Building a 3x3x6

[brud]

It will be ready and burning tomorrow.
I have twenty lbs of deer coming out of the pickle Saturday going into the smoker.
Simultaneously I will be stuffing some pork sausage. Sausage will not be smoked.

 

[brud]

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• brud
• Jan 29, 2016

 

[brud]

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• brud
• Jan 29, 2016

 

[brud]

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• brud
• Jan 29, 2016

 

[brud]

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• brud
• Jan 30, 2016

This is deer. It's been peculating in pops cure for 15 days. In this photo it's on a rack to dry with seasonings before the smoke

 

[brud]

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• brud
• Jan 30, 2016

We are smoking.

 

[brud]

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• brud
• Jan 30, 2016

This thing is awesome .

 

[brud]

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• brud
• Feb 3, 2016

Time to smoke some sausage my son and I made.

 

[1967robg]

Good looking build! Point for you.
What do you think your maximum safe temperature is?

 

[brud]

It will go in the smoker at 130degress for one hr at that time the smoker will be allowed to raise to 165 and I will hold it there until my internal meat temp is 152 degrees
Then into ice bath

 

[1967robg]

Sorry if my question wasn't clear.
I'm wondering what is the maximum safe temperature of your smoke house? Thanks
Rob

 

[brud]

Sorry if my question wasn't clear.
I'm wondering what is the maximum safe temperature of your smoke house? Thanks
Rob

I don't plan on getting up past 300 degrees
It's definitely good at 300

 

[boykjo]

 

[1967robg]

Now you have my wheels turning,I'm planning a vertical build this year.
I'll be watching for your post. Nice work