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Smoke Box Cooking


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  #1  
Old 05-26-2018, 07:17:02 PM
DMontague DMontague is offline
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Default Smoke Box Cooking

I know it's a little off topic but I was hoping to get people thoughts on cooking/smoking in the smoke box. I'm hoping to cook some pulled pork for a wedding in the smoke box of a 50 hp case, any pointers are much appreciated!
David
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Old 05-26-2018, 08:17:52 PM
Odin Odin is offline
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Default Re: Smoke box cooking

Smokebox temp is usually close to or slightly below the boiler's temperature, which itself is decided by the steam table's temperature number for your working pressure.

So if you treat it like an oven with that temperature as the setpoint, you can make a surprising amount of stuff in there.

That said, most of the old timers to have given me advice regarding smokebox cooking say that in order to make it work correctly you really need to work the engine while cooking. Otherwise the gasflow through the boiler slows down, and the smoke box will cool off and not cook your stuff.

Also make sure anything you put in there is contained in a way that steam from it can escape, but water and ash cannot get back in. After all, many traction engines have their exhaust blastpipe in the upper part of the smokebox, and you'll have condensate and steam oil dripping back down from it all over your cookware.

Last summer at Canandaigua, we successfully cooked a pot roast in the smokebox. It had been in there simmering for several hours while the engine roamed the grounds and pulled the baker fan. Ultimately the center of the roast wasn't quite cooked all the way, but it was done enough to taste good regardless.
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Old 05-26-2018, 08:55:20 PM
Bob Willman Bob Willman is offline
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Default Re: Smoke box cooking

A couple years back I tried a pre-cooked ham in the smoke box of our steam powered oil drilling rig at the Wood County Historical Society. www.woodcountyhistory.org I put the ham, wrapped tightly in 2 layers of aluminum foil, on about 3 bricks to get it up in front of the boiler tubes. I also put a few spare ribs next to the ham also wrapped in foil. The wood fired boiler is not worked very hard running the drilling rig slowly so I figured the ham was a safe test. They were in the smoke box for about 4 hours and I have no idea what the temperature was. The ribs were probably medium rare and both were mighty tasty.
We will be firing the boiler again in 2 weeks on June 9 & 10 for the Power of Yesteryear Spring Farm Show. www.powerofyesteryear.org I would like to try to cook something again this year.

Bob
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Old 05-26-2018, 09:13:17 PM
G Willikers G Willikers is online now
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Default Re: Smoke box cooking

There was a full thread on this a few years back. Maybe Beth will know how to find it?
I guess anything you can cook in an oven will cook in a smoke box. We have done pretty much anything you can think of.
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Old 05-26-2018, 09:25:20 PM
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Beth V Beth V is offline
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Default Re: Smoke box cooking

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Originally Posted by G Willikers View Post
There was a full thread on this a few years back. Maybe Beth will know how to find it?
I guess anything you can cook in an oven will cook in a smoke box. We have done pretty much anything you can think of.
You rang??? Yes, you must work the engine to properly cook anything. We've done hams, roasts and ribs.

https://www.smokstak.com/forum/showt...hlight=recipes
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Old 05-28-2018, 09:21:54 AM
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K.O'Connell K.O'Connell is offline
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Default Re: Smoke Box Cooking

This should be something that should be pointed out to the audience. They would be very interested to know that something is being cooked while threshing. Does anyone know if they cooked in the smoke box historically? I'm most interested in Firebox pizza.
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Old 05-28-2018, 03:16:02 PM
halcon halcon is offline
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Default Re: Smoke Box Cooking

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Originally Posted by K.O'Connell View Post
This should be something that should be pointed out to the audience. They would be very interested to know that something is being cooked while threshing. Does anyone know if they cooked in the smoke box historically? I'm most interested in Firebox pizza.
My father never mentioned cooking in the smoke box, but he did say that when he headed out to the outfit to get steam up for a day of threshing he took along a kerosene lantern. And stuck 2or3 eggs and a couple of stripps of salted pork in his pockets.when he got the fire settled down he cooked his breakfast on the firing shovel. That way the cook didn't have to get up earlier to feet just one person. When the rest came they brought him a sealer of tea.
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Old 05-28-2018, 03:45:11 PM
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Jim Conte Jim Conte is offline
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Default Re: Smoke Box Cooking

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Originally Posted by K.O'Connell View Post
Does anyone know if they cooked in the smoke box historically?
At Harrisburg ( PA ) district steam heating plant, the oncoming 3 PM to 11 PM shift would place
foil wrapped chicken in a side inspection port of a chain grate stoker coal fired boiler.
It was an even 350 F in there, on a side shelf in the brickwork.
About 5 PM, the chicken was done for supper.
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Old 05-28-2018, 06:50:12 PM
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FWurth FWurth is offline
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Default Re: Smoke Box Cooking

The saw mill crew at Crosby usually cook a turkey in the smoke box of the 110 every year. Comes out very good, but I think it's also the reason they don't get much wood cut, always worried about too much heat? It's well wrapped in foil, but if one was to use a cast Dutch oven, I believe one could cook almost any thing normally enjoyed at any out door cook out.
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Old 05-28-2018, 07:09:22 PM
DMontague DMontague is offline
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Default Re: Smoke Box Cooking

I hadn't considered working the engine. My thought was low and slow for pulled pork. I had thought that holding about 50 psi would be enough and maybe just turning the sawmill over unloaded. Thanks for all the replies!
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