Smokehouses. Construction and Maintenance.

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Post Pics of your Smokers!!

Last postbyReggie « Wed Dec 24, 2014 19:41
Replies: 237
byJerBear »Tue Sep 20, 2011 00:18
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I'm hoping to build my first smoker in about 3 weeks and am looking to poach some ideas. I've looked at a lot of stuff online but I prefer to look at real-word applications so care to show what you've built or purchased?

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The biggest revelation this year though came when I put the lard I rendered last year into a cast iron dutch oven and made some fried chicken.

Hey Reggie I got that revelation too. I started raising my own pigs a couple years ago, and when it's your own pig you don't want to waste anything. So I...
237 Replies

279999 Views

Last post byReggie
Wed Dec 24, 2014 19:41

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Cleaning-Home made smoke venturi generator parts

Last postbyTom J « Wed May 08, 2013 22:22
Replies: 3
byTom J »Wed Jan 16, 2013 16:20
First post

This works very well for me.
what you will need:

Old pot. 2 to 4 quart size.

Dish soap and water. (About 2 teaspoons of soap per quart of water)

Round steel wire plumber brush the size of your tubing (1/2 or 3/4 ) for cleaning inside of tubing after it is boiled.

Next.

Disassemble all tubing...

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CW
Thanks for sharing that information Tom. How often do you actually do this?

Sorry about the long wait for reply. Have had some medical problems in the family and I have been playing Mr Mom.
I clean it mostly after each use. However, there is an easier and much faster way to clean all the...

3 Replies

8173 Views

Last post byTom J
Wed May 08, 2013 22:22
DIY cold smoke generator.

Last postbyRichard Rowny « Wed Apr 17, 2013 22:17
Replies: 32
byRichard Rowny »Sun Apr 14, 2013 02:50
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I made this years ago and it has served me well. If I am doing a hot smoke, I use it too because I don't have to open the smoker door to add chips.

See....I like this because I don't have to buy chips, pellets or saw dust. My friend's garden shreader does my fruit tree prunings. We just did 200...

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Thanks for asking. I'm not sure the answer will be allowed here by the moderator but here goes nothing. :roll:

The symbol is called a herbaz in Polish and the figure itself is Odrowaz ; meaning other side of the Oder ; the Oder being a river that ran between the border land of Bohemia and that of...
32 Replies

38577 Views

Last post byRichard Rowny
Wed Apr 17, 2013 22:17
Reviving old meat market smokehouse for restaurant

Last postbyssorllih « Sun Mar 17, 2013 22:56
Replies: 6
bygreensmoke »Fri Mar 15, 2013 11:56
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Hello All!
This is my first post but I have used the forum to find answers before so thank you. I actually won a cooking competition (i was definitely the dark horse) with the knowledge gained from the Marianski's books, site and forum.

Anyway, I'm a professional chef looking to add a...

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Have some 2x4's fastened on each side spaced a foot or so apart going up as high as practical. Then you can lay sticks or wire rack shelves across.

6 Replies

7924 Views

Last post byssorllih
Sun Mar 17, 2013 22:56
Help modifying concrete building to make a cold smoker

Last postbyCrankyBuzzard « Sun Mar 10, 2013 06:42
Replies: 33
bytdimler »Thu Dec 13, 2012 04:02
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I have a concrete building that I am starting to turn into a cold smoker. It is 6' X 8' with an 8' ceiling. The only opening besides the door is a drain hole along the back wall which I am planning on fitting with PVC to make a wash-out in the new concrete floor I am pouring. My original idea was...

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What a beautiful job, Travis!
The building looks really rustic, looks like it belongs in a French province. Bet it makes you smile every time you look at it.
I love it.
Ursula

I agree 100%!

Great looking setup, looking forward to seeing some meat come out of it.

Charlie
33 Replies

38849 Views

Last post byCrankyBuzzard
Sun Mar 10, 2013 06:42
A scholarly paper about early American smoke houses

Last postbyssorllih « Sun Mar 10, 2013 04:40
Replies: 7
byssorllih »Sat Mar 09, 2013 15:29

7 Replies

7820 Views

Last post byssorllih
Sun Mar 10, 2013 04:40
Smoker Upgrade

Last postbyCrankyBuzzard « Sat Mar 02, 2013 00:09
Replies: 11
bysausagemaneric »Sun Jan 20, 2013 06:08
First post

Hi all, here is a tip for your smoker. My smoker is an old fridge with an enamel interior. I was suspecting some cold spots in my smoker during the cooking time . Some sausage would be cooked and some not. So I put a 4 duct from the bottom front to the top rear with a duct booster . Takes the hot...

