Reply
Go Back   TexasBowhunter.com Community Discussion Forums > Topics > D-I-Y Projects
 
Thread Tools Display Modes
Old 10-21-2008, 10:10 AM   #51
gargetter
Ten Point
 
gargetter's Avatar
 
Join Date: Aug 2008
Location: Robinson
Hunt In: Robertson Co.,Africa
Default

x2
gargetter is offline   Reply With Quote Back To The Top
Old 10-21-2008, 10:13 AM   #52
gargetter
Ten Point
 
gargetter's Avatar
 
Join Date: Aug 2008
Location: Robinson
Hunt In: Robertson Co.,Africa
Default

Quote:
Originally Posted by teamfirstcast View Post
Only one pic left, I need all the pics so I can make my own!! Can you email to me or repost so we can all see? Thanks!
X2
gargetter is offline   Reply With Quote Back To The Top
Old 10-21-2008, 11:16 AM   #53
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default

In no particular order......sorry fellas..






























Last edited by Smart; 10-21-2008 at 11:20 AM..
Smart is offline   Reply With Quote Back To The Top
Old 10-21-2008, 11:18 AM   #54
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default











Smart is offline   Reply With Quote Back To The Top
Old 10-22-2008, 09:18 PM   #55
Bohunter
Eight Point
 
Bohunter's Avatar
 
Join Date: Jan 2007
Location: Allen,Texas
Hunt In: Deep East Texas (BOBO TX0
Default

ttt
Bohunter is offline   Reply With Quote Back To The Top
Old 10-22-2008, 10:43 PM   #56
gonehuntin
Ten Point
 
gonehuntin's Avatar
 
Join Date: Jul 2007
Location: Turlington,Tx
Hunt In: Freestone,Navarro,Llano
Default

That's a sweet setup. Thanks for the pix.
gonehuntin is offline   Reply With Quote Back To The Top
Old 10-23-2008, 03:07 PM   #57
BiteEmNBeatEm
Guest
 
Default

is the fire box completly closed up when smoking or does is have a vent near the bottom to keep the fire burning? Or is the only air comming from the smoke tube?
  Reply With Quote Back To The Top
Old 10-24-2008, 08:17 AM   #58
Creedmore
Six Point
 
Creedmore's Avatar
 
Join Date: Oct 2008
Location: Cedar Hill
Hunt In: Carta Valley/Loma Alta
Default

Nice looking setup you have, Smart.
Creedmore is offline   Reply With Quote Back To The Top
Old 09-07-2009, 06:44 PM   #59
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default

ttt for Jim and Matt
Smart is offline   Reply With Quote Back To The Top
Old 09-07-2009, 09:54 PM   #60
Flame-Tamer
Ten Point
 
Flame-Tamer's Avatar
 
Join Date: Oct 2006
Location: PYRO String Shop Rhome, TX
Hunt In: Rhome,TX
Default

Cant see them why?
Flame-Tamer is offline   Reply With Quote Back To The Top
Old 09-08-2009, 12:54 AM   #61
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default

I can see the pics in the first post on the thread...can you not? They were removed and then replaced.
Smart is offline   Reply With Quote Back To The Top
Old 12-02-2009, 09:57 PM   #62
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default

New pics per request of a few guys.....hosting address keeps changing.

http://www.texasdelta.org/Gene/smoke...smokehouse.htm
Smart is offline   Reply With Quote Back To The Top
Old 12-08-2009, 11:43 AM   #63
bbs383ci
Ten Point
 
bbs383ci's Avatar
 
Join Date: Jul 2009
Location: Orange, Texas
Hunt In: Woodville, Texas
Default

do you have to babysit the fire the whole time or can you set a leave for a while and just add wood or charcoal when needed..... i havent read all the post i probably missed it but what temp do you smoke yours at
bbs383ci is offline   Reply With Quote Back To The Top
Old 12-08-2009, 12:10 PM   #64
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default

Quote:
Originally Posted by bbs383ci View Post
do you have to babysit the fire the whole time or can you set a leave for a while and just add wood or charcoal when needed..... i havent read all the post i probably missed it but what temp do you smoke yours at

It is a cold smoke so no temps are kept or is there a need to check it often.. As long as the fire is producing smoke you are good. We only check to place more wet mesquite/oak on coals...
Smart is offline   Reply With Quote Back To The Top
Old 12-08-2009, 03:32 PM   #65
bbs383ci
Ten Point
 
bbs383ci's Avatar
 
Join Date: Jul 2009
Location: Orange, Texas
Hunt In: Woodville, Texas
Default

i have never cold smoked anything but i thought that you had to keep it above 140 in order to keep bacteria from forming in the meat.... again i dont know anything about cold smaoke i guess thats where the cure or salt comes in?
bbs383ci is offline   Reply With Quote Back To The Top
Old 12-08-2009, 03:37 PM   #66
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default

Quote:
Originally Posted by bbs383ci View Post
i have never cold smoked anything but i thought that you had to keep it above 140 in order to keep bacteria from forming in the meat.... again i dont know anything about cold smaoke i guess thats where the cure or salt comes in?

