new smoke house built finally

Discussion in 'Roll Call' started by scott kirstein, Aug 16, 2014.

  1. well after a few years i finally built one. been trying for years to build one.never the time or space. so im kinda brand new to smoking, but i like to try new things. so im off to the races as it were. will post a pic of smokehouse in a bit. (soon as i find the thing)
    Last edited: Aug 16, 2014
  2. goodness, i feel really lazy after looking around at some of the other smoke house builds. i got about 12h into this thing and it was totaly from reclaimed lumber from large crates. well if it works well im gonna be happy.
  3. Hello and welcome to the forum, Great place to learn and share and a bunch of good people. Looks good !!  I like it

    Gary S
  4. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Scott

    Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

  5.   So salmon and a pork roast. the salmon was fantastic. pork was ok just not falling apart like i had hoped.ran for about 9hr. most of the time right at 150. last 2hr was close to 250. give or take.may have to do some slight mods to keep things a bit safer. but for cold smoking this puppy will work fantastic. stays steady at 100 or less with minimal work. once temps drop it will be even easier.

  6. Ok, so it's been a long while. But here's my 1st attempt at bacon and ham buts. Soaked in brine about a week. Rest in fridge for 4 days. And 8h in smokehouse. They are stinking up the whole house fantasticly! Just need the pork bits to cool before wrap and freeze.
    gary s likes this.
  7. Looks great,  Nice color  [​IMG]

  8. halfsmoked

    halfsmoked Master of the Pit Group Lead

    Looks great I would run the cooking temp higher for pork to pull low temp for bacon OK.


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