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Hello from Blackstone Ma

post #1 of 6
Thread Starter 

Hello my name is Steve and I have been smoking on my weber for years till I found this web site. Since I've found so much great info I decided to upgrade my smoker to a real smokehouse. I went a little overboard with it but oh well, more bacon .  I have had good luck with bacon and cheese's so far, couldn't get the temp high enough for sausages so I finish them in the oven.  Right now I am in the process of  Insulating with rock wool and installing durock cement board and eventually ceramic tile the  inside. That should take care of the sausage problem.  For smoke I have an external smoke generation pit  that is air operated and for heat inside I am using an antique Boston Stove Company Parlor stove along with circulation fans for even heat and an exhaust fan for clearing smoke when needed. Should be completed by fall in time for butchering our hogs. Can't wait till I get Pic's of a full house, will keep you posted.



post #2 of 6

Welcome to the forums, Steve!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.


That smokehouse build sounds like a cool project...I hope you can post pics of it as you go.  We love to see the creative work of others.



post #3 of 6

hey welcome neighbor. don't forget to join the new England smokers group too !

post #4 of 6

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.


post #5 of 6
Hi Steve! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

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!

We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out ”Jeff's Free 5 day E-Course”, it will teach you all the basics plus a whole lot more!

Try poaching your sausage in 175* water instead of finishing in the oven.
post #6 of 6

welcome1.gifto SMF!  We are so glad you joined us! 


We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.


If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!


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



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