crazylegz70 Posted August 21, 2008 Report Share Posted August 21, 2008 hey guys, how about some pictures of what you use to smoke meat? I am thinking about making my own. I have an electric cheap o from wally world. It works good, but I am ready to expand....... Quote Link to comment Share on other sites More sharing options...
Snipe Posted August 21, 2008 Report Share Posted August 21, 2008 This is my main smoker.... Oklahoma Joe Longhorn Over 900 sq inches of smoking area... I am building a homemade electric smoke house... Still going through labor pains with her.. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted August 21, 2008 Report Share Posted August 21, 2008 Don't have any pics of mine, but it is the masterbuilt electric stainless steel model that cabelas sells. Used to have brinkman charcoal smoker, "smoke 'n grill" I think they called it. It seemed to give a little better flavor to be honest, but was a bit more trouble to keep the heat consistent. Quote Link to comment Share on other sites More sharing options...
Leo Posted August 21, 2008 Report Share Posted August 21, 2008 This is my main smoker.... Oklahoma Joe Longhorn Over 900 sq inches of smoking area... I am building a homemade electric smoke house... Still going through labor pains with her.. My Brinkman is the same design. IMHO, the two chamber horizontal setup is THE WAY TO GO!!! Quote Link to comment Share on other sites More sharing options...
crazylegz70 Posted August 22, 2008 Author Report Share Posted August 22, 2008 I guess I am not really for sure how to use one of those. I know my buddy tried to use a homemade one like that it it didnt seem to get hot enough... Quote Link to comment Share on other sites More sharing options...
Snipe Posted August 22, 2008 Report Share Posted August 22, 2008 I guess I am not really for sure how to use one of those. I know my buddy tried to use a homemade one like that it it didnt seem to get hot enough... Depends on what temp he was trying to achieve.. Smoking meats is low and slow... You want your temps around 200* up to 230*...Its not uncommon to babysit your smoker for 14-16 hours or longer smoking a brisket or a pork butt.. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted August 22, 2008 Report Share Posted August 22, 2008 I see Snipe has a remote type meat thermometer, imho that is a pretty important part of cooking, so you know when the meat is done and do not overcook it. Wal mart here carries a sunbeam remote thermometer for less than $20. The electric smokehouse I have has a digital temp gauge for the smoker itself, most of what I tend to cook it gets set around 225. This is the same as one I am using, been pretty happy with it. Quote Link to comment Share on other sites More sharing options...
Snipe Posted August 22, 2008 Report Share Posted August 22, 2008 I see Snipe has a remote type meat thermometer, imho that is a pretty important part of cooking, so you know when the meat is done and do not overcook it. Wal mart here carries a sunbeam remote thermometer for less than $20. The electric smokehouse I have has a digital temp gauge for the smoker itself, most of what I tend to cook it gets set around 225. This is the same as one I am using, been pretty happy with it. Other than needing a smoker, a thermometer is a must... Like you said, you will trash a great cut of meat if you dont use one... I have several... Probably the best one I own is a Maverick ET-73.. It has duel probes, one for the meat temp and the other is for the smoker temp... That way you can monitor both temps with the wireless remote ... Quote Link to comment Share on other sites More sharing options...
JKAPP01 Posted September 1, 2008 Report Share Posted September 1, 2008 wow maybe they should offer a class on smokin meats.......looks like something to get into...... Quote Link to comment Share on other sites More sharing options...
crazylegz70 Posted September 28, 2008 Author Report Share Posted September 28, 2008 well, if they did, i would attend....FOR SURE Quote Link to comment Share on other sites More sharing options...
Flintlock1776 Posted September 29, 2008 Report Share Posted September 29, 2008 I was considering it. They have some nice models in Cabelas. More expensive but has my interest............. Quote Link to comment Share on other sites More sharing options...
doubleA Posted September 30, 2008 Report Share Posted September 30, 2008 I call them things above BBQ pits. I have built several of them over the years. I recently had tho replace the firebox on mine, the first one lasted 20 years. I use a smoke house for doing sausage,jerky and turkeys. It's 8x8x 7ft high,concrete floor and has plenty of room. Just today the mrs and I put up some snack sausage with a buck I took yesterday. Here is a picture I took awhile ago ...... a little mesquite smoke for atmoshpere. Quote Link to comment Share on other sites More sharing options...
crazylegz70 Posted September 30, 2008 Author Report Share Posted September 30, 2008 OMG.....thank you for this picture......makes me hungry, but my question is this....how do you regulate the temp in something like this? I would guess airflow. Also, what does the bottom of the hut look like? This is exactly what I want to build.... Quote Link to comment Share on other sites More sharing options...
doubleA Posted October 2, 2008 Report Share Posted October 2, 2008 Yeah, a damper on the roof ridge and also the door, something that big doesnt get that hot, you would have to have a huge fire feeding it to get over 200 degrees. I use it most for volume smoking sausage and jerky. The floor is a concrete slab. Here's what the snack sausage looked like after a day of smoking and a day of drying. The kids always like this time of year. Quote Link to comment Share on other sites More sharing options...
