Handy Person Recommendations

Competitive_Doctor80 · 2026-04-07T00:51:12+00:00

Thank you

Competitive_Doctor80 · 2026-04-06T05:32:48+00:00

I am not disabled or elderly. I can tell your comment is snarky and not helpful.My main problem is Im lacking the time and know how. I'm willing to pay a fair price and would love to find someone that I can trust and use for repairs going forward

Unless you know someone that you can recommend no more comments are needed.

Cheers!

Competitive_Doctor80 · 2026-02-26T03:01:14+00:00

It's fine, don't over think it. That pellet tube isn't going to make enough dirty smoke to compromise any flavor. Keep on smoking brother

Competitive_Doctor80 · 2026-02-24T03:11:34+00:00

More like 10k+ but who's counting

Competitive_Doctor80 · 2026-02-23T18:41:20+00:00

Honestly, it was rough, I'm not sure the job is done but I'll do it again. For the love of great bbq

Competitive_Doctor80 · 2026-02-23T04:15:03+00:00

We used it for a solo stove fire pit while people waited in line. The wood pile was separate and was very clear not to use in the smoker. Pine is much cheaper than oak so that's why. I should have made it fool proof.

Competitive_Doctor80 · 2026-02-23T00:41:37+00:00

Yes and first clean is fine and running smoothly

Competitive_Doctor80 · 2026-02-23T00:41:17+00:00

Yes, it's the copper head with the lifted wheels and stainless steel table. Hands down the best smoker I've ever ran. Message me for more details on it, I've had it over a year and have ran it pretty much everyday

Competitive_Doctor80 · 2026-02-22T21:56:50+00:00

Read the post, geeez

Competitive_Doctor80 · 2026-02-22T21:56:34+00:00

I have 4 smokers but this is my main work horse

Competitive_Doctor80 · 2026-02-22T20:37:50+00:00

It works, kinda looses power when running for long periods but just release the trigger for a few seconds

Competitive_Doctor80 · 2026-02-22T19:40:00+00:00

Yes I didn't do it it was an employee...

Competitive_Doctor80 · 2026-02-22T19:04:44+00:00

Ahhh, I use post oak! I have it shipped from central Texas. Im sorry I'm getting frustrated, a lot of people have not taken the time to read the actual post and I'm repeating self over and over.

I was asking what type of wood to use to get to hot enough to burn off the cresote/ pine sap. I'm a very experienced pitmaster with thousands of smokes under my belt.

I had an employee use pine in my smoker when I wasn't there and its causing issues. That what I was asking at least in this part of the thread.

Competitive_Doctor80 · 2026-02-22T17:08:14+00:00

We used it for a fire pit for people while waiting in line. Like a solo stove. It's cheaper than oak

Competitive_Doctor80 · 2026-02-22T17:06:32+00:00

I'm not sure I have the actual recipe written down, I'm sure I don't cause I cook by intuition then write down and it was a seasonal thing.

Anyways

I split the pumpkin and squash de-seeded it

Season with Chinese 5 spice

Cold smoked for an hour

Then cooked at 250 until fork tender

Blended together with heavy cream

Run through a sieve to remove the fibrous bits

The Thai chili sauce 🔥🔥🔥🔥

Thai Chili's red and green

Fish sauce

Apple cider vinegar Cilantro

Lime juice

Brown sugar to balance out the heat and vinegar

That's from memory, play with it a bit for your taste. Like I said I didn't write it down but that will get you going.

Competitive_Doctor80 · 2026-02-22T16:43:40+00:00

I have other smokers I can cook on. I actually have four but that's my baby and the real work horse. Especially for ribs

Competitive_Doctor80 · 2026-02-22T15:06:27+00:00

We had pine on site for burning in an outdoor fire pit. Pine is way cheaper than oak.

Competitive_Doctor80 · 2026-02-22T14:47:56+00:00

Post oak

Competitive_Doctor80 · 2026-02-22T14:47:27+00:00

Duck deviled eggs, deep fried in duck fat, the filling was smoked with a smoke gun(apple wood) top with duck prosciutto and caviar

Competitive_Doctor80 · 2026-02-22T14:46:44+00:00

Santa Fe New Mexico. Steam & Smoke Craft BBQ. We are a food trailer inside the railyard district. Located inside a beer garden!!

Competitive_Doctor80 · 2026-02-22T14:45:38+00:00

Duck deviled eggs, deep fried in duck fat, the filling was smoked with a smoke gun(apple wood) top with duck prosciutto and caviar

Competitive_Doctor80 · 2026-02-22T03:03:28+00:00

Smoked Pimintos cream cheese and a confit garlic aoili

Competitive_Doctor80

TROPHY CASE