Post by: huntlakewood on November 21, 2010, 08:47:02 PM
Step One
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step two
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi740.photobucket.com%2Falbums%2Fxx46%2Fhuntlakewood%2F1116102016-1.jpg&hash=0976170c8b0e6e902e82d1a44597884bddad4317)
step three
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi740.photobucket.com%2Falbums%2Fxx46%2Fhuntlakewood%2F1118101658.jpg&hash=69028a9155cc77a41f2b6ddbf79b59e952847aef)
step four
Post by: huntlakewood on November 21, 2010, 08:54:53 PM
Step 4
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi740.photobucket.com%2Falbums%2Fxx46%2Fhuntlakewood%2F1121101948-1.jpg&hash=6cdd0de77b23e16c6086e4021a0760b1b2db6291)
step 5
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi740.photobucket.com%2Falbums%2Fxx46%2Fhuntlakewood%2F1121101947-1.jpg&hash=c104add798668c9b4b189e60a483f6717a17f6d3)
Here is the smoker that I built for DougeDoug
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi740.photobucket.com%2Falbums%2Fxx46%2Fhuntlakewood%2F1121101954-1.jpg&hash=91fbf068d1d09a711316d5d7543ce36e763aa636)
I will send more pics when I fire it off. My Daughter told me that she wants summer sausge out of her deer ( like that hurts my feels)
:drool: :drool: :drool:
Post by: dogtuk on November 21, 2010, 08:56:35 PM
Post by: carpsniperg2 on November 21, 2010, 09:11:46 PM
Post by: Hyde on November 21, 2010, 09:31:02 PM
Post by: coop2424 on November 21, 2010, 09:59:00 PM
Post by: huntlakewood on November 22, 2010, 06:05:23 AM
Nice handiwork. Is it made of pine or fir?It is made of plywood all but the door. The doors was made from what I call wafer board with the in side lined with cedar cause the plywood was warped and the door had to big of a gap. The one I made for DougeDoug was all cedar except for the bottom door and the back.
Not sure if it is the Cedar but when Doug brought over some Peperoni over that he made fro his smoker it had a better taste then mine that I made in my master built electric smoker and he can put a full 24lbs of peperoni in at one time. That's when I decided to build one of my own.
Thank you all for the complements :hello:
Post by: whitey on November 22, 2010, 08:49:36 AM
Nice job.
Bust out some salmon.
Whitey..
Post by: ser300wsm on November 22, 2010, 04:10:20 PM
Post by: dougedoug on November 22, 2010, 05:13:01 PM
Post by: Wea300mag on November 22, 2010, 07:24:23 PM
Post by: gasman on November 22, 2010, 08:10:25 PM
Got to build one for me someday, and i mean some day :chuckle: :chuckle: :chuckle: :chuckle:
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 :rolleyes:
Later
Post by: engelwood on November 22, 2010, 10:16:46 PM
Post by: turkey buster on November 22, 2010, 10:30:59 PM
chuck
Post by: billythekidrock on November 23, 2010, 05:30:37 AM
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.
I have been wondering if you ever got around to building it.
Can't wait to see pics.
Post by: whitey on November 23, 2010, 07:20:44 AM
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.
Post by: huntlakewood on November 23, 2010, 10:44:31 AM
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 :twocents:
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.
Post by: huntlakewood on November 23, 2010, 10:49:43 AM
Looks Good Buddy :tup:
Got to build one for me someday, and i mean some day :chuckle: :chuckle: :chuckle: :chuckle:
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 :rolleyes:
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 )
Post by: huntlakewood on November 23, 2010, 10:51:37 AM
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.
