My First Smokeouse

[pignut hickory]

[h1]I pick this one because you can adjust and it starts at 50F just in case I want to cold smoke..

beef sticks 005.JPG

• pignut hickory
• Feb 15, 2016

[/h1][h1]  [/h1][h1]3" River Country (RC-T3W) Adjustable Professional BBQ, Grill, Smoker Thermometer (50 to 550F)[/h1]

• Heavy Duty Stainless Steel Construction
• Professional Grade Internal Components
• Easy to Read 3" Color Coded Dial which shows exact temperature (50-550 Degrees Fahrenheit)
• Adjustable with complete mounting instructions & hardware included
• 2 ½ Inch long stem with 1/2 NPT mounting or 13/16 std hole

 
Hey Pignut  , Is that fiberglass board on the bottom part of the smokehouse? Great looking smoker

Chefboyrd..I missed your question...lol This may be more info than you wanted..I laid out cinder blocks for 4' x 4' inside dim. Then leveled and mortared them together ...put 8 cinch anchors down for 2 x 8 treated bottom plate..then filled with 60-40 dirt...allowing 2 1/2" for concrete at top..after poring concrete ordered fire brick and installed..Then put cement board 18" up on wall inside..

 

[pignut hickory]

Smoking Again..White Cloud's step by step Jerky ....Bear's step by step Bacon on a Stick...And Jeff's way to cook Brisket..

Used the flat of brisket to make Jerky and smoked the point..

SMOKING 002.JPG

• pignut hickory
• Feb 23, 2016

3 lbs Brisket meat to start White Cloud's recipe.

SMOKING 004.JPG

• pignut hickory
• Feb 23, 2016

Pork on a stick ..Bear's recipe..

SMOKING 008.JPG

• pignut hickory
• Feb 23, 2016

Smoke point of brisket in pan per Jeff's instructions....

 

[gary s]

Nice job

Gary

 

[Bearcarver]

 
Smoking Again..White Cloud's step by step Jerky ....Bear's step by step Bacon on a Stick...And Jeff's way to cook Brisket..

Used the flat of brisket to make Jerky and smoked the point..

3 lbs Brisket meat to start White Cloud's recipe.

Pork on a stick ..Bear's recipe..

Smoke point of brisket in pan per Jeff's instructions....

Wow---You're sure making a lot of Tasty looking Vittles!!!

-----------

Bear

 

[pignut hickory]

Thanks Bear..

My smokehouse still needs some tweaking..having trouble getting it above 200 F..I need a little more heat for Brisket..   

 

[pignut hickory]

Thanks Gary..missed your comment..

 

[gary s]

Cranking out some good looking stuff in that new smoke house

Nice Job  

Gary

 

[pignut hickory]

Canadian Bacon Today..

fire 002.JPG

• pignut hickory
• Feb 25, 2016

fire 003.JPG

• pignut hickory
• Feb 25, 2016

 

[gary s]

I'm in    Love that Canadian Bacon

Gary

 

[bigtrain74]

Beautiful smoke house! I hope the county doesn't find out and tags you with an extra $5000 worth of assets on the property. 

 

[Bearcarver]

I'm in too----Move over Gary!!

Bear

 

[pignut hickory]

Results on Bear's   Canadian Bacon sliced this morning..

Cand Bacon 001.JPG

• pignut hickory
• Feb 26, 2016

Can..Bacon 001.JPG

• pignut hickory
• Feb 26, 2016

Can..Bacon 002.JPG

• pignut hickory
• Feb 26, 2016

Can..Bacon 003.JPG

• pignut hickory
• Feb 26, 2016

Can..Bacon 004.JPG

• pignut hickory
• Feb 26, 2016

 

[gary s]

Beautiful Color, great looking CB   Nice Job  

Gary

 

[pignut hickory]

Thanks Gary.. the taste is great.. We are doing pork and beef sausage this afternoon..

 

[Bearcarver]

 
Results on Bear's   Canadian Bacon sliced this morning..

Nice Job!!

That Looks Just Right !!

---------------

You're hooked now with the CB & the Bacon-On-A-Stick !!!! 

Bear

 

[pignut hickory]

Thanks for all comments..

Yesterday we made Pork & Beef unstuffed Sausage sticks 78% pork & 22% beef...Three 5 lb batches...4 hours smoke time..

1) recipe ...Bear's recipe with changes..

Ingredients:

5 lbs Pork & Beef (ground--78/22) using pork butt..

7 1/2 level tsp (2 1/2 TBS) of TQ

3 tsp Black Pepper

1 1/2 tsp of Mustard Seed

1 Heaping TBS of Crushed Red Pepper

1 tsp of Garlic Powder

1 tbs of Italian Seasoning

2) My old copy cat Jimmy Dean Recipe for hot pan sausage..

Ingredients:

5 lbs Pork & Beef (ground--78/22)

7 1/2 level tsp (2 1/2 TBS) of TQ

1 tsp Black Pepper

1 1/2 tsp of Sage

1 TBS of Crushed Red Pepper

1 TBS Cayenne pepper

1 1/2 tsp of Coriander

It's hard to say which one is best..

sausage 001.JPG

• pignut hickory
• Feb 27, 2016

 

[pignut hickory]

My Sausage has the Five Spices that are highest in Vitamin K....I've uncovered a Nobel Prize-winning vitamin proven to sweep calcium out of your arteries — for normal, healthy blood pressure.

In a landmark Rotterdam Study, researchers gave a unique form of vitamin K to 4,807 men aged 55 and older. 

They found that the study participants who had the highest intake of vitamin K had a stunning 52% decrease in calcium deposits in their blood vessels — and a 41% lower risk of serious cardiovascular problems.

But they found that vitamin K not only removes calcium from your arteries. It also protects the "elastin" in your blood vessels — which helps keep your arteries from becoming stiff.

In other words, vitamin K gives you flexible, clean-as-a-whistle arteries... normal blood flow... and blessedly healthy blood pressure...

http://nutritiondata.self.com/foods-000104000000000000000-w.html

 

[dirtsailor2003]

Great looking smokehouse and tasty looking smokes!

 

[Bearcarver]

Great Job on the Sausages, Pignut !!!

Those look Mighty Tasty!!

Bear

 

[pignut hickory]