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...convection oven?
:mrgreen:

Um, leave my Easy Bake oven out of this! :lol:

Charlie

11 Replies

11443 Views

Last post byCrankyBuzzard
Sat Mar 02, 2013 00:09
My MK4 smoker is almost there

Last postbymarkjass « Fri Feb 22, 2013 01:07
Replies: 18
bymarkjass »Tue Jan 15, 2013 00:40
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My cold new smoker (MK4) is almost finished. This one is going to the penultimate one MK 5 will be cold smoker that I will be able to increase the temperature t that of a hot smoker. I bought an old whiskey barrel. It was missing a ban. A local sheet metal maker made a band for me and cut some...

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I bought this stove at a garage sale. The first time I used it I could not get the temperature above 45 degrees C. I realised that it was not insulated enough. A a few days later I wondered if I could use the wind shield for my tramping stove. It fitted and I was able to moderate the temperature...
18 Replies

23702 Views

Last post bymarkjass
Fri Feb 22, 2013 01:07
electric heating element ideas

Last postbyfagesbp « Mon Feb 18, 2013 22:08
Replies: 19
byGrillinGlen »Fri Feb 15, 2013 20:08
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I'm looking for suggestions for a heating element for my cabinet smoker that is 48 x24 x18 (265cm x60cm x45 cm) i already have a controller, but the little hot plate that came with it wont get past 90*F. I could get a bigger hot plate but am hoping for something better. I've seen replacement...

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I have a finned strip heater in my smoker like this. Finned Strip heaters at Zoro tools They come in alot of different sizes and wattages and voltages. I have the 1550 watt/120 volt 17-7/8 in my smoker that's about 24 x 24 x 24 and It will get very hot. I have gone up to 340 but stopped it there.
19 Replies

25063 Views

Last post byfagesbp
Mon Feb 18, 2013 22:08
Smoker design question

Last postbyel Ducko « Mon Feb 18, 2013 18:07
Replies: 14
byGrillinGlen »Fri Feb 15, 2013 18:24
First post

i just bought this stainless steel smoker for a song, plan to use it for cold and some hot smoking. Its a gas smoker but I have an electric element and controler that I'm going to use. Its 4 ft high by 24 inches deep by 18 inches wide (265 cm x60cm x45cm) It has one adjustable damper 7 inches(18...

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Dunno about the veteran classification because I still have a lot to learn. (...tinker with.)

My best answer as to temperature probe placement is, place it where it's representative, and make sure that flow is well-mixed.

First, make sure the smoker cabinet's smoke flow is well mixed, meaning...

14 Replies

16421 Views

Last post byel Ducko
Mon Feb 18, 2013 18:07
Cold smoking temperatures

Last postbysausagemaneric « Mon Feb 18, 2013 18:00
Replies: 7
byatcNick »Wed Feb 06, 2013 22:27
First post

What temperature is ideal for cold smoking fermented meats like salami, capacola. And bacon and cheese?

Im testing out my smokehouse to see how cold I can get temps, Its rainy and about 59F today. I was able to get it to hold at 76F. Im thinking that's too high. What do ya'll think?

Also, the...

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The book says to dry at 135 degrees, raise temp to 160-165, apply smoke and remove at 152 deg. I usually dry with a fan, then smoke at 90-100 deg. for a minimum of 2hrs. Then I remove smoke, turn on my gas burner in the smoker with a giant pot of water, raise the temp to 155-160 and cook to 152...

7 Replies

10259 Views

Last post bysausagemaneric
Mon Feb 18, 2013 18:00
Dishwasher Smoker

Last postbyChuckwagon « Mon Jan 28, 2013 03:18
Replies: 5
byfagesbp »Sun Jan 27, 2013 16:24
First post

At Thanksgiving I was spending the week at the in-laws house so of course I was looking to get out of the house and do something. I was just walking around their yard and found an old dishwasher behind a shed. It was obviously junk so I found myself a dolly and drug it over where I could work on...