Post by: huntlakewood on December 13, 2010, 07:30:25 AM
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 :twocents: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
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi740.photobucket.com%2Falbums%2Fxx46%2Fhuntlakewood%2FDSC00460.jpg&hash=4457318bd0dbff5483662e61b6ce267cb197a67d)
Cut the casings in half to make a smaller log of summer sausage
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi740.photobucket.com%2Falbums%2Fxx46%2Fhuntlakewood%2FDSC00461.jpg&hash=3ea9411aee0adef98a1e8cde8d26d50fcb58b590)
I put some of the summer sauage meat into left over casings from peperoni
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi740.photobucket.com%2Falbums%2Fxx46%2Fhuntlakewood%2FDSC00463.jpg&hash=1a7d265a0defefdd4501c4fd4d98753c4fdfdb87)
I had to make some of these too :drool:
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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.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi740.photobucket.com%2Falbums%2Fxx46%2Fhuntlakewood%2FDSC00464.jpg&hash=b52f573b3f9c4e4d9b1c2f82c218019b1f78da31)
Post by: huntlakewood on December 13, 2010, 07:37:39 AM
Loading the smoker
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi740.photobucket.com%2Falbums%2Fxx46%2Fhuntlakewood%2FDSC00466.jpg&hash=75fbc9b2e3f0a374f6c31b41b09d25b39de20984)
all loaded
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi740.photobucket.com%2Falbums%2Fxx46%2Fhuntlakewood%2FDSC00465.jpg&hash=e17665a700a0417f8a1cb505238cd04757977fc8)
all done don't tell the daughter but I already tried it :drool:
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi740.photobucket.com%2Falbums%2Fxx46%2Fhuntlakewood%2FDSC00467.jpg&hash=c76174b3fe0ab6695e8971c1cf3c9dcb9f14ce0d)
Overall it turned out good the summer sausage sticks were alittle to dry but still taste good.
Buckbaord bacon here I come
Post by: Alchase on December 13, 2010, 07:40:20 AM
And what type of wood did you use?
Post by: huntlakewood on December 13, 2010, 09:24:02 AM
Post by: Alchase on December 13, 2010, 09:48:28 AM
Post by: huntlakewood on December 13, 2010, 10:35:50 AM
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.
Post by: Alchase on December 13, 2010, 10:37:51 AM
Post by: gasman on December 13, 2010, 01:31:55 PM
7 more days and my Bacon will be ready for the smoker :drool:
Post by: huntlakewood on December 13, 2010, 01:37:03 PM
Looks Good Buddy :tup:You bring it we can smoke it.
7 more days and my Bacon will be ready for the smoker :drool:
Post by: gasman on December 13, 2010, 01:39:57 PM
Looks Good Buddy :tup:You bring it we can smoke it.
7 more days and my Bacon will be ready for the smoker :drool:
I haven't heard you say that in years 8)
:chuckle: :chuckle: :chuckle: :chuckle: :chuckle: :chuckle:
Post by: huntlakewood on December 13, 2010, 02:16:59 PM
Looks Good Buddy :tup:You bring it we can smoke it.
7 more days and my Bacon will be ready for the smoker :drool:
I haven't heard you say that in years 8)
:chuckle: :chuckle: :chuckle: :chuckle: :chuckle: :chuckle:
I thought that just as I pushed the post button
Post by: gasman on December 13, 2010, 02:50:16 PM
Looks Good Buddy :tup:You bring it we can smoke it.
7 more days and my Bacon will be ready for the smoker :drool:
I haven't heard you say that in years 8)
:chuckle: :chuckle: :chuckle: :chuckle: :chuckle: :chuckle:
I thought that just as I pushed the post button
Reminds me of the "Hawian Purple Bud" days ;)
Post by: dougedoug on December 13, 2010, 07:12:30 PM
Post by: huntlakewood on December 14, 2010, 05:54:17 AM
looks good..now we need to get mine going at the same time and smoke up the block... :drool:We better smoke enough meat for the fire department and the neighbors :cue:
Post by: huntlakewood on December 14, 2010, 05:58:51 AM
The days of being young and dumb now its just beer and vodka sitting at home with the wife smoking summer sausage ( Life is good ). :brew:Looks Good Buddy :tup:You bring it we can smoke it.
7 more days and my Bacon will be ready for the smoker :drool:
I haven't heard you say that in years 8)
:chuckle: :chuckle: :chuckle: :chuckle: :chuckle: :chuckle:
I thought that just as I pushed the post button
Reminds me of the "Hawian Purple Bud" days ;)
Post by: dougedoug on December 14, 2010, 07:04:53 PM
Post by: huntlakewood on December 15, 2010, 08:24:24 AM
you said sausage:chuckle: :chuckle: :chuckle: :chuckle: