Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. omahasmoker

    what type plywood for a smoke house?

    i am looking at starting my build. what kind of plywood should you use? i know some of it has nasty glue that you dont want hot near your food.
  2. omahasmoker

    am i confused

    you can brine all you want but i only brine turkeys. i use a electric smoker with digital controls and i always get a tender juicy bird. brining is good but is really slows down the process.
  3. omahasmoker

    Just the beginning of my fridge smoker project

    i am assuming that your heater will be in the bottom of your unit. i worked on a few commercial bakery ovens back in the day. the single sensor types usually put the temp probe about 3/4 of the way to the top on the side nearest the door opening. some waring and blodgett ovens have two probes...
  4. omahasmoker

    Further modifications- more heat! more smoke!

    mostly for recovery time. it got to the point when i was doing 20 pound loads of chicken that it could take up to 3 1/2 hours to get it all done. i wanted it to be a little quicker. but with the added capacity, it might be a wash. most of the grates are the ones that came with my GOSM big...
  5. omahasmoker

    Further modifications- more heat! more smoke!

    best of luck on your conversion. once you get it built, its just too easy to get good smoked meat. if you are using electric heaters. get them from Drillspot.com if you can. they are the cheapest place i could find for mine and when they arrive, they come from grainger. so you get grainger...
  6. omahasmoker

    Further modifications- more heat! more smoke!

    I finally got around to adding my secondary 750 watt strip heater to my converted fridge smoker today. i now have 2000 watts. i repositioned all my racks and i was able to squeeze in 2 more for a total of 7. i am looking at a mini rack at the top that will only be big enough for wings and...
  7. omahasmoker

    muffin pan thighs, 10 times better than cupcakes

    how big are the little 'pans' themselves? i am shopping for some and i dont want to buy the wrong size.
  8. omahasmoker

    how big is too big?

    i am looking at all-weather sealed motors with 8 inch shafts. the motor would be mounted outside on the top of the smoker. i would run the shaft through the "roof" and mount a 6 inch fan blade on the end of the shaft. there would be a run of duct that ran down the inside of the smoker itself a...
  9. omahasmoker

    smoked stuffed cornish game hens for 8

    this has become one of my 'never fail' recipes in the smoker. its like magic. i usually put some rub on them and spray them with balsamic vinegar/oyster sauce at the end to give them a different look. i like to serve these at arts/charity fundraisers for up to 30 people. compared with what...
  10. omahasmoker

    smoked stuffed cornish game hens for 8

    had a little dinner party last saturday night. the guests of honor requested the same thing they had last time. the stuffed game hens. as with most great ideas, it all starts with a pound of bacon and two medium onions. once that is cooked, you can mix it in with 3 boxes of rice a roni. i...
  11. omahasmoker

    Smokers built out of wood?

    i am building a natural gas fired smoke shack out of plywood. i will be using a PID temperature controller to run the gas valve. i will be lining the bottom of the smoker with concrete board to prevent fires. i would not use one for wood fired or charcoal fired smoking but for propane, gas and...
  12. omahasmoker

    Just the beginning of my fridge smoker project

    you dont really have to worry about a smoke distribution system. the convection of hot air off of the element will move the smoke around all by itself. if there is hot air rising over the top of the element, there is a corresponding downdraft somewhere else to feed it. and you will need to put...
  13. omahasmoker

    how big is too big?

    OK. but i wonder how well my temps will hold at the bottom of the smoker vs the top. i have seen how much it can vary in my GOSM big block and i worry about underdone chicken near the bottom because this will be a much larger and taller space to heat.
  14. omahasmoker

    how big is too big?

    i have been looking at other peoples smokehouse builds and i have been impressed. i have a GOSM big block and i love it but i rapidly run out of room when doing event smoking. i am wondering if my current plans for a smokehouse with 24x30 inch racks might be a bit too much. has anybody built...
  15. omahasmoker

    Kicking off our freezer smoker build

    very nice! you are also going to need to caulk all around the inside of the cabinet at the top vent to keep moisture out of your insulation. eventually it will get soaked and start to rot. i went through this on one of my earlier builds.
  16. omahasmoker

    smoked catfish dip recipe

    i have been working on a dip recipe for awhile and i might as well share it with the rest of you. 4 lbs catfish nuggets 2 8oz brick cream cheese 2 20oz container sour cream with chives 1 cup shredded cheddar cheese 1/2 cup tangy BBQ sauce i put the catfish nuggets in the smoker at 180 degrees...
  17. omahasmoker

    at what temp does chicken/turkey stop taking on smoke flavor?

    it looks like i might have to go no higher than 150 for the first two hours and then ramp the temperature up to 325-350 or so to get the skin nice and crispy. i am looking forward to getting the heating elements moved to outside the fridge proper and putting in new racks to get my capacity up...
  18. omahasmoker

    at what temp does chicken/turkey stop taking on smoke flavor?

    thanks for the advice. i always add smoke for the entire duration. if i can, i will even throw the meat in the electric smoker and then put the smoke to it for an hour or so before i turn the electric heater on.
  19. omahasmoker

    at what temp does chicken/turkey stop taking on smoke flavor?

    i am looking at going with a PID control/higher wattage heater and forced air in my fridge conversion. i can do 20 pounds of wings or 45 pounds of chicken at once but with only a 1200 watt heating element, it takes a long time. i know that at a certain point, the chicken stops taking on any...
  20. omahasmoker

    improvements to the smoke generator

    last summer, i built an external smoke generator out of a 18" piece of 3" schedule 40 pipe. it worked well and all that but constantly having to screw the lid on and off was a real pain. it would get all tarred up and glue itself on and you had to clean it all the time. quite a mess to deal...
Top Bottom
Back
Clicky