I have wanted to do this for some time and after finding this site I have been inspired.
I currently have:
A Big Chief Smoker that I use to do my jerky and fish as the temperatures never seemed to be able to get high enough to do much more.
A Char-Broil Bandera Smoker that I have used to smoke a variety of meets.
A pull behind Rotisserie used mainly to cook whole hogs. We have done goats, used it as a smoker to smoke over 1100 lbs of salmon before and as a straight BBQ for large events.
I want to build a small smoke house style smoker. I am a former cabinet maker and shop teacher so I have the tools and I believe the skills needed. This site has given me the inspiration. I am currently stuck between two ideas and would hope everyone’s knowledge and input from here could push me one way or the other. I am stuck between using a propane burner and cast iron skillet combo or using a heating element and a cold smoke generator.
I would appreciate your thoughts, input and pros and cons for using each method.
Thank you in advance
Robert
I currently have:
A Big Chief Smoker that I use to do my jerky and fish as the temperatures never seemed to be able to get high enough to do much more.
A Char-Broil Bandera Smoker that I have used to smoke a variety of meets.
A pull behind Rotisserie used mainly to cook whole hogs. We have done goats, used it as a smoker to smoke over 1100 lbs of salmon before and as a straight BBQ for large events.
I want to build a small smoke house style smoker. I am a former cabinet maker and shop teacher so I have the tools and I believe the skills needed. This site has given me the inspiration. I am currently stuck between two ideas and would hope everyone’s knowledge and input from here could push me one way or the other. I am stuck between using a propane burner and cast iron skillet combo or using a heating element and a cold smoke generator.
I would appreciate your thoughts, input and pros and cons for using each method.
Thank you in advance
Robert