wrong place for this thread i know

[malleefarmer]

Any of you guys use a smoker box when grilling or roasting in your bbr/grill/kettle.
Ive got a broil king love it but cant seem to get smoky flavour either burns the chips or doesn't impart the flavour? to hot too cold is obvious answer but cant get it correct.
Yep soak the chips.

thanks in advance

[AllisWD45]

I use a Bradley digital smoker for all of my meat cooking. Works perfect every time. The only meat i do on the barbq is steaks and i have done those in the smoker too. I also smoke about 150 lbs of homemade sausage every fall. This summer i hope to build a Texas style barbq smoker out of a old propane tank with a firebox on the side.

[blackpowder]

Absolutely perfect place for your question Mallee. A topic not likely to bring out the banshees. Thank you.

[burnt]

I use a Bradley digital smoker for all of my meat cooking. Works perfect every time. The only meat i do on the barbq is steaks and i have done those in the smoker too. I also smoke about 150 lbs of homemade sausage every fall. This summer i hope to build a Texas style barbq smoker out of a old propane tank with a firebox on the side.

You have my full attention. What meat or mix do you make into sausage? Is it frying sausage or just straight summer sausage sticks?

I'm thinking about butchering our own meat again (besides the chickens we raise) because the regulations around even getting an animal to the slaughter house are beyond insane. Not to mention that it now costs at least $250 to get a $150 hog butchered and between $400-$600 to get a beef butchered, depending on weight.

And we already have the electric meat saw and grinder so...

[errolanderson]

mallee . . . try soaking the wood chips in water first. Slows the smoking process.
Low heat is much more effective for smoking in my view.

[AllisWD45]

Burnt. We make sausage from beef pork and venison. Usually about 50-50 beef pork or 50-50 pork with venison
We make all our own spice mixes with almost no salt due to the usual health issues. They come out great only don't have that fancy made in town look. We smoke some to complete done and some cold smoke to be cooked and some types we freeze unsmoked. They are then fried or roasted.
We raise our own grass fed beef (please don't go there nothing wrong with grain fed we did that for 30 years just don't have any grain on the little acreage) and get grain fed pork from a neighbour. Chickens are our own fed some grain but raised in tractors In our Bradley we smoke briskets, tenderloins, roasts and whole chickens and turkeys. We make our own brines and rubs for everything.
We like the digital Bradley and the no mess wood pucks. Just set it and leave it to do its thing. We built a 4x8 heated insulated smoke house so we can use our Bradley year round. The Bradley is a slow process but well worth it.
We want to build the big charcoal fired smoker to cook large quantities for larger functions.
We spent a few weeks in the hills of Texas this winter the mecca of barbq smoking and learned a lot. If ever there you must try the world famous Franklin Barbq restaraunt in Austin. 2 to 4 hour wait in line but well worth the experience.

[sumdumguy]

Allis, that is some great information. Long ago we used to have a smoke house on the farm, poplar used for smoking, also some wild fruit trees. Lots of double smoked bacon and pork belly. Got get going again, keep us informed.

[sumdumguy]

I bought a 3 phase locker plant at auction once. Maybe that's something I could do with it.

[AllisWD45]

Ribs in the Bradley and the smoke shack. Finally figured out how to post a picture

[malleefarmer]

man those ribs look nice.
and ditto cost of butchering

yeah errol soak the wood chips in red wine actually reckon I will get another smoker box.