Newbie to this forum

LilSmoker · April 19, 2007, 02:09:10 PM

Hi Wildcat, well i just did a bit of investigating and it would appear that only the registered versions of Emotipad will currently work :'(

Anyway no problem, as i say you can add new emoticons to your SmileyPad, when you see one you like just drag it into a chosen folder, as long as the emoticon has a host it should work. If it doesn't have a host you can upload it at Photobucket etc, just like a pic, but it will be a gif file.

There are free smiley sites like this, you should be able to put these into your SmileyPad:

http://smileys.on-my-web.com/

You'll probably end up like me with so many, and can't remember which folders they're in

Wildcat · April 19, 2007, 04:24:25 PM

Thanks LS!

Consiglieri · April 19, 2007, 04:46:33 PM

Welcome Mac. I have the 6 rack digital and have no complaints. Even with temp fluctuations, the machine rocks! Good luck to you on your b-day. I roasted a pig on mine. Was gonna make sure something else went up in flames that day, even if I had to do the work. Poor critter tasted great.

Wildcat · April 19, 2007, 04:48:54 PM

Gizmo · April 19, 2007, 06:49:32 PM

O.K. so I gotta ask, how did you get the beast into the smoker. :o
That is definatly just slightly more than 1 racks worth :D

I would suspect maybe a hanging but then I would also suspect it would fall apart.
Please share. Inquiring minds have to know.

Wildcat · April 19, 2007, 08:02:04 PM

Looks like a pit job to me.

Consiglieri · April 19, 2007, 08:04:05 PM

Sorry Giz, should have clarified. Wildcat is right. Didn't have my BS until Nov 2006, more than a year after my 40th. The pig was spit roasted on an trailer rig with an enclosed pit; slow cooked with almond coals to the left and right of the spit. But now you have me curious.

6 rack bs could probably hold a smaller chicken wire wrapped carcass (or heavier material for that matter), suspended from the hooks on the insertable sausage rack assembly I saw on Chez Bubba's site. Chicken wire would help distribute the load across the whole animal and keep the flesh pulling from the bone prematurely. I suppose you could reverse top to bottom every few hours or so, but basting/mop sauce would seem to be extremely important. I'm getting really curious and like this puzzle....

Two big concerns on my part: (1) uneven heat distribution top vs. bottom of vault; (2) Grease/fat runoff would probably be way more that BS could accommodate. Plus, wrestling that weight into this cabinet (with reversals every so often) may not be too wise. Plywood or someother insert under the rack insert to help distribute that weight too. Man, I'm really getting interested...

Anyone been brave enough to try a small pig in the BS?

LilSmoker · April 19, 2007, 11:08:36 PM

;D That's a great pic Consiglieri, i haven't done a suckling pig in the BS, although i have crammed the odd large turkey in there! ;D

I think with a bit of thought, a suckling pig might well work with the BS, ok who's going first? ;D

Wildcat · April 20, 2007, 04:49:39 AM

Not me! The last butt I did had to be dumped off the rack. I simply could not pick it up in one piece. I would also imagine another problem to work around is all the drippings from something so large!

Gizmo · April 20, 2007, 06:10:40 PM

Now Olds TShirt smokin scheme is brining in a thought. Half (or half of a half) a sucklin pig, replace the little bowl with one of Owrstriches foil pans that just fit under the puck burner. Now the weight, maybe 2 wood dowls across the top rail with the chicken wire carcass suspened from the four points where the dowls set on the rail.

O.K. a pipe dream. But man was it cool until I woke up. :P

LilSmoker · April 20, 2007, 11:45:15 PM

Well i reckon your dream sounds like it could work Giz?

I think a whole suckling pig would fit into a 6 seater digital, i suppose the difficult part would be rotating the lil'piggy, and constantly having to monitor goop dripping

I think it would be worth the effort just imagine the taste

Trouble is i only have the 4 seater coupe!

Maybe i'll do another turkey, and tell everybody it's a new bread of pig! ;D

West Coast Kansan · April 21, 2007, 08:41:06 AM

Rick, I think JO's big goo pan and the pig upside down will work. A lot of head space to absorb the heat down low and then the rest of the tower is mostly even. The rotation may only be a 180 turn. ???

Hmmmm ;)

coyote · April 21, 2007, 11:04:10 AM

Good thinkin' WCK 8)

bullhead · April 21, 2007, 01:07:54 PM

what would happen if you deboned and put the meat in meat socks and then hung them in the BS? Just thinking

LilSmoker · April 21, 2007, 01:29:14 PM

WCK: sounds like a plan to me ;)

Quote from: bullhead on April 21, 2007, 01:07:54 PM
what would happen if you deboned and put the meat in meat socks and then hung them in the BS? Just thinking

Personaly i think if a suckling pig is going where no suckling pig has been before (into BS) then it should be the whole hog so to speak, albeit a lil'hog ;D
I think it needs to be whole, otherwise there's no point, may as well just do the usual pork cuts, just my opinion though