got my first smoker in the early 80's that was a chief really cheap thin metal and the electric element burned up after a few uses, since we were out in the country with room to build on i made a smoke house well it looked more like an over sized out house 4 by 4 by 6 foot tall, cut a 55 gal drum into 3 sections and made 3 below ground fire pits, one inside one 5 feet away off to one side and one 10 feet off to the back, with a cone shaped cover that sat 4 inches off the ground and stove pipe fitted to the top and went into the out house i could hot or cold smoke with it.
now that im in town i have 2 GOSM's and a gas grill and looking to get something new maby just for cold smoking fish and maby cheese like a Bradly but after learning what the net weights are on the boxes of wood pucks SmokinHusker was right they do cost alot per pound.
make deer jerky and summer sausage now and then, deer hunt with muzzleloaders
thats about it.
now that im in town i have 2 GOSM's and a gas grill and looking to get something new maby just for cold smoking fish and maby cheese like a Bradly but after learning what the net weights are on the boxes of wood pucks SmokinHusker was right they do cost alot per pound.
make deer jerky and summer sausage now and then, deer hunt with muzzleloaders
thats about it.
