just wondering,is the smokehouse just for smoking links and sausages? or can you cook a brisket and ribs? is it worth the money compared to a UDS to build a smokehouse?
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Unless you are cooking for 1 or 2, don't get this as your main grill/smoker. On the other hand, if you already have a larger grill/smoker that you use for big cooks and want something to use for...
I've had mine for more than 6 years and I really struggled through the first year with it getting too hot and burning up food. I was ready to give up and just use it as a charcoal grill. Then I...
I installed this and it worked flawlessly.
I was able to make half a burger before the press portion of the burger maker broke. Had to finish the burgers using the machine and my hands, pushing manually. Push down handle and clip broke...
smokehouse just for links and sausages?post #1 of 177/31/10 at 11:10pmThread Starter
Gear mentioned in this thread:post #2 of 177/31/10 at 11:19pm
I would have to say that would depend. If the smokehouse can maintain a 225 temp for long periods of time, then I suppose it could be used to do briskets and ribs, however most smokehouses are built for a more "cold smoking" type of smoke where it won't hit that temp no matter what you do.post #3 of 178/1/10 at 6:26ampost #4 of 178/1/10 at 9:46ampost #5 of 178/1/10 at 11:09am
I use my smokehouse for cold smoking..,.my other smokers for hot smoking. You can't go wrong building a drum though, I really love mine and wouldn't trade it for anything.post #6 of 178/2/10 at 8:20pmThread Starterpost #7 of 178/2/10 at 9:05pm
I use my smokehouse for everything. I just did some polish sausages yesterday, took about 3 hours to bring to 160° and it purred along at 225° on 2 of the three burners:
I've done ribs:
Turkeys and Chickens:
All cooked to internals of 160° or greater. The smokehouse is capable of 280° easily with all three burners going and can go as long as you want, cooking to any internal temp desired (160° - 210°+), it's up to you how much you want to spend on propane. I can get about three 8-10 hour smokes out of a tank of gas, at $18 a tank that's $6 for a smoke and you can load about as much as you want. I just did polish sausages in a 3 hour smoke:
and they turned out great with no grill or burn marks at all, just hung 'em off the smoke stick. A smokehouse can do a lot! Mine is powered by a 35,000 btu burner from Northern Tool:
it has a center ring burner, a left side burner and a right side burner so you have plenty of choices on how to regulate your heat, plus valves to fine tune with and I've added a needle valve to the pipeline too. I'd highly recommend a smokehouse! If you don't want to hang your meat, you can toss a grate or two (I use them from our oven) on the sticks and smoke ribs or brisket or anything else, and between the meat and fire I have drip pans on metal bars too:
keeping any grease out of the frying pan holding the wood chunks. I will cover the aluminum pans with aluminum foil so I don't have to throw out the pans, even laying more over them to catch wider drips like when I did 4 slabs of ribs:
It's the best thing I ever built and more versatile than a horizontal!
post #8 of 171/3/12 at 11:38ampost #9 of 171/4/12 at 10:43am
and at the same time cooked out a 16 lb prime rib.
your goal is to bring it to temp. after smoking.
or cold smoke for 4 to 6 hours then crank up the heat slowly until you reach the meat temp you want.
if your unit is capable of hanging a varity of or racking out multiple items then you will need to have temp probs into each item,
i have 6 monitors at at this time,
which helps make sure my ;house isn't opened any more ofton that it has to be.
make sure you remove them at the proper times.
which could variey widely on mass,
if you over cook it you may as well give it to your dogs.
as most of us beginners can contest it is a lot of trial and error.post #10 of 171/5/12 at 10:33ampost #11 of 171/5/12 at 10:49am
My smokehouse is just for sausage, hams, and such. You dont want to exceed 180* anyways.
My lpg usage before i went pellet fired.post #12 of 171/6/12 at 10:07am
pops6927 ------ love your hooks where did you get them or did you make them?
that really adds oppertunity for volumn.
if you don't mind i think i'll see if i can get our shop to make me some just like them.post #13 of 171/6/12 at 10:25amQuote:
Those are called bacon hooks or hangars. The others with the bags are ham net hooks.
Sorry for answering for popspost #14 of 171/6/12 at 7:34pm
Pops6927-------- Awesome looking smokehouse!! Would like to build one for myself. Would you mind sharing the size dimensions of it or any other advice you would be willing to share.
Billpost #15 of 171/7/12 at 12:11am
I envy all you guys with the Great smoke houses. My wife will not let me build one, keeps saying why on earth do you need another smoker. I'll just bide my time and she'll go visit daughter or mom and I'll not be able to go and I'll start building one. of course I'll be in the dog house for awhile but I'll get my smoke house.post #16 of 171/7/12 at 12:00pm
Heys Pops or anyone else,
I have to build one of those things. Already have the pad and box built but I'm wondering what is the lowest temp you can be and still produce smoke with the burner in the smokehouse. I'd like to avoid the exterior firepot, as I have other things to do small cold smokes in. Just want to be able to stay real low. Thanks in advance.
- smokehouse just for links and sausages?
- Smoking Ribs
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