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[riverrat49]

I’m in

[Bar-B-Lew]

I am sure that Kristin will have another post.  I was starting to get concerned we wouldn't have enough people to get to the total.  Looks like we will be OK in my opinion based on the initial quick "I'm in" posts.

[cookingjnj]

I am also in for the Copperhead Vertical whatever series is chosen. 

[Kristin Meredith]

What do folks want cooked on this vertical smoker?  The reason I ask is because Bent and I have gotten where there is just a lot of bbq we don't eat anymore.  So if folks want pork butts and brisket and ribs, I will probably add a few bucks to the total and then make take the food to our local FD (they have crews that have to be on call at the fire house for several nights a week and they have to fix their own dinners -- just a quick aside, these guys work all day and then go down and sit at the fire house for about 6 hours before going home in order that there is always a fire crew on call somewhere in the county; these are all volunteers, so I hope you all would approve of that use of your meat dollars)

[yorkdude]

That sounds more than fair to me.

[rgold01]

That is a great use of the leftover Food. 

[Bar-B-Lew]

That fire department is going to love all of us.  Great that they sacrifice their time like that.  The least we can do is support them with some eats.

I would like to see jerky to see how the grill operates between 150°-170° and heat differential left to right and top to bottom; and chicken wings to see how crisp the skin can get at 350° after the grill was run on smoke temps for an hour how fast does it take to get to 350°.  Lastly, sausage on the top rack with controller set to 250° to see temp at top rack and whether the grease dripping from that high causes a fire on the drip pan.  Last lastly, could you smoke cheese in this machine with controller set at 150° and pans of ice on racks.

These are probably the types of cooks that I would use this machine for.  I can send you additional money for meats for my cooks if necessary.

[Kristin Meredith]

Thanks Lew for the detailed reply.  That is just the kind of thing Bentley is looking for so that he evaluates the smoker doing things members want.  All the  foods you mention he likes to eat, so no problem with us buying and consuming.

OK folks, others that want to say what they would like to see on this smoker?

[BigDave83]

I also figure this would be a great cooker for jerky, Trail bologna, regular smoked sausage, wings, maybe a rack of ribs on each rack. Whole chicken and thighs maybe, I doubt I would use something like this for butts or brisket.

[ylr]

I think smoking some cured pork belly would be a natural on this machine, yes?

[BigDave83]

trail bologna can be as simple as ground beef, your favorite brisket seasoning or rub of some kind and cure 1,  5 pounds of meat I use maybe 5 tablespoons of rub with 1 teaspoon cure 1 and half a cup water to dissolve the cure. I like to stuff into 2.5 or 3" casings but have just rolled in plastic wrap wound tight to form log and in the fridge over night.

[cookingjnj]

List looks good for me Bent.  I too live in a town with volunteer fire fighters.  They can never be thanked enough for all they do to support my town and the surrounding communities as well.  I have no problem adding a few extra $$ if it means recognizing the volunteer support, and giving them some good grub to boot. 

[Bar-B-Lew]

Don't forget left and right, top and bottom, and middle grate temps to test temp differences.

[Bentley]

I am going to go by what the Members who pay for this item tell me to do!  Everyone gets that right?  So, whatever "test" for lack of a better term you all want to see run on this unit, speak now...same goes for food.  I am only cooking what you all suggest, so don't be bashful, if it aint on the list, it aint getting cooked or tested!

[Bentley]

At what temperature(s)?

Don't forget left and right, top and bottom, and middle grate temps to test temp differences.