Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Emptyhanded on July 28, 2013, 04:41:57 PM

Title: Finished My Hillbilly Smokehouse (Food pics added)
Post by: 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!
Title: Re: Finished My Hillbilly Smokehouse
Post by: bowhunterforever on July 28, 2013, 04:49:23 PM: awsome :tup:
Title: Re: Finished My Hillbilly Smokehouse
Post by: CAMPMEAT 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.
Title: Re: Finished My Hillbilly Smokehouse
Post by: 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...
Title: Re: Finished My Hillbilly Smokehouse
Post by: Bean Counter on July 28, 2013, 05:07:34 PM: Very white trash :chuckle:

:tup: :tup: :tup:
Title: Re: Finished My Hillbilly Smokehouse
Post by: Emptyhanded 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.
Title: Re: Finished My Hillbilly Smokehouse
Post by: CAMPMEAT 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.
Title: Re: Finished My Hillbilly Smokehouse
Post by: Wea300mag on July 28, 2013, 05:33:34 PM: Very nice, make sure you season it well. :tup:
Title: Re: Finished My Hillbilly Smokehouse
Post by: Emptyhanded 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.
Title: Re: Finished My Hillbilly Smokehouse
Post by: CAMPMEAT on July 28, 2013, 05:45:27 PM: Nice job.......
Title: Re: Finished My Hillbilly Smokehouse
Post by: Emptyhanded 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.
Title: Re: Finished My Hillbilly Smokehouse (Food pics added)
Post by: gonehuntin68 on July 30, 2013, 05:52:32 PM: nice, good job.
Title: Re: Finished My Hillbilly Smokehouse (Food pics added)
Post by: nw_bowhunter on July 31, 2013, 08:27:38 AM: Looks good! Nice job on the smoker
Title: Re: Finished My Hillbilly Smokehouse (Food pics added)
Post by: MLBowhunting on July 31, 2013, 08:37:49 AM: Looks great. :tup:
Title: Re: Finished My Hillbilly Smokehouse (Food pics added)
Post by: Alchase on July 31, 2013, 12:09:57 PM: Yum!
Title: Re: Finished My Hillbilly Smokehouse (Food pics added)
Post by: Blacklab on August 02, 2013, 05:34:21 AM: lol I like it :tup:

You can never go wrong with andouille :drool:
Title: Re: Finished My Hillbilly Smokehouse (Food pics added)
Post by: 250savage on August 02, 2013, 03:37:50 PM: :drool: :tup:
Title: Re: Finished My Hillbilly Smokehouse (Food pics added)
Post by: Kingpuck 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.
Title: Re: Finished My Hillbilly Smokehouse (Food pics added)
Post by: Emptyhanded 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.