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Hello

post #1 of 12
Thread Starter 

New guy here.  Expanding my bases as it were.  I have used my treager for years.  Now that i have time i am looking to build a cold smoke house.   Something like this



I am hoping to power it off the treager using its pellets.  If that is not feasible, I am open to other plans.   Total dimensions will be 3'x3'x8'.  I plan on smoking turkey, capon, ducks, geese, venison, jerky, fish, pig, hams, ribs, bacon, chickens, ect ect. 

This last week i bagged my first deer, and a couple of wild turkeys the month before.  My daughter (10) is demanding her due in cold smoked jerky.  

Gutted he came in at 165-170 lbs on the scale.  I am stoked to get started, any and all help pointers will be greatly appreciated.

post #2 of 12
Glad you joined us Grouse, welcome1.gif from North Dakota!
Congrats on your first deer, the buck looks like a dandy!

Your going to want to regulate heat in your smoker, I don't believe using your Traeger will accomplish this, you may want to look into other ways (electric, propane or side firebox with charcoal) to heat the smoker and use an A-MAZE-N smoker in the maze style to generate smoke with pellets.
post #3 of 12
post #4 of 12
Thread Starter 
Quote:
Originally Posted by MossyMO View Post

Glad you joined us Grouse, welcome1.gif from North Dakota!
Congrats on your first deer, the buck looks like a dandy!

Your going to want to regulate heat in your smoker, I don't believe using your Traeger will accomplish this, you may want to look into other ways (electric, propane or side firebox with charcoal) to heat the smoker and use an A-MAZE-N smoker in the maze style to generate smoke with pellets.

I saw the A-MAZE-N, I am intrigued by it.  I may give them a call and see if it will fit my needs it would keep my from having to use my treager constantly.  What do you recommend for an electric or propane heat source. 

post #5 of 12

Welcome to the forums, Grouse!  You've found the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks here 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.

 

Red

post #6 of 12

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   ......... 

 

Gary

post #7 of 12
Thread Starter 

Thanks all, Been reading posts all morning on my phone in between making bean stew.

post #8 of 12

Welcome from Canada, Grouse.

 

I only started smoking last year so having another experienced smoker on the forum will be great. I look forward to your posts.

 

Disco

post #9 of 12

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.

David

post #10 of 12

Hi Grouse, nice little buck there!

 

When you get a chance please update your profile with your location in the world...

 

welcome1.gif to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

 

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the Rules.gif!!!

 

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

 

worthless.gif  or this...th_What_NO_QVIEW.gif

 

 

Good Luck and Get Smokin'

 

Bill

post #11 of 12
Thread Starter 
I am a firm believer in imagination. So for now, as I type this on my phone.... imagine a treager, webber, capitol range with wok for equipment. I make my kids lunches every day because the refuse to eat school lunch. Which means I make the bread, pickles , deserts and any thi g else nessisary.
post #12 of 12
Quote:
Originally Posted by Grouse View Post

I saw the A-MAZE-N, I am intrigued by it.  I may give them a call and see if it will fit my needs it would keep my from having to use my treager constantly.  What do you recommend for an electric or propane heat source. 

Propane will heat faster and give you a faster temp recap after opening the door.
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