Thread: We Have Skills Too !!

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!

Originally Posted by sharptonn

Take it over to the boy's apt, Roy!

That way he can tend to it!
I think some steel around that burner would be good.
A fan blows flames alive really good!

Kidding, Roy! I have faith in you.

Trust me my friend, I'll be paying very close attention when I get this installed and going. The 'Fanning of the Flames' has crossed my mind more than once.

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!

Originally Posted by sharptonn

Man, if you can dribble a bit of good stuff on that burner once in a while, good smoke's a coming.

Actually I use a plate between the heat source and the product to prevent that smoke as I only want the flavor of the smoldering wood chips.

Which, in return, would be....Smoke?

Originally Posted by sharptonn

Which, in return, would be....Smoke?

Yes it is indeed 'Smoke' but smoke from the smoldering wood chips, not the burning juices from the meat/totally different flavors. Plus I've had fires in the chip pan before I learned to use a barrier to prevent that.

Are you going to be able to do both hot and cold smoke?
Are you ramping up for sockeye (reds) season?

Originally Posted by cudarunner

Yes it is indeed 'Smoke' but smoke from the smoldering wood chips, not the burning juices from the meat/totally different flavors. Plus I've had fires in the chip pan before I learned to use a barrier to prevent that.

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?

Originally Posted by sharptonn

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?

Originally Posted by RezDog

Are you going to be able to do both hot and cold smoke?
Are you ramping up for sockeye (reds) season?

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!