By request, pictures of my smokers

[CrankyBuzzard]

This first smoker is the one affectionately known as the Buzzard Burner. I made this one in 2007 from 22" pipe. The horizontal portion of the pit is 48" long and the vertical is 36". The firebox is 24x24x24" and is made from 1/4" steel plate. The buzzards are cut from stainless steel.







This one is going to be known as the Bubba Burner.

It started out as a telecom cabinet. The entire cabinet is powder coated stainless steel and now has 2" of insulation on all walls, ceiling and bottom. I made this smoker for long term cooks with minimal effort on fire control. This is GREAT for cold and low temperature cooking, but it will easily cook at 350° if needed.

It is still a work in progress, but cooks just fine without all of the fancy things I am going to do to it over the summer.



It holds a LOT of meat too! This is just over 100 pounds of brisket.


If you have any questions please let me know,

Charlie

[Chuckwagon]

Nice Work! Beautiiiious!
That Bubba Burner should fit nicely on my back deck!
Hey Cranky, what are you spraying on the meat?

Best Wishes,
Chuckwagon

[CrankyBuzzard]

Thanks CW.

When the Bubba Burner gets finished it will look a LOT different. The problem is that is tends to have a fire going in it too often for me to finish it out!

The liquid I am spraying on the briskets is a "mop sauce" that is spritzed on instead of being mopped as some do. With the spritz I get good coverage that is even for color and taste. Not to mention that the spritz also contains olive oil to assist in creating a bark on the meat that assists in sealing in the natural juices.

Charlie

[Siara]

mop sauce

which is what? vinegar, olive and booze?
Can we have your recipe? Do you use this one just for brisket?

[CrankyBuzzard]

mop sauce

which is what? vinegar, olive and booze?
Can we have your recipe? Do you use this one just for brisket?

HA HA HA!!! I knew someone would ask!

A good mop sauce that is NOT tomato or sugar based will assist in keeping your meat moist within, as well as giving it a nice color. ALL pictures I post of my meats have NO SAUCE on them, but the spritz helps to add a nice color that is not only appealing, but very tasteful. Tomato and sugar based mops tend to caramelize too quickly and scorch, which can give your meat a bitter flavor.

The "mop sauce" spritz is really simple.

Equal parts of the following will be a good start. I say a good start because some people's tastes differ. I use the following blend (with an addition or 4) for my spritz used in competitions. Experiment a bit and you'll find a perfect blend for you and your guests. I've added whiskey, beer, rum, lemon juice, pineapple juice, etc., with good results. I hope everyone understands that I can't give my special recipe out, but I will give the base for it.


The MAIN 2 ingredients are going to be the EVOO and the cider vinegar. Beside each ingredient I post WHY it works well.

Soy sauce - provides a slight salt flavor and color
Worcestershire sauce - provides a distinct flavor and color
Cider vinegar (not malt, or white vinegar) - is acidic and assists in the tenderness of the OUTER potion of the meat, but you still get a "bark" on the meat surface.
Extra Virgin Olive Oil (EVOO) - assists in sealing the outer surface of the meat to assist in holding in the natural moisture of the meat being cooked.
Water - is used as a carrier for the other ingredients.

Once you mix up this "mop spritz" you will quickly see that it wants to stratify within the spray bottle; you will have to shake well prior to spritzing and also while you spritz.

I typically start the spritz after 1.5 hours and then every hour after until the meat is done.

I use this on ALL meats except sausage.

Charlie

[Mark]

Here's my smoker. It's called a Stumps "Stretch".

[ssorllih]

kinda indistinct against the truck.