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Hey Eyechart! (fagesbp),
I think your smoker is a work of art. It's.... uh... uh... well, it's innovative ! It's beautiful. I really like how you've designed the cart too. The expanded metal shelves also give it a classy touch. Nice work pal.

Best Wishes,
Chuckwagon

5 Replies

15479 Views

Last post byChuckwagon
Mon Jan 28, 2013 03:18
Cedar smokehouse work in progress

Last postbyssorllih « Mon Jan 21, 2013 04:53
Replies: 9
byCrankyBuzzard »Sun Jan 20, 2013 02:43
First post

I've had this idea for quite a while now and finally got busy on it this week.

The smokehouse itself is 24 x 24 x 52 internal at the highest point. The main box is made from 3/4 plywood with a cedar plank overlay, raised roof, and rooftop.

Thus far the plan for this critter is to cold smoke...

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A little vibration applied to the smoke generator may solve the problem.

9 Replies

16464 Views

Last post byssorllih
Mon Jan 21, 2013 04:53
ancient smokehouse

Last postbyspataro « Sat Jan 19, 2013 23:06
Replies: 22
byspataro »Fri Jan 18, 2013 09:47
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hello!

we were trying to build a smokehouse with my friend, when suddenly we found a very old smokehouse behind the bushes of our grandparents garden.

i am not sure about the operation of this smokehouse, it has a concrete layer between the fire pit and the smoking chamber. there are some holes...

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Spataro,
Make sure it's RODENT proof, the 2 and 4 legged varieties are extremely smart and quick and have superb taste buds.
Good Luck,
Jan.

Hello Jan!

Thanks for highlighting it, I will make sure about every little hole.

My first line of defense is a pair of cats, the heavy artillery is an...
22 Replies

21638 Views

Last post byspataro
Sat Jan 19, 2013 23:06
smoke house construction question

Last postbyssorllih « Mon Jan 14, 2013 14:56
Replies: 6
byYooperDog »Tue Oct 30, 2012 15:37
First post

I am looking at building a smoke house out of an old non-functioning warming oven this winter. I have gotten the idea out of Stanley's book. Does any one have any suggestions or thoughts before I proceed. I already have a smaller gas and a wood fired smokers, but have no capability to cold smoke...

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Johny, Check your photobucket links.

6 Replies

9752 Views

Last post byssorllih
Mon Jan 14, 2013 14:56
BE SAFE !!!

Last postbyorf « Mon Dec 31, 2012 15:19
Replies: 12
byorf »Fri Dec 28, 2012 22:46
First post

NEVER,NEVER leave your smoker unattended!!!!! I did. I won't be too long winded here but I put a turkey breast in my smoker,I've been trying different heat and smoke sources and ended up with the base from my turkey deep fryer hooked to a propane tank out side with the hose and regulator that came...

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thanks to all. the burner wasn't the danger the cook was! new design will be safe and more efficient,more air tight =less heat loss=less btu's to begin with.instead of a hose going in it'll be a piece of pipe=non flam=safer.orf...

If the entire burner must be placed inside, replace hose with an...

12 Replies

12327 Views

Last post byorf
Mon Dec 31, 2012 15:19
Cold/Hot smoker in one

Last postbycrustyo44 « Fri Dec 21, 2012 11:28
Replies: 35
byatcNick »Sun Sep 30, 2012 19:34
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I've been trying to figure a good way to cold smoke and hot smoke using one smoke house. Well I found this image on the Polish version of WD. What do you guys think? I need to figure out a good way to close off the hot pipe when cold smoking. Any ideas there?

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Red,
I you want to source a stainless bread proofer, go to a bakery supply business. I bet that they have plenty trade-ins available, some can be repaired but most of them are too expensive to fix so are sold for scrap stainless really.
This is the scenario here of course but would be the same in...
35 Replies

66460 Views

Last post bycrustyo44
Fri Dec 21, 2012 11:28
Not enough smoke flavor from new smokehouse.

Last postbyJerBear « Wed Nov 21, 2012 22:00
Replies: 8
byddude »Tue Nov 20, 2012 21:12
First post

I recently built a smokehouse in the backyard using a lot of information from this site and the corresponding book. It has internal dimensions of 7'W X 3'D X 6.5'H. I have used it 4-5 times now and the temperature control from my homemade propane pipe burner works perfectly. I can maintain any temp...

