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- Users: GrandNagus7
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G
First cold smoked bacon
After a very successful cold smoked salmon in my new Cedar smokehouse I thought I would give bacon a crack. 7 days curing, now about 30 hours in the fridge to dry off ready for a Saturday smoke! One with skin on and one with off to experiment. Wish there was a little less fat but that came...- GrandNagus7
- Thread
- Replies: 11
- Forum: Pork
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G
Cedar Smokehosue
The Smokehouse is finally done! Untreated Pine structure with Western Red Cedar built all around it. I still have a bit to do but on the weekend I managed to get it on my brick foundation with help from a mate. I still need to add some trim, check for leaks and cracks once I season it and fix a...- GrandNagus7
- Thread
- Replies: 6
- Forum: Smoke Houses
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G
Help and advice on the build
Hello, I have gathered some materials to build my own smoker in my backyard. I have a very small concrete slab already there (660mm x 450mm) and looking to build a wooden smokehouse. Since I have a limited amount of room I wanted to put the fire pit underneath but it just clicked to me before...- GrandNagus7
- Thread
- Replies: 5
- Forum: Smoke Houses
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G
New member
Hello from Melbourne, Australia! Just joined the forum and needing help and advice for my new smoker I will be building. See you all around!- GrandNagus7
- Thread
- Replies: 6
- Forum: For New Members
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