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Smoker3.JPG
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New to smokin' meat!
Does it matter if the hickory wood is green or seasoned? I have a local guy here who can cut me a hickory tree. I just figured a seasoned hickory would be best. ?? -
New to smokin' meat!
OK, Bill. Here are some pics. I've never seen this thing work. One of the previous owners used it, but he's passed on. Wonderful man. It seems all of his recipes passed on with him. I've asked his kids and they are clueless. Trust me, if I master this, my son will get all of my recipes. :) -
New to smokin' meat!
I'll take some pictures when I get to the restaurant later today. I'm concerned about the chimney because it does not extend as high as the very top of the building. I'm afraid it won't "draw" as well as it could, but maybe that's not so big a problem with a smoker. I'll just have to try it... -
New to smokin' meat!
Wow! Thanks for the proper welcoming, y'all. I'm really looking forward to getting into this. As a kid growing up on the farm, I tended to many fires but it wasn't a precise process as this seems to be. I'm thinking I'll gear up for Memorial Day weekend for my first venture. Mike, I made it... -
Hello - Newbie here so be gentle!
Hi all. I have never smoked meat in my life but I need to learn and quick. It's getting near summer, and I'd like to serve some good self smoked meat in my restaurant this summer. Anyone willing to help me get started. My goal is to have the best smoked meat in the area. Nice to meet ya! -
New to smokin' meat!
I bought a restaurant about 8 months ago. Outside, behind the building, is a very nicely built brick and mortar meat smoking facility. I don't know the exact dimensions, but it's pretty big. It's a mostly brick structure with a flue at one end and a firebox at the other. The middle section...