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I moved away from chips and have had great success with the a-maze-n smoker. There's no reason you can't have smoke generator and heat from separate units.

8 Replies

8190 Views

Last post byJerBear
Wed Nov 21, 2012 22:00
what type of fuel?

Last postbyssorllih « Tue Oct 30, 2012 15:48
Replies: 12
byorf »Sun Oct 14, 2012 14:39
First post

I know this is a loaded ? but ,what do you more experienced guys and gals, use for your heat/smoke source? I started with a brinkmann then modified it for more heat control until it became to small,I always had trouble with temp control. since then I've built a wooden smokehouse with a seperate...

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My smoker is also my grill but my smoke source is a fire box six fet below the grill. One of the secrets to making smoke is controlling the rate of combustion by controlling the air supply to the fire. With my fire box I can choke the air supply enough to snuff a full flame burn to a smoulder by...

12 Replies

12288 Views

Last post byssorllih
Tue Oct 30, 2012 15:48
Wood or stainless steel rods in smoker ?

Last postbyssorllih « Tue Oct 09, 2012 16:53
Replies: 10
byGulyás »Mon Oct 08, 2012 20:02
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I'm going to cut some new rods for my smoker.
What is better, wood or steel ? Mold is what I'm concerned about. My stainless steel pipe is 1' O.D.=(25 mm. diameter.)

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The stick needs only be strong enough to carry the load of the sausage. For hams you would need larger sticks. Ladder rungs on a wooden ladder are only about an inch and a quarter.

10 Replies

14428 Views

Last post byssorllih
Tue Oct 09, 2012 16:53
mold in my wood smokehouse

Last postbyorf « Thu Oct 04, 2012 15:41
Replies: 3
byorf »Thu Oct 04, 2012 12:56
First post

first I'd like to say thanks for the wonderful website for sausage making and curing meat. It's a wealth of knowledge and I've enjoyed reading and learning from it.now my ? I haven't used my smokehouse since spring and I'm getting ready to do some kielbasa and a few chickens.there seems to be a...

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thanks for the quick replies.it was actually on my hanging sticks so I built a small fire inside and burned it for an hour or so. I think it'll be alright,but just thought I'd ask.thanks orf...

3 Replies

4912 Views

Last post byorf
Thu Oct 04, 2012 15:41
A-MAZE-IN Smoker - Feedback Requested

Last postbyJarhead « Sun Aug 26, 2012 05:09
Replies: 34
byJerBear »Tue Jul 10, 2012 17:00
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One of my biggest obstacles in smoking is time. I never seem to have enough and the foods I'm smoking seem to need a lot. I'm considering investing in the large a-maze-in smoker so that I can light it up and go to bed and let it cold-smoke overnight. Does anyone have any safety concerns with...

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From my understanding, the new tube smoker works better in low oxygen environments.
I have the 18 version and use it on my gaser with no problems. Works great in the FEC-100 also.
Todd also make a shorter version, I think it's 15 ???
34 Replies

55380 Views

Last post byJarhead
Sun Aug 26, 2012 05:09
Heat and temperature control for smokers

Last postbyw1sby « Mon Aug 13, 2012 15:01
Replies: 3
byssorllih »Tue Jul 31, 2012 02:42
First post

This is for the other techies on here. Auber instruments makes very good controllers for less than fifty dollars.

Lpg grills are everywhere and and are often junked. The grill provides a regulator and a burner valve. I have collected several gas burners from stoves and cooktops that are being...

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That makes me breathe easier :grin:

A better choice might be a gas or propane furnace valve. They are electrically operated, so interfacing it with your PID controller will be a breeze.

Something like This Valve

Not terribly expensive, and great peace of mind.

3 Replies

6435 Views

Last post byw1sby
Mon Aug 13, 2012 15:01
Smoker Build

Last postbyChuckwagon « Mon Aug 06, 2012 21:11
Replies: 17
byTrosky »Wed May 19, 2010 13:14
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Here a few pictures of my smoker being built. It was built using 2 x4 studs foam insulation and the interior is 3/4 to 1 concrete. It is heated by two electric heaters rated at 5000 watts apiece @ 480 volts but I am running them on 240 volts so that gives me 2500 watts apiece or 5000 watts total by...

