Recent content by KCinNE

My neighbor gave me a couple of frozen hams from the pig he butchered this past spring. I asked him if the hams were cured already or not. He did not know. I called the butcher and asked him, but he couldn't recall. So is there any way I can tell by looking if the ham has been cured already...

I still have a touch left to paint but decided to fire it up anyway. Kept it simple, just 10 lbs of snack sticks. Started at 100, then 120, then 140, then 160, and then 170 until IT was 158. Took a little over 9 hrs total, smoke tube was good for about 6 hrs. They cooked faster than expected...

Thanks Jim. No worries, it was pretty straightforward so my questions probably weren't necessary. It is snowing here today but hopefully by mid-week I can get it painted. Then she'll be ready for her maiden voyage.

Go for it !! Its really pretty straight forward. Tear it apart, put some holes in it, and put it back together. A couple of weekends and you'll have it done.

No, I replaced all the fiberglass insulation with rockwool. I am using a WiFi enabled PID to control the temp. I guess I can always add a probe to cut power to the heating element In the future if need be. Thanks

Here are a few of the mods

Here are a few from the tear down.

Thanks Jim. Well I don't seem to have gotten much response from this forum so I'll just press on. Here are some a few before pics.

Well it took about 4 days in total but, my fridge smoker build is all done except for the paint. I was curious if anyone who has done one of these builds ever put any safety features on them. Something to shut the unit down if there is a fire or extreme heat inside the cabinet ? Or anything else ?

This weekend I started on my fridge smoker build. I got it all tore apart, made all the mods to the cabinet and tub, built in/out air ports, rough wired it, modified an ammo box for smoke generation and made a simple cart for it. I'm ready to start putting it back together but I've got a basic...

+1 for raising your own beef and having the butcher process it exactly the way you want.

Thanks. I wouldn't think 960lbs hanging weight to be all that small. You're talking 1500-1600lbs live weight, unless Waygu dresses lighter. Are these grass fed, seems with so much fat that they probably are grain/corn fed but I would think with grain fed you'd be butchering way before 31...

If you don't mind me asking, what was the hanging weight of that 30 month old steer ?

I think I will put a 3" intake in the bottom of the tub, under the heating element, and then 4" exhaust on each side up high. I've looked at some of the "production" built, higher end electric smokers and it seems like they all have top exhaust. I'm wondering why that would be if...

Thanks for the reply, your info is helpful. I do have a 4 probe thermometer now, it works well over 500 yards with all the bells and whistles. So maybe a wireless PID with multiple probes isn't something that's needed.