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my smoke house

post #1 of 4
Thread Starter 

my first smoker used it twice and so far so good any input to improve would be welcome to cold smoke I add more pipe and less for hot smoke

the wood is hickory red and white oak and maple chunks and saw dust

probably is a little over the top but got lots of time on my hands got lyme disease and cant do a lot took all summer to get done but is a lot of fun

post #2 of 4

Man I really like that.  Looks like a old school smoke house that can really do some damage to some great food!

post #3 of 4
Quote:
Originally Posted by lyle o View Post
 

my first smoker used it twice and so far so good any input to improve would be welcome to cold smoke I add more pipe and less for hot smoke

the wood is hickory red and white oak and maple chunks and saw dust

 

 

Lyle, evening....  the only thing I can add about cold smoking is.....   All the old time pictures of cold smoking, in a smoker like yours, has the door to the fire box open when smoking...  That lets most of the heat out while letting the smoke travel up the exhaust to the smoke house...   There is a little heat that makes it to the smoker, but that's needed to keep the draft going.... Also, the FB door open, allows for a full air supply to the fire to eliminate creosote and the crappy flavor associated with it....

Try the FB door open and see what you think... You can smell the smoke coming out of the smoke house and tell the difference...  

I love that smokehouse you built....  really "old world", the way it should be... .. After you have a few smokes in it, the wood will season and the flavors of the meats will only get better.... The boards, having gaps between them, allows air to migrate through the smoker, keeping the smoke sweet... 

Learning how to smoke meats in this smoker will take time....  be patient and you will be handsomely rewarded with awesome product....

 

Dave

post #4 of 4
Thread Starter 

thanks for the input gonna smoke somemore cheese next week so far so good did one round of cheese and two rounds of bologna (50 rings) friends are buying cheese and wanting me to smoke it and one guy wants me to make him some bologna I just keep trying different thinks as I go along tried jerky had barrel to far away smoked for 5 hours then put in oven to finish next time I will put the barrel as close as possible to get temp up

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