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Hi Shadow,
Our pal Trosky hasn't signed on for more than a year now. I don't know where he went but we sure miss him. He is a great guy, recently retired (electrician) and I developed a great personal relationship with him. One day, he was just gone. I've tried to contact him but have never got an...
17 Replies

26979 Views

Last post byChuckwagon
Mon Aug 06, 2012 21:11
Gas or electric heating for smoker

Last postbyTatoosh « Wed Jul 25, 2012 10:45
Replies: 13
bycrustyo44 »Mon Jul 23, 2012 01:19
First post

My newest smoker is nearly ready but I like to be able to control the inside temperature by way of either gas or electric heat. I have a venturi smoker already fitted so only need the heat source.
Gas would be easier due to the location of the smoker but electricity would be easier to control to...

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I have contemplated the same question and I tend toward the propane solution, turned down and then possibly using a mixture of charcoal and wood for smoking. But the propane is not being used a primary heat for most smoking, but as a supplemental source and to keep the charcoal going. A friend in...

13 Replies

13179 Views

Last post byTatoosh
Wed Jul 25, 2012 10:45
How To Make a Cold Smoker FireBox?

Last postbyssorllih « Sun Jul 22, 2012 01:05
Replies: 25
byabrogard »Thu Jul 19, 2012 13:25
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HI..
I am completely new. To the forum, to meat curing, to smoking. But I intend to cold smoke a pig. In chunks. Cut up into chunks maybe each as big as a thigh - a ham. To satisfy my wife who is Chinese and it was traditionally done there in her childhood.

So we've got a smokehouse built. It is...

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Ab, I did not write for your entertainment but to remind you that valuable skills are worth working to acquire. People have to work hard , diligently and for a considerable length of time to become skilled at any craft. If you would produce good food for your family then you will devote the time...
25 Replies

25432 Views

Last post byssorllih
Sun Jul 22, 2012 01:05
Building a firebox for hot smoking

Last postbyssorllih « Thu Jul 19, 2012 02:11
Replies: 22
byel Ducko »Wed Mar 21, 2012 20:40
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You know the problem- - you buy a smoker, build a fire in the firebox and hot-smoke a brisket or twenty, it does great on the first nineteen... Then the firebox bottom rots out, and you have to either junk the thing or replace the firebox. :sad:

The big boys weld up great looking heavy wall...

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If you don't line the fire box with cast iron or fire bricks you should expect it to burn out. No self respecting stove builder uses steel for the lining of a firebox.
22 Replies

23272 Views

Last post byssorllih
Thu Jul 19, 2012 02:11
max size of smokehouse with 1000w 120v heating element

Last postbyJerBear « Fri Jul 06, 2012 00:18
Replies: 19
bybtedeski »Thu Jul 05, 2012 15:26
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I am building a smokehouse, and need to determine the maximum size that I can go with using a 120v 1000w heating hot plate for heat.

Here is the heating element I am thinking of using

The racks I am looking to use are 30 1/2 W x 24 D

so the inside of the smoke house will be ~ 31W x 25D, how...

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That I think I can arrange, now to go home and do a little measuring. Thanks Ross!
19 Replies

19224 Views

Last post byJerBear
Fri Jul 06, 2012 00:18
smoke house with fire box pit

Last postbyssorllih « Thu Jun 14, 2012 20:25
Replies: 1
byking kabanos »Thu Jun 14, 2012 20:15
First post

Can someone please give me some good advise on a smoker pipe? I am building a smoke house and the dimensions on it are about 3 ft for the width and the height is 6ft. whats a good smoke pipe that is cheap and works really good? i have seen a six inch by 10ft galvanized pipe for 60 bucks but that is...

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You can buy galvanized heating duct pipe and fittings at almost any building supply company. I use a section of galvanized downspout for my smoke stack.

1 Replies

3661 Views

Last post byssorllih
Thu Jun 14, 2012 20:25
Cold Smoker

Last postbycrustyo44 « Sat Mar 31, 2012 06:29
Replies: 6
bysnagman »Sat Mar 31, 2012 01:07
First post

For those of us in temperate climates, cold smoking is a challenge, even in winter. Here the so called winter is short and not that cold really, leaving some eight months in which cold smoking is nearly impossible. The addition of ice works to a degree, but it is hard to keep up with the...

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Hi Gus,
The finished smoker with the drain looks good Mate. No doubt I will hear from you how the salmon turned out.
Regards,
Jan.

