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Yeah I smoke.....

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Old Aug 10, 2008 | 04:21 PM
  #11  
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I have to honest, I had a hard time deciding how to title this topic, I guess I could have titled it, "I slow cook animal chunks with lots of smoke".

Kiawe is the same as misquite, it's just what it is called here in Hawaii.

Just went to the store and got some more animal chunks, now I just need to find some tree logs.
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Old Aug 10, 2008 | 11:50 PM
  #12  
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smoke some salmon its awesome
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Old Aug 11, 2008 | 04:01 AM
  #13  
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did you strip the powdercoating or the paint off the file cabinet/locker before you started smoking?

Those paints and coatings will give off noxious chemicals if you cook with them on the surfaces


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Old Aug 11, 2008 | 06:40 AM
  #14  
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Originally Posted by tsanhd,Aug 10 2008, 11:50 PM
smoke some salmon its awesome
mmmmmmhmmmmmmm.
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Old Aug 11, 2008 | 10:00 AM
  #15  
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WTF, never heard of this before!

But i'm in for a try
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Old Aug 11, 2008 | 10:48 AM
  #16  
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Originally Posted by PrimoGen,Aug 11 2008, 04:01 AM
did you strip the powdercoating or the paint off the file cabinet/locker before you started smoking?

Those paints and coatings will give off noxious chemicals if you cook with them on the surfaces




Props for building your own smoker...but if you don't live long to enjoy it,


I just got into smoking not so long ago--I bought a Weber Smoker...

Here's a link for lots of tips and recipes...


http://virtualweberbullet.com/
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Old Aug 11, 2008 | 02:43 PM
  #17  
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pole smoker...

hee hee...
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Old Aug 11, 2008 | 06:19 PM
  #18  
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Originally Posted by tsanhd,Aug 10 2008, 11:50 PM
smoke some salmon its awesome
I was thinking about it, I have a friend that is going fishing this week, if he gets anything good i'll be smoking som fish...

[QUOTE=PrimoGen,Aug 11 2008, 04:01 AM] did you strip the powdercoating or the paint off the file cabinet/locker before you started smoking?



Those paints and coatings will give off noxious chemicals if you cook with them on the surfaces
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Old Aug 12, 2008 | 05:45 AM
  #19  
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Sure do!
dry rub. wet mop.


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Old Aug 12, 2008 | 11:14 AM
  #20  
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^^^ Nice, I was thinking about building one like yours, I like how it is set up...

What temp do you try to keep your smoker at. I try to keep mine around 250 for about 5 hr with beef cut to 6"x2"x1". I am not sure if that is too much or too little. I would like to go lower, maybe just under 200.
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