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Thanks for all the replies. I took some earlier advice and tossed a couple fire bricks under the pellet tray. This seems to have worked so far. I have only done one test run but I ran the smoker about 20 degrees hotter than I normally would and had the air dampener mostly open. Ran for six hours...

Thanks for all the suggestions gentlemen. Sounds like I have a few things I can try. I will get the pellets moved further away from the heat source, give it a test run and report back.

I agree Steve. I haven’t had the pellets ignite when I have my intake dampener closed almost all the way. The issue with that is, when making jerky I like to have a lot of air flow to help with drying. Chopsaw mentioned they make enclosed pellet trays. Seems like that would give me the best of...

If I made something greasy it definitely would drip on the pellets. When I make jerky or kabanosy nothing drips on them. So I don’t think it’s a grease issue.

The diffuser is meant to give you better smoke distribution? Like BigW mentioned earlier? I originally thought of putting my maze in the corner by the air intake but I was worried that it being so close to the walls, it might light the whole smoke house on fire if the pellets lit up. Would...

Thanks for the replies guys. Sounds like the consensus is that the pellets are just too close to the heat source. I will make some variation of that u-bolt set up and see how that works. And possibly look into building one of those mailbox mods in the future. Thanks for the help

I light the tray outside the smoke house and then when it is only smouldering I put it inside. It will work as intended for an undeterminable amount of time and then suddenly catch. I haven’t tried moving the tray any further away from the heat source yet, as that would take some new fabrication.

Hello Everyone Just looking for a little advice regarding a small smokehouse I built a couple years ago. I’ve attached a picture so you can get an idea of what the setup looks like. So I’ve been using a smokin it tray with pellets for the smoke. Heat is provided by a 240v oven element. The...

Finally got around to using the new smokehouse. Thanks for the advice gentleman, I think the bricks were a good call. They give me some peace of mind on the floor and they even out the temps a bit. It was -20c today and this little smokehouse had no problem getting to and maintaining temp...

Sounds good. I’ll pick up some bricks Thanks

Thanks for the reply. Yep it’s 220v. Just a standard Home Depot firebrick would work you think?

Forgot to put my second question in the original post. Currently it is -1c where I am. If I open the door for 30 seconds it takes roughly 5 min to make it back to temp (that is with an empty smokehouse). I am not sure how that time will transpose to a full smokehouse. Does anyone with...

Hello everyone I am almost finished building a small smokehouse and I have a few points I’d like to get some opinions on. Still needs some trim and a metal roof. I should have taken some pictures during construction but I always forget to do that when building things. But anyway, it has 2x4...

Ok thanks for the info. I don’t remember any of the fat being discoloured or dry looking, all of it was a creamy ivory colour. I did not think fat was very prone to freezer burning, so that is good to know and something I will keep an eye out for in the future

Yes I used the same fat. Or at least as far as I can tell I did. My fat comes from the few hogs we raise every year. That being said, it was most likely from a different bag in the freezer though. Maybe the first bag was more freezer burnt? What are the distinguishing signs of freezer burnt fat?

Finally got around to making another run of kabanosy. Wanted to thank everyone that chimed in troubleshooting the last batch. This batch turned out a little more how I expected it too. I think the double grind and the lower smoke temperature is what did it. That being said, the courser grind I...

Ok. I will give that a shot. Thanks everyone for the tips.

Crazymoon, do you mean two grinds as in - put class 2 pork and venison through the 5mm plate and class 1 pork through the 8mm plate? Or - put everything through the 5mm plate twice?

I’ve never tried commercially made kabanosy so I am not entirely sure what to shoot for. I do think these things are delicious, but I like sharing the stuff I make and want others to enjoy them as well. So just trying to make sure I’m doing things correctly. But if the fat is a prominent part of...

Thanks for replying Smokin edge. The meat was cubed and then placed in the freezer for 1 1/2hrs. When mixing the sausage I had cotton gloves on under my latex gloves and my hands were still freezing. The separation between the pockets of fat and surrounding meat is definitely cleanly defined...