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I have actually have a tutorial on that too, but it is at my office. I should be able to upload that stuff tomorrow

Hello ArcheryRob - I have smoked hundreds of pasture raised broilers, and I have paper I published on raising pastured poultry I'd be happy to share with you. https://www.nacaa.com/journal/index.php?jid=952&fbclid=IwAR1NaC0cR679im4hs8_teSajQwAY_La9fnEMldaHIc4b7PtXM1b1pK0sqnE

I recently did this because a reporter was coming to the house to do an article/video on smoking bacon. I had all the steps staged out, and on the day she was supposed to come we had 3" of rain and hurricane force winds. We postponed, and I tossed all stages in the freezer to hold for 2 weeks...

Pulled the back bacon out. Color looks good.

Canadian Bacon went in this evening. Looking forward to this. I made a red pepper/maple/brown sugar brine.

I doubt itll blow over. It's been through 1 noreaster with 60+ mph winds and didnt move. Plus it's got 8 1/2" concrete bolts holding it to the foundation.

I use the firebox for cold smoking. I throw in a few chimneys of lump charcoal, and toss on some wood for flavor and smoke. 1 chimney will smoke about 2 hours if you need real low smoke. It stays 100 or less if you pile up charcoal and wood. I made the center block base that size so a turkey...

Once the lining was complete. I got the roof, baton strips, and door hardware all in place. I added to temp gauges to satisfy my curiosity while doing long smokes. I know they aren't accurate like my digital ones. But they work great once calibrated. The exhaust vent is a cast iron floor...

Thanks everyone. The forum crashed earlier, so I am going to try to upload from my phone. I added a double wall using pine 15/32 pine ply on the inside, and lined the whole house with aluminum flashing. Grant is a senior in our Animal and Vet Science program. He chose me as his senior...

Hello all, I am relatively new to this forum, but just a quick intro. My name is Colt, and I am the state livestock specialist for the University of Maine. I teach, work with farmers, and conduct applied livestock research. Part of my educational outreach is trying to connect livestock...

Thanks everyone. I love beef. My PhD is in beef cattle nutrition. I smoke brisket for our annual cattlemen's college every year, and for special occasions. I actually hold cooking seminars for lamb through out the state. I like smoked lamb legs, rare lamb chops cooked in a cast iron skillet...

Picture of my recently completed smokehouse

Hello, My name is Colt, and I am the state livestock specialist for the University of Maine. I am also a BBQaholic. Looking forward to joining the online smoking community.