Home Built smokers

fielies · Jan 18, 2012

Hallo all smokers. I'm a newby. I used to do distilling, and now changed my hobby to smoking. Built myself an electrical smoker with an oven element underneath and a reostat to control the heat. I thought it would be expensive to run so I made a still from an old geyser's inside, with a small compartment next to it for a fire. I hope for a happy smoking future and to share experiences

sunman76 · Jan 18, 2012

hello and welcome to SMF you should go over to roll call and get a offical SMF greeting.

clyde79 · Jan 18, 2012

u mean whiskey? that makes u god like

ecto1 · Jan 18, 2012

Welcome to SMF glad you can join us. We are big on Pics and love to help everyone out. Remember the only question that is dumb is one not asked. You will not find a friendlier place to talk Que on the web.

You are going to fit in just fine.

big andy a · Jan 18, 2012

Welcome to the SMF party!

Curt.

tyotrain · Jan 18, 2012

Welcome to SMF its nice to have ya... Have fun and Happy smoking

scrappynadds · Jan 18, 2012

You have come to Smoking heaven ..........Everything you ever need to know about smoking is at your finger tips.... Welcome and good luck

fielies · Jan 19, 2012

Thanks for your replies, and very friendly attitude towards a newbie

I am planning to smoke a piece of pork during the coming weekend ,probably something small at first, I don't know the difference between charcoal and wood smokers,

and reverse smoke, is that rather for the wood smoker?

I probably need a recipe for the ingredients. any suggestions?

I'll post some photos later on .

SmokinAl · Jan 19, 2012

Welcome to SMF! Glad to have you with us!

Would you please update your profile info to include your location. Thanks!

solaryellow · Jan 19, 2012

Welcome. No more need to worry about getting cuts right and the angel's share becomes the chef's share. ;o)

johnnie walker · Jan 19, 2012

Welcome to SMF, the friendliest place on the web. You can smoke here and nobody complains, because we all do it.

jno51 · Jan 19, 2012

Welcome Aboard,

As mentioned above, you are at the right place for all your smoking needs and more. Great folks to help you out with most anything.

"UP IN SMOKE" from Texas

mballi3011 · Jan 19, 2012

First off welcome to SMF. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

Welcome To Your New Addiction

scarbelly · Jan 19, 2012

Welcome to SMF - looks like the South African contingent is growing rapidly. Looking forward to seeing what you smoke

alelover · Jan 19, 2012

Nice to have you. Nice folks here with lots of knowledge to share. You guys almost have enough for a South Africa get together.

fielies · Jan 19, 2012

Seems to be a long process , smoking meat, on a brisket 18 hours, yes and smoke for half the time, and before everything 12 hours in the fridge , must be nice, hope to manage the wait.

First of all find a nice piece of pork, going to start tomorrow,

What about the black ember from the flame, that is what we wash off, after first heat .

sunman76 · Jan 19, 2012

fielies said:
Seems to be a long process , smoking meat, on a brisket 18 hours, yes and smoke for half the time, and before everything 12 hours in the fridge , must be nice, hope to manage the wait.

First of all find a nice piece of pork, going to start tomorrow,

What about the black ember from the flame, that is what we wash off, after first heat .

What is done on the first heat of your smoker it to get it nice and hot to burn out anything that could be harmful contaminating you food.

then the inside is rubbed down with some cooking oil/grease, I used bacon grease in mine.

to season the inside of the smoke chamber.

once it is seasoned all you will need to do is just scrap off any build up overtime if it is a problem.

sprky · Jan 19, 2012

to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take the 5 day e-course on smoking its chuck full of great info.Smoking Basics 5-Day eCourse

beeboq · Jan 19, 2012

Welcome... Now back to this "still" you talk about..... better watch out for the revenuer man. I think that is what George Jones sang about in " White Lightening"

Can make some nice sauces with whiskey, how about trying some moonshine.

fielies · Jan 20, 2012

Hi guys, I bought a piece of meat, came back with boston shoulder. It's too big for me on my own, wife doesn;t eat meat. So I cut it in half and placed it in brine and injected it.

Im not sure how long it will take to smoke, I'm going to start tomorrow. I further don't have a heat temperature gauge fitted on the outside of the smoker. Im also not sure whether I should use wood or charcoal.

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