- Nov 30, 2016
- 2
- 10
Hi! Happy to join this forum, as I've recently built my own smoker. I'm a 32 year old carnivore.
Skill level: I have 15+ years experience in the restaurant industry as a server and have a high food knowledge as well as a very good level of technical cooking. I apply the "science-first" cooking method ala Alton Brown. I'm pretty new to "smoking" tho!
Location: I live in Tigard, Oregon which is a suburb just outside of Portland. Lots of rain. Lots of moisture. I smoke on the patio of my apartment. Shhhh... don't tell the leasing lady ;)
My smoker: a custom built vertical propane-powered, wood-walled smoker.
Smoked thus far: whole trout, salmon filet, whole chicken, chicken breast, pastrami, whole eggs, Thai chilies, whole Golden Pompano, and pumpkin chunks. The worst was the chicken breast, the best, well... I'm a critical person so the best meat is the one I'm going to do next...
Specs for the "SJE Smoker V2":
---3/4" wood make up the six exterior walls.
---Exterior dimensions: H=36" W=13.5" L/D=18"
---Two doors, one to access main chamber, one to access fuel area.
---One 2" air intake on back.
---One 2" chimney hole; currently has a temporary chimney made out of paper, about 16" long (some of it goes down well into the main chamber). There is no damper.
---Five rack areas: the smoker's size was built custom to fit around 16.5" x 11.5" cooling racks, of which I own two. Then I use a series of smaller adjustable racks and rods. The fifth rack area can be used as a water tray.
Stay tuned for V3 as I continue to make tweaks!
---Rope gasket
---Better propane burner
---Improved chimney material and size
---Better latches (currently using rubber bands)
---High temp thermometer (currently using an instant read that goes to 220 F)
---Improvements will never cease...
That's it for now! I'm a busy, active guy but I look forward to contributing when I can!
SJE Smoker Version 2. The wine bottle is keeping the bottom door shut.
The first thing smoked: three whole trout.
Some finished products. Yuck was that chicken breast gross! No connective tissue or protective fat!
Smoked salmon on a homemade tortilla, with cilantro and cream cheese.
Dat's me!
Skill level: I have 15+ years experience in the restaurant industry as a server and have a high food knowledge as well as a very good level of technical cooking. I apply the "science-first" cooking method ala Alton Brown. I'm pretty new to "smoking" tho!
Location: I live in Tigard, Oregon which is a suburb just outside of Portland. Lots of rain. Lots of moisture. I smoke on the patio of my apartment. Shhhh... don't tell the leasing lady ;)
My smoker: a custom built vertical propane-powered, wood-walled smoker.
Smoked thus far: whole trout, salmon filet, whole chicken, chicken breast, pastrami, whole eggs, Thai chilies, whole Golden Pompano, and pumpkin chunks. The worst was the chicken breast, the best, well... I'm a critical person so the best meat is the one I'm going to do next...
Specs for the "SJE Smoker V2":
---3/4" wood make up the six exterior walls.
---Exterior dimensions: H=36" W=13.5" L/D=18"
---Two doors, one to access main chamber, one to access fuel area.
---One 2" air intake on back.
---One 2" chimney hole; currently has a temporary chimney made out of paper, about 16" long (some of it goes down well into the main chamber). There is no damper.
---Five rack areas: the smoker's size was built custom to fit around 16.5" x 11.5" cooling racks, of which I own two. Then I use a series of smaller adjustable racks and rods. The fifth rack area can be used as a water tray.
Stay tuned for V3 as I continue to make tweaks!
---Rope gasket
---Better propane burner
---Improved chimney material and size
---Better latches (currently using rubber bands)
---High temp thermometer (currently using an instant read that goes to 220 F)
---Improvements will never cease...
That's it for now! I'm a busy, active guy but I look forward to contributing when I can!
Dat's me!