OJR Posted October 3, 2008 Report Share Posted October 3, 2008 That is some great looking sausage! I sure am glad my grandkids won't see that picture or they would be hounding me to make some! LOL!! Quote Link to comment Share on other sites More sharing options...
crazylegz70 Posted October 4, 2008 Author Report Share Posted October 4, 2008 OMG....i want some of that.....RIGHT NOW MR.~!!! That looks incredible. So what your saying is that you actually dry/cook it some other way? How do you dry that much sausage at one time??? Quote Link to comment Share on other sites More sharing options...
ksbowhntr77 Posted October 6, 2008 Report Share Posted October 6, 2008 I see Snipe has a remote type meat thermometer, imho that is a pretty important part of cooking, so you know when the meat is done and do not overcook it. Wal mart here carries a sunbeam remote thermometer for less than $20. The electric smokehouse I have has a digital temp gauge for the smoker itself, most of what I tend to cook it gets set around 225. This is the same as one I am using, been pretty happy with it. We just got one of these about a month ago and I'll tell you what, it's well worth the money. We got it to cook our summer sausage in later this year, but I've done a pork butt in it and it turned out spectacular. It's nice turning it on and not having to deal with fluctuation in temperatures all day long. Best money we spent..... Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted October 7, 2008 Report Share Posted October 7, 2008 We just got one of these about a month ago and I'll tell you what, it's well worth the money. We got it to cook our summer sausage in later this year, but I've done a pork butt in it and it turned out spectacular. It's nice turning it on and not having to deal with fluctuation in temperatures all day long. Best money we spent..... This smoker does maintain temps pretty well, have cooked a lot with ours. Just did some ribs here yesterday. Quote Link to comment Share on other sites More sharing options...
stevebeilgard Posted October 13, 2008 Report Share Posted October 13, 2008 for a very cheap smokehouse, go to the dump and get an old freezer. add a small burning pit on the bottom and a top flu with a damper. you can also add bunches of shelves to the inside. being a freezer, they hold heat well, are easy to regulate, hold tons of meat, and are cheap to free. Quote Link to comment Share on other sites More sharing options...
Jake Lake Posted November 5, 2008 Report Share Posted November 5, 2008 Weber makes a pretty damn good product called the Smokey Mountain Cooker..you can pick one up for as little as $299/$399..here is the best website for tips/recipes on using it: http://www.virtualweberbullet.com/ Currently, I use a Char-Broil Silver Smoker..bought it at Home Depot for $170..I am pleased with the food it has turned out but the product itself is poorly constructed..have cooked with it one full summer and most of this fall. Paint is beginning to chip off on the inside of it and alot of rust on the outside although I keep it in a dry shed when not in use. I smoked my fall wild turkey on it last Sunday..used Mesquite chunks..turned out excellent!! Good luck to ya! Quote Link to comment Share on other sites More sharing options...
Flintlock1776 Posted November 6, 2008 Report Share Posted November 6, 2008 This is the one I have my eye on: http://www.cabelas.com/cabelas/en/templates/product/standard-item.jsp?_DARGS=/cabelas/en/common/catalog/item-link.jsp_A&_DAV=SEARCHFEAT_all-search_redir-cat20120_TGP&id=0041321517303a&navCount=8&podId=0041321&parentId=cat20120&masterpathid=&navAction=push&catalogCode=UJ&rid=&parentType=index&indexId=cat20120&hasJS=true Quote Link to comment Share on other sites More sharing options...
Snipe Posted November 7, 2008 Report Share Posted November 7, 2008 Ahh a puck burner... Bradley makes a great smoker.. A bit rich for my blood... $'s per sq. inch.. I know a few guys that use them and just love-um .. Hope Santa gets you one.. Quote Link to comment Share on other sites More sharing options...
kidd Posted November 18, 2008 Report Share Posted November 18, 2008 well i dont have pictures but i have links that show what we cook on the first is the Big Green Egg http://www.biggreenegg.com/eggs_M.html the best smoker on the market (IMHO) is the treager. It is a wood pellet smoker and it does a great job. The big green egg is a charcoal smoker that gets to extreme heat 750-850 degrees http://www.traegergrills.com/grills/texas.cfm If i am not hunting I am smoking Quote Link to comment Share on other sites More sharing options...
oneshot Posted November 19, 2008 Report Share Posted November 19, 2008 I got this Traeger smoker/grill over a year ago and it's great! You can cook anything from cookies and pizza to meats, chicken and poultry. Here is a picture of the smoker and a pork roast I have cooked. The roast had a good 3/4 inch smoke ring in it. The taste was fantastic as was everything I've cooked in it. Check out their web site. Quote Link to comment Share on other sites More sharing options...
Snipe Posted November 19, 2008 Report Share Posted November 19, 2008 Those are some great smokers.. Good looking loin too.. Welcome to RealTree Oneshot.. Quote Link to comment Share on other sites More sharing options...
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