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  1. seminole

    burning wood

    The following information answers some of the questions of this topic. It is quoted from the book „Meat Smoking and Smokehouse Design†by Stanley Marianski Dry or Wet Wood? Almost every book advocates using wet chips or sawdust, most likely because when wet they seem to produce more...
  2. seminole

    Plans for a wood smoker

    BBQBlitz Thanks for the nice link and information. Yes, this unit can qualify to be called a smoker but you have to make it yourself. I checked the web page and the company charges $4750-. I would add another grand or so and will get an industrial unit from Koch Equipment...
  3. seminole

    Plans for a wood smoker

    Free plans. 1. This is probably the easiest smoker that can be built: http://www.wedlinydomowe.com/smokehouse-metal.htm 2. Another smoker that can be built almost without any costs as the blocks in some areas are lying everywhere. This is a very practical and fully functional unit...
  4. seminole

    Smokehouse Construction Photos

    Firestarter I think it looks much bigger than it is. I don't believe those are real size doors. Also there are only 9 tiles on the roof in each row. Smokesticks rack is very strongly built and it holds about 6 smokesticks, you can see some big pieces of meat. There is room for two of those...
  5. seminole

    Smokehouse Construction Photos

    Photos of a beautifully designed and built smokehouse. I hope they will provide some ideas, too. http://www.wedlinydomowe.com/s_desig...nstruction.htm There are even more photos of traditional wood smokehouses from Poland at: http://www.wedlinydomowe.com/photo_galleries/names.htm Some quite...
  6. seminole

    Sausage Recipe Secrets

    Sausage Recipe Secrets Basically sausage is meat, salt and pepper. I will never forget when I made my first Polish smoked sausage that turned out very well and I proudly gave it to my friend - professional sausage maker Waldemar to try. I have included salt, pepper, garlic, and added...
  7. seminole

    burning wood

    pappy, I am assuming you are talking about solid pieces of wood. It depends on: 1. Location of the firepit 2. Size of the smoker If it is a large smoker (at least 55 gal drum or bigger) with a firepit below you will need a safety baffle (perforated metal plate) or even two to prevent flames...
  8. seminole

    My Smokehouse

    Smoksignlr, Great job you are doing. Please check Smokehouse Design at the following site: http://www.wedlinydomowe.com and don't miss Photo Galleries where you can see dozens of European Smokers. You may find some information that might be of use to you.
  9. seminole

    Sticky Wood Topic + Seasoning Wood Question

    Wood for smoking The wood used for smoking should be relatively new and kept in a well ventilated but covered area. A freshly cut tree contains 50 % moisture, but when it is dried properly the moisture content drops to about 25 %. That level of dryness requires about 6 – 9 months of...
  10. seminole

    adding smoke

    Rockiestring - charcoal will be my last choice when smoking meats as it will lleave unpleasant flavor. If you have to use it - burn it outside first until covered on all sides with ash, then place it ina smoker. Why don't you read about some real traditional ways of smoking at ...
  11. seminole

    adding smoke

    Rockiestring - All meat, sausages, poultry and fish included must be dry or at least feel tacky on outside before smoke is applied otherwise meat will not develop proper color or even flavor. Your salmon will be obviously very wet so after brining leave it for a few hours at room temperature...
  12. seminole

    Century old stone smokehouse

    CrossRam36, Lovely smokehouse. I recommend you read about old smokehouses and how they operated. You can find a lot of information and many drawings of old smokehouses at: http://www.wedlinydomowe.com
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