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[oldchenowth]

Kinda chaps me!   When I lived in town my neighbor could burn his fireplace that smoked like a thick fog but I could not have a gasifier that put out a fraction of the smoke.  I do like the idea of a smoker though.  Anyone ever smoked with ironwood?  I don't have any flavor wood in my arsenal. 

Sorry about your bud Willie.

[gspren]

  This thread got me to thinking, which is sometimes dangerous, about the horizontal smoke passages in my stove and how hot does it get. I held a probe type thermometer over the chimney pipe while it was fired up and it stayed under 300. On the front of the stove there is a door about 7" high and 20" wide leading in to the smoke chamber. I put a couple of double foil wrapped potatoes in and it took a little over 2 hrs to get them done, I think in colder weather when the stove doesn't idle as much it would have cooked faster. Now I am anxious to try a chunk of meat in there.
Gary

[dukethebeagle]

i know this is an old thread but i smoke a pork butt yesterday in the boiler.
man o man was it good

[hotterburn4u]

Two of my favorite things great food and staying warm .At the shows when ever we could burn our boilers ,we would never hesitate. Well at times I lived in a camper for extended periods. Needed to eat so it wasn't long and I was cooking up almost anything I could wrap up in foil. I would pick up corn roast unhusked in a wrap of foil lots of butter it sure does taste good just picked that morning done just nice. Also have cooked lots of sausages most likely farmers market typically. Ribs, roasts,baked potatoes in the skin or one of my favorite was chopped onions potatoes and lots of butter even more butter once I met Richard. I also know that some very good cornbread has come out of the chip burner. As far as using as a smoker I have only cooked food pretty much protected from smoke. Mostly cooked in the last pass of the 250 gasification or the chip burner  it would give quite a nice low temperature oven superior flavor. The heat exchanger on ultimizer will also work with the right placement and fire. I have also taken coals out to cook with, nothing like meat cooked on wood coals. Which brings up another very interesting cooking method .Recently I  attended the hearth  ,patio and barbecue show in Nashville, l am thinking by the excitement the Big Green egg type of charcoal cooking, many different brands mostly all made with ceramic to hold the heat. Thinking about getting one ,any one own any brand of these kamado charcoal cookers? And how do you like it ?Any way happy cooking and stay warm .

[slimjim]

Those were some Awesome meals weren't they, remember one of the first times we did it at Fryeburg fair with the Canadian sausage and gave away a few samples, Big Wood and I had no problem finding food at Presque Isle fair by trading off some of that cornbread with other vendors, aaaah living in a slide in camper, eating great almost home cooked food, promoting what we all believe in, good times my friend.

[coolidge]

Doesn't it always seem when you are away from home you eat like kings?

[atvalaska]

a week ago I did a butt > in it goes >   out it comes

[dukethebeagle]

i got no pics but mine looked like that and man were those good sandwichs

[mlappin]

Doesn't it always seem when you are away from home you eat like kings?

We do when we visit the wife's aunts and uncle in the UK. Steak and Ale pie, Yorkshire puddings, Cornish pasty's, sausage rolls, Sunday roasts and true Indian food that makes the stuff in the states seem rather blah. Had honest to god french croissants while in Normandy, everything I've found since is disappointing at best.

I did do the cooking last night though as the wife had a taste for indian, Gobi Pakora and onion bhaji for appetizer followed by chicken pineapple and coconut curry over basmati rice. I've made samosas in the past and those are a pain in the butt folding all that pastry. I've also made galub jamun in the past but have since forgotten the recipe. Would like to find a recipe for mango pudding one of these days as the wife can't seem to get enough of it.

[Uponthehill]

Has anyone ever smoked / cooked in the upper / second chamber ?  I would think this would be the place to do more of an indirect coal contact cooking ?

[slimjim]

I have many times with the optimizer 250 but I think the Ultimizer might get a bit hot

[Uponthehill]

Thanks slim. And thanks for your help early last year. I've nothing but enjoyed my first OWB year.  It's a showpiece around here I've had many great comments.

Stay warm...

[slimjim]

Anytime my friend!