Post by: WCTaxidermy on January 04, 2012, 07:05:46 PM
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
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi648.photobucket.com%2Falbums%2Fuu201%2Fjadssh%2Fsmoker011.jpg&hash=36902da33c7207f6ef059c621f5ae8301911d4ff)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi648.photobucket.com%2Falbums%2Fuu201%2Fjadssh%2Fsmoker007.jpg&hash=8d293fa0f4fe1173db747e9875665fb429e1281a)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi648.photobucket.com%2Falbums%2Fuu201%2Fjadssh%2Fsmoker006.jpg&hash=2b978257b092c07ea4c92384eec93aad09eaafb2)
Post by: Bean Counter on January 04, 2012, 07:08:54 PM
Post by: quadrafire on January 04, 2012, 07:14:39 PM
Shoud do great on the sausage.
Post by: Cap.Silver on January 04, 2012, 07:15:42 PM
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 :drool:
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
Post by: Bearhunter on January 04, 2012, 07:23:05 PM
Post by: dogtuk on January 04, 2012, 08:50:21 PM
Post by: WCTaxidermy on January 04, 2012, 09:27:29 PM
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 jobThanks Huey. Now if i can ever make sausage as good as you I'll have it made. :chuckle: Maybe some year!!!!!....John
Post by: danderson on January 04, 2012, 09:36:11 PM
Post by: TommyH on January 04, 2012, 09:43:09 PM
Post by: WCTaxidermy on January 04, 2012, 10:07:09 PM
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.
Post by: danderson on January 04, 2012, 10:15:13 PM
Post by: WCTaxidermy on January 04, 2012, 10:37:04 PM
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
Post by: uplandhunter870 on January 04, 2012, 10:40:23 PM
Post by: danderson on January 04, 2012, 10:47:12 PM
Post by: dogtuk on January 05, 2012, 07:02:38 AM
John let me know how that propane burner works for you I may switch over if you like yours :-)
http://forums.mathewsinc.com/viewtopic.php?t=41686&postdays=0&postorder=asc&&start=0
Post by: Echomules on January 05, 2012, 07:43:35 AM
Those plywood smokers work great! But that door most likely will warp a bit. Might want to install a couple rotating window latches that tighten, top and bottom of the door, opposite of the three hinges. Pretty cheap a lowes.
I'll bet you can't wait to see it looking like this...
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi561.photobucket.com%2Falbums%2Fss57%2FEchomules%2FSmokin%2520Meat%2FSausage168.jpg&hash=3009b4d087c3579769bf26c11365bc9644b64437)
Post by: WCTaxidermy on January 05, 2012, 11:23:11 AM
Will do, heres the before pic. this weekend will be devoted to building the smoker, making summer sausage, and drinking beer. :chuckle:wow, that will make an awesome smoker. I can smell the sausage smokin in it already! :tung:
here is the link to build that smokerThanks for posting that link Huey, I couldn't find the one I had. So far that burner and regulator is awesome. It lets me turn the heat down so low that I can't hardly even see the blue flame. Granted it's cold out up here, but I was able to get the heat down to 110 degrees so far, so I think she will work just fine. Thanks again Huey for all the help.
John let me know how that propane burner works for you I may switch over if you like yours :-)
http://forums.mathewsinc.com/viewtopic.php?t=41686&postdays=0&postorder=asc&&start=0
Nice looking smoker!Thanks, that load of meat you have in yours sure looks good. I did build in a internal stop on my door which is working so far with the latch I have on it. If it does warp, i'll put another one closer to the top. That is a cool smoker you have. What kind of burner do you have in it?
Those plywood smokers work great! But that door most likely will warp a bit. Might want to install a couple rotating window latches that tighten, top and bottom of the door, opposite of the three hinges. Pretty cheap a lowes.
Post by: Hawgdawg on January 05, 2012, 02:29:34 PM
Nice looking smoker!
Those plywood smokers work great! But that door most likely will warp a bit. Might want to install a couple rotating window latches that tighten, top and bottom of the door, opposite of the three hinges. Pretty cheap a lowes.
