Smoker friendly

robomann

Newbie

Original poster

Nov 27, 2016

8

10

Bamberg, Germany

• Nov 28, 2016

• #1

Thanks for welcoming me to the forum. I´m a beginner to the art of smoking and live in a smokers paradise, Bavaria Germany. Sure I could easily go to any number of local Metzgers (Meat Shops) where meats are smoked with age old perfection but I´m a little complicated. I´m a DIY guy that finds old school ways interesting and a respected art. I hope to learn and share with the Smoking Meat Forum.

 

noboundaries

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Sep 7, 2013

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Roseville, CA, a suburb of Sacramento

• Nov 28, 2016

• #2

Roboman, welcome to SMF!  Glad you are here and ready to join the smoking family. I think it will be interesting to compare what you learn here with the local processes.  Looking forward to seeing you around the Forum!

 

robomann

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Original poster

Thread starter

Nov 27, 2016

8

10

Bamberg, Germany

• Nov 28, 2016

• #3

Thanks for the welcome Noboundaries. I just built a killer cold smoke generator from a portion of steel chimney pipe, 2 end caps, a aquarium air pump and plumbing hardware found in my workshop. During initial tests, 1/2 filled with wood chips will produce smoke for 4+ hours. I`ll use my brick oven as the smoking chamber and smoke some fresh bratwurst. Not worried about smoke buildup in the brick oven since when its fired up will exceed 550 C burning away all the soot.

 

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• Nov 28, 2016

• #4

Welcome to the forum!

Got any photo's of your setup, it sounds interesting!

Al

 

robomann

Newbie

Original poster

Thread starter

Nov 27, 2016

8

10

Bamberg, Germany

• Nov 28, 2016

• #5

Servus  Al. Just returned from the local meat market with 2 pork tenderloins and going to let`m swim in brine for a few weeks before smoking. I`ll also post a few pics of the smoke generator and smoke house.

 

smokin monkey

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Oct 27, 2013

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Sutton In Ashfield, UK

• Nov 28, 2016

• #6

Hi robomann, welcome to the forum from the UK.

 

robomann

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Thread starter

Nov 27, 2016

8

10

Bamberg, Germany

• Dec 3, 2016

• #7

I`ll take your advice SmokinAl and try to maintain the thin blue smoke. It`s all about the burn temp and the moisture content in the wood. I`ve made a couple dry runs with my DIY smoke generator until I got it right. I`m using Wacholder wood chips (Juniper berry tree) which is very commonly used in the region of Bavaria where I live. Tenderloins are washed and hanging in the garage after marinating for 5 days. Fire up in 2 days.

 

gary s

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Jan 6, 2011

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• Dec 3, 2016

• #8

  Good morning and welcome to the forum, from a cold and rainy day here in East Texas, and the best site on the web. Lots of              great people with tons of information on just about  everything.

       Gary

 

robomann

Newbie

Original poster

Thread starter

Nov 27, 2016

8

10

Bamberg, Germany

• Dec 3, 2016

• #9

Thanks for the welcome Gary S. I`ll bet its a lot colder Where I`m at than Texas! I like the website and pulling good information from here and the German websites.