New Sausage Smoker Finished

[WCTaxidermy]

Took advantage of the cold weather and built my new smoker.  Just ran 3 pans of smoke through it to season it.  I will be using this for mostly sausage.  It has a lot of room in it and will be able to do BIG batches of sausage at a time, instead of making a lot of little batches in my Bradley.

I'll still use my Bradley for smoking cheeses, ribs, brisket etc.  Huey, a big thanks to you for suggesting the smoker plans.  It is one awesome unit.......John

[Bean Counter]

Looks.great! I wish I were handy 

[quadrafire]

That is nice enough to be buried in. 
Shoud do great on the sausage.

[Cap.Silver]

I started on mine today and got 80% done . There is good sale for turkey fryers at Lowe's in Renton and getting my needle valve from Grainger ...
Thanks guys ,the plans are working like a charm ....have 40lbs of pork curing in the fridge and can't wait when is done . 1 or 2 more weeks and I'll be having smoked pork belly and shoulder 
Beancounter ,where're you at ? I can help you if you want to build one .... I'm in Renton .PM if you need help -it is not that complicated

[Bearhunter]

You guys have plans?  I need something bigger than my bradley for sausage as well.....  Looks great!

[dogtuk]

Looks Great John hope it works well for looks like you can get a load of sausage into that thing :-) nice job

[WCTaxidermy]

You guys have plans?  I need something bigger than my bradley for sausage as well.....  Looks great!

bearhunter, I'll look to see if I still have the link.  They are really easy to build, and if you use a biscuit joiner as the plans recommend, an earth quake will not even destroy it.  I modified mine a little to suit my needs.  I put the air intake on the side instead of the front.  I also bought a burner that came with a special regulator on it and an isolated valve that lets me fluctuate the heat to any temp I need.  The good thing about it the valve is on the outside of the smoker at the propane tank, so you can adjust your heat without opening the smoker.  I will never exceed 200-220 for smoking so a special regulator is needed to get the temp down that low if your using propane.

Looks Great John hope it works well for looks like you can get a load of sausage into that thing :-) nice job

Thanks Huey.  Now if i can ever make sausage as good as you I'll have it made.   Maybe some year!!!!!....John

[danderson]

That looks great, how did you set up the burner inside, is there a pan with wood chips ? Im going to try and make one this weekend.

[TommyH]

that looks great and should work great!    i have been wanting to make one of my own for to long now! ya if there is a link or some plans or anything  i would love to get em!   

[WCTaxidermy]

That looks great, how did you set up the burner inside, is there a pan with wood chips ? Im going to try and make one this weekend.

danderson,  I will try and get some pic's of the inside where the burner is for you.  I have a 10 inch light skillet, (not cast iron) sitting on top of the burner.  You want to get at least a 10 inch skillet to hold enough pellets so you don't have to open the door to change out the pellets during your smoking session.  I splurged and bought two real nice thermometers, and as you can see, I put one on the bottom of the cooking area and one on top.  What surprised me was that the cooking temp on the bottom, which is about 8 inches above the burner and the temp on the top was only 8-10 degrees difference. 200 hundred degrees at the top and 208 at the bottom, which allows for even heat distribution through out the smoker. 

[danderson]

Thanks, I got a stainless steel cart so all I have to do is install a burner and build some racks , I am going to make summer sausage and have all the ingreadents to make 60 lbs. even got some high temp cheese. The smoker is my only hold-up.

[WCTaxidermy]

Thanks, I got a stainless steel cart so all I have to do is install a burner and build some racks , I am going to make summer sausage and have all the ingreadents to make 60 lbs. even got some high temp cheese. The smoker is my only hold-up.

Awesome, that hi-temp cheese is killer.  Don't forget to throw a little whole mustard seed in your summer sausage.  You won't regret it.  Show us some pic's of your smoker and sausage when you get it finished......John

[uplandhunter870]

thats one wicked nice looking smoke box     what kind of thermometers did you use?

[danderson]

Will do, heres the before pic. this weekend will be devoted to building the smoker,  making summer sausage, and drinking beer.

[dogtuk]

here is the link to build that smoker
John let me know how that propane burner works for you I may switch over if you like yours :-)

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