[beerocd]

I always have to look up the BIG words...

[bluesman]

I always have to look up the BIG words...

Spatchcocked chicken is great on the grill but it's rotisserie for me this weekend.

[beerocd]

Nah, I already knew that word - try again. 

[capozzoli]

I still want to make a barrel smoker.  With a little help from my freinds...Capp.  

You don't need a welder to build a smoker...
http://www.bbq-brethren.com/forum/showthread.php?t=23436

You will only get hot smoke with that.  Besides when you work with me it is like a party! And, you dont just get metal work, you get gourmet metal work.

Eich bein ein fienschmeker

[beerocd]

Yeah, 225 - 250 for smoking a brisket or other bronto burger type thing. I think I am going to use my sideways barrel for the smoke generator, and put flex hose on it to feed smoke to my WSM knock off. I should be able to smoke ice cubes with that setup.

Oh, and there are a few of us who can't afford an Authentic Capozzoli Custom Built BBQ Sculpture.

[capozzoli]

I offer financing.

[nicneufeld]

I just have to reiterate...Pro-Q Cold Smoke Generator!  I'm waiting for it to get cold, I'm going to smoke some ice myself!

[beerocd]

Cap should be able to make those in a coil pattern vs square pretty easy I'd think. Heck I might even be good enough already to make one of those in a coil pattern. Not like it would need to be purdy. You see any reason it wouldn't work?

[capozzoli]

Hey nic you could build one of those snow smoke chambers this winter.

I cant find an image but I know they do it somewhere.

Just build a small igloo and hang some fish in there.

Yeah, I was thinking of trying to make one of those pro-Q things. It is cool.

I have a lot of luck using the hot plate pie tin method.

Checkout this thing in action.

http://www.bbq-brethren.com/forum/showthread.php?t=67047

[beerocd]

I was amazed no one else made the product  - so I went hunting...

[bluesman]

I offer financing.

You guys are too funny. 

[bluesman]

That's one thing I'd like to try...cold smoking some cheese and some fish.

Smoked Gouda (sausage-shaped)
Polish Kurpianka
Sherwood Smoked Cheddar
Idiazabal
Quicke's Oak Smoked Mature Farmhouse Cheddar
San Simon
Bruder Basil

[nicneufeld]

I looked at that Pro-Q "clone", and its interesting but from viewing as high of a resolution as I could get to compare, I think the construction of the pro-q is better, personally speaking, and it has a higher quantity of pleased testimonials (mine included) so my recommendation sticks, as of now.

Smoked cheese is great with these units.  Extremely easy in cold weather.  When I cold smoke its like a smoky refrigerator, hovering just over freezing but still smoking.  Lots of smoke flavor, but absolutely no cooking, drying, or even warming!  However right now the temperature of my smoker reaches 110 degrees in the sun without a fire, even, so cold smoking isn't in the near future.

[capozzoli]

im convinced, im getting one.

[beerocd]

Smoked ice cubes in one of those meat-tinis would be cool. I'll probably spend as much as one of those units rigging up a way to avoid paying for one of those units.