycle faster.

[Rodcrafter]

Nice. Hey Pete I haven't done any cheese but I understand that you have to let it sit for a week or so before trying it. I've heard it tastes like an ashtray otherwise. But I love cheese!!!! MP4 has the source for that stuff


Making memories!

[mp4]

Nice. Hey Pete I haven't done any cheese but I understand that you have to let it sit for a week or so before trying it. I've heard it tastes like an ashtray otherwise. But I love cheese!!!! MP4 has the source for that stuff


Making memories!

Let me know what you want and I can get it shipped...straight from the factory...of course I would want some back when you're done smoking it!

[Squiggle]

Yep, definitely tastes like ashtray straight out of the smoker. I vacuum pack mine & leave it for a week or two, tastes so much better after that, although the end piece is still very strong.

Always tweaking huh? Sounds like you've been reading too many of RC's threads, hahaha.

[Pete Mazz]

It's vac packed and in the fridge for 2 weeks!

too many of RC's threads

No. If it was RC's project he would've tied a cow to his smoker and made a cheese making section on it from 1/2" steel!

[Rodcrafter]

Thanks Pete I know you got my back. Oh wait was that a ding?


Making memories!

[Squiggle]

[Pete Mazz]

Oh wait was that a ding?

No. You're the king of "one smoker to rule them all"

[DMW]

good stuff Pete, thx for sharing! you used MIG for that? did you used tri-mix gas and ss wire ?
or did you use SS fluxcore - i tried using that once and it was a disaster.

also, what are the btu's on that burner? is it a burner from a turket fryer?

you got that thing up to 500*!?!? wow. - my crappy home depot gasser (whixh i will be replacing with a home built one) barely reaches 300*.