- Jun 8, 2014
- 1
- 10
Hey you bunch of smoking gurus, Chase here from southeast tx. New to the forum and new to smoking. I haven't ever really smoked anything, I have helped several times making sausage, and various other meats, but never really payed much attention to the actual process, (Temps, times, with/without cure etc.) but have always enjoyed cooking and being outdoors. What better way to spend a day in the yard than to do it with smoke rolling out of a smokehouse? So with the help of a hardheaded hunting dog, all of my chickens have been eaten. Now I had a chicken coop that needed either to be torn down or converted into something useful. How about we turn the chicken coop into a chicken cooker? So that is what I did. Not a chicken cooker exclusively but a smokehouse for whatever I decide needs a little Texas added to the flavor. Now lies the problem, I have no clue how to smoke anything, other than the stuff we used to play with in high school. (I'm kidding, don't think bad of me already) anyhow I can't wait to learn as much as I can from the "seasoned" smokers here. (See what I did there?) here are a few pics of what I have so far, in the first pic you can see its rolling smoke. I still need to build my sausage hangers and a couple racks for the inside but work is getting in the way. I know it needs a Clorox scrubbing but first things first right? The smokehouse is just the back part of the structure, the front part was a pig stall. i guess i should add that i do cook a lot on the grill, gas and charcoal, so im not completely ignorant to cooking, just smoking
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