anyone here into smokin?

I have a big chief smoker do up some bacon takes a little while to cure ( 7 days to do properly brown suger maple cure,) but it is worth it nothing like home smoked foods. trout and salmon are great too. I think I will be fireing up the smoker this week also thanks for reminding me. I have a large rainbow trout to do up I use maple and cherry wood mostly.

Bill

[Delphinus]

Seems to be a pretty addictive pastime. Buddy of mine takes his camping. Which you'd think would be the source of much mockery but the tables turn when he pulls out a smoked turkey for dinner or something. The whole campground shows up for dinner.

I want to get me one some day. My next door neighbours are Korean and the smells that emanate from cooking dinner are exquisite - so I could maybe set this up and have some kind of neighbourhood flavour wars.

Any pictures Steve?

[StirCrazy]

Originally Posted by Delphinus

Seems to be a pretty addictive pastime. Buddy of mine takes his camping. Which you'd think would be the source of much mockery but the tables turn when he pulls out a smoked turkey for dinner or something. The whole campground shows up for dinner.

I want to get me one some day. My next door neighbours are Korean and the smells that emanate from cooking dinner are exquisite - so I could maybe set this up and have some kind of neighbourhood flavour wars.

Any pictures Steve?

I'll take some pics and get them up for ya

you can actualy get into it pretty cheep. I think I have spend 100.00 to do the mods and I wanted some different woods so I spent another 80 bucks on that. The smoker I got is at costco out here for about 40 bucks here is a link to is https://www.brinkmann.net/Shop/Detai...harcoal&id=225

although it is a cheep one with a few mods it is knowen to be a very good smoker. biggest things are that the temp guage that comes with it is a "low/ideal/high guage so you need to install an actual gauge as you want your temps at 225 to 250 for smokin. the next two mods have to deal with air intake, there is a hole in the bottom to allow combustion air in but you need to be able to regulate this so you can controle your temp better so I installed some pipe and a valve. and the third one is that as the coals burn they drop ash which plugs up the air holes in the charcoal pan. so you use a grate to raise this up a bit so the ash has somewhere to go. the final one you can do (I am going to decide if I need to after a few smokes) is to install a chiminey and put a seal around the lid. this one was designed with a loose fitting lid which lets your smoke out but some people have beeter results modding this also.


Steve

[SeaHorse_Fanatic]

When I worked on fish farms, I used to do a lot of smoking.
Always hot smoke, never tried doing cold smoking.

I would brine my fish for 36 hours, as opposed to 8h like most.

I smoked various species of salmon, black cod, buffalo jerky, & beef jerky.

If you haven't tried smoked black cod, you gotta. I also found buffalo jerky waaaay tastier than beef jerky.

Anthony

[Ya Dude]

Dude I cant believe you started a smokin thread!!!I built this one 2 years ago and use all the time.Barbeque'n just aint the same anymore









next Im going to build a covered area with prep station and beer fridge(rib shack)kinda rickety Texas style with dinner bell,the triangle type

[Ian]

I have been smokin meats for about 10 years now, only have a bradley at this point but once the house is built on the new acerage a good size smoker is a priority....after the much larger tank that is..

[Lance]

When I used to smoke a lot I would drive around town on the weekends in the early spring and watch for people pruning their trees. You'd be surprised how much wood you can get on one nice weekend. Filled my truck up two or three times a day with all kinds of fruit woods and various hard woods.

[StirCrazy]

Originally Posted by Ya Dude

Dude I cant believe you started a smokin thread!!!I built this one 2 years ago and use all the time.Barbeque'n just aint the same anymore

next Im going to build a covered area with prep station and beer fridge(rib shack)kinda rickety Texas style with dinner bell,the triangle type

thats a pretty nice build, I am trying to design mine now, going to have simular to what you have except maybe a tiny bit longer (not much) in a reverse flow but the exhaust is going to enter a verticle chamber above the fire box and I am trying to figure out a way to either take the heat from the fire box through the horazontle and then into the verticle so I can cold smoke, or a bypass system to go strait to the verticle so I can hot smoke in it to.

Steve

[StirCrazy]

Originally Posted by bvlester

I have a big chief smoker do up some bacon takes a little while to cure ( 7 days to do properly brown suger maple cure,) but it is worth it nothing like home smoked foods. trout and salmon are great too. I think I will be fireing up the smoker this week also thanks for reminding me. I have a large rainbow trout to do up I use maple and cherry wood mostly.

Bill

hey Bill, what is up with the stores here not having any BBQ stuff in the winter??? what kinda backwards place did I move to

ya I am going to do some bacon in this once I see what temps I can go down to. only takes about 4 to 5 hours of smoking, but anywhere from 7 to 13 days soaking in the fridge first. I also bought a grinder / stuffer as I want to make my own Keilbassa and other sausages also.

Steve

[fishoholic]

All this talk about yummy smoked meat is making me hungry!