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Non-Cattle Specific Topics
Tips 'n Tricks
Looking for smoker tips Pics (Now w/Bling)
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<blockquote data-quote="Bullbuyer" data-source="post: 566308" data-attributes="member: 2261"><p>Flaboy - The cooker I use is built very similar to Earl's but the burners (propane fired) are directly below the cooking surface. The burners are actually two pieces of inch and a half galvanized pipe. The top side of the pipe has slits cut into it with a sawz-all. To keep the grease from flaring up, we have a piece of flat tin located about 3 inches above each burner. When we want something smoked we add an old steel box and some mesquite chips and let them burn as the hog/ribs/shoulders are cooking - you can also use liquid smoke in a spray bottle (dilute with a little water). My last one was a 130 pound hog and 4 large pork shoulders - cooked in about 10 hours. turned out really good. </p><p>One before was 100 pounder and there wasn't anything left but bones when them people got done with it!</p><p>BB</p></blockquote><p></p>
[QUOTE="Bullbuyer, post: 566308, member: 2261"] Flaboy - The cooker I use is built very similar to Earl's but the burners (propane fired) are directly below the cooking surface. The burners are actually two pieces of inch and a half galvanized pipe. The top side of the pipe has slits cut into it with a sawz-all. To keep the grease from flaring up, we have a piece of flat tin located about 3 inches above each burner. When we want something smoked we add an old steel box and some mesquite chips and let them burn as the hog/ribs/shoulders are cooking - you can also use liquid smoke in a spray bottle (dilute with a little water). My last one was a 130 pound hog and 4 large pork shoulders - cooked in about 10 hours. turned out really good. One before was 100 pounder and there wasn't anything left but bones when them people got done with it! BB [/QUOTE]
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