You cold smoke in cool/cold temps...we prefer a blue norther where the temps are cold and the humidity is low. You can add cure if you would like as well but it is not necessary in sausage you will cook to temp on say a grill....

We do add cure to our hunter's sticks and get the fire hotter since we eat them without cooking...

Last edited by Smart; 12-08-2009 at 03:40 PM..
Smart is offline   Reply With Quote Back To The Top
Old 12-08-2009, 04:01 PM   #67
bbs383ci
Ten Point
 
bbs383ci's Avatar
 
Join Date: Jul 2009
Location: Orange, Texas
Hunt In: Woodville, Texas
Default

ok i gotcha all your doing is adding smoke flavor not smoking and cooking at the same time

thanks
bbs383ci is offline   Reply With Quote Back To The Top
Old 12-12-2009, 09:54 PM   #68
passing thru
Eight Point
 
passing thru's Avatar
 
Join Date: Sep 2009
Location: Angleton, Texas
Hunt In: Junction
Default

Nice thread. Is the bottom open or does it have a floor in it. Sorry I sent you a pm without reading all of your thread. I will have my carpenter start on my new one on Monday. Nothing better than homemade sausage..
passing thru is offline   Reply With Quote Back To The Top
Old 01-09-2010, 02:05 AM   #69
ckuehl
Pope & Young
 
ckuehl's Avatar
 
Join Date: Feb 2009
Location: Tomball/Houston
Hunt In: Polk and Tyler Counties
Default

Still showing the dreaded red x Smart can you do it one more time?
ckuehl is offline   Reply With Quote Back To The Top
Old 01-09-2010, 02:31 AM   #70
top pin
Banned!!!
 
Join Date: Feb 2007
Location: Magnolia
Hunt In: Maverick & Limestone County, Kansas, New Mexico
Default

All I get is an Earthlink ad, except the last picture?????
top pin is offline   Reply With Quote Back To The Top
Old 01-09-2010, 02:35 AM   #71
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default

Did you click on the link in post 62 and scroll?
Smart is offline   Reply With Quote Back To The Top
Old 01-09-2010, 02:42 PM   #72
scotty
Pope & Young
 
scotty's Avatar
 
Join Date: Oct 2006
Location: Taylor,Tx
Hunt In: Encinal Texas, Hare, Texas
Default

Jason, thanks for reposting the picture links. Right click, save as. My buddies and I are going to build ours in February.
scotty is offline   Reply With Quote Back To The Top
Old 01-09-2010, 02:44 PM   #73
ckuehl
Pope & Young
 
ckuehl's Avatar
 
Join Date: Feb 2009
Location: Tomball/Houston
Hunt In: Polk and Tyler Counties
Default

Thanks Smart I see it now.
ckuehl is offline   Reply With Quote Back To The Top
Old 01-09-2010, 09:42 PM   #74
captainkyle
Four Point
 
captainkyle's Avatar
 
Join Date: Jan 2010
Location: Spring TX.
Default

Yep, I only see one picture but would like to see the rest.I made a smokehouse out of an old freezer but haven't had very good luck with it yet.Edible but not perfect.
captainkyle is offline   Reply With Quote Back To The Top
Old 01-09-2010, 10:03 PM   #75
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default

Quote:
Originally Posted by captainkyle View Post
Yep, I only see one picture but would like to see the rest.I made a smokehouse out of an old freezer but haven't had very good luck with it yet.Edible but not perfect.

Did you read the whole thread? See post 62.......
Smart is offline   Reply With Quote Back To The Top
Old 01-19-2010, 12:01 PM   #76
El Patron
Six Point
 
El Patron's Avatar
 
Join Date: Jan 2010
Location: Corpus Christi, Texas
Hunt In: McMullen County
Default

I'm gonna have to quit looking at this DIY threads, I wanna build one of everything!
El Patron is offline   Reply With Quote Back To The Top
Old 02-19-2010, 12:13 PM   #77
Hoghunter10
Spike
 
Join Date: Feb 2010
Default

Impressive
Hoghunter10 is offline   Reply With Quote Back To The Top
Old 02-20-2010, 10:36 AM   #78
J.B.
Ten Point
 
J.B.'s Avatar
 
Join Date: Apr 2008
Location: DFW
Hunt In: Texas
Default

Great build!
J.B. is offline   Reply With Quote Back To The Top
Old 01-21-2011, 01:06 PM   #79
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default

TTT for Leon......Dang pictures keep getting removed.....