I'll bet you can't wait to see it looking like this...
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi561.photobucket.com%2Falbums%2Fss57%2FEchomules%2FSmokin%2520Meat%2FSausage168.jpg&hash=3009b4d087c3579769bf26c11365bc9644b64437)
remember to season. I not a big fan of glue in plywood with my meat. I have friends that have great success with them but seasoned the heck out of them. Nice work anyway and the peporoni looks alsome.
I am a competitive barbq guy and smoke about any thing I can get my hands on.
Blast and cast cooking team. And I am second hand smoke.
Post by: Hawgdawg on January 05, 2012, 02:46:24 PM
I would recomend spending a little more and getting a temperture controled heating element. That way you can control your temps. Either gas or elect.
I love mine. Don't have to worry if you walk away from it. I even have a pager that will warn me if temps change.
beware of the crab/turkey cookers way to much heat. An old element out of a RV stove works great also. I have made several smokers and learned from my mistakes.
Enjoy, Hawgdawg
Post by: Bean Counter on January 05, 2012, 10:57:50 PM
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 :drool:
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
Oh man that sounds hella fun so thanks for offering. We'd have a lot of laughs and plenty of crushed down beer cans if the directions called for them :brew: unfortunately, at least in this matter I don't live in WA right now so Ill have to man up on those instructions myself. So yall might see me posting questions on what went wrong after I set my patio on fire :bash:
Post by: Huntbear on January 05, 2012, 11:01:44 PM
Post by: Hawgdawg on January 06, 2012, 03:05:14 PM
Post by: Hawgdawg on January 06, 2012, 03:07:45 PM
Some pics for the smoker maker's. Boat is now missing a can holder!
Post by: Hawgdawg on January 06, 2012, 03:10:00 PM
OK,, as soon as I have room, I am gonna build one of these and start smoking eveything I can get my hands on.... I love good smoked meat.. :drool: :drool:
Post by: pianoman9701 on January 06, 2012, 03:10:19 PM
Post by: Hawgdawg on January 06, 2012, 03:14:44 PM
Hawg, did you smoke those chanterelles?Yes, but they are a bear to keep lit.....
Post by: pianoman9701 on January 06, 2012, 03:25:04 PM
Hawg, did you smoke those chanterelles?Yes, but they are a bear to keep lit.....
I get it. :chuckle: But really, did you smoke chanterelles. How does it work out? A lot of shrink, no doubt. I sell wilds for a living. This could be popular for us if it's quality stuff.
Post by: Hawgdawg on January 06, 2012, 06:48:23 PM
PM me if your willing to share area's and we can talk shop! Got to can those little jewels after you toke them......Hawg, did you smoke those chanterelles?Yes, but they are a bear to keep lit.....
I get it. :chuckle: But really, did you smoke chanterelles. How does it work out? A lot of shrink, no doubt. I sell wilds for a living. This could be popular for us if it's quality stuff.
Post by: danderson on January 06, 2012, 07:30:13 PM
Post by: Whitpirate on January 06, 2012, 07:34:56 PM
Post by: Cap.Silver on January 10, 2012, 09:53:29 PM
Post by: pianoman9701 on January 11, 2012, 08:29:59 AM
PM me if your willing to share area's and we can talk shop! Got to can those little jewels after you toke them......Hawg, did you smoke those chanterelles?Yes, but they are a bear to keep lit.....
I get it. :chuckle: But really, did you smoke chanterelles. How does it work out? A lot of shrink, no doubt. I sell wilds for a living. This could be popular for us if it's quality stuff.
I don't do the picking myself, Hawg. We're a distributor and we buy most of our product from mushroom buyers you see near picking areas. I do have some nice spots in SW WA where I take my family picking. If you're down here, I'd be happy to point you in the right direction.
Post by: Hawgdawg on January 11, 2012, 08:32:32 AM
Post by: longknife on January 11, 2012, 08:48:14 AM
Will do, heres the before pic. this weekend will be devoted to building the smoker, making summer sausage, and drinking beer. :chuckle:
Nice smokers guys!
