new smoke house built finally

scott kirstein

Newbie

Original poster

Aug 16, 2014

7

13

pennsylvania

• Aug 16, 2014

• #1

10385605_10203740097894478_5755440182441761222_n.j

• scott kirstein
• Aug 16, 2014

10569088_10203740098094483_7124057132566937501_n.j

• scott kirstein
• Aug 16, 2014

well after a few years i finally built one. been trying for years to build one.never the time or space. so im kinda brand new to smoking, but i like to try new things. so im off to the races as it were. will post a pic of smokehouse in a bit. (soon as i find the thing)

 

Last edited: Aug 16, 2014

scott kirstein

Newbie

Original poster

Thread starter

Aug 16, 2014

7

13

pennsylvania

• Aug 16, 2014

• #2

goodness, i feel really lazy after looking around at some of the other smoke house builds. i got about 12h into this thing and it was totaly from reclaimed lumber from large crates. well if it works well im gonna be happy.

 

gary s

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Jan 6, 2011

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• Aug 17, 2014

• #3

Hello and welcome to the forum, Great place to learn and share and a bunch of good people. Looks good !!  I like it

Gary S

 

GaryHibbert

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• Aug 18, 2014

• #4

Hey Scott

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

 

scott kirstein

Newbie

Original poster

Thread starter

Aug 16, 2014

7

13

pennsylvania

• Aug 19, 2014

• #5

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• scott kirstein
• Aug 19, 2014

  So salmon and a pork roast. the salmon was fantastic. pork was ok just not falling apart like i had hoped.ran for about 9hr. most of the time right at 150. last 2hr was close to 250. give or take.may have to do some slight mods to keep things a bit safer. but for cold smoking this puppy will work fantastic. stays steady at 100 or less with minimal work. once temps drop it will be even easier.

IMG_20140817_184032600.jpg

• scott kirstein
• Aug 19, 2014

 

scott kirstein

Newbie

Original poster

Thread starter

Aug 16, 2014

7

13

pennsylvania

• May 1, 2016

• #6

IMG_20160501_172613114.jpg

• scott kirstein
• May 1, 2016

IMG_20160501_172600936.jpg

• scott kirstein
• May 1, 2016

IMG_20160501_153436455.jpg

• scott kirstein
• May 1, 2016

Ok, so it's been a long while. But here's my 1st attempt at bacon and ham buts. Soaked in brine about a week. Rest in fridge for 4 days. And 8h in smokehouse. They are stinking up the whole house fantasticly! Just need the pork bits to cool before wrap and freeze.

 

• 

Reactions: gary s

gary s

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• May 1, 2016

• #7

Looks great,  Nice color  

Gary

 

HalfSmoked

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Maryland Eastern Shore

• May 1, 2016

• #8

Looks great I would run the cooking temp higher for pork to pull low temp for bacon OK.

Warren