Hello from south Louisiana

[Geauxsmoke]

I been smoking sausage for a few years now. Just starting to experiment with
Different meat. I have a homemade wood smoker and just got a small
Electric smoker. Looking forward to getting advice and tips
Thanks and laissez les bon Tom roo-lay

 

[bluewhisper]

Welcome to the board! My sister used to live in Patterson.

 

[indaswamp]

Welcome to the board! My sister used to live in Patterson.

My good friend grew up there....

 

[indaswamp]

I been smoking sausage for a few years now. Just starting to experiment with
Different meat. I have a homemade wood smoker and just got a small
Electric smoker. Looking forward to getting advice and tips
Thanks and laissez les bon Tom roo-lay

WElcome to SMF....where bouts you live in Louisiana?

 

[Geauxsmoke]

St.Amant bout 30 minutes from Baton Rouge

 

[bluewhisper]

My sister had a Weber kettle. When we took the Tabasco factory tour, there was a gift shop selling bags of Tabasco wood chunkss for BBQ, for only $5.

I got a bag and showed them how to run their Weber as a smoker. The wood is rough chunks; it's retired oak aging barrels, run through a shredder and probably sorted by magnets to catch hardware. When I soaked it, it put a red tint in the water.

 

[indaswamp]

St.Amant bout 30 minutes from Baton Rouge

Small world...I'm in Gonzales. Post some pics. of your wood smoker....

 

[JC in GB]

Welcome from Wisconsin.

 

[Hawging It]

Welcome to SMF. It is a great forum!

 

[gmc2003]

Welcome to the show, happy to have ya join up.

Chris

 

[Geauxsmoke]

Small world...I'm in Gonzales. Post some pics. of your wood smoker....

. You right small world I don’t have any of the smoker it is actually an old bread warmer from a lunchroom that I wrapped with wood I stripped the wood off a few weeks ago to replace it I can get about 50# of sausage in it at a time

 

[indaswamp]

bread warmer....nice!
I looked and looked for one when I went to build my smokehouse. Never found one so build without it. My smokehouse is 2.5'X2.5'X6.5'tall... 36cu.ft. of volume. I can hang 125# of sausages in my smokehouse. WE do a huge processing day after deer season and make a lot of sausages. This year we processed 637# of meat-pork and deer.....

 

[indaswamp]

MY smokehouse is lined with 1/4" hardi brand concrete board. Once it heats up, very even heat.