Name is Jerry Borque, live in Athens, Texas. I worked in the meat business for 50 years as a meat cutter in supermarkets and in the meat packing business for 27 years (never worked in smoked or processed meats). I retired 5 years ago after some heart trouble but that seems to be behind me now. Like a lot of you I wish I was back at work.
Just about completed converting a 1958 GE refrigerator to a smoker with a 1500 watt hot plate as a heat source/smoke generator. I will post pics tonight when the wife comes home to take them. My hand-me-down camera doesn't take good pics. Please feel free to advise on any changes you recommend when you see the pics. The primary use will be to smoke venison/pork sausage and summer sausage for my grand son and his buddies.
I tested the thing yesterday and I'm going to need some advise on smoke generation and temperature control.
I fired it up with both burners turned on and the temp went to 240 right away. I want to start at about 100-110 and slowly increase by 10 degrees or so until I hit 160 for a few minutes. Am I on the right track? Do any of you have any suggestions on heat? I know I can get to the top end but I need to know how to start out slow and increase the temperature slowly.
I plan on using a 10" cast iron to hold dry wood chips as my smoke source. I know a whisper of blue smoke is desirable, but that's about all I know. I need help from start to finish. Seemed to work pretty good yesterday. Used Oak chips and chunks and got a good wisp of light blue smoke.
Everything I've read and seen on this site tells me its the best place to seek advise. I would sincerely appreciate any help you would and could give me.
Jborque
Just about completed converting a 1958 GE refrigerator to a smoker with a 1500 watt hot plate as a heat source/smoke generator. I will post pics tonight when the wife comes home to take them. My hand-me-down camera doesn't take good pics. Please feel free to advise on any changes you recommend when you see the pics. The primary use will be to smoke venison/pork sausage and summer sausage for my grand son and his buddies.
I tested the thing yesterday and I'm going to need some advise on smoke generation and temperature control.
I fired it up with both burners turned on and the temp went to 240 right away. I want to start at about 100-110 and slowly increase by 10 degrees or so until I hit 160 for a few minutes. Am I on the right track? Do any of you have any suggestions on heat? I know I can get to the top end but I need to know how to start out slow and increase the temperature slowly.
I plan on using a 10" cast iron to hold dry wood chips as my smoke source. I know a whisper of blue smoke is desirable, but that's about all I know. I need help from start to finish. Seemed to work pretty good yesterday. Used Oak chips and chunks and got a good wisp of light blue smoke.
Everything I've read and seen on this site tells me its the best place to seek advise. I would sincerely appreciate any help you would and could give me.
Jborque
