That makes meat Roy, the ultimate gadget ever built right there!
Your perpensity for making smoked meats is something I both respect, and envy brother. Look forward to the test runs on your latest cooker!
:tu
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That makes meat Roy, the ultimate gadget ever built right there!
Your perpensity for making smoked meats is something I both respect, and envy brother. Look forward to the test runs on your latest cooker!
:tu
Man, if you can dribble a bit of good stuff on that burner once in a while, good smoke's a coming.
The burner reminds me of a hot-plate I have at the shop.
A friend had an electric smoker. He did pretty well!
Which, in return, would be....Smoke? :roflmao
Are you going to be able to do both hot and cold smoke?
Are you ramping up for sockeye (reds) season?
Down here, we have a firebox off to the side, mostly, for smoking. Stack on the other side.
Smoke/heat runs across and under/over. The drippings run off separately. I am known to toss a half-onion and a garlic on the fire!
Regional smoking. What you gonna do? :shrug:
:D
Ok, as Tom has pointed out there's different strokes for different folks.
I would love to have a heat source off to the side to help keep things 'cool' however by carefully monitoring the smoker's temp I'm able to keep things quite low.
Rez I would consider my method of smoking salmon a 'cool smoke'. I am looking at making a modification to my smoker to allow for a 'side box' that would be connected to the base of my smoker to allow some of the heat to dissipate before it entered the smoker. However that would only be used for attempting to 'Cold Smoke'.
I'll give you an example of how things were smoked back in the day at the family homestead and that was done until the '50's.
The 'smoke house' was made of pine or fir board, the exterior measurements were about 8'-9' long and 6' wide. Inside there wasn't a ceiling just the inside of the roof but there were rafters that the hams and such were suspended from.
The heat source was an old steel barrel that was located downhill about 30 feet away. There was an opening for a 6" stove pipe located at the top of the barrel and a 6" opening at the base of the smoke house.
This allowed for the Cold Smoke that was used to make the dry cured hams and bacon which were stored without refrigeration.
The last time I was out home that old smoke house was still standing. The new owner is a Dick Head and I doubt that I'll be able to get out there but I have other business out home so if I do attempt to get there I'll try to take some pics.
Oh, the last I was in the smoke house, it still smelled of smoke.
Nice project Roy. Im lucky to not.burn the meats i put on the grill. Guess im one of the few men in the world that just dont understand grilling. So smoking has never entered my mind. Guessing this is why all i normally put on the grill is hotdogs and brauts. Those are good burned. So if someone want to come over for grilling, ill buy the beer!