New Member from Northwest Louisiana

kovaku · Nov 6, 2015

Hi all, I'm a new member from Northwest Louisiana. The last few years I have started processing my own deer and have been smoking meat for about 5 years. I'm here to learn some new ideas and put together a plan of building a new smoke house. For the last two years I have been using a make shift smoke house I made from a 2 burner wood stove and a smoker that I purchased that was gas and converted by plumbing in the stove pipe from the wood stove. This has done the job but I'm interested in making a proper smoke house. I recently acquired a new pit made from a tank that has the fire box on one end and stack on the other. I use this for cooking now. Looking forward to getting some new ideas and sharing my experiences.

one eyed jack · Nov 6, 2015

Welcome to the site. You are probably aware of the "smokehouse" section but if not here is a link.

http://www.smokingmeatforums.com/f/200/smoke-houses

I'd like to see pictures of you new pit and your smokehouse build.

You'll find lots of helpful folks and tons of smoking project inspiration round here.

kovaku · Nov 6, 2015

00e0e_c9AvWCTZYzB_600x450.jpg

kovaku
Nov 6, 2015

This is the Pit I just bought. Its a double wall tank and I have cooked 2 pork shoulders (which I made pulled pork out off) and 26# of jalapeno deer summer sausage so far. Its heavy but easy for me to move by myself. It needs a bit of work. I don't particularly like the fire box as its not connected to the tank as you can see from the photo its plumbed in and the I don't like the stack location. Luckily I found a welder close by the house that is going to mod it for me. I will make the fire box connected to the tank and move the stack to the opposite end of the tank and increase the size of the pipe. I also want the stack to be in the center of my grates to keep the heat flowing evenly over the cooking surface. I only gave the man I bought it from 500 bucks so in my mind its not that bad to have to do a few mods. I don't have pics of the smoke house rig up due to the fact I work offshore and I'm in Africa at the moment. Will get some when I get back.

joe black · Nov 6, 2015

Welcome from SC. It's good to have you on this great site. If you move the stack to the FB end, you will need to have a reverse flow baffle to redirect the smoke to the far end and then allow it to move back across the meat to the stack. Search for "Reverse Flow build" at the top and read all you can.

Good luck and good smokin', Joe

one eyed jack · Nov 6, 2015

Kovaku said:
00e0e_c9AvWCTZYzB_600x450.jpg

kovaku

Nov 6, 2015

This is the Pit I just bought. Its a double wall tank and I have cooked 2 pork shoulders (which I made pulled pork out off) and 26# of jalapeno deer summer sausage so far. Its heavy but easy for me to move by myself. It needs a bit of work. I don't particularly like the fire box as its not connected to the tank as you can see from the photo its plumbed in and the I don't like the stack location. Luckily I found a welder close by the house that is going to mod it for me. I will make the fire box connected to the tank and move the stack to the opposite end of the tank and increase the size of the pipe. I also want the stack to be in the center of my grates to keep the heat flowing evenly over the cooking surface. I only gave the man I bought it from 500 bucks so in my mind its not that bad to have to do a few mods. I don't have pics of the smoke house rig up due to the fact I work offshore and I'm in Africa at the moment. Will get some when I get back.

The pit looks pretty good to me for the money. The raw materials would burn up a good bit of 500, I would think. What are the dimensions of the big tank?

kovaku · Nov 6, 2015

Sorry I read my post again and I made a mistake. I don't plan to make this a reverse flow. What I meant to say was move the stack to the end cap of the tank. I'm offshore so I don't have the measurements at the moment but its at least 5 foot long by 18 or 20 inches diameter.

one eyed jack · Nov 7, 2015

That sounds like a nice size smoker for sure.

bbqwillie · Nov 7, 2015

Welcome Kovaku. Wherebouts in in NW LA? I'm originally from Shreveport. Haven't been there in 40 years though. My brother still lives there. Well close by. He has a place on Bistineau. Anyway, good bunch of folks here. Got questions? Somebody will answer them.

kovaku · Nov 10, 2015

I'm from Coushatta.

kovaku · Nov 20, 2015

Someone had asked about my make shift smoke house. Here are some pics. It used to be a gas smoker.

IMG_0603.JPG

kovaku
Nov 20, 2015

IMG_0605.JPG

kovaku
Nov 20, 2015

one eyed jack · Nov 20, 2015

That's a nice looking rig you put together.

Looks like it's working pretty good. What temps were you smoking at and what was in the smoker?

kovaku · Nov 20, 2015

I was just firing it today for the first time this year. Tomorrow I have 25lbs of deer snack sticks to smoke in it. Using the damper on the old stove I can cold smoke and hit smoke by opening her up. I have cooked turkeys and ribs on it before since its metal I don't have to worry about a fire. I will probably ende up building a smoke house out of wood with the cinder blocks as a base by for now it does the job.

one eyed jack · Nov 20, 2015

Kovaku said:
I was just firing it today for the first time this year. Tomorrow I have 25lbs of deer snack sticks to smoke in it. Using the damper on the old stove I can cold smoke and hit smoke by opening her up. I have cooked turkeys and ribs on it before since its metal I don't have to worry about a fire. I will probably ende up building a smoke house out of wood with the cinder blocks as a base by for now it does the job.

It sounds like a pretty versatile rig. Have fun with the snack stick smoke.

HalfSmoked · Nov 20, 2015

Welcome I like your smoker ideal looks great the tank should be fine when you finish it enjoy the sight a lot of good info here.

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