Recent content by sausagesmokerjacob

Yes that sounds great. Thank you.

T Thank you for the reply. I didn’t think gas would give it a funny flavor either. I just saw it in a few different threads that I was reading on. How do you run propane to yours? Do you have a plate over your burner to disperse the heat more evenly?

Good morning. We make venison sausage typically once to twice a year. We make about 500-600 lbs at a time. That’s why I have a larger smoke house. We use oak and pecan wood. We smoke it for about 5 hours at a temperature around 150 degrees. The picture is more for a reference. I am going to...

I’ve been using a smoke house we have for about 3 years and I feel it’s time to do some changes on it. It is 6’x6’x7’ and it is spray foam insulated. The insulation is protected with wood. My heat source is a smoke box that is piped out of the side of the smoker and is located on the outside. I...