Toggle sidebar

Longtime Lurker, new member

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
indaswamp

indaswamp

Epic Pitmaster
Original poster
Staff member
Moderator
OTBS Member
Apr 27, 2017
15,169
13,625
South Louisiana-Yes, it is HOT
Hello SMF from South Louisiana, I have been smoking meats for a long time here in Cajun country. Just finished a batch of 25# tasso Tuesday. I recently finished a smoker build and will be posting a build thread soon. It is an outhouse style smoker and it is 36cu.ft. 2.5' X 2.5' X 6' tall. Exterior veneer is unfinished cypress boards, interior is 1/4" hardie board covered with 0.04 aluminum flashing. It has a solid 0.125" welded aluminum floor pan and sits on casters. Also has a 0.125 aluminum roof. I use propane for the heat source and plan on doing an auto upgrade soon. Finished it a month or so ago and have done 8 or so cooks in it so far. Actually got some ideas for some of you fellas, so for that I thank you. Beef Brisket goes on sale next Tuesday at the local grocer so next week I plan on smoking one. Looking forward to it. 18 hours of patience to perfection!
drool.gif
 
Now that's some killer looking bean meat! Love me some Tasso for sure.

Looking forward to seeing that brisket on the pit and once it's done.
 
CrankyBuzzard said:
Now that's some killer looking bean meat! Love me some Tasso for sure.

Looking forward to seeing that brisket on the pit and once it's done.
Click to expand...
Smoked @ 120* for 3 hours with pecan and hickory, then 170 until it stops sweating. All in about 3.5 hours. definitely going to post pics of the brisket. First one for this smoker.
 
New computer and all my pictures are on the old one. I need to download them onto a fire stick and transfer them over to my new computer. I do have a picture of the first batch of cajun smoked sausage to come off the new smoker though. Made those last week.

DSC02258.JPG

DSC02258.JPG

 
Thanks for the warm welcome everyone. I hail from The Jambalaya Capital of the World; Gonzales, Louisiana. I'll post an authentic recipe if anyone is interested. This dish is a Cajun dish, the creoles in New Orleans like a red jambalaya by adding tomatoes and is more akin to paella.

I've got a pot of jambalaya cooking on the stove right now, Pork Temple meat, home made tasso and home made smoke sausage. Yum, will be ready in about 30 minutes.
 
Indaswamp said:
Thanks for the warm welcome everyone. I hail from The Jambalaya Capital of the World; Gonzales, Louisiana. I'll post an authentic recipe if anyone is interested. This dish is a Cajun dish, the creoles in New Orleans like a red jambalaya by adding tomatoes and is more akin to paella.

I've got a pot of jambalaya cooking on the stove right now, Pork Temple meat, home made tasso and home made smoke sausage. Yum, will be ready in about 30 minutes.
Click to expand...
Yes please, I'll take a PM with that recipe.
 
ChileRelleno said:
 
Indaswamp said:
Thanks for the warm welcome everyone. I hail from The Jambalaya Capital of the World; Gonzales, Louisiana. I'll post an authentic recipe if anyone is interested. This dish is a Cajun dish, the creoles in New Orleans like a red jambalaya by adding tomatoes and is more akin to paella.

I've got a pot of jambalaya cooking on the stove right now, Pork Temple meat, home made tasso and home made smoke sausage. Yum, will be ready in about 30 minutes.
Click to expand...
Yes please, I'll take a PM with that recipe.
Click to expand...
Walk me through how to pm on SMF and I'll send it out to you.
 
ChileRelleno said:
 
Indaswamp said:
Thanks for the warm welcome everyone. I hail from The Jambalaya Capital of the World; Gonzales, Louisiana. I'll post an authentic recipe if anyone is interested. This dish is a Cajun dish, the creoles in New Orleans like a red jambalaya by adding tomatoes and is more akin to paella.

I've got a pot of jambalaya cooking on the stove right now, Pork Temple meat, home made tasso and home made smoke sausage. Yum, will be ready in about 30 minutes.
Click to expand...
Yes please, I'll take a PM with that recipe.
Click to expand...
I also have an authentic andouille recipe that has been in the family for over 100 years. I have modernized it by adding cure, dry milk powder, and water. It is a big batch-120 pounds and use to be made weekly at a small smoke house/restaurant on the river road in Gramercy. The restaurant is no longer in business, closed with the death of the owner. The family is from 'Back' Vacherie, La. and the LaPlace area, which is world renowned for the best andouille in Louisiana. My cousins are also friends with Wayne Jacob.

BTW, I posted my build thread today:

http://www.smokingmeatforums.com/t/...ardie-board-outhouse-smoker-build-pics-addded
 
Last edited:
16.5# Brisket seasoned, salted, wrapped and on ice to to let the salt start soaking in. Will start the cook at 10pm tonight. Hope to pull off around noon tomorrow, then in to the cambro it goes. Gonna make some texas stye pinto beans on the side and put them in the smoker to pull in some smoke.
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

A
aluminum vs solid wood interior??
Replies
0
Views
736
Smoke Houses
Andrew Hagen
A
Worble7
My First Canadian Bacon Cure
Replies
113
Views
11K
Curing
DougE
DougE
civilsmoker
Twice Smoked Pineapple Glazed Carving Ham w/ Greens and New Potato’s
Replies
26
Views
2K
Pork
civilsmoker
civilsmoker
S
Fridge smoker adding a circulation fan
Replies
13
Views
3K
Fridge/Freezer Builds
bill1
bill1
seenred
A New Build: 24x30 Vertical Offset - A Custom Build For JLeonard!
Replies
321
Views
19K
Side Fire Box
seenred
seenred
W
Dry Curing a Picnic Ham
Replies
6
Views
4K
Curing
SmokinEdge
SmokinEdge
KBFlyer
Rudy's All Beef Hot Dogs
Replies
20
Views
2K
Sausage
Florida Chris
F
seenred
For Sale: New Custom 24" x 46" Reverse Flow Smoker
Replies
44
Views
8K
Classified Ads
seenred
seenred

Latest posts

Hot Threads

Top Bottom
Back
Clicky