BBQ Smokers

[goeduck]

Funny, in my neck of the woods I致e never lived in a house that didnt have an outdoor vented range hood. I never thought houses were built without one

The effectiveness of the hood is paramount. One house I owned had a wall fan about 3 feet away from the range. It worked (if you can call it that) to some extent, but I added an over the range hood to get better exhaust.

 

[bunyip]

My brother is renovating an old house he bought and pulled out the flexible flue in the range hood, it was about 40 years old and 6" diameter, he said the build up of grease caused it to crash to the floor when he released it and the hole up the middle was just over an inch, he replaced rather than clean.
We pulled out a 600mm cooktop and put a 900mm in a different area, we left in the old rrange hood over the bench and use for the deep fryer and toaster.

 

[goeduck]

My brother is renovating an old house he bought and pulled out the flexible flue in the range hood, it was about 40 years old and 6" diameter, he said the build up of grease caused it to crash to the floor when he released it and the hole up the middle was just over an inch, he replaced rather than clean.
We pulled out a 600mm cooktop and put a 900mm in a different area, we left in the old rrange hood over the bench and use for the deep fryer and toaster.

40 year old bacon grease :yuck:

 

[bunyip]

Could be delicious, you just never know:vomit:

 

[jaxs]

Grease build up is more than enough reason to spend extra on hood with filter. Filter trap's grease where it can be cleaned. A cooktop fire can easily ignite grease in flue which would quickly set the attic or roof ablaze.
To be discussing something good as BBQ,this thread sure take's some nasty detours.

 

[bunyip]

Most threads ricochet at some point, makes for an interesting diversion before someone steers it back.

 

[2LaneCruzer]

Most threads ricochet at some point, makes for an interesting diversion before someone steers it back.

Exactly. Few subjects in the world can survive 400 posts and not veer off course from time to time. Doesn't offend me; in fact, it keeps the subject interesting. In closing, let me say that the ABTs that I cooked on the BGE on Memorial Day were perfect. All three dozen disappeared in just a few minutes (Including the three that I helped myself to).

Here's one for the FWIW department. I get a newsletter from this guy periodically; and he has some good advice and good recipes. Here's the one I got today, (from his website, referenced in his newsletter) on smoking a brisket.

Step by Step Instructions for Making Smoked Brisket at Home

 

[Molalla1]

Another thing I miss is making toasts (farm bread) on top of a hot cast iron stove.

PILOON . . . I still have the original wood cook stove (Montag) in my kitchen . . . house was built in 1910.

 

[2LaneCruzer]

My Grandmother cooked on a wood stove; my Mom preferred her kerosene stove. Hated filling that jug and carrying that slippery thing into the kitchen.

 

[Molalla1]

My Grandmother cooked on a wood stove; my Mom preferred her kerosene stove. Hated filling that jug and carrying that slippery thing into the kitchen.

Your old . . . :laughing: