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Smokehouse Project
so it might take a bit of work or your oak idea to get it to hot smoking temps... but knocking out cold smoking or sausage should be awesome. i think i like your area near the stove as much as the smoker honestly lol looks amazing- uzikaduzi
- Post #23
- Forum: Smoke Houses
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Smokehouse Project
looks great!!! how hot were you able to get it as is?- uzikaduzi
- Post #20
- Forum: Smoke Houses
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Mailbox mod?
Zinc doesn't boil till over 1600*f which is where it would be off gassing... even if you wanted to be more conservative it doesn't melt till almost 800*f. I would not recommend building a grill completely out of it or something like that, but as long as it's not in close proximity to high heat...- uzikaduzi
- Post #6
- Forum: General Discussion
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Smoked Pork Chops - Wow!
they look great!... i think low and slow is kind of like, if you had to shoot a car, would you rather it be driving by slow or fast? i have has some amazing brisket that was smoked at over ~300. I'm too chicken to try it myself but i have since increased most of what i hot smoke to 240-260 -
new to making sausage question.
i think you 'could' use this... but it won't be quick and i highly doubt it would work well... i honestly doubt this would work well for snack sticks. it seems unnecessary to have an extra auger when you would already have an auger in the grinder pushing the meat. overall i hate stuffing with a... -
New here.
Try preheating the cooking chamber slightly maybe? If you have plenty of exhaust and intake, dry wood, and know how to start a fire, IMO you have to be right on the draft... wind could be causing the issue. if you are cold smoking and heating isn't an option, you could try forcing a draft with... -
UMAI fennel salami
Looks good... have you used those UMAI bags before? I'm curious on how well they work. Also, it seems that you are curing at traditional curing temps... I thought this was primarily for people trying to create fermented or dried at refrigerator temperatures. -
New here.
Mike is right... likely not enough intake or exhaust... it also could be wet wood and something I don't mean in any disrespect... do you know how to start a fire? Normally if it's not intake or exhaust issues, it not getting the fire actually going properly. You can burn damp wood on a properly... -
Cold smoker
Ahhh that makes more sense... I knew I must be missing something... bet that turns out some good cold smoke- uzikaduzi
- Post #5
- Forum: Info and Practices
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Cold smoker
what's your plan with this? looks cool, but to me it seems like it's more of a type of reverse flow smoker now and it wouldn't likely be cooling the smoke since it's run is in the food chamber. i love making bacon... I used to use a hot plate, a pan, and wood chips and add a tray of ice if it...- uzikaduzi
- Post #3
- Forum: Info and Practices
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Beef back ribs
I love 203 in brisket (mine is less slicable but I prefer that) and pulled pork, bu5 I've always been afraid to go that far with ribs because I don't want them to literally fall off the bone. How were they texture wise? I think something awesome happens at that temperature... idk if it's maybe... -
Can I salvage the pork loin
I think that's the line you have to take... acknowledge that it's outside of USA guidelines, explain why it may be mitigated, and the potential hazards. I think everyone gave safety concerns... those are valid; however, there are mitigating circumstances... it's whole muscle so potential it... -
Old time smoke house
Where are you out of shanejeans? If it's a climate where you get a good amount of time between say 40 and 60, going bigger like that might be good because you can dry in it and maybe ferment if humidity is right... also, the old smoke houses were huge and they literally had a small fire in the... -
Smokehouse Galore!
I'm doing my back patio roof a maroon too... I haven't decided on screwing in the valleys or ridges... I feel odd going against the manufacturer recommendations, but I've had it beat into me that you screw through the ridges to avoid leaks. Great choice!- uzikaduzi
- Post #20
- Forum: Smoker Builds
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advice needed
Yeah that's what I meant... putting the charcoal in a semicircle. Al's suggestion is maybe the best charcoal option out there... it's supposedly the minon method was "invented" with it. Propane, electric, pellet,... these are truly set it and forget it, but I think there is a slight loss of...- uzikaduzi
- Post #10
- Forum: Electric Smokers
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kingsford charcoal smoker
I've never seen anyone modify these... I'm sure you could though... you could cut out some 7/8" holes with a whole saw and thread 1" pipe (which will work near perfect thread wise) and put ball valves on them... people do this with UDS's all the time. personally, if you were really considering...- uzikaduzi
- Post #6
- Forum: Charcoal Smokers
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Can I salvage the pork loin
not a bad point SQWIB... my feeling towards it is it's not fair to say it's the same as leaving a raw pork loin on the counter for 10 hours and closer to comparing it to the beginning stages of curing whole cuts of meat... there are groups of people who should be more Leary of eating meats that... -
advice needed
seems like the vast majority of people on here have a masterbuild electric smoker... i don't have one, nor have i used one but have you ever tried the snake or fuse method with a charcoal grill? on my webber it's pretty much set it and forget it (although it takes anywhere from 20-40 minutes to...- uzikaduzi
- Post #2
- Forum: Electric Smokers
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Can I salvage the pork loin
it's whole muscle and would take a lot for anything to go wrong in that time frame internally... externally it was in cure and salt... there are a lot of dried meat products that are done at just slightly below room temperature and when you get undesirable mold on them you wash it off with...
