My smokehouse build

[92xj]

I did this.
Smoker temps
First hour at 125 degrees
Second hour at 145 degrees
Third hour at 155 degrees
Forth hour till finished 170-173 degrees.
USDA and food safety folks will always say go to 160 degrees, most all wild game cooks pull theirs at 152 degrees, I go 154-157 degrees internal temp.
I then throw in an ice bath for 10-20 minutes.

[Oh Mah]

ok thanks

[trapperguy22]

Have you had any problem with the chip plan breaking? I was curing my smoker yesterday and I split a cast iron pan.

[92xj]

Have you had any problem with the chip plan breaking? I was curing my smoker yesterday and I split a cast iron pan.

I have not and I've burned more hours with it than I can count. Did you happen to have it on the burner empty and smoking hot then throw wet wood chips on it? That's about the only way I can think of cast iron breaking besides a bad casting when being made

[trapperguy22]

I bet that's what happened!!!

[92xj]

Yeah, just load dry chips and get the burner going and then be prepared to empty the ashes and load more chips in the pan as needef. I never use soaked chips anymore, if you want humidity just use a water bowl on the lowest rack for steam.

[trapperguy22]

I will do that thank you!!!

[runamuk]

Just an FYI there are some "cast iron" pans being sold that are made in China and are not true cast iron and made with inferior metals.  These can break not hold season and potentially be toxic due to the unknown metals.