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The "No Name" smokehouse - Page 2

post #21 of 38

That looks absolutely great!  Bet you can't wait to fire it up!  Very nice job indeed!

 

-Salt

post #22 of 38

Man, that looks great!

post #23 of 38

beautiful job, it sure is nice. Ben

post #24 of 38

Very nice looking smoke house ya got there. Fore someone that hasn't built alot of stuff you have done GREAT work. 

post #25 of 38

Beautiful build and great wood working skills. points.gif

 

I love the look of cypress and wish I could find me a butt load of it that would not cost an arm and my left...HNSS632.JPG

post #26 of 38
Thread Starter 

Well, the smokehouse has made it home!  Moved it from my Dads house this Tuesday to its new home...my backyard.  Here is a few pics of the shelves I made.  I made the dowel rods to hang sausage from as well as use for basic shelves.

 

 

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And here is a pick of my 732 and the shelf I had made for it....Cant wait to fire this thing up!!!

 

58f69a0c.jpg

 


Edited by gonzalesdave - 3/15/12 at 11:06am
post #27 of 38

That looks awesome. Can't wait to see some smoke.

post #28 of 38
Thread Starter 

My shelf for jerky.  I only built one since the metal racks are stackable to allow plenty of expansion.

 

0ae3f640.jpg

 

post #29 of 38

Very nice build.

post #30 of 38

i got a name for it......"a damn fine smokehouse" !

post #31 of 38
That's on sweet smokehouse!icon14.gif
post #32 of 38

Nice!!!!!!!!!!!!!

 

I have one question, is the metal mesh for the Jerky have a Zinc coating?????

Having the meat "on" the Zinc may have an affect on the Jerkey, the heat won't get high enough , I was just worried of the Marinade juice and salts would react with the coating.

 

Just want to have ya safe, happy experience...

 

Have fun and...

post #33 of 38

I'm not familiar enough with wood types and weathering.  Will you put any type of finish or protector on the smokehouse?

post #34 of 38
Hey npellegrene

I don't know much about cypress wood but I'm guessing he out a protective coating on it. Just wanted to point out that this post is 2 years old and the poster hasn't made a post since 2012 on his account. Just FYI I wouldn't hold my breath for him to respond. But don't let that turn you off. There are a pile of active knowledgable members willing to help u out anyway they can
post #35 of 38
Quote:
Originally Posted by npellegrene View Post

I'm not familiar enough with wood types and weathering.  Will you put any type of finish or protector on the smokehouse?

Afternoon...... I would use boiled/raw linseed oil on the outside and flax seed oil on the inside.... Flax seed oil is the edible version of linseed oil.... It is a "drying" oil that hardens over time.....

Dave
post #36 of 38

Beautiful!   Almost too nice to smoke in.  Congratulations on a fine job!!!!

post #37 of 38
Thread Starter 
[IMG]

Some pics of a smoke I did in the past. I plan to do 100 pounds of sausage this weekend. Maybe it will look a tad but more to capacity. It swallows that 10 pounds.

I smoked it @ 150 for 3 hours and then @200 for about 45 minutes until the sausage reached 155. Any suggestions/comments are welcome
post #38 of 38
Great job on the smokehouse!
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