I was there the year they brought it up, I’m anxious to get back and see what they’ve done with it.
April 29, 2016 at 8:06 pm
Merle
I saw it & all I can say is those were some brave men to go underwater in that thing!
April 28, 2016 at 10:28 pm
Norm
Had one in my front yard in New Jersey about six months ago.
April 28, 2016 at 11:45 pm
KNO3
Well, six months ago you were truly awesome.
April 28, 2016 at 10:32 pm
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.
April 28, 2016 at 10:49 pm
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
eon
April 28, 2016 at 11:25 pm
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.
April 29, 2016 at 8:07 pm
Merle
Mesquite is # 1!!!!
April 29, 2016 at 9:02 pm
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.
April 28, 2016 at 10:34 pm
Swansonic
Smoke ’em if you got ’em……
April 28, 2016 at 10:37 pm
WayneM
You beat me to the punchline… lol
April 28, 2016 at 10:51 pm
Delilah T.
Old Yeller? Shot him. Remember?
April 28, 2016 at 11:26 pm
Pamela
As long as any Ole Yeller isn’t on the smoking menu..
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.
April 29, 2016 at 1:26 am
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.
April 29, 2016 at 12:21 am
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.
April 29, 2016 at 12:31 am
NotYetInACamp
Fabulous.
April 29, 2016 at 2:00 am
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).
April 29, 2016 at 7:03 am
Brasspounder
That’s my definition of heaven.
April 29, 2016 at 6:57 pm
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.
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.
April 29, 2016 at 5:31 am
Bill G
Well, sink me!
April 29, 2016 at 6:44 am
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…
April 29, 2016 at 7:11 am
Pamela
Does anyone use a smoke house anymore? My Grand had one built into the side of a hill.
April 29, 2016 at 9:40 am
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).
April 29, 2016 at 10:10 am
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.
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.
April 29, 2016 at 8:44 pm
Greg B
So Jan just pops off with a condescending statement?
Just when you think she might be learning something.
41 Comments
Looks like many similar units around this part of FL.
And addictive as hell.
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.
We’ve got the original here in Charleston.
http://www.hunley.org/
Zar Belk!
I was there the year they brought it up, I’m anxious to get back and see what they’ve done with it.
I saw it & all I can say is those were some brave men to go underwater in that thing!
Had one in my front yard in New Jersey about six months ago.
Well, six months ago you were truly awesome.
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.
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
eon
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.
Mesquite is # 1!!!!
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.
Smoke ’em if you got ’em……
You beat me to the punchline… lol
Old Yeller? Shot him. Remember?
As long as any Ole Yeller isn’t on the smoking menu..
So you’re thinking maybe Jan’s Ol’ Yeller quip was not about our culture but hers?
Nah, wrong ‘nese (jap not chi)
I was thinking of Os fond memories of consumption as a child.
Need to be careful of the sourcing these days.
“Dog makes a fine meal”…
Koreans
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.
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.
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.
Fabulous.
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).
That’s my definition of heaven.
“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.
Where’s the beef ?
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.
Well, sink me!
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…
Does anyone use a smoke house anymore? My Grand had one built into the side of a hill.
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).
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….
https://www.youtube.com/watch?v=iEnHwu5hDJU
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.
So Jan just pops off with a condescending statement?
Just when you think she might be learning something.