smokers Post your Smoker/BBQ/Cooker pics here

BamsBBQ

BamsBBQ

havent seen this thread, i would be interested in what everybody is cooking on.

here's mine:

ECB - el cheap brinkman (no mods done on this yet as it is still brand new)
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"El Commodore Smoker" aka ECS - commodore filing cabinet - just started this 5 days ago
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my friend made this one.... UDS (ugly drum smoker)
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my stickburner looks very similar to this one a lang clone - no pics of mine because its buried in snow in the storage yard..lol
this is what mine was modelled after
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I love them all man, especially the big one:)
I made a cold smoker solely for sausages out of cinder blocks, I call it my lego block smoker because its not really permanent or finished yet, and is always being changed and modified.

Here's a small batch of 2 types of chorizo smoking outside on this beautiful afternoon

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My Q's - the one in the back, with the cover, is an old gas that I converted to charcoal.


The rib steaks from the other day....


My smoker is in still in the carhole for another few weeks until spring.
 
Here is a pick of the kingfisher cooker. I love the flexibility of this smoker / grill, but the hood is a little too narrow on the top. I also have a WSM I use when doing local competitions.

newgrill.jpg
 
Come on by the more the merrier! Since i'm just getting started on my pepper plants I could use some tips in the garden.

FWIW I also have a kegger of St. Bernadus within arms reach of the grill in case I have in flare ups :cheers:
 
LGHT said:
Here is a pick of the kingfisher cooker. I love the flexibility of this smoker / grill, but the hood is a little too narrow on the top. I also have a WSM I use when doing local competitions.

newgrill.jpg
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Didn't read the original post... not going to read the post I quoted and to be honest, I don't even know what topic this is. ALL I KNOW IS THOSE CHICKENS ARE LOOKING DAMN GOOD!
 
Thanks redeyes I think I've figured out what I did wrong I put my fire to close to the forward vent therefore no oxygen flow.........duh!
 
Pepper Belly said:
That looks like corn on the cob actually.........not potatoes.....
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either way... smoked potatoes,smoked corn on the cob, smoked garlic...its allllll good..lol
 
BamsBBQ said:
why you got tinfoil on your potatoes?(if thats whats in there..lol)
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its corn on the cob in there..... i also put foil on my potato and the reasone for me doing that is i add butter,salt,black pepper,garlic,onion powder,sometimes i add a hot pepper in there also..... and it still comes out smelling and tasting like it has been smoked.... you should try it some time!!! works like a charm....
 
redeyes said:
its corn on the cob in there..... i also put foil on my potato and the reasone for me doing that is i add butter,salt,black pepper,garlic,onion powder,sometimes i add a hot pepper in there also..... and it still comes out smelling and tasting like it has been smoked.... you should try it some time!!! works like a charm....
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i just did some bacon wrapped chicken breasts - legs and italian turkey sausages today... i never even thought about putting in veggies today...

very good suggestion and i will do it next time i fire it up
 
redeyes said:
ok here is my pit!!!!
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Nice looking smoker! I love how your fire box is pretty large and opens from the side. The only thing I don't like with mine is the firebox is a bit small for the size of the smoker and it's pretty low on the ground so you have to practically get on your knees to add logs. However it does have a 2qt water pan on top of the fire box that I fill with apple juice for the first hour of smoking. It really helps keep the meat moist for the long 5-6 hours it cooks.
 
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