Author Topic: Finished My Hillbilly Smokehouse (Food pics added) (Read 3761 times)

Emptyhanded · « **on:** July 28, 2013, 04:41:57 PM »

I figured I better make a little smoker so I can start making my own sausage. It turned out pretty well, I just need to mess with the latch on the door so it's easier to close. But all in all it should work out pretty well!

bowhunterforever · « **Reply #1 on:** July 28, 2013, 04:49:23 PM »

awsome

CAMPMEAT · « **Reply #2 on:** July 28, 2013, 04:51:45 PM »

Good idea, let's see the inside of it.

Do you know Harlan ( Fuzzy ) that works for the Eller Corp out of Newman Lake ? Drives dump truck for them.

Emptyhanded · « **Reply #3 on:** July 28, 2013, 04:53:58 PM »

I gotta wait for the fire to die down a little then I'll get another picture. But I can't say that i know Fuzzy...

Bean Counter · « **Reply #4 on:** July 28, 2013, 05:07:34 PM »

Very white trash

Emptyhanded · « **Reply #5 on:** July 28, 2013, 05:09:33 PM »

I was erring on the side of trashy with this one. ha. But heres a pic of the inside. I just lined the bottom with some slate i had laying around and set my fire pan on top. I'll put some briquettes and in the pan and use that instead of a hot plate.

CAMPMEAT · « **Reply #6 on:** July 28, 2013, 05:27:45 PM »

Quote from: Emptyhanded on July 28, 2013, 04:53:58 PM

I gotta wait for the fire to die down a little then I'll get another picture. But I can't say that i know Fuzzy...

He's got a beard that looks like ZZ Top almost and skinny. Around 55ish.

Wea300mag · « **Reply #7 on:** July 28, 2013, 05:33:34 PM »

Very nice, make sure you season it well.

Emptyhanded · « **Reply #8 on:** July 28, 2013, 05:43:02 PM »

CAMPMEAT: Doesn't ring a bell, but I don't know too many people in newman outside of the neighbors.
Wea: still stokin my fire. Just waiting for my venison to thaw, so i should be ready to go in another day or 2.

CAMPMEAT · « **Reply #9 on:** July 28, 2013, 05:45:27 PM »

Nice job.......

Emptyhanded · « **Reply #10 on:** July 30, 2013, 05:49:56 PM »

Tried my hand at smoking some sausage this afternoon. The hillbilly smoke house works like a charm. Here's the product, venison andouille.

gonehuntin68 · « **Reply #11 on:** July 30, 2013, 05:52:32 PM »

nice, good job.

nw_bowhunter · « **Reply #12 on:** July 31, 2013, 08:27:38 AM »

Looks good! Nice job on the smoker

MLBowhunting · « **Reply #13 on:** July 31, 2013, 08:37:49 AM »

Looks great.

Alchase · « **Reply #14 on:** July 31, 2013, 12:09:57 PM »

Blacklab · « **Reply #15 on:** August 02, 2013, 05:34:21 AM »

lol I like it

You can never go wrong with andouille

250savage · « **Reply #16 on:** August 02, 2013, 03:37:50 PM »

Kingpuck · « **Reply #17 on:** August 06, 2013, 10:45:02 PM »

Curious about doing this. When I saw the metal garbage cans at Lowe's I thought the same thing. How do you have the meat hanging though? Thought about installing racks and cutting the side of the can to get the meat in and out.

Emptyhanded · « **Reply #18 on:** August 07, 2013, 02:24:27 PM »

Thanks guys!
Kingpuck: I only use it for sausage and jerky. With sausage you have a big string of links twisted together, so I just drape them over the re-bar (same idea for jerky). As far as a door, I just take the lid off to pull the meat out, but i have a door in the bottom so i can keep the fire stoked. If you cut a door in you will have to reinforce it, because it doesn't maintain the shape of the can. Hope that answers your question.

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Author Topic: Finished My Hillbilly Smokehouse (Food pics added) (Read 3761 times)

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