- Oct 28, 2014
- 3
- 10
Hey There,
My name is Rob and I am from Wolfe Island, Ontario, Canada. I found this site when I did a Google search on how to make venison summer sausage recently. The more I read, the more questions I had. So, I thought I had better join.
All of my smoking in the last 3 years has been done with my homemade smoker. A good friend with a welder helped me build a smoker out of a 600 gallon oil tank. We used a 30 gallon water pressure tank for the fire box and a 6' length of 5" stainless pipe off of the fire box to create a reverse flow. The main grating in the unit is 6'x4' and there is a upper grate that is 6'x2'. The whole thing finally got mounted on a trailer this summer and it will eventually get counter top, etc. around the deck area behind the smoker. I will post pictures of it when I get a chance if anyone is interested.
So far in this unit I have mostly done Pulled Pork. The first time we cooked anything in it we did 250lbs of pork butt. It was scary and overkill but turned out very well. We have also done ribs, turkeys, venison and chickens. I would like to start doing some sausage, jerky, etc. particularily out of wild game such as Deer, ducks and geese.
I don't know what else to say, but thanks in advance for the help that I will no doubt be able to find here!
My name is Rob and I am from Wolfe Island, Ontario, Canada. I found this site when I did a Google search on how to make venison summer sausage recently. The more I read, the more questions I had. So, I thought I had better join.
All of my smoking in the last 3 years has been done with my homemade smoker. A good friend with a welder helped me build a smoker out of a 600 gallon oil tank. We used a 30 gallon water pressure tank for the fire box and a 6' length of 5" stainless pipe off of the fire box to create a reverse flow. The main grating in the unit is 6'x4' and there is a upper grate that is 6'x2'. The whole thing finally got mounted on a trailer this summer and it will eventually get counter top, etc. around the deck area behind the smoker. I will post pictures of it when I get a chance if anyone is interested.
So far in this unit I have mostly done Pulled Pork. The first time we cooked anything in it we did 250lbs of pork butt. It was scary and overkill but turned out very well. We have also done ribs, turkeys, venison and chickens. I would like to start doing some sausage, jerky, etc. particularily out of wild game such as Deer, ducks and geese.
I don't know what else to say, but thanks in advance for the help that I will no doubt be able to find here!
