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SMOKE HOUSE

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Yes, thats what it is..... a chest freezer set on end [up right] w/ a 8;; elec. stove top burner [w/controler] under a drip tray [VERY IMPORTANT!!!!   :nono:   'i know!] . then a 5'' stove pipe exh. [no drone here!   :duh:  , just drooling neighbors .... :drool:  ........] with chimney damper, racking to hang ham & bacon and a lock to keep mopar friends out! [they just might burn fingers & such.... :lol:  ...]

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as i type, i just started adding hickory chips to the pan on top of burner......stong stuff!! burns the eyes! but wait till the smoking is about done!! oh, yeah!! sizzle!  :drool:

Edited by organicfarmer

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Any issues with the insulation or door gasket getting to hot? I've heard that can be an issue.

Edited by Buzzinhalfdozen

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Any issues with the insulation or door gasket getting to hot? I've heard that can be an issue.

no, not yet! i keep i close eye on the temps. max. [supposed to be  :ashamed: ] is 180*f

What DOSNT work is to get fat dripping & getting THAT on the burner!!!! UP IN SMOKE HAS A VIVID MEANING!!!  :cry:  [hams & ALL!] this is my 2nd smoker..  :yme:

Looks like a true PA Dutchman to me :thumb1: . I've known of several of these around home here.

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Yeah,dave,...i;m a dutchman alright!    dont ask me how to spell it but i sure can speak pa dutch!  :cool:

Home raised Tamworth hog. didnt hang it up myself this time though,...my wifes health has been poor so we do what we can..................

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I've got a small smoker here still in the box an need to eventually pull it out and set it up. That look delicious...  :drool:

well, the 1st bacons have come out, & your right!!  :drool:   :drool:   :drool:

Got a compliment today...my wife said i;m a really good butcher!  :cool:

I prefer cold smoke myself. Used to use a similar setup only the hot plate was next to the fridge under a 55 gallon drum cut in half with a stove pipe from the top of it into the lower side of the fridge and then another small dampened vent pipe out the top of the smoker.

 

Nothing worse than having meat come out of a smoker medium well and dried out by having the heat source inside the smoker itself or even the way commercial smokers do it by way of regulation of need ing to have it @ X temp for X hours minimum. :sick:

 

Buy up big blocks of mozerella or other cheeses and smoke them low and slow too............................ :drool:

Apple wood is one of my favorites for smoking things.

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all done! kinda disappointed.. no one came by...maybe breeze wasnt right!

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hams are in the bags... butcher took the bones out so we can get it sliced as sandwich meat  in the back is the canadian bacon, my favorite! dryer, yes, but just good!

one reason we smoke our own meat is, most butchers use preservitives & we prefer not to.

Edited by organicfarmer

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Any issues with the insulation or door gasket getting to hot? I've heard that can be an issue.

uhmmmm, yeah, i DID see some blistering of the plastic corner trim..... i'll use metal trim & MAKE it work!  my other smoker was an OLD heavy SEARS,.....THAT one didnt have any problems , OLD is tougher some times.

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