6 Replies

18560 Views

Last post bycrustyo44
Sat Mar 31, 2012 06:29
My smoke box

Last postbyfarrellbox « Sun Feb 12, 2012 07:09
Replies: 7
byfarrellbox »Sun Feb 12, 2012 04:32
First post

Hi,guys,This is my smoker,the size is 50cm * 50cm * 100cm, the heater power is 1500W.
A problem with the insulation effect is not very good.
What needs to be improved?

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There is only so much air outlet, whether to add a fan?

7 Replies

7881 Views

Last post byfarrellbox
Sun Feb 12, 2012 07:09
Smoker Materials

Last postbyssorllih « Fri Jan 27, 2012 23:59
Replies: 10
byrandalleg »Fri Jan 27, 2012 06:23
First post

Hello to all and heres my first question to this great forum!! I am going to be building a smokehouse in the near future and I have read on here several posts and seen several peoples designs. I am trying to be as cost effective as possible and was looking at the price of plywood for my walls. Then...

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That can be scalled to any size. The concept and design is what is best. His methods are professional and well explained.

10 Replies

10468 Views

Last post byssorllih
Fri Jan 27, 2012 23:59
My Smokers

Last postbyssorllih « Mon Jan 16, 2012 21:16
Replies: 22
bysnagman »Mon Oct 10, 2011 05:44
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My simple smokers - The small one is a Cookshack electric which is used for hot smoking butts,chicken etc. Next to it is a home made plywood smoker, mostly used for cold smoking. Smoke is produced by a pirated copy of a pellet burning Amazen smoker. (with apologies to the producer) Inside now is a...

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I have a friend with a strong interest in making and smoking bacon, ham and sausage but he has no smoker. Just parts of a smoker. He needed a fire box and a platform. So I built one for him:
id a test burn with some hay:
22 Replies

20027 Views

Last post byssorllih
Mon Jan 16, 2012 21:16
Testing the A-MAZE-N-PELLET-SMOKER

Last postbyChuckwagon « Sat Jan 14, 2012 03:24
Replies: 15
byDevo »Thu Jan 12, 2012 03:18
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Ordered the A-MAZE-N-PELLET-SMOKER and it arrived today.

This is what was inside the box. One oak, one hickory, one maple and one cherry pellets all two lbs. bags. And of course the pellet smoker and a torch head.

So I got my Reveo all fired up with 3 lbs. of whole mussel eye of round and...

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Yes, very much so. Sort of a refreshing piquant vulcanized light flavor with subtle notes of butyl and polybutene having the sweet overtones of hevea brasiliensis from the Orinoco! :shock:
15 Replies

15534 Views

Last post byChuckwagon
Sat Jan 14, 2012 03:24
Smoke generator for Xmas

Last postbyKeymaster « Tue Jan 03, 2012 02:58
Replies: 3
byuwanna61 »Mon Jan 02, 2012 20:47
First post

Hey all
Wanted to share a Christmas gift that I got, it`s an A-maze-n-smoker . I wonder if somebody else on the WD site has had experience with this little smoker. I like to refer to it as a smoke generator, but the web site calls it a smoker. The smoker (generator) works great for the BBQ or...

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Ive heard great review of the Amazing smoker

3 Replies

4054 Views

Last post byKeymaster
Tue Jan 03, 2012 02:58
smokehouse temperature

Last postbyBubba « Tue Dec 13, 2011 01:21
Replies: 2
byssorllih »Mon Dec 12, 2011 23:07
First post

We all know that heat rises. I have a very good smoke generator and a gas grill with a modified burner that allows me to maintain quite low temperatures. But at what level does everyone measure the smokehouse temperature? I am finding a rather steep gradient.

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My modified smoker has 3 racks, and the temperature is measured at the middle rack.

Then as Story 28 said, according to Mr. Marianski's method, I rotate as well. My rotation is 3 times in a 12 hour cycle.

2 Replies

3284 Views

Last post byBubba
Tue Dec 13, 2011 01:21
My new smoker

Last postbyssorllih « Wed Jun 08, 2011 02:19
Replies: 2
byatcNick »Wed Jun 08, 2011 00:37
First post

Got an AWESOME deal on this Lang 84D I found on craigslist about a month ago. Come cooler temps I will be smoking some sausage in this bad boy!

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Your first batch will cost you 375.56 per pound USD. Very nice system!

