Palssonater Posted May 1, 2006 Report Share Posted May 1, 2006 OKAY! I need to be taken to smoker school. I just acquired an old fridge(the kind that weight about 200lbs) and I am going to gut it and make a smoker. What I need to know is what wood chips make what meat taste the best, etc. What heat, how long, soak time, amount of venting for the smoker. Let me know....Its my next weekends project!!! I will be primarily soaking pork, pepperoni, caribou sausage(koobasa), etc. I think I will build another smaller smoker strictly for fish, so I don't mix flavors.... Quote Link to comment Share on other sites More sharing options...
Hoosierbuck Posted May 1, 2006 Report Share Posted May 1, 2006 Re: Smoker School??? I also have a smoker, but I don't use it because I am afraid of ruining my vension. Anyone with experience regarding deer, turkey, goose, etc PLEASE take us to school! Thanks, HB Quote Link to comment Share on other sites More sharing options...
hutchies Posted May 1, 2006 Report Share Posted May 1, 2006 Re: Smoker School??? Next weekend I am going to fire it up again. I normally smoke it about 15-18 hours at 250. All the neighbors stop by for a taste when they see I got it going. I will do a toturial next time I fire it up. It is really not hard guys. Quote Link to comment Share on other sites More sharing options...
Tominator Posted May 2, 2006 Report Share Posted May 2, 2006 Re: Smoker School??? I've never heard of using an old frig as a smokehouse. But, I guess it would work. I'v smoked meat numerous ways. I have a little chief electric smoker now. Basically you just want indirect heat, "low and slow." Meaning, low heat, and it takes a long time. Get yourself a good meat thermometer, crank up your fire and let the smoke do the rest. Heck, sometimes I smoke right on my grill. Put a pan of water over the lowest grate, then meat, then meat again on the top grate. The heat heats up the water then when you throw wood chips on the burner, it takes the smoke right up to the meat. Really tasty. As far as wood--Hickory is good for any meat. I like maple and apple when it comes to pork. Guys down south have access to mesquite, or you can buy any of the above. As far as soaking, plain ol' water will do. Quote Link to comment Share on other sites More sharing options...
Snipe Posted May 2, 2006 Report Share Posted May 2, 2006 Re: Smoker School??? I have seen one fridge turned into a smoker...The interior needs to be Metal.... If it is a plastic interior its only good for cold smoking...No more than 100-110 degrees....You will still need metal rack though...No plastic. If this is the style of fridge you have ..Let me know I can help you on setting it up.... As for wood...I like Hickory for most of my smoking.. A good rule of thumb for beginners is Oak, Hickory and Mesquite for Beef and Fruit and Nut Type Woods like Pecan, Apple, Pear.. for Pork and Chicken. Make sure your wood is seasoned !! then soak it a minimum of 30 minutes before adding it to a smoker...The longer the better... Your heat should be around 175-220 ...If you are smoking larger cuts of meat....If you plan on doing links and or fresh sausages to freeze and cook later you need to cold smoke them.. I hope this helps... Quote Link to comment Share on other sites More sharing options...
Snipe Posted May 2, 2006 Report Share Posted May 2, 2006 Re: Smoker School??? [ QUOTE ] Guys down south have access to mesquite [/ QUOTE ] Can you not get Mesquite wood where you live..?? Quote Link to comment Share on other sites More sharing options...
AJ Posted May 2, 2006 Report Share Posted May 2, 2006 Re: Smoker School??? One thing to be aware of with the converted refridgerator smoker is a fire. It's not uncommon for the insulation to catch fire unless its built correctly. As the fat is rendered from the meat you are smoking drips down, it can get inside the insulation, before you know it it can be ablaze. I was going to build a refridgerator smoker, but thought against it after reading that. I have an electric Smokin-Tex smoker now. It does great and no need for a water pan. Like Chris said, get yourself a good thermometer like Polder or Maverick and you are on your way to learnin. Remember, its done when its done. You can't rush good BBQ. So far my favorite is pork shoulder. A 7 or 8 pound picnic roast or a boston butt, give it a good rub, and throw it in the smoker for 20 hours. Now, thats good eatin! Quote Link to comment Share on other sites More sharing options...
Tominator Posted May 2, 2006 Report Share Posted May 2, 2006 Re: Smoker School??? [ QUOTE ] [ QUOTE ] Guys down south have access to mesquite [/ QUOTE ] Can you not get Mesquite wood where you live..?? [/ QUOTE ] Nope, mesquite does not grow this far north. Have to buy the bagged kind if I want to smoke with mesquite. Quote Link to comment Share on other sites More sharing options...
Tominator Posted May 2, 2006 Report Share Posted May 2, 2006 Re: Smoker School??? [ QUOTE ] boston butt, give it a good rub, and throw it in the smoker [/ QUOTE ] Hey now! This is a family site! Quote Link to comment Share on other sites More sharing options...
AJ Posted May 2, 2006 Report Share Posted May 2, 2006 Re: Smoker School??? DOH! THat's not what I meant, or is it? Quote Link to comment Share on other sites More sharing options...
Palssonater Posted May 3, 2006 Author Report Share Posted May 3, 2006 Re: Smoker School??? I'm gonna gut the fridge and make sure there are no insulation left. Probably take the compressor out, and make a bit of a smoke house down there. Then port it into the top compartment. Thanks for all the help guys. I'll see how it turns out and post some pics. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted May 3, 2006 Report Share Posted May 3, 2006 Re: Smoker School??? Good luck with your project. I mostly use hickory here, because I have so much of it available. Just remember to cook slow at a steady temp. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted May 3, 2006 Report Share Posted May 3, 2006 Re: Smoker School??? www.smoking-meat.com Should be able to find anything you need to know...You got the Internet!!!! Other than the suggestions already given...relax...If I can do it it cant be that hard to do...LOL Just make sure you allow the coals to burn off all the lighter fluid if your using charcoal. There's nothing like ruining a great cut of Venison by being impatient! Quote Link to comment Share on other sites More sharing options...
Canadian_Goose Posted May 3, 2006 Report Share Posted May 3, 2006 Re: Smoker School??? you'll have to give me a taste after your done so i can tell everyone on the forums how you did Quote Link to comment Share on other sites More sharing options...
hutchies Posted May 3, 2006 Report Share Posted May 3, 2006 Re: Smoker School??? Yep what GW said. Be sure and get some red hot coals going then you cut your fire down so it will go all night and not burn out. Quote Link to comment Share on other sites More sharing options...
Palssonater Posted May 4, 2006 Author Report Share Posted May 4, 2006 Re: Smoker School??? [ QUOTE ] you'll have to give me a taste after your done so i can tell everyone on the forums how you did [/ QUOTE ] Long drive to Gillam from Lockport!!! Quote Link to comment Share on other sites More sharing options...
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