need help

[steve541]

I'm in need of some help here . I'm planning a smokehouse build for hot and cold smoking. I've been all over this site and others all I've got was confused. I like the Cowgirl smokehouse because of the cinder block base for the hot smoking part but im lost about the fire box or barrel part. I have old beer kegs I could use for that or should I buy or build a smoke generator and use a propane burner for heat. I'm in information overload!   any ideas would be great. thanks

 

[fpnmf]

http://www.smokingmeatforums.com/t/88853/found-a-burner-for-smokehouse

Read the whole thread...

 

[steve541]

thanks  I've read and re-read that thread. It's great but not all the pieces to this puzzle

 

[ldrus]

Your asking us to decide for you.. it is totally up to you and what you want. I built the cinder block style and I'm using a propane burner for heat and either a cast iron skillet with wood chips or my AMNPS . For smoke.I like this set up because I don't have to babysit it so much. But if you like tending the fire then go with using your keg and stove pipe

 

[steve541]

Your asking us to decide for you.. it is totally up to you and what you want. I built the cinder block style and I'm using a propane burner for heat and either a cast iron skillet with wood chips or my AMNPS . For smoke.I like this set up because I don't have to babysit it so much. But if you like tending the fire then go with using your keg and stove pipe

Thanks ! Im not asking for anyone to make my decisions just advice from people like you who have done this I have never used this style smoker just a propane and wood chip style. My plan was to use a small burner and smoke generator depending on the weather  and type of cure or cook i was after. I don't really like tending to a fire all day n night so you did answer my question, and for that I thank you. I also have some knowledge of temp controllers after building my Homebrewery last year and was thinking of adding a PID to control the temp via. solinoid vave and thermocouple. Just thinking and dreaming.

 

[ldrus]

If its of any help I am using a Turkey deep fryer burner in mine. I am very easily able to hold and maintain temps thus far at 130deg through 170and thatvis the burner running at a low setting. Im confident I can get to higher temps with it. Just have only done sausage in mine

 

[ldrus]

If u want any measurements or pics of mine I will be glad yo help u out

 

[steve541]

Thank you much and yes it does help. Like on my brewery I use banjo burners and those suckers throw som heat. What size/brand burner is it in the fryer? the banjo is a 9" round burner.

 

[ldrus]

If ya want measurements ill have to get them for ya tomorrow.

 

[steve541]

I think that one is a huracane style burner. small but throws a good amount of heat when u need it. I have one alreadhy