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Smokehouse

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I'm planning on building a smoke house sometime between now and next winter . I've been looking around at different designs on line and not really settled on how I'm going to do it yet .

So if anyone has some pics of theirs , or any tips they would like to share , like what works good or not , I would greatly appreciate it !!
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smokehouse
Go to smokingmeatforums.com and search smoke house plans. i am fixing to build a small 4x4x8t myself.
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Thanks e-man
Yeah they have everything you need to know .. Are you planning on having a fire pit on the outside of your smokehouse , or the inside ? Im a lil confused as which is best and why .

I'm really looking forward to doing this and probably will have it done before the summer ends because I want to do some smoked gar fish . I've had it every kind of way but smoked .
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smokehouse
Mine is 3'x 3' and 7 ft. tall with double doors on the front. It is cypress boards with a metal roof. I use 4 dowels to hang the sausage on supports on each side at the very top. Can do about 40lbs. I have a removal ss grate about halfway down to do tasso, etc. I have an old weber grill bottom to build my fire. I use hickory. Thermometer at the top. Using it about 10 years. Works for me. Good luck!!
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poppincork
Could you take some pics and post them?
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Smokehouse
I only use smoke house for cured bacon , sausage ham, tasso etc. Cured meats can be cold smoked.
So my smoke box will be external. If i want to hot smoke something i can just use gas burner for heat.
a buddy in Florida has a 4 x 4 x 8 and uses 2 of these pellet smokers for his cold smoking. www.amazenproducts.com they will smoke for 8 - 10 hrs on one load of pellets.
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smoker
I just bought a commercial unit from a company called 'SmokeTex'. I'm not recommending you buy one (unless you got a lot of cash), but I suggest you look at how it's made. Great unit. I use it everyday commercially and it works great. I also have a freind that made one out of an old refrigerator. Smoke into the bottom and flu out the top. Works great. He can turn the cooler part on and do oysters too. I believe that great smoked food requires no more than 2 hours of smoke and then the rest of the cook time is just low heat. I use no more than 8-10 ounces of wood in my smokers. They are all electric.
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Smokehouse
I'm getting some good ideas . We have a 10X10 square concrete slab out away from our house . Im looking at putting the lil smokehouse on the edge and roofing the whole thing . I want to be able to roast a hog , smoke any meat and have a fire pit we can sit down and the kids and roast marshmallows on . I'm taking everything in , now it's just making a drawing and building it .

The smoke box/fire pit will be internal with reddish brick 3' high with an iron clean out door . There will be a s/s grill or two on top of the brick . The top will be a 5' tall cypress box with double doors and several s/s rods to hang sausage . With the roof being tin with a adjustable chimney on top . So it'll be 3X3X8

Yeah boots I love the smoked oysters they're awesome . Smoked soft shell crab is awesome too ! There's so many things you can do with a smokehouse , I should have made one a long time ago .

