I am new to this whole smoking thing. My mate and I did some research a week or so back, built a rudimentary venturi smoker for cold smoking, salted down some pork for bacon, brined some chooks, cured some salmon and made some sausages and we were laughing!
We just used his hooded BBQ at first and it worked just fine
So, now we are going the full-hog, as it were and heading into full-on hot and cold smoker with PID electric control and external venturi smoke source.
Being Kiwis, we are going with the local product - a smokai smoker from NZ, and a galvanised steel-lined plywood box.
The reason for ply is that we have no need of insulation - in fact, if anything we need cooling :) We live on Borneo, where the temps are low to mid 30s (85-95F) every day of the year, humidity around 70-95%.
And that is a real problem for making things like salami - controlled humidity and temperature. If this works out, I will look to building a humidity-controlled curing box, but that's some way down the track.
Our biggest problem is supplies - sausage skins, curing salts, pork :) We live in a Muslim country, which is the reason for the smokehouse in the first place - seriously sick of chicken! And miss my sausages, my bacon, my salami and franks.
So, thanks to TulsaJeff for creating such a great site and I hope to report on our progress on an Equatorial Smokehouse.
Edited by zootalaws - 10/21/13 at 6:59am