smoker

[whitey]

Wea300ma
Hey lets see some pictures of the smoke house.
Looking forward to seeing it.Where did You get the plans or just shooting from the hip?
Right on Fellas.Makes Me want to build one but I dont think I need another one.
Good job on the smokers.
Whitey.

[huntlakewood]

That looks good man. One thing that I would recommend is to not use the OSB (Oriented Strand Board) that you mention and used for your box as there are generally some pretty nasty glues that they use to put that stuff together, which, combined with moisture and heat would probably not be the best stuff to have floating around your meat. Not that I build these things, but I do know that the OSB is some nasty stuff. The cedar route seems like a great way to go in the future. Just my 

Yeh I thought about this too. The only thing that is made from the OSB is the door and that is why I lined it with cedar. The rest of the box is plywood witch I know has glue in it too but I seen one on here before that was made from plywood ( that is where I got one of my Ideas from ) I wanted to line the whole thing with cedar but I did not have enough.

[huntlakewood]

Looks Good Buddy 

Got to build one for me someday, and i mean some day 

Hey, I got a huge slab of pork from Donny and plan to try the Bacon that we saw last week on here, Ineed to order the seasonig when i get back from elk hunting 

May need to borrow one of you smokers to make it 

Later

Sounds good you bring the pork over and we can drink beer play pool and do some smoken. I guess you can bring John too so I can have one last round of pool before he go's to the service. ( I will probally loose but it will be fun )

[huntlakewood]

Nice looking smoker, I'm in the process of building a smokehouse in the back yard but this weather slowed me down a bit. I hope to have it completed by the end of the weekend.

When you get it done lets see pics.

[huntlakewood]

That looks good man. One thing that I would recommend is to not use the OSB (Oriented Strand Board) that you mention and used for your box as there are generally some pretty nasty glues that they use to put that stuff together, which, combined with moisture and heat would probably not be the best stuff to have floating around your meat. Not that I build these things, but I do know that the OSB is some nasty stuff. The cedar route seems like a great way to go in the future. Just my 

engelwood
After your comment about the OSB board and the glue in it you got me thinking that I better be safe then sorry so I went out and bought some cedar and lined the whole inside with it.

So here we go with more pics and how I spent Friday night and Saturday.

The starting of the messy kithen


Cut the casings in half to make a smaller log of summer sausage


I put some of the summer sauage meat into left over casings from peperoni


I had to make some of these too 


The mess in the kichen witch the wife did not mind cause the kichen was cleaner when I was done. She didn't have to do dishes.
 

[huntlakewood]

Well I did it again hit the post button
Loading the smoker

all loaded

all done don't tell the daughter but I already tried it 


Overall it turned out good the summer sausage sticks were alittle to dry but still taste good.
Buckbaord bacon here I come

[Alchase]

Very cool, how long did you have them on the smoke?
And what type of wood did you use?

[huntlakewood]

It took about 6.5 to 7 hours ( Like I said I kinda dried some out so I could of stopped it sooner). I used Hi Mountain seasoning and  Hickory wood chips. The test will be tonight when my daughter tastes it.

[Alchase]

One thing I try to do is record the product, which brine used, cooking temps, time on smoke, and type of wood used. Then add a comment on how it turned out. That way I have a baseline to how I want to smoke the next batch. So far temperature seems to be the most critical.

[huntlakewood]

One thing I try to do is record the product, which brine used, cooking temps, time on smoke, and type of wood used. Then add a comment on how it turned out. That way I have a baseline to how I want to smoke the next batch. So far temperature seems to be the most critical.

I know and I should really start doing that.

[Alchase]

I learned that after making a complete mess smoking up some chedder cheese.....at to high a temp 

[gasman]

Looks Good Buddy 

7 more days and my Bacon will be ready for the smoker 

[huntlakewood]

Looks Good Buddy 

7 more days and my Bacon will be ready for the smoker 

You bring it we can smoke it.

[gasman]

Looks Good Buddy 

7 more days and my Bacon will be ready for the smoker 

You bring it we can smoke it.

I haven't heard you say that in years 

 

[huntlakewood]

Looks Good Buddy 

7 more days and my Bacon will be ready for the smoker 

You bring it we can smoke it.

I haven't heard you say that in years 

 

I thought that just as I pushed the post button