anyone here into smokin?

#1 01-21-2010, 07:09 AM

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 · #2 01-21-2010, 01:43 PM

Quote:

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

#3 01-21-2010, 03:53 PM

Quote:

Originally Posted by StirCrazy

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

that should work if you canget it down to the 90 degrees for the cold smoking. Not that my idear is any better yours may work better only way to tell is to make them.. That is not happening soon any ways good luck.

Bill

StirCrazy · #4 01-21-2010, 04:25 PM

Quote:

Originally Posted by bvlester

that should work if you canget it down to the 90 degrees for the cold smoking. Not that my idear is any better yours may work better only way to tell is to make them.. That is not happening soon any ways good luck.

Bill

ya, summer at the soonest, and I will probably change the plans 40 times befor then

. I have to buy a new welder as min was ripped off out of my storage locker when I was getting ready to move. So I have to figure out where to buy a new one and what kind I want to get now. then I have to find steel for cheep.

Steve

#5 01-21-2010, 06:19 PM

for the welder there are many places to get one on the cheeper side I belive the toold place just past costco has small mig welders and stick, I like tig welders way more versitile in what you can weld with it. Costs more and is hand fed but you controle every thing I believe the place is called KMG or some thing like that. Any welding supply store will have welders of all sizes and shapes they usely have some on site you can try. the toold house is in vallyview they carry some also.

For the metal down on rod road there is a welding shop Bloat works there I believe he may be able to get you a deal but you can also goto the scrap metal place right there and buy some depending on what you are looking for and if they have it.

You can also try going directly to 3M steel on Mount Paul Way if you buy full sheets and lengths of stock you should be able to buy from them.
Bill

#6 01-27-2010, 09:32 PM

well finished smoking the rainbow trout the kids love it cure was brown sugar salt and maple suryup as I could only find my maple chips. goto to find the others they are here some where..
Bill

StirCrazy · #7 01-27-2010, 10:51 PM

Quote:

Originally Posted by bvlester

well finished smoking the rainbow trout the kids love it cure was brown sugar salt and maple suryup as I could only find my maple chips. goto to find the others they are here some where..
Bill

should have said somthing, I have about 3 different flavors of chips here.. got two more somewhere in boxes.. got to finnish unpacking the shop one of these days

Steve