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19 replies

Junk yard Barbeque

FM Former Member
I'm smoking a 10lb brisket in my junk yard smoker right now, it's a Sears COHO smoker, 250 watts, tried a test run this morning and only got to 150 degrees, have some mesquite chips in a pan, they caught on fire so I put water on them and wrapped them in foil and put them back in the pan but up a little to cut the heat down with a few holes in the foil to let the smoke out. I'm thinking I would smoke all night and put in the oven tomorrow to finish the yemp. I didn't cut the meat folded it over instead. I live in Maine so it's going to get cold here tonight, if the smoke is done I'll put the smoker back in the entryway. I never had Barbeque like this before sounds great, I just hope I can pull it off with this unit till I can get a real smoker. I have pictures but don't know how to post them here, if interested you can see them at finevinewines.com under Barbeque.
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FM Former Member
I went to the other site and saw your pictures. The low temp has me concerned for your health. If the smoker only gets up to 150*, if that much, the meat will spend almost all, if not the entire night, right in the danger zone. I guess if you finish in the oven you'll be okay, but consider that you might just be killing the bacteria on a bad piece of meat by that point in time. The smoker really needs to get up to and maintain at least 180*, and 225-250* would be ideal. Let us know how it works out.
FM Former Member
Todd, that's something to think about, I thought it would be like a food dehydrator making jerky. Boznad, I have the luhr-jensen instructions from on line they don't say much, probably cause this smoker ain't much, what the heck I did pick it up at the junk yard, ain't got a nickel in it, but don't want to die of food poisoning either!!
FM Former Member
Hey Stinkie,

Check out this site if you haven't already. He's up in the big cold too.

http://www.lamaine.com/bbq/index.html

As for your brisket, if you haven't already gone to bed, you might consider giving it a couple or three hours to smoke, then go ahead and bring it in and put it in a 180* oven so it won't get done before morning. 225* would likely work too, but you'd need a remote therm to wake you up on the outside chance it finished before your usual wake up time.
FM Former Member
Stinkie - There's lots of smokers up here in Maine.

There are lots of oak, apple, and alder trees growing everywhere. Don't rely on Home Depot and the like. I just visited an apple orchard, and they were more than happy to get rid of their trimmings. And alders, well, just go out in the country with your ax, or chainsaw, and take one down.

I agree with Todd - danger is written all over this smoke. It ain't worth it to get sick.

If you can't afford to buy a Cookshack, I'd recommend $50 for an el cheapo Brinkman. Not the best, but it works. For that matter, you can have mine if you want it.
FM Former Member
I just took the meat out of the smoker and put it in the oven at 210, was in the smoker for 8 hours, temp was 140 (air temp) on top when I took it out, the meat was cool enough that I moved it without gloves with no problem, it did have a good smoke smell though.I'll have to take it out of the oven in 7 hours before I go to work tomorrow.
FM Former Member
They'll be plenty happy to sell you one here(just hit "HOME" button at top left), but look around too. Cabela's and others have attractive pricing sometimes, but compare with shipping to see total price.

Northern Tool:
http://www.northerntool.com/webapp/wcs/stores/servlet/P...ctId=479931&R=479931

Hi Moutain has them in red too!
http://shop.himtnjerky.com/cgi/cp-app.cgi?usr=50X828943...&ref=46&cat=&catstr=

I got mine from Northern Tool (www.northerntool.com) because they were less expensive than Cookshack at the time, had free shipping, and broke payments out over six months. Received it direct shipped from Cook Shack in 7 days. Best buy I ever made.
FM Former Member
It's 5:30 am and I have to go to work, I had the brisket in the oven at 225 last night, I now have a internal temp of 170, I have a well done piece of beef, well it tastes great and a nice smokey flavor....just good enough so that I know I will have a Cookshack sometime this summer!! I just spent a nice chunk of money getting set up right to make homemade wine (to drink with the barbeque) I like to do it right so I'll go strait to the cookshack instead of working my way up. The coho smoker didn't cost me anything so it was worth a try.
Heres a link to my finished product:

http://www.finevinewines.com/wiz/forum/forum_posts.asp?TID=307&PN=1&TPN=2

Thanks for the help!!

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