This one will do GREAT!!! I have been noticing alot of smokers made out of wood. Kind of bad idea, when theres open flames inside, with embers floating. Friend burnt down 3 because of this. The steel one will be perfict!!
For those looking to get a smoker, i found a OLD fridge with the internal ceramic coating. It is insulated realy well, and i have a little stove outside, that pumps the smoke in. Hotplates keep it hot up to 200deg, and can cold smoke, with out using them.
Post by: NRA4LIFE on January 11, 2012, 08:59:11 AM
This is the one I built. With these old refrigerators, you have to be a little careful on the temperatures as the insulation in a lot of them is corrugated cardboard. I got mine a little too hot one time and the insulation near the top started smoldering. I eventually took the whole thing apart and replaced it with ceramic, heat resistant insulation. That is one insulated SOB now.
Post by: longknife on January 11, 2012, 09:07:16 AM
How do you keep it so clean inside???lol I must have a 1/8in of smoke coating inside, and i love the smell when i open it!
Post by: NRA4LIFE on January 11, 2012, 09:25:37 AM
Post by: longknife on January 11, 2012, 09:52:15 AM
Very nice!
Post by: danderson on January 11, 2012, 05:04:17 PM
Post by: PlateauNDN on January 11, 2012, 05:11:27 PM
Post by: WCTaxidermy on January 11, 2012, 06:57:56 PM
Heres mine that I built last weekend, I smoked a batch of polish sausage for the first test, next week will make summer sausageNow that turned out nice danderson. great job!
Longknife,NRA4LIFE, that is cool as well. The only problem I see with your smoker is you need to replace that Packer emblem with a Minnesota Viking emblem. Go Vikes in 2012! :chuckle: :chuckle: :chuckle:
This is the one I built. With these old refrigerators, you have to be a little careful on the temperatures as the insulation in a lot of them is corrugated cardboard. I got mine a little too hot one time and the insulation near the top started smoldering. I eventually took the whole thing apart and replaced it with ceramic, heat resistant insulation. That is one insulated SOB now.
Post by: Hawgdawg on January 11, 2012, 11:08:13 PM
Heres mine that I built last weekend, I smoked a batch of polish sausage for the first test, next week will make summer sausage
Nice job! you might want to get a digital external temp gauge. The oven type will eventually get black from creasote. They have them with two propes. One for the meat and one for the internal temp. Also, cast iron pan works great for your smoke generator. Not an expert but the gurls say they can't beat my meat.
Post by: danderson on January 12, 2012, 05:46:20 AM
Post by: Hawgdawg on January 12, 2012, 08:53:26 AM
I ordered one of those cabellas s" temp gauges for the front door, and a new 2 burner hotplate, needed to increace the heat some on finishing the smoking, overall it worked good.
check out the sausauge maker website some good stuff.
Post by: NRA4LIFE on January 12, 2012, 09:00:09 AM
Post by: WCTaxidermy on January 13, 2012, 09:22:27 AM
WCT needs some therapy.We have Allen, AP, and one of the best QB's in the league in Ponder..............We can't loose this year can we? ;)
Post by: NRA4LIFE on January 13, 2012, 09:43:50 AM
Post by: WCTaxidermy on January 13, 2012, 01:00:22 PM
If Tim Tebow has a thought, is that a Christian Ponder?Now that was a good one.lol When Minnesota plays Denver next year, Tebow is going to need a lot of Christien Ponders if you know what I mean.
Post by: danderson on January 22, 2012, 09:48:35 PM
Post by: buck man on January 22, 2012, 11:46:48 PM
Post by: NWBREW on January 22, 2012, 11:56:22 PM
OK,, as soon as I have room, I am gonna start smoking eveything I can get my hands on....
:yike: :chuckle:
Post by: Grizzly95 on January 23, 2012, 12:01:11 AM
Post by: Camp David on January 23, 2012, 05:21:47 AM
All you guys are now my smoking heros. You have inspired me. Hope to build one of my own soon. Thanks :tup: now if I could only get home from working in CA. :'(
Agree...I'll need to put together a plan and get started on one soon. I love all of these ideas.