- Apr 25, 2017
- 9
- 19
Good Afternoon Folks,
First, sorry if I did not post this in the right place but I figure "General" would be the best place to start.
I suppose I will jump right in and ask a question or two and see what responses I get.
The last few months I have been looking to build a smokehouse out of cedar. The building part is not the issue or my question but its the process of smoking. Let me explain; I guess I don't quite understand or I'm confused on what a smokehouse does because I'm under the expression that I can smoke a brisket, or whole chickens, sausage and eat them with 12 hours of smoking (assuming it takes 12 hours). Moreover, I really don't want to buy a huge BBQ pit and do it on that. I want a way that I can smoke meats but if I needed too get into cold smoking as well. (I live in Texas and during the summer months that will not happen.)
Over the course of a few months I have read numerous websites, seen how people smoked all kinds of meats. My next question comes where do they store all these meats they smoke or cure, freezer, frig, what? I can only assume at this point because I do not know. Assuming I had a smokehouse; I processed some deer sausage, hung in the smokehouse, and gave it a smoke for 24 hours at 80 degrees. Again, assuming thats what a smokehouse does. Then cook it later.
I guess my question boils down to this; I want to smoke and cook meat in a smokehouse. Can it be done? What is the highest temp I can smoke in smokehouse?
Sorry I just don't understand.
Thank you.
First, sorry if I did not post this in the right place but I figure "General" would be the best place to start.
I suppose I will jump right in and ask a question or two and see what responses I get.
The last few months I have been looking to build a smokehouse out of cedar. The building part is not the issue or my question but its the process of smoking. Let me explain; I guess I don't quite understand or I'm confused on what a smokehouse does because I'm under the expression that I can smoke a brisket, or whole chickens, sausage and eat them with 12 hours of smoking (assuming it takes 12 hours). Moreover, I really don't want to buy a huge BBQ pit and do it on that. I want a way that I can smoke meats but if I needed too get into cold smoking as well. (I live in Texas and during the summer months that will not happen.)
Over the course of a few months I have read numerous websites, seen how people smoked all kinds of meats. My next question comes where do they store all these meats they smoke or cure, freezer, frig, what? I can only assume at this point because I do not know. Assuming I had a smokehouse; I processed some deer sausage, hung in the smokehouse, and gave it a smoke for 24 hours at 80 degrees. Again, assuming thats what a smokehouse does. Then cook it later.
I guess my question boils down to this; I want to smoke and cook meat in a smokehouse. Can it be done? What is the highest temp I can smoke in smokehouse?
Sorry I just don't understand.
Thank you.
