So "Smokey Joe" the local BBQ fellow called me this Morning, and his usual truck is acting up....
"Stu, can you help me out, does your Truck have a 1+3/4" hitch ??"
So the Wheeled Smoker was reporpoised from a 1950's - era Norwegian submarine, used to harvest Sturgeon in the Fiords...
These days, "Smokey Joe" is smoking Ribs, Chickens, Brisket and such. One of my favorite local BBQ people. He reached out to me looking for a Superior Quality of Smoking Wood, and naturally, I supply the Absolute Best, which is blessed by all types of Wood Monks: Halal, Kosher, Pagan and Archbishop.
Joe parks the smoker at "New Egypt Auction" which has been there about 60 years. They actually have auction sales in one building, many small buildings where people have Junque and bric-a-brac, plus tables you can rent and sell old tools, books, random junque.
When the weather's good, he's there Wednesday and Sunday, some Saturdays. The guy is a Culinary instructor at one of the Community Colleges, and makes some excellent BBQ. Inside that cylinder there's a motorized rotisserie which keeps the BBQ slowly spinning, making for even heat / smoke exposure.
Anyway he's doing some catering project at home, then I haul it back to NEA on Saturday.
That beast trailers pretty well, and has working lights, but no brakes. Wouldn't want to haul it down a mountain slope. This area of Jerseyland is pretty flat, so no worries.
BrainK, I think he said it's about 5500 - 6000 lbs. There is not a separate combustion chamber, but it's set up so he can have different temperature zones, to my limited understanding. Most BBQ people like to keep it in the low-mid temperature range for long periods, and have some hydration system. I might work with the guy this Summer one day a week, so eventually I'll learn more.
Right now my plate is pretty full getting greenhouse vegetable crops started. I'm seeing excellent germination rates on my Paste Tomato varieties, a couple different Roma & San Marzano plants. Got about 1400 starts going, more on the way.
That all-terrain Van actually runs. It was used by an Adirondack Nunnery before converting to transport disabled children to & fro. Now it's mostly storage.
Where there's freshly-moven Earth, that's where the grader was run.
There's a better view of "PigPen" in its Summer spot. The fellow fussed around until he got the perfect location today. Right near the road but enough room for the tables and chairs. He's opening up tomorrow (Sunday).
I'll attempt to visit Sunday, and get some better fotos of the Smoker in action.
"Smokey Joe" may not want any PR fotos, as he is already swamped w/ business.
His BBQ is awesome, and he sells out every day he's open. Does some Jerseyland breakfast Classics for the Early crowd, liek Pork / Egg / Cheese sandwiches on various Rolls.
Personally I like the Ribs, Chicken & Brisket, but the Sides have never disappointed.
He makes CornBread, Mac&Cheese, Slaw and a few other Sides.
Hüsky goes Nuts around the BBQ smoker because it smells Grrrreat...
Actually I was mistaken about the Smoker's function. The cylinder is just the rotisserie / smoke chamber. The things on the side that look like Bilco cellar doors are the fireboxes. There are two fireboxes; only one was run today. The thing on the back that looks like a submarine propellor is actually a pulley, that gets connected to a motor and turns the rotisserie.
Today was cold & windy -- 40 degrees after two days in the mid-80's. Not the nicest weather for opening day. Went over to grab some BBQ at noon and the wind picked up enough to tear up his EZ-Up canopy, blow trays & napkins around and just fuck stuff up.
Helped tear down and pack up. People were still showing up for BBQ in the Krap weather.
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough
So "Smokey Joe" the local
So "Smokey Joe" the local BBQ fellow called me this Morning, and his usual truck is acting up....
"Stu, can you help me out, does your Truck have a 1+3/4" hitch ??"
So of course, I said "Pas Rièn, De Näda Amigo".
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough
So the Wheeled Smoker was
So the Wheeled Smoker was reporpoised from a 1950's - era Norwegian submarine, used to harvest Sturgeon in the Fiords...
These days, "Smokey Joe" is smoking Ribs, Chickens, Brisket and such. One of my favorite local BBQ people. He reached out to me looking for a Superior Quality of Smoking Wood, and naturally, I supply the Absolute Best, which is blessed by all types of Wood Monks: Halal, Kosher, Pagan and Archbishop.
Top of Page Bottom of Page PermalinkFull Name: Bluelight
Nice work Stu.
Nice work Stu.
