anyone here into smokin?

Originally Posted by StirCrazy

check these guys out

http://www.smokinlicious.ca/index.php?CW

Steve

Nice site but there kits are not available I think it is the wrong time of the year. If you have fruit trees in your yard just cut of some limbs, you do have to prune anyways just this way you get a benifit of useing the wood in your smoker. I have some maple wood from a tree I had to get cut down HYdro did it they left burnable sized chuncks. It has been cured for a year and now I have to cut it up into managable sized pieces. I also have apple wood maybe some cherry.

Have fun,
Bill

[StirCrazy]

Originally Posted by bvlester

Nice site but there kits are not available I think it is the wrong time of the year. If you have fruit trees in your yard just cut of some limbs, you do have to prune anyways just this way you get a benifit of useing the wood in your smoker. I have some maple wood from a tree I had to get cut down HYdro did it they left burnable sized chuncks. It has been cured for a year and now I have to cut it up into managable sized pieces. I also have apple wood maybe some cherry.

Have fun,
Bill

ahh, wasn't refering to the kits, I ordered the wood chunks, just go to products ect..

I have a person comming on friday to give me a quote on pruning my fruit trees as I have no idea what to do and a couple are going to need some work. so I will see what they do then I will know for next year.. but anything over 4" dia I am going to keep. but this stuff won't be ready till fall so I needed to get some for now. but for people in concrete jungles this site is pretty good for getting some different hardwoods to play with.

Steve

Originally Posted by StirCrazy

ahh, wasn't refering to the kits, I ordered the wood chunks, just go to products ect..

I have a person comming on friday to give me a quote on pruning my fruit trees as I have no idea what to do and a couple are going to need some work. so I will see what they do then I will know for next year.. but anything over 4" dia I am going to keep. but this stuff won't be ready till fall so I needed to get some for now. but for people in concrete jungles this site is pretty good for getting some different hardwoods to play with.

Steve

LOL I kind of figured you were talking about the wood chunks and stuff but I had to put it out there because of the previous comment. My parents use to use an old all steel refrigerator with a small hole in the top corner and a hibachi in the bottom. They could do up about 90 pounds of fish at a time. Manitoba gold eye is my favorite fish, salmon and trout are a close second and third. As for meet bacon deer jerky is great if you have the right recipe for deer sausage they are also yummy. you can do alsorts of very yummy stuff in a smoker. Hams are nothing like you get in the stores I have seen people even do eggs, not my choice.

Bill

How about this: open the attachment on the pipe going to the second smoker box you need a damper this will controle the temp. The further you are away from the burn box the cooler the smoke will be. A damper will keep more heat in the first smoker box. Its kind of like putting a bend in a heating duct for every bend you add 5 feet of pipe a damper gives you 2 bends in away.

Bill

[Zoaelite]

I'm into smoking, just not meat... my smokables are more green in color .

[StirCrazy]

Originally Posted by bvlester

How about this: open the attachment on the pipe going to the second smoker box you need a damper this will controle the temp. The further you are away from the burn box the cooler the smoke will be. A damper will keep more heat in the first smoker box. Its kind of like putting a bend in a heating duct for every bend you add 5 feet of pipe a damper gives you 2 bends in away.

Bill

this is a quick sketch of what I am thinking, there will be a damper at "A" and "B " and possibly another stack at "B" if I decide it would be better to have one there.





Steve

If you have a hot pipe to c then it will not be a cold smoker it will again be a hot smoker. What I was thinking is you can have a hot smoker and a cold smoker in one. To achieve a cold smoker you can not have direct heat . So if you removed the pipe from a to c then you would have a cold smoker, the further away from the originating heat the better..
Bill

[StirCrazy]

Originally Posted by bvlester

If you have a hot pipe to c then it will not be a cold smoker it will again be a hot smoker. What I was thinking is you can have a hot smoker and a cold smoker in one. To achieve a cold smoker you can not have direct heat . So if you removed the pipe from a to c then you would have a cold smoker, the further away from the originating heat the better..
Bill

the hot pipe going up will have a damper in it to shut it off, in the picture it looks like it is short and goes strait up but I will come off the back of the burn box and loop up so I could have two dampers if I wanted and a little longer of a pipe. I am also looking at insulating the bottom of the verticle chamber. for cold smokin I would configure it so it goes through the side into the main body, goes to the end, then back over the top into the other section. I still need to be able to get up to 225 in the verticle section for when I do sausages, but I also need to be able to get down to 90 degrees also for doing cheese and other cold smoked stuff.

Steve