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
I bought the Weber 26.75" grill mainly for the larger grilling area. I have owned Weber's 22.5" grills for over 50 years now, I'm on my 3rd one now, but now needed more grilling area, and the...
Forgive me if I write a lot of drivel, bu this is my first review of a product on this forum: I had gotten a 12" A-maze-n tube and used it to smoke cheese last year (on my old grill), and...
I purchased this smoker to again give smoking a try. I had been a avid meat/fish smoker years ago long before all of the temperature controlled available smokers & temperature monitoring equipment...
I called Lisa from www.vacuumsealersunlimited.com, A nicer more helpful person you wont find. She walked me through the options and helped me select the VP215. This thing is the bomb! I grabbed a...
Bought this at KMart on a special sale and we've had this grill for about five years now and it has held up pretty well except the underside of the grill. The grease pan/tray that leads to the...
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 10:49ampost #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
- › Smoked Cheese Grits with bacon, onion and mushrooms. 10 minutes ago
- › Venison Pastrami 12 minutes ago
- › Bday dinner 19 minutes ago
- › "Silence of the Lambwhich" Inspirtation from... 20 minutes ago
- › ASDA Fresh Counter Salmon now only £5 per Kilo 20 minutes ago
- › First try at smoking cheese 21 minutes ago
- › Time for cold smoking. 22 minutes ago
- › Hello 24 minutes ago
- › BB Ribs on a Cold Saturday 28 minutes ago
- › Snack Sticks, Summer Sausage, and Pepperoni 36 minutes ago
- › Weber 781001 26.75-Inch One-Touch Gold Charcoal Grill by jesse624
- › Camp Chef SmokePro LUX Pellet Grill by Mohole15
- › Meco 5031 Charcoal Combo Water Smoker by W2HR
- › VacMaster VP215 Chamber Vacuum Sealer by TripleQ
- › Kenmore 4 burner split lid with sear station and side burner gas grill by Cornman
- › Char-Griller 5050 Duo Gas-and-Charcoal Grill by erikself
- › Bradley Digital 4- Rack Smoker by hoekma
- › Traeger Texas Pellet Grill by WickedPigeon
- › Char-Griller 9040 by Chicken Man 911
- › Masterbuilt 20070213 30-Inch Black Electric Digital Smoker, Front... by Wilkesctywildma