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My Smoker Build

post #1 of 10
Thread Starter 

Well I finally put together a smoker. Back when I first joined the Smoking Meat Forums I was going to build a UDS, then I was going to resurrect my ECB. I ended up going a different direction. I acquired an old food proofer and modified it a little. I put on some leftover T-11 siding to help with insulation...weatherstripping to seal up the doors. I built some racks and an ash tray from some scrap metal. I've done a few smokes now and overall everything has tasted pretty good but to me it doesn't quite have that "wow" smoke flavor yet. I've been using a blend of charcoal and hickory or sometimes some apple wood. I think I need to figure out more about this "tbs" that everyone is talking about. Here are some pics of what I've done so far.

 

 

 

 

post #2 of 10
Looks cool
Edited by johnboybaker - 3/15/16 at 8:41am
post #3 of 10

Very Nice!!

 

Al

post #4 of 10

Nice looking smoker.  Congrats

post #5 of 10

Dry the meat surface and form a pellicle before adding smoke....   Get rid of the water in the pan....   Open the exhaust so you have good air flow...   and you should be in business...

post #6 of 10
Thread Starter 

Hi Dave,  I can easily get rid of the water and dry the meat surface...Form a pellicle? What is a pellicle?

post #7 of 10

Culinary Institute of America... ...http://chefsblade.monster.com/training/articles/966-how-to-smoke-meat?page=2

Pellicle formation

Before cured foods are smoked, they should be allowed to air-dry long enough to form a tacky skin, known as a pellicle. The pellicle plays a key role in producing excellent smoked items. It acts as a kind of protective barrier for the food, and also plays an important role in capturing the smoke’s flavor and color.

Most foods can be properly dried by placing them on racks or by hanging them on hooks or sticks. It is important that air be able to flow around all sides. They should be air-dried uncovered, in the refrigerator or a cool room. To encourage pellicle formation, you can place the foods so that a fan blows air over them. The exterior of the item must be sufficiently dry if the smoke is to adhere.

As noted in the pictorials below from Marianski, cold smoke penetrates farther into cool meat than hot smoking.... So, cold smoked products will "appear" to have less smoke... In my experience here also, the flavor is deep into the meat and a rich depth of flavor not experienced when smoke is applied hot...

 

 

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Edited by DaveOmak - 3/17/16 at 4:01am
post #8 of 10
Excellent tutorial Dave. Thanks for posting.
post #9 of 10
Thread Starter 

Thank you Dave for taking the time to explain that. Now it makes sense to me...I'll try all your hints next time I smoke (which will be soon I hope). Thanks again.

post #10 of 10
Quote:
Originally Posted by muralboy View Post

Excellent tutorial Dave. Thanks for posting.

 

 

Quote:
Originally Posted by dlp6019 View Post
 

Thank you Dave for taking the time to explain that. Now it makes sense to me...I'll try all your hints next time I smoke (which will be soon I hope). Thanks again.

 

You are welcome.... 

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