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rstoffel

rstoffel

Newbie
Original poster
Feb 10, 2013
14
10
Nebraska
Hey everyone. New at this. Live in nebraska. Have a great family on a small farm with cows. Every winter we butcher owm meat past 18yrs and now smoking own bacon. Just done 50# of bellies I call pork candy now. Its awsome family loves it. Now I have 60#'s of canadian bacon marrinating in fridge. A friend smoked my bacons but im hoping to smoke the next bunch myself. My smoker is an old outhouse from pasture. Building it now. Cant wait to get it going.try and have some pics later. Great forum here.
 
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to SMF!  Glad you joined us!

Would you please update your profile to show others where you are from?  You just might meet some neighbors!

If you need any help around the forums...just holler.  Happy to help out!

Kat
 
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to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it! The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!
 
Well my canadian bacon is coming out of marinade after 9 days in. Going on smoker Saturday morning. Hope to have pics if I can figure out how to upload to forum. My outhouse not quite finished. Have new plans for it after ground thaws.
 
Ok people. I've been away longer than wanted. I'm am starting my smokehouse build tomorrow. I've gotten a load of cinder block fir my foundations for the outhouse and Firefox/grill. I will be lining inside of smokehouse side with old red chimney brick so I can hot smoke. I have a 4" stainless tube 5' long. I was wondering if I should make it so I could smoke couple hrs first then couple the tube to let all smoke out then fire up fire box and let tube be a heat soure for cooking or just let it smoke and maintain my temp whole time. Just don't want too much smoke.
 
Good morning and welcome, be waiting to see your build take shape. Good luck

Gary S
 
Ive got it built. Real red neck and it works.
Of all things hot dogs were the first meat to cook on it. Lol. Made a chuck roast and a sirloin roast on it today. Started at 9am and wrapped and in cooler at 3:30. I'll get a pic of them before slicing. Potatoes on there now. Tonight brisket for an all nite smoke. Can't wait.
 
Hey

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary
 
Sounds like you've been busy with the build and smoking already. Never would have thought of using an outhouse but great idea. Can't wait to see pics of it. Good luck on all your smokes and Keep smoking LOW AND SLOW.
 
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