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Building a 3x3x6 - Page 2

post #21 of 34
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It will be ready and burning tomorrow.
I have twenty lbs of deer coming out of the pickle Saturday going into the smoker.
Simultaneously I will be stuffing some pork sausage. Sausage will not be smoked.
post #22 of 34
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post #23 of 34
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post #24 of 34
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post #25 of 34
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This is deer. It's been peculating in pops cure for 15 days. In this photo it's on a rack to dry with seasonings before the smoke
post #26 of 34
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We are smoking.
post #27 of 34
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This thing is awesome .
post #28 of 34
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Time to smoke some sausage my son and I made.
post #29 of 34
Good looking build! Point for you.
What do you think your maximum safe temperature is?
post #30 of 34
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It will go in the smoker at 130degress for one hr at that time the smoker will be allowed to raise to 165 and I will hold it there until my internal meat temp is 152 degrees
Then into ice bath
post #31 of 34
Sorry if my question wasn't clear.
I'm wondering what is the maximum safe temperature of your smoke house? Thanks
Rob
post #32 of 34
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Quote:
Originally Posted by 1967RobG View Post

Sorry if my question wasn't clear.
I'm wondering what is the maximum safe temperature of your smoke house? Thanks
Rob
I don't plan on getting up past 300 degrees
It's definitely good at 300
post #33 of 34

:popcorn

post #34 of 34
Now you have my wheels turning,I'm planning a vertical build this year.
I'll be watching for your post. Nice work
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