Slim,
I am not going to make it to Lampasas this weekend.
Just ask her nicely to make a slight detour in Houston on her way to the meeting. Heck, I'll even meet her in the woodland's so she does not have to drive so far south
I do need a good source for seasoned fire wood in the Houston area. I would like to have some of the following. Mesquite, Red oak, Post oak, Pecan, and Hickory... I had a pecan orchard, about 2 hours away, contact me about hog removal earlier this week, they sell pecan for 90.00 cord. I figure I will pick up a load from them at some point and split it with my neighbors or something.
Here are the updates I did to the smoker based on some member recommendations.
Gas pipe in fire box, and elevated grate in firebox
view from the top of firebox, showing the grilling area I put on top of box, and gas pipe functioning.
I don't like messing with the low volume regulators when I want a lot of juice coming from the propane bottle, so I modified a Victor regulator that will put out plenty of gas.
I decided to have one propane cylinder provide the fuel source for both my firebox gas line, and to feed a crawfish pot/ turkey fryer. A line comes from the high pressure regulator into a Tee, then goes to either a low pressure regulator for the firebox or to a 1/2" 1/4 turn ball valve for the turkey fryer. This lets me have plenty of gas to boil water when needed.
Got the pit oiled and cured yesterday...has a great smoke smell to it when you open the door now.
Only thing I need left is to get some good recipes from y'all.
Bryant shared a bacon wrapped pork loin recipe that I plan to try soon. Help me out here, and give me some good easy to follow recipes for the smoker... Brisket, ribs, whole chickens, etc....
