Smoker build in process

Oops didn't mean to upload the black prince there

Total cost $90

Nice. Send pics once you have her together!

@Deleted User nice bro, I know you're a hillbilly too😂 so coon and opossum for the first run? Smoke then barbeque.

So....I smoked a raccoon about 3 years ago. He was delicious

It's pretty good, I've had both.

Only country animals, not ones that wonder into cities

Racoon tasted like gamy prime rib

Yeah mine came out of my country back yard in GA. My son trapped him

Right on, that one didn't come back😂
I ate coon and opossum at a GM retirement party in Shreveport, LA. One of the guys brought it in. It was actually a pretty awesome party they had a variety of different meats, whitetail, coon, opossum, different ducks, cow, pig, chicken and turkey of course. It was nice.

Man duck is awesome

It's so good. We have one of those restaurants that do it up big with exotic meat, it's all great, I'm hooked on elk burgers and fries deep fried in duck fat.

@RevStench hell yeah. Got some good Bison and other game living in Colorado. I've got nothing like that out here. Too citified

Yeah bro, Bison is good, there are a few farms out where I grew up. I'm surprised there aren't any around you.

What's do folks here think is the best material to cook in? I'm leaning towards hammered copper, for the traditional aspect of it.

Copper is an excellent conductor of heat. I'd say it depends on what you're cooking and what the fuel is. IE gas electric, etc

Cast iron is also "#tradAF" @Svatopluk-NY#3425

Cool, thanks. I think I'm going to spend some money and get a full copper set and one of those lodge cast iron pans, so I can get going on some trad cookery.

https://www.amazon.com/gp/aw/d/1606061097/ref=mp_s_a_1_3?ie=UTF8&qid=1514897274&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=european+cookbook&dpPl=1&dpID=61%2BIpRLFvDL&ref=plSrch

Looks pretty good.

With a few slices missing.

Nice!

After using the bread machine for a while,
I decided to try making bread by hand and baking it in the oven.

Note:
I'm not a prepper, ... more of a suburban homestead hobbyist/dabbler.
So I won't be taking refugees during the apocalypse.

Bucket o' wheat
SuperPail Hard White Wheat - 40 lbs. $50
(Shelf-life 15 to 30+ years.)
https://beprepared.com/superpail-hard-white-wheat.html

Bucket and Bung Opener $5
(Or just mangle the lid off with a screw driver.)
https://beprepared.com/bucket-and-bung-opener.html

Gamma Seal Lid $8
(Very convenient.)
https://beprepared.com/gamma-seal-lid-red.html

Hand Grain Mill $75
(Get two if you are a prepper. 2 is 1, and 1 is none.)
https://beprepared.com/victorio-hand-grain-mill.html

Mixing bowl, wooden spoon, measuring cups, measuring spoons, wooden cutting board.

Stoneware Loaf Pan $25
(No high-tech non-stick stuff.)
https://www.pamperedchef.com/shop/Stoneware/Stoneware+Loaf+Pan/1417

Next baking experiment:
Hardtack.
(Ready to eat. Long shelf-life. Like old school MREs.)

Second run on the home built smoker, had a little seasoning runoff and one hot spot but pretty damn good

Gods.

@Deleted User?

@Deleted User looks awesome

Oh lol thought it was a typo

What's your avatar? Looks familiar

Little Celtic fella from Rome 2 total war

Ah. Cool looking

For the poorer folk in IE: You can replicate a brisket for the most part with your normal rump or chuck roast. Personally, I think the rump roast is the closest in texture, though. ((3.75lb rump roast, rubbed down and refrigerated overnight. Smoked at 275 for three and a half hours over mesquite chunks and lump hardwood charcoal.))

Would brewing/fermenting be appropriate here in the cooking channel?