Demolition of the old smoker

Well as many of you know, I burt down our old smoker last year. That is one reason I have been building a new smoker. Well, Memphis in May is fast approaching and so we have to demo the old smoker and get it off the trailer. It was sad to see her go.

That cooker was made from the old refridgerator of the place my friends and I grew up drinking in "The End Zone" RIP to the Smoker and the Bar



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Video Number 6 of the new smoker build

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Refridgerator Smoker Video Number 5

We got the firebox finished and just have a little more to go. Hopefully we will finish this week.





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Smoker Number 2

Well,
We are still working on the refridgerator smoker and should get more done this weekend. Hopefully I will post Video 5 by Sunday. In the mean time, I have another large cabinet in my driveway to make a smoker out of. It is actually an old Vulcan 4 Door warmer. I took the back doors off and will be putting it on a platform so basically it will be like the one we are building now. The difference in this smoker will be that I am going to have my metal fabricator do it. I took him plans today and so hopefully he will be able to get started in the next few days. Because I am paying them to do the work, hopefully they can complete it in about a week. I will post pictures when we are done.

Carey B



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Building the New Smoker Part 4

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Building the new Smoker Part 3

Well, yesterday we worked on the new smoker again. It is coming along and I hope that we can have it finished in just a few more weeks. Dave Johnson, Steve Dresch , Patrick Julian and I had a few beers and got just a little further on the firebox.

Thanks to everyone who has watched and given me feedback. I know that I have always appreciated when others have posted pictures or videos of building smokers before. I have seen several good picture libraries for building gravity fed smokers.

I have some exciting news coming in the next few months so stay tuned....

Peg Leg Porker





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Building a new smoker part 2

This is part 2 of the making of our new smoker.

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Building a New Smoker Part 1

In my opinion, the best pitmasters can build a pit or at least tell someone how they want one built. That doesn't mean you have to be able to weld or need to be a mason. It means that you understand that a pit can be as simple as a stack of cinder blocks and a grate; it can be as beautiful as a brick pit; it can be an offset horizontal smoker or it can be a vertical or gravity fed smoker. Some pits are open, others are not. Some utilize temperature control units, some do not. In order to truly understand the art of true BBQ, you need to understand what makes these pits different and the qualities that each have.....good and bad. Over the years, I have had a chance to use and build many pits. I am always finding new qualities that I like about each different design. We are about to build two new vertical pits and then a new brick pit. I like em all and just can't seem to get enough.

As I mentioned, we are in the process of building a new vertical smoker from an old stainless steel refrigerator body. Here is the first video in a series of videos showing you how we will build it. Enjoy.....

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Porker Down

Well, it has been too long since my last post. A lot has happened and I hope to post more regularly these days. Since my last posting, I attended the Annual Symposium for the Southern Foodways Alliance in Oxford, MS. What a blast! I was invited as a guest of Nick Pihakis, owner of Jim and Nick's BBQ. My close friend, and fellow pitmaster, Pat Martin and I both went with Nick and several folks from the Jim N Nicks organization. We met some great chefs, foodies, writers and generally had a blast. Pat and Nick are both fun to travel with.

I ended up joining the SFA and attended another function last weekend at Blackberry Farms in East Tennessee. Pat, Nick, Dan Latham and I, once again, had a blast. But this time as I was about to leave, it happened.........Porker Down!

As you know if you read this blog, I have one leg. I don't wear my prosthesis in the shower so I generally hop. I am pretty used to it at home and have regular places that I hold to get in and out of the tub. Sunday morning, however, I was in an unfamiliar place in the cabin that we were renting. The threshold was low so I thought, no big deal. I can hop this with my eyes closed, after all, I had done it Saturday morning. The problem.......very slick shower pan. As I hopped into the shower, I felt my foot slide. It was quick and it was painful. I landed dead on the end of my cut off leg......$#&%. I think I saw Elvis..... He was right there sitting on the toilet laughing at me with that lip quivering. I have a full Femur on that leg and landed square on the end. If I were driving a nail, I would have sunk it with one swing of my stump hammer.

I managed to get home but not without a great deal of pain and suffering. Once home, I realized that I would not be able to wear my prosthesis for several days. After much coaxing from my wife and mother, I went to the orthopedic surgeon to get some Xrays. It turns out that I fractured my femur in two spots. One fracture on the end and one straight up the femur about 4 inches. Needless to say, I am still down after a week of leglessness but hope to get back on two feet in the next few days.

I will post again this week and have a new product and website coming out. Stay Tuned for more details.

Carey Bringle
The Peg Leg Porker

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Bon Appetit and Peg Leg Porker

Well, after much waiting and not knowing how or if it would be published. The July BBQ Issue of Bon Appetit magazine is here. The best thing about it is that Peg Leg Porker Memphis Wet Sauce is named as their #2 pick for BBQ Sauce..........This is quite an honor.

It is humbling to be alongside some of the greats in the BBQ world Big Bob Gibson's (Chris Lily and Don McLemore), Britt's BBQ (James Britt), Wee Willy's and Memphis Championship BBQ (Mike "The Legend" Mills).

Bon Appetit is the #1 culinary magazine in the country. To say that I am excited is an understatement.....Thank you Bon Appetit.

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