Thanks for all y'all's input !
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smoked stuff
Boots, i know you are a chef ,But i have to totally disagree w/ you on a 2 hrs smoke time.
The only things i smoke that short a time is cheese and fish filets.
Cold smoking a slab of bacon 2 hrs would not give you any flavor . Hot smoking a butt or brisket is 1.5 hrs / lb minimum. We cold smoke 1/2 and full belly bacon slabs 18 / 24 hrs.
The key to smoking in TBS .Thin Blue Smoke.
When you have heavy white smoke you have a build up of creosote. even w/ hard woods ,if you get creosote it imparts a bitter sometimes tongue numbing flavor to whatever you smoke.
There are expensive commercial pressurized smokers that do cut the time down .But still not to 2 hours for a brisket or butt. The method most of us use is smoking temps from 225 -235 and 1.5 hrs /lb . Low and slow.
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smoking methods
Sorry E-man, let me clarify my methodology. When you here me say 2 hour smoke time, I am refering to an electric smoker set -up such as the smokintex. Not that I am only cooking for 2 hours. The electric smoker is different than a wood fired smoker. It uses hard wood chips and will burn the wood fast. It will put too much smoke into the food if you just keep loading it with wood for the whole 18 hours that I do the brisket for. If I cook a brisket in an electric smoker, I use 2 hours of heavy smoke followed by 16 hours at 225 degrees. For my unit that is 8 ounces of wood. It will run out of smoke after about 2 hours, then I leave the door shut and the tempature control on 225 degrees for the next 16 hours. However, when I use a wood fired smoker such as my J&R Manufacturing Oyler pit I use 100% wood (no gas-no electric), it will receive smoke for the whole 18 hours at 225 degrees that I cook the brisket. This pit uses logs not chips, so as you pointed out the smoke is different, because of the whole logs burning. So the amount of time that the meat is introduced to smoke is different depending on the type of smoker you use. Electric smokers with wood chips-no more than 2 hours because it is a more intense smoke. Wood only smokers you can go as long as you like and not mess up the meat, because of the tempature that the logs are burning at will make the smoke as you said, have less creosote. I have a couple of Southern Pride gas assist with wood logs that can also burn wood for 18 hours without messing up the meat however I have retired them because I hate gas. Most of the time the briskets, butts and ribs go into the wood only pits, and I reserve the electric smokers to cook ducks and pre-smoke whole ribeyes. So basically what you said is correct about the white smoke. Just don't think that it works the same on electric pits. If you smoke a brisket on my electric pit for 18 hours and keep loading chips into it, it will taste like a bon fire. Here's a pic of the 2. The Oyler is a beast. You can load 14 cases of ribs on to it. The electric will cook 8 ducks at a time. I had a couple of those pressurized smokers. They were made by Smokarama. They sucked. Made the meat look like potted meat. A real mother to clean and keep all the innerds running well. If you will power your smoker with logs that are burning, you can have that smoke go to the meat all day because of the heat that the logs produce will dissapate any of the extra carcinagins because of the heat at which the smoke is being created.
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smoking
I know that you have said before but i can't remember. Where are you chef at ? I would LOVE to come see that beast at work if possible?
I will even pay my way by bussing or washing or w/ smoked cheese???
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info
Sent u an email.........might have to blind fold you so you don't catch all my secrets.....but you are very welcome to come check em out......just can't say a word.......
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Update
Almost done ... Still have to make a couple grills and put some vents , or chimney but about 90% done . Last week we did some chicken , ribs and garfish . Today I'm doing the rest of our gar meat because last weeks smoked gar came out so good .
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smoker
That is beautiful man. You should be very proud of that one.
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Kewl
That looks great. I got some of them old chimney bricks. Wanna come build me one? j/k
Excellent job!!
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Thanks boots and vicious
Yeah boots , this thing is almost as good as a new vehicle .. Lol . Whats even better is learning how to smoke different meats and sausages . Really neat stuff !

Me and my son made it together and he was just as interested in getting it done as I was . A buddy of mine gave me those bricks about 5 years ago , they were left overs from his new house , so we finally put them to good use . I got the cypress from a real good guy that owns a saw mill and he gave me a good deal on the lumber . 100 bux for a 16' trailer load of 1X10s and 12s , some 16' long !

Anyway , Can't wait to finish the grills and get to smoking !
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Awesome Pic
I know you'll enjoy it!!
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Very Nice!
You better hang a mondo lock on that smoker door Pic.....

Very nice job on the smoker bud ! Do you have a need to regulate the air flow any?
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Thanks Allison
Not right now , with just using the propane I can control the heat really good . But if I use straight wood or charcoal ill need some type of vent or chimney to let heat out incase the fire blazes up or what not . As of now ,once that plate gets hot I can turn the gas down as low as it will go and the temp will hold steady around 175 degrees . If I need more heat , just turn up the gas , I've had it up to 400 degrees , but it made me kind of nervous so I quickly turned it back down !

The lock reminds me , there's a restaurant/store in N. Baton Rouge that has a smokehouse that's not connected to the store . It's locked up like Fort Knox , the prison fence , razor wire , the whole nine yards ... Lol true story .
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