Day By Day


  • Kafiroon

    Looks like many similar units around this part of FL.

    • KNO3

      And addictive as hell.

    • NotYetInACamp

      One of my brother’s buddies is building yet another one right now.

      The guy creates fabulous Q.

      I use my own oak from the property for my small smoker.

    • MasterDiver

      We’ve got the original here in Charleston.

      Zar Belk!

      • farmist

        I was there the year they brought it up, I’m anxious to get back and see what they’ve done with it.

      • Merle

        I saw it & all I can say is those were some brave men to go underwater in that thing!

  • Norm

    Had one in my front yard in New Jersey about six months ago.

    • KNO3

      Well, six months ago you were truly awesome.

  • B Woodman

    I have seen some pictures of the fanciest of smokers, and they take up to an entire longbed trailer in length. So to hear Jan complain about a Civil War sub in the DD yard is no surprise.
    I hope that the DD has lots of trees and cut wood. Preferably hard woods, fruit woods, and mesquite. Otherwise the DD males are going to be VERY busy working hard to keep up with the demands of that smoker.

    Now, where’s my towel? I’m drooling all over my keyboard.

    • eon

      Actually, it was Sam. Trust an engineer to recognize a David or H.L. Hunley when she sees one.

      Jan was probably wondering WTF she was talking about. She’s not dumb- but her education is a bit lacking in certain area, college degrees notwithstanding.

      clear ether


    • CB

      I used to help cook mutton for our fall festival over a wood fire. You can work yourself to death stocking a fire that cooks 75 sheep BUT with practice you learn how to stoke it just right without wasting wood and in the meantime saving yourself a bunch of work.

    • Merle

      Mesquite is # 1!!!!

    • Old Codger

      Don’t know ’bout hard woods or fruit woods but they got shitloads of mesquite out there. Try to clear a patch of land and you’re gonna be over your head in mesquite, scrub oak and scrub ceder. It’s a bit dry out there but you might even come across some pecan, too. Pecan tastes good and oak is OK but IMNSHO mesquite is the best.

  • Swansonic

    Smoke ’em if you got ’em……

    • WayneM

      You beat me to the punchline… lol

  • Delilah T.

    Old Yeller? Shot him. Remember?

    • Pamela

      As long as any Ole Yeller isn’t on the smoking menu..

      • JTC

        So you’re thinking maybe Jan’s Ol’ Yeller quip was not about our culture but hers?

        Nah, wrong ‘nese (jap not chi)

        • Pamela

          I was thinking of Os fond memories of consumption as a child.
          Need to be careful of the sourcing these days.

          • noncom

            “Dog makes a fine meal”…

        • interventor


          • JTC

            More universal there, but far more numbers in China, just as a matter of scale. Wiki:

            “In the 21st century, dog meat is consumed in many parts of China, Korea and Vietnam, and Thailand…It was estimated in 2014 that worldwide, 25 million dogs are eaten each year by humans”

            Prob’ly not much of a stray problem in those places.

      • pyrodice

        Hey, every good dog is entitled to a last smoke before the firing squad! What monster would suggest otherwise??

  • They better have some dry wood for that thing. Green wood don’t do great for smoking ‘cue.

  • Th3o Moore

    A fond memory. Granddad’s smoker was about four foot high, twelve foot wide and maybe twenty feet long. It was the neighborhood smoker and they had a schedule of who and when somebody was next in line to freshen the fire and put the hickory on top of the banked hardwood coals. I was too young to know how important it all was, just knew that our visits to my dad’s parents included awfully good eating. Granddad just had a small square inside where his part of the meat was hanging, and had a good view of the Kentucky river down below. His truck garden was seven miles away as the crow flies, but if the crow sat on the radiator cap it was just over fifteen miles away. I was a wealthy young man. Never had much money but both sets of grandparents, a family, friends. Aunts, uncles, cousins, brothers and a sister. A hard working dad and a gracious mother.

    • NotYetInACamp


    • Bill M

      You truly were a wealthy man. Most of my Dad’s family was gone by the time I was born (just a sister and a half-sister left). Mom’s family was a long ways away and they were first generation Americans (Grandmom born here but Granddad came over from Lithuania in 1906).

    • Brasspounder

      That’s my definition of heaven.

    • capn

      “I was a wealthy young man.”

      True that. My Dad was career military and we moved every three or four years ready or not. Dad and Mom were both from the same small town in Kansas but we only visited there three or four times in my recollection.
      We had cousins and inlaws to spare but didn’t get to see them all that often.
      We visited with grand parents four times (more or less) in my lifetime. All of the info that most folks inherit from their “grands” was filtered through our parents. It’s just not the same.

      I envy your time spent with family older than Mom and Dad. Ergo You are still a “wealthy young man” in my estimation.

  • pete231

    Where’s the beef ?

  • FJZappa

    Just sitting on the porch, sippin’ tea….

  • I’ve seen those, and consumed from them. But the work involved kept me from owning or building one. To those willing to put in the sweat, I salute you.

    • Mind you, I do have a smoker grill. Nothing like that monster though.

  • Bill G

    Well, sink me!

  • Chuck

    RIding down the road in Central-West TX, you see some very strange arrangements of large and small tubes (4–5-6-7-8 feet diameter) on step bed semi’s and gooseneck trailers.

    Tossup as to oil field gear or smokers…

    DANG it’s TIME to go back.

    Mineral Wells is calling…

  • Pamela

    Does anyone use a smoke house anymore? My Grand had one built into the side of a hill.

    • B Woodman

      As I remember, a smoke house was for long term preservation of meats without refrigeration.

      But being an urban dweller near A Big City, I haven’t seen one around. Or smelled one, either. But that would be fun to have one in my back yard. Except on those days when the city declares Air Condition Yellow or Red (no burning).

  • Arkay

    We have a vertical smoker. Hang the meats in the tall tube, while the fire is in the small horizontal tube. Same amount of meat, smaller footprint. It uses 4-5″ wood chunks, which we can just pick up around the property (live oak) or from friends’ places (mesquite). No chopping required yet.

    Got some wild pig in there today. Mmmm….

  • NotYetInACamp

    Tea can be a make or break matter with some. That may be a very important question.
    I prefer the tea that I make. I hardly touch the other stuff these days.

  • Greg B

    So Jan just pops off with a condescending statement?
    Just when you think she might be learning something.

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