2 Replies

3744 Views

Last post byssorllih
Wed Jun 08, 2011 02:19
Where There's Smoke...

Last postbyjbk101 « Sun Apr 10, 2011 20:03
Replies: 33
byChuckwagon »Fri Mar 11, 2011 06:44
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Here's a great spot to talk about SMOKERS and LIQUID SMOKE .

By the way,

Nice job Steelchef. The sausages you entered in this month's contest look terrific. I can vouch for them because I had a few for dinner a few nights ago, then again this morning for a breakfast sandwich. It is really a...

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Steelchef,
Thanks for all the info on making a Cold Smoker modification for my smoker. I did find one on the internet that looked easy and somewhat inexpensive to make that involves using a 3 inch aluminum pipe and some fence post caps.

If I go with this design I will probably modify it so it...
33 Replies

29366 Views

Last post byjbk101
Sun Apr 10, 2011 20:03
Smoker plans

Last postbySikaStag « Wed Mar 02, 2011 13:34
Replies: 6
byssorllih »Tue Mar 01, 2011 03:40
First post

I have yet to build a smokehouse but I have in mind to use 3/4 inch plywood and cut 4- 2 feet by 4 feet panels. Hinge one and fasten the others with screws. Set it on a raised base and provide a vented cover. Supply smoke from an external fire. just have to figure out how to not set it on fire.

Last post

SikaStag , I've corrected your link. And a little help here:
.

Thank you Siara, I have it sussed out now, thanks to the link you have given.
Much appreciated, thank you.

Ian

6 Replies

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Last post bySikaStag
Wed Mar 02, 2011 13:34
Smokehouse Heating Systems and Burners

Last postbyTxBigRed « Fri Nov 26, 2010 14:35
Replies: 5
bySeminole »Sun Nov 21, 2010 01:43
First post

At the time we had written our book Meat Smoking and Smokehouse Design, there were hardly any pipe burners around. We drew some illustrations and we basically speculated how a pipe burner could be manufactured. That was in 2006.

Since 2008, Tejas Smokers, the American company located in Texas,...

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Hello Chuckwagon,

I use Hickory sawdust for the smoke. I do not have a separate fermentation chamber. I have used the LHP and F-LC starter cultures and do a 12-14 hour fermentation in the smoker set at around 100 degrees. In fact, I just pulled 30 LBS. of Slim Jims and 30 LBS. of Jalapeno Summer...

5 Replies

15926 Views

Last post byTxBigRed
Fri Nov 26, 2010 14:35
Installed a couple grease screens in my cinder block smoker

Last postbyatcNick « Thu Nov 18, 2010 21:57
Replies: 1
byatcNick »Wed Nov 17, 2010 02:17
First post

Im using a couple grease screens I bought today to keep ash from getting into the smoke chamber of my cinder block smoker. I'm wondering if the screens can handle this? If they're only rated to a certain temp. only? The reason I ask is cause when I installed them today and test fired my smoker up...

Last post

Well the screens didnt work. After a few hours of smoking today I noticed my temperatures were staying lower than usual with more wood. What happened was the screen got clogged up. Makes me kind of wonder if my fire isnt burning the way it should. Take a look at this photo:

1 Replies

3995 Views

Last post byatcNick
Thu Nov 18, 2010 21:57
Cinder Block Smoker video

Last postbyatcNick « Sat Nov 06, 2010 03:46

byatcNick »Sat Nov 06, 2010 03:46

I uploaded a video I took this morning playing with the smoker. Here it is:

0 Replies

4409 Views

Last post byatcNick
Sat Nov 06, 2010 03:46
Cinder Block smoker

Last postbyChuckwagon « Fri Nov 05, 2010 21:53
Replies: 12
byatcNick »Tue Oct 12, 2010 12:21
First post

I made a simple cinder block smoker that I got from the smokehouse design book. No mortar or anything. I would like to give Kabanosy and cold smoking a try this winter. I wonder if I should burn off the grass first?

Last post

Hey Nick, You wrote:

Here's a quick video I took with my cell phone. I'll try to take a better quality video when I try my first smoke in it in a couple weeks.

Great photo for a cell phone! Looks like the smoker is getting a pretty good trial run. When does the kielbasa go in?

Best...

12 Replies

19857 Views

Last post byChuckwagon
Fri Nov 05, 2010 21:53

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