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My new smokehouse...almost complete..need some advice on venting
Any update on how this turned out? I've got an 8x10 I was considering doing this same thing too. It would be mainly for snack sticks and salami. I was thinking I would insulate and cover with plywood on the inside, duroc down low, with the northerner burner everyone seems to use. Just not...- hookedonsmoke
- Post #5
- Forum: Smoke Houses
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Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!
“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke all kinds of meat this summer." Just fired up the smoker to do some pulled pork!- hookedonsmoke
- Post #770
- Forum: General Discussion
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Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!
“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke all kinds of meat this summer." Just fired up the smoker to do some pulled pork!- hookedonsmoke
- Post #769
- Forum: General Discussion
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Anyone ever consider using an old sauna as a smoker?
- hookedonsmoke
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Anyone ever consider using an old sauna as a smoker?
I am planning on building a smoker and came across this used sauna for sale for $400. Just curious if anyone has ever used something like this. It appears the temperature only gets to 140's so it would need additional heat. It has 3 ceramic heaters built in and is well insulated, also has...- hookedonsmoke
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- Replies: 3
- Forum: Smoker Builds
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sauna.jpg
- hookedonsmoke
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- Album: Anyone ever consider using an old sauna as a smoker?
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thermometer question
ok, just checked it with a different instant read and it says 130! This is only the 2nd time I've used the Maverick, ain't much use having a remote thermometer if its that far off!- hookedonsmoke
- Post #3
- Forum: Sausage
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thermometer question
I definitely see a larger smoker build in my future!- hookedonsmoke
- Post #2
- Forum: Sausage
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thermometer question
- hookedonsmoke
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- hookedonsmoke
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- Album: thermometer question
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- hookedonsmoke
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- Album: thermometer question
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thermometer question
Using the maverick dual thermometer...doing snack sticks, only been in for 2 hours. Smoker temp is at 145 and it says my meat temp is 160? That's not possible, and yes,I made sure they were hooked up correctly, lol.- hookedonsmoke
- Thread
- Replies: 5
- Forum: Sausage
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2013-12-15 23.41.01.jpg
- hookedonsmoke
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- Album: 1st try at summer sausage
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1st try at summer sausage
After 13 hours, I'm happy with my first run. The taste is good and the rest are blooming in the fridge for a few days. After peeling the casing and slicing a few pieces, the outside layer is a bit tough and or dry...but the kids will still eat them, lol!- hookedonsmoke
- Post #13
- Forum: Sausage
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1st try at summer sausage
Got a late start, Santa kept me up till 3am wrapping presents! A full smoker is a happy smoker Wow, I just got my Maverick dual thermometer, so this is the first smoke with it. I replaced the factory thermometer a while back with a River Country unit. and they are almost 35* in difference...- hookedonsmoke
- Post #12
- Forum: Sausage
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- hookedonsmoke
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- Album: 1st try at summer sausage
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1st try at summer sausage
Well, my ,modifications went well. Had an old grill laying out back, so I grinded the rivets off the vents and used them. Had to use the vise and a hammer to get the curve out of them, lol. Should have enough air flow now!- hookedonsmoke
- Post #7
- Forum: Sausage
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2013-12-14 16.20.18.jpg
- hookedonsmoke
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- Comments: 0
- Album: 1st try at summer sausage
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- hookedonsmoke
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- Comments: 0
- Album: 1st try at summer sausage
