sportskiff
07-06-2007, 02:08 AM
For all you "homemaid " folks out there, I was taught by my grandpappy how to make charcoal, what wood would smoke with the best flavor and no "sting" er "bite" as he would say, an folks, that ol' man would smoke cheese, hams, chickin,turkey, sauceges, franks, and beef. Not something that here much in the south (not near cold enuf long enuf here) gets done. But he had a 20x30x6 smokehouse that'd be so full that ya couldn't bend over an see the other side, usually just about cleaned out by christmass 'cept for what was for us, (I was the guy that "rubbed" the various meats with one of about 7 different flavors, and also got the job of turnin over 4-600 eggs on a smokeshelf, @ 200 lbs of different cheeses had to be turned so they be "consistant" in color every day, just 1 of a bunch of chores done every day , some of ya'll might know what I'm talkin bout, any of ya'll run a milkin machine BEFORE school????)
step 1. choose a metal can with a lid, can't be no paint stuff or hydralic/oil/grease type stuff can niether!!!
step 2. punch a hole@ 1/4 - 3/8" in the center of the lid
step 3. Break out the turkey/fish cooker ya'll got and pre-burn the can, as the metal WILL burn off anything that it may have been coated with to prevent rust,IE laquer clear etc.
step 4. Gather wood. Walnut, hickory, mesquite (fer you texans out there , remember, I used to live in TEXAS) oak, cherry, apple. AVOID spruce, pine, fir, birch, as these no good fer eatin.
step 5. strip ALL bark off and discard as this will leave a bitter taste.
step 6. cut into chunks, ifin ya use limbs an axe is a fine tool, DON'T use no chainsaw as this leaves chain oil in the wood.
step 7. fill can as full as you can, put on fish/turkey cooker and turn on moderate heat.
step 8. you will see a white plume of smoke comming out of the hole ya knocked in the lid , light it with a match, it'll burn, when the flame goes out, turn off cooker as charcoal is done, let cool in can, LEAVE LID ON!!! as ya snach the lid off an she'll be hot enough ta lite itself (bad idea), and then bag it up, burlap works fine. Now, don't do this in a strongly wind, it'll snuff yer flame.
step 9. Fill your charcoal grill and fire off as you usually do, it'll be fine, and you usually end up with something that will burn a bit longer than the "store-bought" stuff, and they ain't none of them there "bonding chemecials" niether. I AIN'T sayin you'll save a lot of money, but ya WILL save more than you'd think, an ya get them "braggin rights" at the BBQ that most folks caint touch. yer choice of wood, taste an that REALLY makes a difference, now then , what's kingsford made from, wood wise??????
Ya'll enjoy, an don't burn yerself, an DON'T do this in the dang garage, OUTSIDE work ONLY!!!!
ANY questions, ya'll ask me , here to help. ENJOY!!!!!!!!
(not every day somebody gives up a tight held family tradition, ya'll tell me what ya think, don't be shy now......)
sportskiffgimp
step 1. choose a metal can with a lid, can't be no paint stuff or hydralic/oil/grease type stuff can niether!!!
step 2. punch a hole@ 1/4 - 3/8" in the center of the lid
step 3. Break out the turkey/fish cooker ya'll got and pre-burn the can, as the metal WILL burn off anything that it may have been coated with to prevent rust,IE laquer clear etc.
step 4. Gather wood. Walnut, hickory, mesquite (fer you texans out there , remember, I used to live in TEXAS) oak, cherry, apple. AVOID spruce, pine, fir, birch, as these no good fer eatin.
step 5. strip ALL bark off and discard as this will leave a bitter taste.
step 6. cut into chunks, ifin ya use limbs an axe is a fine tool, DON'T use no chainsaw as this leaves chain oil in the wood.
step 7. fill can as full as you can, put on fish/turkey cooker and turn on moderate heat.
step 8. you will see a white plume of smoke comming out of the hole ya knocked in the lid , light it with a match, it'll burn, when the flame goes out, turn off cooker as charcoal is done, let cool in can, LEAVE LID ON!!! as ya snach the lid off an she'll be hot enough ta lite itself (bad idea), and then bag it up, burlap works fine. Now, don't do this in a strongly wind, it'll snuff yer flame.
step 9. Fill your charcoal grill and fire off as you usually do, it'll be fine, and you usually end up with something that will burn a bit longer than the "store-bought" stuff, and they ain't none of them there "bonding chemecials" niether. I AIN'T sayin you'll save a lot of money, but ya WILL save more than you'd think, an ya get them "braggin rights" at the BBQ that most folks caint touch. yer choice of wood, taste an that REALLY makes a difference, now then , what's kingsford made from, wood wise??????
Ya'll enjoy, an don't burn yerself, an DON'T do this in the dang garage, OUTSIDE work ONLY!!!!
ANY questions, ya'll ask me , here to help. ENJOY!!!!!!!!
(not every day somebody gives up a tight held family tradition, ya'll tell me what ya think, don't be shy now......)
sportskiffgimp