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#6252003 - 04/08/16 08:39 AM Smokehouse
NewGulf Offline
THF Celebrity

Registered: 09/16/09
Posts: 14448
Loc: New Gulf, Texas
hey guys give me some ideas for a smokehouse....i'm gonna go with wood with a brick floor just want some ideas from you guys never hurts to have other opinions! gonna keep it simple btw up

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#6252013 - 04/08/16 08:53 AM Re: Smokehouse [Re: NewGulf]
Cast Offline
THF Celebrity

Registered: 12/14/08
Posts: 14965
Loc: North Texas - God's Country
Here's an idea. Hurry up! I like smoked meat.
_________________________
Cast



I have a short attention spa

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#6252029 - 04/08/16 09:04 AM Re: Smokehouse [Re: NewGulf]
Cast Offline
THF Celebrity

Registered: 12/14/08
Posts: 14965
Loc: North Texas - God's Country
Too slow!

Wood burner -



Propane Burner -


I like that wood burner.
_________________________
Cast



I have a short attention spa

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#6252034 - 04/08/16 09:07 AM Re: Smokehouse [Re: NewGulf]
driedmeat Offline
Tracker

Registered: 10/25/10
Posts: 660
Loc: Hondo, TX
mine is a simple 6x6 metal building on skids with a square hole about 2x2 in the floor there I shovel a small pile of coals to lay the wood for smoke. I have 2 inch angle running along sides front to back and 1 inch square tubing bars cut to lay horizontally across. hang sausage on the bars or use them to hold my jerky racks (screens).

best I've seen was my grandfather's. had a building about 40x20. front half was screened in porch with racks for hanging screen of meat to air dry or bars for hanging sausage to air dry. back room was for processing set up with cutting table, sink, etc. on back wall was a closet where the smoking took place. It had slats along the walls where his custom built screen trays would slide into place basically stacked. He had a brick fire box outside directly behind the building. would build a fire in the box and let it burn down to coals. Then put his smoke wood on it and cover with a lid and stove pipe that led into the closet. Most of the heat would dissipate before going into the closet. We could set the meat up, get the smoke rolling and leave it for half a day and when we went back and opened the closet door the smoke would just bellow out into room. was awesome.

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#6252074 - 04/08/16 09:39 AM Re: Smokehouse [Re: NewGulf]
redchevy Offline
THF Celebrity

Registered: 10/25/04
Posts: 23882
Loc: Texas
We only cold smoke, no cooking or heating involved.

Have always used tool sheds. Build a rack system to hang some small pipe or wood rods to hang sausage from build fire in a metal bucket on top of a few bricks snuff it out and crack the lid to let it smoke/smolder. That's how my opie taught my dad and me.
_________________________
It's hell eatin em live

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#6252256 - 04/08/16 12:16 PM Re: Smokehouse [Re: redchevy]
driedmeat Offline
Tracker

Registered: 10/25/10
Posts: 660
Loc: Hondo, TX
Originally Posted By: redchevy
We only cold smoke, no cooking or heating involved.

Have always used tool sheds. Build a rack system to hang some small pipe or wood rods to hang sausage from build fire in a metal bucket on top of a few bricks snuff it out and crack the lid to let it smoke/smolder. That's how my opie taught my dad and me.


up Same here.

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#6252329 - 04/08/16 01:34 PM Re: Smokehouse [Re: NewGulf]
NewGulf Offline
THF Celebrity

Registered: 09/16/09
Posts: 14448
Loc: New Gulf, Texas
thanks guys!

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#6252358 - 04/08/16 02:05 PM Re: Smokehouse [Re: Cast]
Tres Online   content
THF Trophy Hunter

Registered: 10/12/07
Posts: 8452
Loc: Houston
That's awesome! You build from plans or buy it?

Wood burner -
_________________________

"Between two evils, I always pick the one I never tried before."

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#6252481 - 04/08/16 04:12 PM Re: Smokehouse [Re: NewGulf]
skinnerback Offline
THF Celebrity

Registered: 05/30/11
Posts: 10960
Loc: Rockport, Tx.
My new smokehouse is kinda high tech. grin
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#6255001 - 04/10/16 11:45 PM Re: Smokehouse [Re: skinnerback]
BigPig Online   content
THF Celebrity

Registered: 08/27/09
Posts: 10001
Loc: Forney, Tx
Originally Posted By: skinnerback
My new smokehouse is kinda high tech. grin


I don't believe that

worthless
_________________________
Originally Posted By: bill oxner
Ever spit it out rather than swallow it?

Originally Posted By: pegasaurus
Enjoy it while you can. One day you might be complaining about NOT getting random pop-ups in the morning. grin

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#6255012 - 04/11/16 12:15 AM Re: Smokehouse [Re: NewGulf]
skinnerback Offline
THF Celebrity

Registered: 05/30/11
Posts: 10960
Loc: Rockport, Tx.
This new smoke house started out as a used stainless/insulated commercial food warmer. Paid $100 for it.

Put a smoke generator in the side and also a fan to dry the casings before I hit the smoke.

Racks, heating elements, shroud, getting there...

Vents on top and new TE in door.
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#6255013 - 04/11/16 12:24 AM Re: Smokehouse [Re: NewGulf]
skinnerback Offline
THF Celebrity

Registered: 05/30/11
Posts: 10960
Loc: Rockport, Tx.
Installed box that contains the temp controller etc. Flexed in/wired power for the heating elements, thermocouple, fan etc.....

Load her up.

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#6255016 - 04/11/16 12:27 AM Re: Smokehouse [Re: NewGulf]
skinnerback Offline
THF Celebrity

Registered: 05/30/11
Posts: 10960
Loc: Rockport, Tx.
Test run.


Best smoked sausage I've ever had.
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#6255019 - 04/11/16 12:44 AM Re: Smokehouse [Re: NewGulf]
skinnerback Offline
THF Celebrity

Registered: 05/30/11
Posts: 10960
Loc: Rockport, Tx.


I drilled holes in the sides for the meat thermometers, one high & one low. I watch internal temp of meat and slowly bring it up to safe zone. When there they get an ice bath and fan dry. Then packaged and put in freezer. It's safe to eat but no fat rendered, ready to cook/use as you wish. All BS aside there is not a smoked sausage from the grocery store that can come close to this. From hoof to plate is the way to go IMO. I program the controller and walk away. It normally takes 6-8 hrs to finish good smoked sausage with this rig.
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#6255020 - 04/11/16 12:59 AM Re: Smokehouse [Re: NewGulf]
skinnerback Offline
THF Celebrity

Registered: 05/30/11
Posts: 10960
Loc: Rockport, Tx.
This little smoke house can handle 100-120 lbs of sausage rings in one batch.
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