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All finished

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heres the final pics of the smokehouse. next pictures will be of it full of meat in a few weeks.
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Warren, I just uploaded a photo, and it went fine. Try again, and shoot me an e-mail if you have problems. Thanks.
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if anyone has a trapped hog they want to get rid of let me know. Im looking for some meat to make sausage
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   BIRD DOG
Looks great!Let us know how it works.
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   gunrunner
One Question: What time do we eat?????? That smoker looks great!
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   wizzard
how hot can it get inside with the fire outside?
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Did you line the inside of it with anything or put anything on the floor.
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will you tell my husband to build me one! It looks great!
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Temp is staying between 75-95. There's no lining just 1x12 walls(true 1x12 not 3/4"). Floor is just cdx plywood
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I put some links of store bought sausage just to try it out. Will pot some pics if it come out nice. I'm kinda apprehensive about the outcome cuz the wood in the building still has alot of moisture in it. Hopefully it doesn't deposit on the meat. I only did 3 lil links so if it still has to dry out more I haven't wasted much. But fingers crossed
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...looks like a "out-house" after home-made chili and backstraps ???...cheers

P/S ...all we need is sound ???
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Looking at this nice smokehouse I can almost taste the sausage and tasso and rabbits and roasts and jerky and ????
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   gunrunner
I also own a smoker. As a result I did some research on "how to cook for with a smoker properly". Ex: 8 lb Boston Butt Roast takes 8 hours to to get internal parts of roast to get to 170 degrees. That results in a very nice pink interior. Believe your cooking temp is very low. May result in ending up with spoiled food.
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The ideal for me i know is to smoke the meat rather than cook it. Thats what they make dem cast iron pots for.
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Im definitely going to have to reconfigure my ventilation system because I made a phone call to a very prominent sausage maker in the area and they told me the cooking times and temperature and they make the best sausage I've ever had by far. And theres noo way I will ever get the temperatures they talking about in that building with the pipe coming through the floor like the book shows. so I guess Ill have to run it through the wall.
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   Ryan
Make sure when you smoke sausage, jerkey or whatever you have a cure on those meats (prague Powder #1).it keeps meat from spoiling because you usally have to smoke at such low temperatures.About 1 teaspoon for every 5lbs of meat. At those temperatures that is prime territory for botulism, and you dont want that. good luck
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Im going to rerun it and get the temperatures higher. thanks for the advice
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I build one just like yours all you need now is to hard pipe a gas line in hooked to a small burner or pipe with small holes so you can control your temp. I bought a small mech turmastat for a 185.00 set it and forget it. Also I put a small motor up top with a metal rack so that the sausage spins slowly, that way you have even cooking.
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I may end up going that route if this don't work. I reran the pipe through the wall and my temps goin into the building are plenty hot enough but the building still isn't hot enough but I'm pretty sure it's because of the moisture in my lumber cuz at the vents you can feel the humidity rolling out so I'm not gonna change anything else until the lumber is thoroughly dry
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   COUBIE
MAYBE YOU CAN PUT A GAS BURNER IN IT TEMPORARILY TO GET THE HEAT UP TO DRY IT OUT FASTER.
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NAh it's gonna take quite a while to burn out all that moisture my temp at my pipe going in is hitting anywhere from 600-750+ and the temp gauge on the door is just now getting close to 125. I walked in there and imediately I felt just sticky and moist all over
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   Coonpuppy
Looks Great.
Insulateing the pipe will help keep the heat up, some kind of Fire Blanket. A duct fan might help in the pipes to put more heat to the smoke house.
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yea I changed the pipe up from the pics. now it is about a 4ft stretch right into the side of the building. right now the temp at the inlet is b/w 600-750 so Im not losing much heat now. Now I just have to wait for all the moisture to dry out of these boards. its killing me. 750 at the. pipe inlet and I haven't seen the plus side of 125 yet. Once all the boards are dry and free of moisture then I'll assess alternative measures to retain heat if I need to. but I don't see it being a problem once I get the boards dry
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well I got my temps right. and smoked a few links. They came out really good. only problem was that they shriveled up. But Im most certain thats due to 2 things. 1) Im sure the store weighted the sausage with water because they sell it by the pound and 2) the sausage were just like little short johnsonville type sausages so the ends weren't tied up. I think that was the only issue cuz they tasted great, just as good as all the other smoked sausages I've had and better than others. Not to mention that was just ol cheap store sausage so Im sure the recipe isn't that good.
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   cajunbob
If you need more wood you know where to get it.
Same place you got the Hickory
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looking good! i want one now.
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   cmacks
I'm interested in making one like this. I have a couple of questions:
1. With a wood floor how do you clean up the grease that drips from the meat?
2. Where do you get the fire box?
3. Is there a good website you use for tips on smoking? Like good meats to smoke, seasonings, temps and times?

Looks great. Thanks for the help.
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first off i dont clean the floor. it doesnt put out a bunch of grease because by smoking your actually removing the water from the meat by osmosis. therefore you dont have a bunch of grease dripping. if you have alot of grease dripping out, your cooking too hot. I actually bought a book called smoking meats and smokehouse design or something like that. the fire box is from a 55 gallon drum with a kit bought off the web. honestly though I need to get my hands on an old wood burning heater cuz alot of heat is lost through the thinness of that barrel
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also you would think that bugs and roaches would be infesting that thing with all the meats and what not that have been in there but knock on wood, Ive never seen a roach or bug in there. I guess they dont like the smoke smell. they could certainly get in if they wanted but I guess the smoke keeps em away
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here is a web site that might be helpful for some of you that have ? about smoke meats.i am in the process of building me a small smoker right know,it is big enough to smoke around 12 to 15 lbs of deer/pork sausage at a time.i will post pictures when i am finished.everyone has different ways of smoking meat,i have talked to several people and everyone has a different answer,you just have to learn on your own.the main thing is to get your meat seasoned right and put the right perservitives,if not you will end up with spoiled meat or food poision.hope this helps someone and if anyone reading this has some good pointers please share them with us. good luck and happy smoking. WHO DAT!!!!!!!!!!!!!!!!!!!!!!!!!!!
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