My first

Brewery · Post by **Brewery** » March 27th, 2012, 4:20 pm

No I didn't make it, I actually picked it up at a flea market for $5. It didn't get to stay on the mini though. Thought it was a little big

maccas66 · Post by **maccas66** » March 27th, 2012, 5:58 pm

5 bucks!, your killing me!

Brewery · Post by **Brewery** » March 27th, 2012, 7:02 pm

Test firing this eve just to see how well things work out, legs are yet to be done(just stuck some tempo ones one for today) .... Also need a chimney damper but so far do good. Wide open chimney and maybe 1/4 open on firebox and holding steady at 250. Now I'm just even more ready to be done

YouTube · Post by **Frank_Cox** » March 27th, 2012, 9:38 pm

Brew!
You're going to love that thing!

Gizmo · Post by **Gizmo** » March 28th, 2012, 5:17 pm

I might be a little superstitious brewery but next time you do a test burn like this at least throw 1 hot dog on there and eat it too - It'll be one of the worst hot dogs you'll ever love to eat.

Then you can truthfully call it a cooker - even if you still have some work left to finish ...

just sayin'

Smokeone · Post by **Smokeone** » March 28th, 2012, 7:16 pm

Gotta love smoke flowing out of something you built! Especially when it is supposed to smoke ;) .

Brewery · Post by **Brewery** » March 28th, 2012, 7:47 pm

I should've! I was so tired I just wanted to see it burn and not "work" ;).... Got it pretty much done this eve, maiden voyage is Saturday for my bday. Question.... Should I fire it up tomorrow and Friday to "season" before trying to cook anything Saturday?? I plan to just try a sausage fattie on saturday

Smokeone · Post by **Smokeone** » March 28th, 2012, 7:52 pm

I would season it first. Spray it with cooking spray and bring it up to 250-300 for a couple of hours, then find something to cook on it. I like to use chicken thighs for the seasoning cook! Just my way.

Brewery · Post by **Brewery** » March 28th, 2012, 7:59 pm

Does the first cook taste bad?? I power washed and blasted before painting to get clean but have never used a smoker that was brand new other than a cookshack electric

DUAYNE B · Post by **DUAYNE B** » March 28th, 2012, 8:09 pm

my first smoker was store bought, seasoned it the day before with apple would in the firebox then put fire in cook chamber. have been hooked ever since. the ribs and shoulder was orgasmic ......... followed your build from start and it looks amazing.

Smokeone · Post by **Smokeone** » March 28th, 2012, 8:14 pm

They say they can, I didnt notice it with mine. You can use Rick's method, too. After a couple of hours put a hot dog on, pull it and sample, if it tastes bad, let it go another hour and repeat. The funny taste will go away.

Brewery · Post by **Brewery** » March 28th, 2012, 8:42 pm

Thanks Duayne, and Smoke the hot dog test sounds like a good idear to me

Gizmo · Post by **Gizmo** » March 28th, 2012, 9:17 pm

The "cake" ADDS to the meat.
If you're cooking a fattie then go for it - it will do a good job starting the "cake" (seasoned coating on the inside of the cook chamber).
All the fatties I've had were strong enough with fat and flavor you couldn't hurt them - it's the big cuts (brisket, butt, tenderloins, etc) that cook low and slow and drink in a lot of smoke that are the ones to be careful with - at least in comps.

Since it's new, you don't have any flavor to add to the meat yet.
Since it's a painted interior finish you shouldn't have any "funny" flavor at all - hopefully that's all sealed off by the paint.....
You'll do fine... especially if you share...

OH! and

maccas66 · Post by **maccas66** » March 29th, 2012, 1:43 am

Hey Brew!, I`m so jealous!.....I`m still trying to paint mine!...............let us know how it goes!

The Czar · Post by **The Czar** » March 29th, 2012, 7:26 am

I always throw some sausage and bacon to season mine....anything fatty is going to work good....

maccas66 · Post by **maccas66** » March 29th, 2012, 4:18 pm

dcman wrote:I always throw some sausage and bacon to season mine....anything fatty is going to work good....

So tripe wont work then!

The Czar · Post by **The Czar** » March 29th, 2012, 6:31 pm

......nasty.......

Gizmo · Post by **Gizmo** » March 29th, 2012, 6:37 pm

What is tripe?
I've heard of it but now I can't remember exactly why I don't eat it...

Brewery · Post by **Brewery** » March 29th, 2012, 7:29 pm

I was wondering the same thing...tripe??

Gizmo · Post by **Gizmo** » March 29th, 2012, 7:54 pm

I think it might be a part of the animal that isn't openly discussed in polite company - like smoker builders...

Brewery · Post by **Brewery** » March 29th, 2012, 7:57 pm

The hot dog idea just lost its appeal! ;)

Gizmo · Post by **Gizmo** » March 29th, 2012, 8:06 pm

The Czar · Post by **The Czar** » March 29th, 2012, 9:23 pm

Tripe my friends is the lining of a cows stomach.....

.....

maccas66 · Post by **maccas66** » March 29th, 2012, 11:58 pm

dcman wrote:Tripe my friends is the lining of a cows stomach..... ..... .....

Close my plunger friend!, well down here it`s the lining of a sheeps stomach!,,,,,,,,,,,,,,,MMMMMM lips smacking nice with white sauce and onions!

Brewery · Post by **Brewery** » March 30th, 2012, 9:56 am

Kinda like sweetbread then I suppose

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