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New guy from Nebraska

post #1 of 14
Thread Starter 
Hi all...longtime lurker...figure its about time to start postingicon_redface.gif Just starting to get into this smoking thing in a more serious way...have always enjoyed eating the stuff, and now figure its time to make it. Had a basic Cabelas kettle type smoker for a while, but with the amount of meat that I process, decided to up the ante a bit. Am currently finishing up a custom made 4x8' smoker- wood box lined with stainless steel. I'm using a 250 gallon double stainless wall insulated milk tank as a smoke/fire chamber and running the smoke/heat out the top to the smoker. Supplementing the heat with an electric hotplate at the bottom, but after some preliminary tests, I don't know if it will be necessary. The smokehouse is made of 2x6 walls, insulated to the max. Plywood sheathing, lined in 1/16" stainless on the inside. The smoker sits on a 4x6' deck that is about 4' off the ground, to allow the doublewall pipe from the milk tank to come in under the floor of the smokehouse. Made a steel heat diffuser with several hundred holes in it, and an aluminum smoke diffuser on top of that (3/16 holes every square inchicon_eek.gif- decided a plasma cutter was much easier to make holes with than a drill.)
Between myself and the guys I hunt with, we process anywhere from 30-40 deer a year and we just finished 15 hogs these last couple of weeks. Have a hobart grinder, 30lb foot pedal stuffer, and mixer...my house resembles a meat locker during the winter.
Great site you all have here- hope to be a more active member of it as I start doing some more smoking.
post #2 of 14
Welcome aboard. You'll fit in perfect. The smoke house sounds great.
post #3 of 14
That sounds like a monster smoker. I'd love to see pictures. And by the way, sounds like you have been having a tremendous hunting season. What do you do with all the meat? Sausage, jerky, Q ?? Do you guys butcher you own? Those hogs especially sound interesting. How would you compare the meat with domestic pork (texture, taste etc.)?

Edit: Just read you other post. I obviously made a bad assumption. Thought those were wild for some reason. Anyway, sounds like an awful lot of work.
post #4 of 14
Welcome to the site. Great to have you here.

post #5 of 14
Welcome to SMF !!!
Can I be the 1st to ask; "We have to seepictures of this beast of a smoker" !!!
Thanks for joining, you will fit in just fine. I feel wimpy doing 300 lbs. of venison sausage a year next to you.....
post #6 of 14
Welcome to SMF, hunter!! Sounds like you're gonna be ready to handle all the meat you and your friends can come up with.

It looks like your just down the road and over a couple of hills from me. I been up and had a burger and a couple of cold ones at Bob's Bar a couple of times.
post #7 of 14
Welcome aboard hunter,sounds like you'll fit right in here at SMF.
I know everyone would love to see pictures of your smoker.PDT_Armataz_01_01.gif
post #8 of 14


Ive been here a short time and have learned alot, dont be afraid to ask questions!

post #9 of 14
Welcome to the SMF.
post #10 of 14


Welcome to the forun and get the smoke going, thin blue that is!!!!!!!! Glad to see you stopped lurking!!!!!!!
post #11 of 14
Well... from one Nebraskan to another... Let the Smoke Fly!

Welcome.... 30-40 deer....really!! Man, I have a hard time getting just 1!! LOL
Have fun... wait... You already are!!
post #12 of 14
Welcome to the SMF.
post #13 of 14
Glad to know you're part of the SMF, best smokin' site on the net. We have many members who hunt, so you're in good company.
post #14 of 14
Welcome to SMF! Wow... yer sportin' some hardware, eh. Cool. Looking forwad to sharing and Q-Views!
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