Post Pics of your Smokers!!

ssorllih · Post by **ssorllih** » Fri May 04, 2012 16:24

The rod racks on the insides are most easily made by drilling hole along the length of a board and then rip sawing the board through the centerline of the holes.

NorCal Kid · Post by **NorCal Kid** » Fri May 04, 2012 17:47

ssorllih wrote:The rod racks on the insides are most easily made by drilling hole along the length of a board and then rip sawing the board through the centerline of the holes.

sawhorseray · Post by **sawhorseray** » Sun Aug 12, 2012 05:40

story28 wrote:Here is a nice "little" machine. Its a Koch GP3 smoker. It has a few cool features like cooling coils for cold smoking, temperature and humidity control, a microprocessor for record keeping and processing condition, and a few other bells and whistles.

[URL=http://[url=http://img696.imageshack.us/img696/7048/facebook3h.jpg]Image[/URL] Uploaded with

Seeing this and the ensueing posts make me feel vindicated in my purchase. It also makes me feel like Fred Flintstone in a lot of ways. Obviously, you are a rocket scientist or maybe a astronaut. I envy your incredible intelligence, and all I can say about your smoker is "WOW!!!".

sawhorseray · Post by **sawhorseray** » Thu Aug 30, 2012 22:07

My smoking unit arrived in great shape and now all I need is some weather. Every day here for the past couple of weeks it's been a high in the mid-90's most days, in the mid-100's on the others. The one day it reached a high of 81° I jumped on the opportunity and seasoned the smoker by running a load of apple chips thru it for three hours. I rubbed up a rack of pork ribs and threw them in set on the "BBQ" function, 220° for six hours, they came out juicy and perfect. I'm very eager to do a load of smoked sausage but feel I should wait for some cooler days ahead, or maybe just stay up all night till dawn. The smoker is very well built and easy to move from the garage to the backyard on the large casters, and large enough to do a couple of whole hams from a fair sized wild hog. The thermostat checked out perfect on both "smoking" and "BBQ" mode, I'm pretty darned happy and think this one's going to do the job just fine for quite awhile.

I had a couple of questions so I contacted the manufacturer, PS Seasonings, once via telephone, the other time via e-mail. On both occasions I was contacted back within five minutes with a helpful answer. I was so impressed with the customer service and the quality of the smoker I received I'm buying all my smoking supplies thru them from now on. Here's their website if anyone might be interested. RAY

http://www.psseasoning.com/index.cfm/act/store

Baconologist · Post by **Baconologist** » Fri Aug 31, 2012 02:34

Nice looking rig!!!!

Post by **Butterbean** » Fri Aug 31, 2012 03:20

That is a beauty.

orf · Post by **orf** » Wed Oct 24, 2012 14:02

I can't upload a picture to this website, but i uploaded it on photobucket. Here are some links:

hthttp://s1352.beta.photobucket.com/user/orforf1/media/187_zpsbd30de74.jpg.htmltp://s1352.beta.photobucket.com/user/orforf1/library/

atcNick · Post by **atcNick** » Wed Oct 24, 2012 14:50

The link won't open, looks like you got an extra "ht" at the beginning of the link. When I post pictures using photobucket I copy the "IMG" code. It will show the picture directly in the forum.

Baconologist · Post by **Baconologist** » Wed Oct 24, 2012 14:53

It's easy.

Over to the right under "Links" in Photobucket choose "IMG code".
Paste the code in your post.

orf · Post by **orf** » Wed Oct 24, 2012 15:01

thanks fellas that was easy

atcNick · Post by **atcNick** » Wed Oct 24, 2012 15:04

There you go. Nice smokehouse. Is that gas powered?

orf · Post by **orf** » Wed Oct 24, 2012 15:13

no. its wood fired.I've only been making sausages for about a year now.these are the first stix I made they were'nt too bad using the 3/8 tube but the next time I'll get 22mm casings. they are quite tasty if I do say so myself.

atcNick · Post by **atcNick** » Wed Oct 24, 2012 15:20

I used 22-24mm sheep casings for kabanosy and they turned out great!

I love your smoker. Wood fired is the way to go!. How far is the fire from smokehouse? What temperatures do get and how do you control temperature?

orf · Post by **orf** » Wed Oct 24, 2012 15:24

heres a closeup of the stix

orf · Post by **orf** » Wed Oct 24, 2012 15:33

the fire is 6ft. away from the smokehouse. I control the temp by moving the "fire" closer to the pipe. By that I mean I just move the logs .Its not an exact science by no means but it works pretty good.as far as temps go I can get er up to 275° 300° no problem for doing chickens and other bbq. I have a sliding damper on the chimney and I use a digital thermo with the probe stuck thru a small hole. Thanks for the comments. orf...

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