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az smoker

post #1 of 5
Thread Starter 

Hello -  I am looking to resurrect some smoking memories from my younger days and my dad and uncle.  They had fire pits and smoke houses that were often separated by quite a bit.   All built from would and blocks to manage the fire pit with a steel top.    Everything was COLD smoked from fish to all types of meats.   Smokers had to work at 90 to 110 except for the initial temp ramp to kill the bugs.  

 

Smokers were all in the NW so we used fruit wood, alder and Vine Maple which was THE BEST!.   I am now in AZ so I need to use Mesquite and citrus wood as that is what is available.

 

Plan to build out of wood and try the reverse flow process to see if it works as advertised. Since one of the keys for the families old smoke houses was know what temperature was where and how well it would hold it would be great if the reverse process smoothes out the temp variance in the smoke box.

 

Will probably use 2x4's with side channels to the fire box below since I will be using a propane assist.   If anyone has done this successfully I would appreciate some planning feedback.   Smoke box will be ~ 3 1/2'x 6'.

 

This sounds like a great forum so I am looking forward to updating my skills.   My experience is 30+ years ago and I have forgot a lot of the old recipies as well.

post #2 of 5

texas.gif  Good evening and welcome to the forum, from a rainy and stormy East Texas. Lots of great people with tons of information on                  just about  everything

 

 

       

             Gary 

post #3 of 5

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...
Happy smoken.
David

post #4 of 5
Welcome to the forum from southern Ohio. Joining here means that that BBQ bug has bitten and you may now begin the long trek to great food, Hope you enjoy the journey as much as I have so far! Many good folks here with a load of experience that they are more than willing to share. If you have specific questions just start a thread and someone with experience will be along soon to offer advice. The search bar at the top of every page is a very useful tool.
post #5 of 5
Hey

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
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