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  #361  
Old 12-24-2012, 08:10 AM
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Default Re: Mississippi 44"

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Originally Posted by mrchipster View Post
I do find that I make Pizza much less than bread, roasts and other cooked items, Pizza is about #6 on the list in terms of frequency. Making Cornbread and egg bake for tomorrow.
Chip,
I had to look up egg bake. Sounds great! I found out sort of late in life that there are northern recipees for cornbread. I liked the one that I was served, but it was a lot different than the course yellow cornbread that I grew up with. I would like to try some southern style cornbread later in the WFO. Maybe even some cracklin bread.

Between storms this morning I, removed the brisket from the oven. It had been in there about 12 hours.

I added a little more BBQ basting and covered it back up to be reheated for a little soiree tonight .
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  #362  
Old 12-25-2012, 05:22 PM
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Default Re: Mississippi 44"

The brisket turned out pretty good. Not like what I was raised with, but still good .
I'm glad that I got all the cooking done yesterday. Today started with rain and looks like it will end with storms. We are currently under a tornado warning and everyone is in the saferoom for a while. I got the french drain finished today between rains. Two good sized pickup truck loads of gravel, by shovel .
Christmas is supposed to be at least cool weather in MS. Short sleeves and tornadoes are usually a spring thing .

Merry Christmas.
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  #363  
Old 01-04-2013, 12:16 AM
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Default Re: Mississippi 44"

Hi Gulf. Happy new year. We have a smoked turkey from a local barbecue place over the holidays that was delicious. I'm thinking about replicating the same in my oven. I don't have an amazing ante chamber with the flu like you do just the standard 42 inch dome and chimney. I was thinking about putting the bird on raised rack with a pan underneath to catch drips starting when the oven is down to 275. I was going to see if I can get my thermometer probe in the bird and out the door. So how can I get good smoke in there? I am afraid that wet chips on the coals will dry out and ignite. Thoughts?
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  #364  
Old 01-04-2013, 01:59 PM
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Default Re: Mississippi 44"

Put a layer of ash on the coals, once it starts smoking close the door and it should be fine.
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Old 01-04-2013, 07:01 PM
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Default Re: Mississippi 44"

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Hi Gulf. Happy new year. We have a smoked turkey from a local barbecue place over the holidays that was delicious. I'm thinking about replicating the same in my oven. I don't have an amazing ante chamber with the flu like you do just the standard 42 inch dome and chimney. I was thinking about putting the bird on raised rack with a pan underneath to catch drips starting when the oven is down to 275. I was going to see if I can get my thermometer probe in the bird and out the door. So how can I get good smoke in there? I am afraid that wet chips on the coals will dry out and ignite. Thoughts?
I intend to try every suggestion that I read about on this site. Laurentius' technique should work. The hardwood should not flame up if it is starved for oxygen (closing the door).

I don't have a problem with building multiple doors in order to make the most of what I am sure will be a multiple purpose oven. It is just in the idea stages, but I was thinking about a portable sidesmoker type of arangement. Ducting the sidesmoker to the bottom of a specialy made door and venting it near the top. The inlet may have to extend into the oven a few inches to a foot inside the oven in order to permeate the oven with smoke instead of it escaping right back out the vent.
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  #366  
Old 01-04-2013, 08:06 PM
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Default Re: Mississippi 44"

275 is not hot enough for a bird, birds like medium heat like 325-350, as it get the skin nice and crispy, ofcourse you have to manage it so you dont burn the bird and give a good distance from the fire. As far as smoking goes, i would just gather small amounts of ambers from your wood and put a nice chunk of fruit wood over it, dont bother with chips, they will go out in no time. Put a nice chunk in there and enjoy the aroma. Chew on this while you think of more ideas, its no bird but you will like it, i did this a few months ago.
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Last edited by V-wiz; 01-05-2013 at 07:38 AM.
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  #367  
Old 01-05-2013, 07:40 AM
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Default Re: Mississippi 44"

Great pics V-wiz!. I got a little hungry before I could scroll all the way to the bottom. Smokin' and BBQ'n is getting more high tech every day.
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Old 01-05-2013, 07:55 AM
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Default Re: Mississippi 44"

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Great pics V-wiz!. I got a little hungry before I could scroll all the way to the bottom. Smokin' and BBQ'n is getting more high tech every day.
Haha, thanks, it could get all fancy and shmancy, but keeping it simple and true is the way to go.
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Old 01-05-2013, 09:35 AM
dvm dvm is offline
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Default Re: Mississippi 44"

Great conversation an excellent ideas as usual gentleman. Golf when you make that door why not put the smoke in at the top and vent from the bottom? For now I'm going to keep it simple lighting a fire now I'll let you know how it turns out
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  #370  
Old 01-05-2013, 10:07 AM
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Default Re: Mississippi 44"

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.......why not put the smoke in at the top and vent from the bottom?......
That's a good point. It should keep the smoke in and retain the heat longer with that arangement.
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Last edited by Gulf; 01-05-2013 at 10:13 AM.
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