Post Pics of your Smokers!!

ssorllih · Post by **ssorllih** » Fri Nov 25, 2011 14:26

I haven't rotated any and when I slice it I don't see any rack marks. The contact area is quite small.

ssorllih · Post by **ssorllih** » Fri Nov 25, 2011 21:52

I have been playing with this smoker and today I have a piece of butt in it. Yesterday I used it with just the smoke and the grill stayed cold 50 to 60 degrees. Today I have lighted the burner in the grill and am holding at about 180. I can prop the lid open a little and lower the temperature to about 140 with a two inch gap.

ssorllih · Post by **ssorllih** » Fri Nov 25, 2011 23:07

I do believe that I have a smoker now.
I think that it looks very good and it tastes superb.

Chuckwagon · Post by **Chuckwagon** » Sat Nov 26, 2011 06:42

Nice goin' my friend. Now please... remember that smoke cuts off oxygen. Bacteria just love an environment with no oxygen... especially in temperatures from 40°F to 140°F. When you smoke sausage, please make sure you've mixed in a teaspoonful of Cure #1 per 5 lbs. of meat.
If something happened to you, several of us would go into mourning! So, measure the sodium nitrite carefully and use it!

Yer' ol' bud,
Chuckwagon

Bubba · Post by **Bubba** » Sat Nov 26, 2011 13:02

That looks like very juicy and delicious pork. The smoked color also looks very good.

As a point of interest, did you brine it before hand?

Chuckwagon wrote:If something happened to you, several of us would go into mourning!

I concur!

We can't have that happen, Ross is much too important!

ssorllih · Post by **ssorllih** » Sat Nov 26, 2011 15:55

I use cure in all of my sausage and smoked meat preparations.
The best part of this is that Nancy has declared it to be the best she has ever eaten.

DLFL · Post by **DLFL** » Sun Nov 27, 2011 18:48

That looks gooooood!

JerBear · Post by **JerBear** » Sun Dec 25, 2011 05:51

I finally got everything put together. I've got a 5-6' run from the smoke box to the smoker and tested it out with some cheddar today. I'll taste test the cheddar tomorrow morning. there are a couple of leaks that need to be plugged up and the heat from the starting of the fire cracked the cement fire box. Now looking at alternative ideas for smoker generation.

If you take a good look at the second picture you can see we piped the smoke into the box into another 4" pipe and drilled holes along it's length. It did a great job at diffusion.

ssorllih · Post by **ssorllih** » Sun Dec 25, 2011 07:03

JerBear , You can buy furnace cement from Home Depot to repair any cracks. I have to control the air flow to the fire practically to the point of choking it off. After I get a good burn started I close the dampers and snuff the flames.

JerBear · Post by **JerBear** » Sun Dec 25, 2011 07:21

Actually, the top leaks smoke like a sieve. The cement might be a good stop gap but I'll still need a system for smoke generation.

ssorllih · Post by **ssorllih** » Sun Dec 25, 2011 08:21

I see what you mean about the smoke coming out around the lid on the fire box. Consider a stove door gasket. It is just a braided mineral fiber rope that is glued in place.
Turn your fire box over so the pipe come out at the upper side. Smoke rises.

JerBear · Post by **JerBear** » Sun Dec 25, 2011 09:06

The whole thing is open on the bottom. My uncle (the primary builder) has a v2.0 idea. I don't really have any details but it looks like v1.0 is about bust!

ssorllih · Post by **ssorllih** » Sun Dec 25, 2011 17:12

My version is a short length of flue linersitting on fire bricks with a two piece top. One is fixed with the pipe coming out and the other is movable for adding wood. There is a draft door/ fire lighting door at the bottom front. I light the fire with a propane torch and then start closing the openings I try to go for a good charcoal glow on the wood.

JerBear · Post by **JerBear** » Sun Dec 25, 2011 19:47

I'll definitely have to consider some changes. The cheese tasted like the nasty end of a cigarette.

ssorllih · Post by **ssorllih** » Sun Dec 25, 2011 20:37

Having never tasted a cigarette butt I can't offer an opinion but what species of wood did you use?