Smokin' at work today. Got 4 - 4 bone sections of Pork Spare ribs in the smoker (well, going in about half an hour from now). Using my Cold Smoke attachment to duct the smoke out a broken window in the back room of the store. Gonna smoke at 200 for 2 hours with Hickory, then put them in a foil container with some apple juice and foil the top, and bump the temp to 225 for maybe another 4 hours or so. Take them home and sauce them then throw them under the broiler for a bit.
Will take pics of my setup when I go back to load the ribs.
Sounds great Tiny! ;)
Where there's a will, there's a way! 8)
Mike
Good Eats, TT ;) :D
Look forward to seeing it.........hopefully, the aroma will bring around more customers!
Here's the setup. First the smoker with my PID mounted to the side of it (finally did this last week while bored here).
(http://www.geocities.com/tinytim23c/mysmoker.jpg)
and the ducting out the window
(http://www.geocities.com/tinytim23c/ductedoutwindow.jpg)
Do you get much leakage of the smoke that way or does it handle it pretty good?
I don't know yet...first time I've used it this way. Do have a breeze out of the direction the duct is facing and I do smell some smoke (I'm in the office about 70 feet away from the smoker). Gonna go check on it in a little bit to see how bad it is and if I have to turn my fan on again.
God bless broken windows! Looks like you have the important things figured out. Some of the best steaks I ever had were on Christams Eve one year. The boss had ordered thick cut ribeyes and myself and another guy rigged up a smoker/barbecue combo exhausted through a broken window pane in a warehouse. Nice jobTiny Tim, good old American get it done attitude!