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The Water Cooler
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Meat Smokers
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<blockquote data-quote="p238shooter" data-source="post: 1766857" data-attributes="member: 24583"><p>[ATTACH]20092[/ATTACH]</p><p>Ok, Wifey saw this thread and ran out and took a picture and said “post your cooking stuff”, so here it is.</p><p></p><p>On the Left is an old Mallard Grill, out of Arkansas. Left side can be used as a charcoaler, or drop the coals down into the lower box with wood chips and move the meat toward the right side to smoke. The right side has a propane burner and a large deep fry basket for fish, sliced jalapenos, potatoes or anything else you my like to fry.</p><p></p><p>Next we have a wok burner for one of the 20 inch woks from Bass Pro, still learning to stir stuff.</p><p></p><p>Next is my cold smoker contraption I built at least 25 years ago. I sliced the end off a whisky barrel and put a hinge to open it. I have 3 perforated metal racks that I can put raw bacon, cheese, or jerky on to smoke. My smoke source is an old metal milk box with an electric stove element on 110V. Wood chips on the element smoke and cool down in the 6 inch pipe that feeds smoke into the bottom of the barrel for cheese or bacon before we freeze it. For drying jerky I put a small propane burner in the bottom of the barrel. </p><p></p><p>Right side is an older cast aluminum Falcon dual burner propane grill. Good for a quick throw it on the grill and eat it.</p><p></p><p>Wifey is in charge of the Kitchen, I am in charge of the Grilling. This works for us. </p><p></p><p>Thanks for sharing other grilling equipment, and congrats to the new cookers here. If it ain’t smoken, it could be broken, grab a cold one and watch what is going on. Experiment and find what works for you.</p></blockquote><p></p>
[QUOTE="p238shooter, post: 1766857, member: 24583"] [ATTACH=CONFIG]20092[/ATTACH] Ok, Wifey saw this thread and ran out and took a picture and said “post your cooking stuff”, so here it is. On the Left is an old Mallard Grill, out of Arkansas. Left side can be used as a charcoaler, or drop the coals down into the lower box with wood chips and move the meat toward the right side to smoke. The right side has a propane burner and a large deep fry basket for fish, sliced jalapenos, potatoes or anything else you my like to fry. Next we have a wok burner for one of the 20 inch woks from Bass Pro, still learning to stir stuff. Next is my cold smoker contraption I built at least 25 years ago. I sliced the end off a whisky barrel and put a hinge to open it. I have 3 perforated metal racks that I can put raw bacon, cheese, or jerky on to smoke. My smoke source is an old metal milk box with an electric stove element on 110V. Wood chips on the element smoke and cool down in the 6 inch pipe that feeds smoke into the bottom of the barrel for cheese or bacon before we freeze it. For drying jerky I put a small propane burner in the bottom of the barrel. Right side is an older cast aluminum Falcon dual burner propane grill. Good for a quick throw it on the grill and eat it. Wifey is in charge of the Kitchen, I am in charge of the Grilling. This works for us. Thanks for sharing other grilling equipment, and congrats to the new cookers here. If it ain’t smoken, it could be broken, grab a cold one and watch what is going on. Experiment and find what works for you. [/QUOTE]
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