Jump to content
Mopar1973Man.Com LLC

  • Welcome To Mopar1973Man.Com LLC

    We are a privately owned support forum for the Dodge Ram Cummins Diesels. All information is free to read for everyone. To interact or ask questions you must have a subscription plan to enable all other features beyond reading. Please go over to the Subscription Page and pick out a plan that fits you best. At any time you wish to cancel the subscription please go back over to the Subscription Page and hit the Cancel button and your subscription will be stopped. All subscriptions are auto-renewing. 

SMOKE HOUSE

organicfarmer

By organicfarmer
in General Conversations

 Share

Recommended Posts

organicfarmer

organicfarmer

Posted
Posted (edited)

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:  ...]

post-2584-0-10023700-1434103845_thumb.jp

post-2584-0-75164300-1434103877_thumb.jp

post-2584-0-92978400-1434103908_thumb.jp

post-2584-0-38418900-1434103932_thumb.jp

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
Link to comment
Share on other sites
organicfarmer

organicfarmer

Posted
  • Author
Posted

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:

Link to comment
Share on other sites
Wild and Free

Wild and Free

Posted
Posted

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.

Link to comment
Share on other sites
organicfarmer

organicfarmer

Posted
  • Author
Posted (edited)

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

028_zpsunprani9.jpg

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
Link to comment
Share on other sites
organicfarmer

organicfarmer

Posted
  • Author
Posted

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.

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...