Hopefully you had a nice dinner tonight. I see you posted these around dinner time.
Top of Page Bottom of Page PermalinkFull Name: Deadly
Now that is a SMOKER!
Now that is a SMOKER!
Show us the goods.
Top of Page Bottom of Page PermalinkFull Name: jeff
Sausage fiesta
Sausage fiesta
Top of Page Bottom of Page PermalinkFull Name: jazfish
Kick ass
Kick ass and take names creation.
Top of Page Bottom of Page PermalinkFull Name: Thumbkinetic
Damn.
Damn.
Stu: Does Joe have a usual spot? Or is he one of those Check Twitter every day guys?
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough
Bluest,
Bluest,
Joe parks the smoker at "New Egypt Auction" which has been there about 60 years. They actually have auction sales in one building, many small buildings where people have Junque and bric-a-brac, plus tables you can rent and sell old tools, books, random junque.
When the weather's good, he's there Wednesday and Sunday, some Saturdays. The guy is a Culinary instructor at one of the Community Colleges, and makes some excellent BBQ. Inside that cylinder there's a motorized rotisserie which keeps the BBQ slowly spinning, making for even heat / smoke exposure.
Anyway he's doing some catering project at home, then I haul it back to NEA on Saturday.
That beast trailers pretty well, and has working lights, but no brakes. Wouldn't want to haul it down a mountain slope. This area of Jerseyland is pretty flat, so no worries.
Top of Page Bottom of Page PermalinkFull Name: Briank
That’s a pretty solid rig he
That’s a pretty solid rig he’s got. I’m impressed by the counter balances for the doors. Those things must be pretty heavy.
It it an offset smoker, or is the wood directly under the meat?
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough
BrainK, I think he said it's
BrainK, I think he said it's about 5500 - 6000 lbs. There is not a separate combustion chamber, but it's set up so he can have different temperature zones, to my limited understanding. Most BBQ people like to keep it in the low-mid temperature range for long periods, and have some hydration system. I might work with the guy this Summer one day a week, so eventually I'll learn more.
Right now my plate is pretty full getting greenhouse vegetable crops started. I'm seeing excellent germination rates on my Paste Tomato varieties, a couple different Roma & San Marzano plants. Got about 1400 starts going, more on the way.
Top of Page Bottom of Page PermalinkFull Name: Lasher Von Zekenstein
Now THAT'S a smoker!!! Dear
Now THAT'S a smoker!!! Dear God...
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough
Moved the smoker back to its
Moved the smoker back to its spot today...
Owner had it at his house for a catering event and some maintenance.
While it was away, the property owner did some grading on the lot, flattened it out a bit better. You can see that the location is right off the road.
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough
That all-terrain Van actually runs. It was used by an Adirondack Nunnery before converting to transport disabled children to & fro. Now it's mostly storage.
Where there's freshly-moven Earth, that's where the grader was run.
There's a better view of "PigPen" in its Summer spot. The fellow fussed around until he got the perfect location today. Right near the road but enough room for the tables and chairs. He's opening up tomorrow (Sunday).
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough
I'll attempt to visit Sunday
I'll attempt to visit Sunday, and get some better fotos of the Smoker in action.
"Smokey Joe" may not want any PR fotos, as he is already swamped w/ business.
His BBQ is awesome, and he sells out every day he's open. Does some Jerseyland breakfast Classics for the Early crowd, liek Pork / Egg / Cheese sandwiches on various Rolls.
Personally I like the Ribs, Chicken & Brisket, but the Sides have never disappointed.
He makes CornBread, Mac&Cheese, Slaw and a few other Sides.
Hüsky goes Nuts around the BBQ smoker because it smells Grrrreat...
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough
Actually I was mistaken about
Actually I was mistaken about the Smoker's function. The cylinder is just the rotisserie / smoke chamber. The things on the side that look like Bilco cellar doors are the fireboxes. There are two fireboxes; only one was run today. The thing on the back that looks like a submarine propellor is actually a pulley, that gets connected to a motor and turns the rotisserie.
Today was cold & windy -- 40 degrees after two days in the mid-80's. Not the nicest weather for opening day. Went over to grab some BBQ at noon and the wind picked up enough to tear up his EZ-Up canopy, blow trays & napkins around and just fuck stuff up.
Helped tear down and pack up. People were still showing up for BBQ in the Krap weather.