New Smoker

[jazzdunn]

I am getting close to finishing my new smoker.
This is the 2nd one I've built. I didn't get to keep the first one but a week. Then sold.
I personalized this one so no-one will try to buy it.





Just in case you are wondering who Clyde Morrison is, he was John Wayne's father.

 

[3fifty7]

Very well done sir.

 

[Hitman]

Nice!

 

[Pas Tout La]

Wow! Outstanding job sir.

 

[themcfarland]

Nice, I dont mind discounts for smokers that are scratched, and dented. more scratched.

 

[spec50trout]

That is a beautiful thing.

 

[jazzdunn]

Thanks Gentlemen. I put some of my personality in it.
This one is like my firearms: Not For Sale.

 

[jazzdunn]

Some friends of mine brought both of my new pits to their very first ever KCBS competition this weekend.

1st Place Ribs

2nd Place Pork

6th Place Brisket

6th Place Chicken

The team and the pits first Grand Champion!
I was proud of them both.

 

[spec50trout]

Well done! You think they'll give the smoker back?

 

[jazzdunn]

They will wind up with 1 and I'll keep one.
I do want to build a smaller version with a combo charcoal grill that would be super efficient for competitions and home use.
We used 25 lbs of charcoal to cook 17 hours on both pits.
That was better results than I expected. That's about 3\4 lb per hour per smoker.

 

[Magdump]

Local guy (friend of mine) makes these. Super heavy, no nonsense water smoker on steel casters. I love it.

 

[jazzdunn]

Local guy (friend of mine) makes these. Super heavy, no nonsense water smoker on steel casters. I love it.[/QUOTE]

This should be an awesome cooker. I've seen these online. IMHO, You cannot beat a direct water smoker. The only difference in mine is that I sealed and insulated it. Yours has a lot more cooking surface. The additional money I spend will be paid back over its life. I cook a lot.

 

[JBP55]

Magdump, Where are these Boathouse Smokers being sold?

 

[jazzdunn]

Magdump, Where are these Boathouse Smokers being sold?

JBP55
I saw them on Craigslist. The link is below.
From what I can tell in the picture, they are very well built.

http://batonrouge.craigslist.org/for/4648288178.html

 

[Magdump]

Brian Noble is a close personal friend and has only been at this for about a year. He and his son build them at home and they should last a lifetime. He does different sizes and even special orders. I've jacked this thread enough, but you guys can PM me for info.

 

[Leonidas]

I'm not up to speed on competition BBQ. Is that pork sliced for presentation, rather than pulled? Or is it chops?

Beautiful results on the smoker.....and, of course, on the Q.

Congrats on the competition.

 

[pntbllr228]

I'm not up to speed on competition BBQ. Is that pork sliced for presentation, rather than pulled? Or is it chops?

Beautiful results on the smoker.....and, of course, on the Q.

Congrats on the competition.

Most competition bbq is not what most folks would call the best bbq. Competition Q is judged by a set of rules on how it should look and the texture it should have. I think being good and winning competition bbq is a skill that is admirable, but it's just mastering the way the judges want to see it. The best bbq for pork is whole hog, the best brisket is from Central Texas, and you're wasting your time on chicken.

-self professed BBQ snob

 

[jazzdunn]

I'm not up to speed on competition BBQ. Is that pork sliced for presentation, rather than pulled? Or is it chops?

Beautiful results on the smoker.....and, of course, on the Q.

Congrats on the competition.

Leonidas
We cut off the money muscle at 180 degrees and put it in the Cambro to rest while the rest of the butt came up to temp (201). The center is the money muscle sliced and pulled down each side. Both were dipped in the the pork juice before going in the box.
I wanted to taste the one that beat it, but they would not let me.

Thanks for the complements.

 

[pntbllr228]

I do want to say that if my post came off like I'm a dick, it wasn't intentional. It just frustrates me the constrictions put on BBQ competitions. Nothing against the competitors or their products at all.

 

[Nomad.2nd]

I do want to say that if my post came off like I'm a dick, it wasn't intentional. It just frustrates me the constrictions put on BBQ competitions. Nothing against the competitors or their products at all.

I appriciated it.