- Apr 6, 2008
- 2
- 10
Have just been offered a truckload of Oregon and told it is one of the hardest softwoods.
I have read that soft wood is not recomended could it be useable to smoke meat?
I expect my set up is nowhere near as advanced as most of you.
Generally the meat is only on for about 2 hours, comes out real smokey and nice.
I have a 44 gallon drum cut in half.
Bottom half has a door and the fire in it.
Top Half of the drum is upside down and placed on top.
Inside the top half there are 3 holes to let the smoke through.
There is a hot plate to dispurse the heat and grills to put your meat.
Also have a temprature gauge plus a lid off an old webber type BBQ.
Mates call it the darlec smoker as it looks a little like a darlec out of doctor who...
will add photos.
Thanks.
I have read that soft wood is not recomended could it be useable to smoke meat?
I expect my set up is nowhere near as advanced as most of you.
Generally the meat is only on for about 2 hours, comes out real smokey and nice.
I have a 44 gallon drum cut in half.
Bottom half has a door and the fire in it.
Top Half of the drum is upside down and placed on top.
Inside the top half there are 3 holes to let the smoke through.
There is a hot plate to dispurse the heat and grills to put your meat.
Also have a temprature gauge plus a lid off an old webber type BBQ.
Mates call it the darlec smoker as it looks a little like a darlec out of doctor who...
will add photos.
Thanks.