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?
Recent Images In This Thread
Related Forum Threads
- Sausage Questions Last post on 12/30/09 at 2:04pm in Sausage
- Brinkmann Grill King Deluxe Last post on 9/14/08 at 12:25pm in Roll Call
- Chips or Chunks? Last post on 6/12/08 at 9:46pm in Woods for Smoking
- Question on smoking a brisket and ribs together Last post on 12/24/14 at 6:37am in General Discussion
- Saturday 1/22/11 QView - Pork Spare Ribs - Pork Tenderloins - Brisket - Sausage.. My first real... Last post on 1/29/11 at 4:47pm in Charcoal Smokers
Blueberry-Cherry Dry Rub for Pork
Last edited: 10/5/13
- Smoking RibsLast edited: 1/8/12
- Cherry & Balsamic Wet Rubbed Pork RibsLast edited: 8/26/11
- Hawg Heaven RubLast edited: 9/28/11
- Here Piggy Piggy BrineLast edited: 6/11/12
If you want a serious thermometer, this is for you. It comes with 2 meat probes & one air probe, also included is a USB charger. It also has an auxiliary plug that I don't know what it is for, but...
Got this for convenience and the ease of smoking at tailgates or events without pulling the stick burner. Smoked several meals on it now. While I was assembling the smoker, i saw the wood chip tray...
If you ever wanted to make sausage and jerky this is the book that will get you started. Easy step-by-step instructions show you how to bone out a deer for sausage and jerky. Also includes both...
I know it's bad form to be underwhelmed by this book, but am I the only one who actually read it? There are duplicated parts, there is no discernible order to it, and it is mostly aimed at people...
I received this smoker as a gift - it's the 30" model. I read in the forums here about some mods to improve functionality and I did them: installed a base and casters, added some insulation around...
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
- › Is 14 hours long for brisket? 58 seconds ago
- › What should my first Sous Vide meal be? 5 minutes ago
- › First Brisket Flat w/Q View 7 minutes ago
- › Pork loin - made breakfast sausage & loin chops 38 minutes ago
- › fire box. 49 minutes ago
- › Cant decide on which smoker to get. 58 minutes ago
- › Italian Sausage, Kind of Hot 1 hour, 2 minutes ago
- › FB placement relative to CC (offset vs. rear or under mount) 1 hour, 2 minutes ago
- › Tough decision.... 1 hour, 14 minutes ago
- › Smoked...then sous vide...pork butt experiment 1 hour, 28 minutes ago
- › FireBoard - Cloud Connected Smart Thermometer by SmokinAl
- › Masterbuilt XL 44 propane smoker by comer4tide
- › Sausage And Jerky Makers' Bible: The Home Processor's... by Kirby27
- › Great Sausage Recipes and Meat Curing by Rytek Kutas by scubohuntr
- › Masterbuilt Two Door Propane Smoker by JASinIL2006
- › Outdoor Leisure Products Smoke Hollow 38202G by csparrazza
- › Masterbuilt 30" 20070312 with Window by mikeg1218
- › Blaz'n Grill Works "Gridiron" by fivebadgers
- › GMG by Kirby27
- › A-MAZE-N-SMOKER by racecar1439
- › Goodly Vacuum Sealer
- › Differences Between Spareribs, St. Louis...
- › Pre-Proportioning Mix Ingredients
- › Smoked Octopus on Taro "toast" slices
- › ABT with sausage, and grated cheese.
- › Maintaining Grinder Plates and Knives
- › FDA Curing and Smoking Regulations
- › Wild Hawg Rub
- › Follw-up to Smoke House Problems
- › Fine Points of Curing Brine