tbakko
Wandering around with a bag of matchlight, looking for a match.
Hello, My name is Tom, I have just started smokeing meats & other things. I have always enjoyed smoked foods, I just never really thought about doing it myself until I came accross a couple of smoked meat sites on the net. I built my own smoker, it consists of a 36" wide x 24" deep x 48" high insulated plywood box with a Cap Chef propane stove mounted in the bottom. The stove has (2) 25K btu burners, and is surounded bou corrugated steel panels. I tried the smoker for the first time the other day on a pork butt & it worked great, I am still doing a little finishing touches to it but I decided to give it a go.
My first Prok Butt smoke rubbed with my own concoction
10# butt took about 6 hours @ 250º then doubles foiled & brought to 200º IT, then wrapped & into the cooler for 1 hour.
The end results
My first Prok Butt smoke rubbed with my own concoction
10# butt took about 6 hours @ 250º then doubles foiled & brought to 200º IT, then wrapped & into the cooler for 1 hour.
The end results
