More PIC from the Redneck Smokehouse

[orville]

This is our sign out on Hwy 8

This is our fire box. We start the fire with dry oak and then add green hickory for the next 3 days. We keep the hickory under water in the tub on the left for 24 hrs before adding it to the fire.

Here is were you bring your meat.

Inside the smokehouse. We have had 3000 lb of meat in there at one time. To clean inside we just kick the fire up for 2 hrs.

I just added a recipe page to http://www.rednecksmokehouse.com . If you have a good recipe but it here and I will cook it. I only have 4 recipes right now so filler up.

"We know how to eat, we are not just blowing smoke"

 

[mossymo]

Impressive, quite the set up !!!
What is with 2 fireboxes?

 

[beer-b-q]

Cool Setup You Have There...

 

[the dude abides]

Nice setup. I'm confused...is this a bring your own meat and we'll smoke it for ya resturant?

How do you regulate temps inside the smokehouse? That's a lot of square footage.

 

[downstatesmoker]

Nice setup.

 

[cowgirl]

Sweet smokehouse!

 

[yodelhawk]

Yah...ahhh ummmm hmmmm????? Where's the.... MEAT!!!! Looks like a sweet setup, but something is missing from that pic! Please don't keep us hanging!

 

[orville]

The reason I use two fire boxes is for the heat and smoke. If I want a lot of heat (up to 275) I light both boxes with dry oak. If I want a lot of smoke and a lot of heat I put dry oak in the big one and green hickory sticks in the small one. If I want a long slow smoke I put green hickory log that I keep in water in the big one and don’t use the little. If I need to do a cold smoke (cheese, fish, ect) I just light the small one. If I want a pot of hot stew I take some coals out of the big one and put it in the small one. The Dude Abides asked if I was running ‘bring your own meat and we'll smoke it for ya resturant’. It is like this, I started a smoking club for members only. Most people love to smoke meat but don’t have the time to baby sit the smoker for 3 days. Membership is only $25 a year and $20 for the first tub (30 lb) and $15 for any additional tubs per smoke. I light the fire at 6 am on Wednesday and let it go out noon on Saturday. Members drop off meat or pick meat up any time between 7am and 7pm. The smokehouse holds the heat real good. I used to be a walk in freezer. I made a back yard smoker for a friend of mine in California. It is 4’ x 8’ and has the word “ICE” on the front.

 

[scarbelly]

Very nice set up - I am sure you put out a very impressive product
Thanks for sharing

 

[pineywoods]

Thats a great looking set up

How big is it?

 

[richoso1]

Now that's just too much fun. Thanks for the great pics.

 

[warthog]

Now that's what I call a smoker.

 

[seandje]

I assume the gas mask you have on in your avatar is required when getting meat out?

 

[fire it up]

Great looking place, you could just toss a few cows and pigs in there and smoke 'em up. How's that for fresh?
Loved the deer on the sign, the "EAT ME" was clever.

 

[mballi3011]

Now that is a sweet looking rig there. I bet that thing could and has turned out some really good Q for sure.

 

[doo dah]

Dang Orville, you done gone and put an idea in my head. I have a box stove like the one pictured on my deck at my hunting camp. Now I have a use for the thing. Thanks