Name:  smokehouse1 (Medium).JPG
Views: 3751
Size:  34.6 KB

Name:  smokehouse2 (Medium).JPG
Views: 3730
Size:  38.8 KB

Name:  smokehouse3 (Medium).JPG
Views: 3745
Size:  34.8 KB

Name:  smokehouse4 (Medium).JPG
Views: 3717
Size:  35.4 KB

Name:  smokehouse5 (Medium).JPG
Views: 3947
Size:  33.1 KB

Name:  smokehouse6 (Medium).JPG
Views: 3744
Size:  67.8 KB

Name:  smokehouse7 (Medium).JPG
Views: 3737
Size:  47.1 KB

Name:  smokehouse8 (Medium).JPG
Views: 3682
Size:  39.2 KB

Name:  smokehouse9 (Medium).JPG
Views: 3726
Size:  51.0 KB

Name:  smokehouse10 (Medium).JPG
Views: 3717
Size:  60.6 KB

Name:  smokehouse11 (Medium).JPG
Views: 3702
Size:  46.4 KB

Name:  smokehouse12 (Medium).JPG
Views: 3729
Size:  40.1 KB

Name:  smokehouse13 (Medium).JPG
Views: 3735
Size:  52.8 KB

Name:  smokehouse14 (Medium).JPG
Views: 3873
Size:  48.9 KB

Name:  smokehouse15 (Medium).JPG
Views: 3711
Size:  63.2 KB

Name:  smokehouse16 (Medium).JPG
Views: 3697
Size:  76.4 KB

Name:  smokehouse17 (Medium).JPG
Views: 3721
Size:  63.6 KB

And my brother's smokehouse to make the large quantities....

Name:  Sausage Smokehouse (Medium).JPG
Views: 4681
Size:  123.4 KB

Name:  DSC01468 (Medium).JPG
Views: 8645
Size:  112.0 KB

Name:  DSC01481 (Medium).JPG
Views: 3664
Size:  124.5 KB

Name:  DSC01484 (Medium).JPG
Views: 3684
Size:  45.7 KB

Last edited by Smart; 01-21-2011 at 01:09 PM..
Smart is offline   Reply With Quote Back To The Top
Old 01-21-2011, 01:17 PM   #80
Blood Trail
Pope & Young
 
Blood Trail's Avatar
 
Join Date: Jun 2007
Location: Fort Worth
Hunt In: where the manicorn hunts....
Default

Very, very nice. So you didn't board the floor up and just left the mesh?
Blood Trail is offline   Reply With Quote Back To The Top
Old 01-21-2011, 01:25 PM   #81
Dirtymike
Pope & Young
 
Dirtymike's Avatar
 
Join Date: Aug 2009
Hunt In: granger, victoria
Default

Nice smoker for sure. Beats the pieces or wood we throw together for sure.
Dirtymike is offline   Reply With Quote Back To The Top
Old 01-21-2011, 01:30 PM   #82
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default

Quote:
Originally Posted by Blood Trail View Post
Very, very nice. So you didn't board the floor up and just left the mesh?

Just the mesh. On the huntersticks, we run it a little hotter and there is no mess to clean up........smoke rises so it's not an issue cold smoking.
Smart is offline   Reply With Quote Back To The Top
Old 01-21-2011, 02:37 PM   #83
CRandy
Four Point
 
Join Date: Jan 2011
Location: Double Oak Texas
Hunt In: Everywhere I can
Default

Great ideal. Thanks
CRandy is offline   Reply With Quote Back To The Top
Old 01-23-2011, 03:29 PM   #84
Flint knapper
Ten Point
 
Flint knapper's Avatar
 
Join Date: Oct 2006
Location: Olney Tx
Hunt In: Young/Archer Co.
Default

Did you post any sausage recipes!
Flint knapper is offline   Reply With Quote Back To The Top
Old 01-23-2011, 09:53 PM   #85
KaPlunk
Spike
 
KaPlunk's Avatar
 
Join Date: Jan 2011
Location: Fulshear, Tx
Default

nice job
KaPlunk is offline   Reply With Quote Back To The Top
Old 01-24-2011, 10:06 AM   #86
Slick8
Pope & Young
 
Slick8's Avatar
 
Join Date: Mar 2009
Location: Richmond, Texas
Hunt In: In the woods
Default

That’s a great looking smoker. I just finished one about three weeks ago that's real similar. My dad used it last week with great results and I'm going to bring it home this week and start Thursday night.

I'll try to post up later in the weekend. I’m making link, summer and slim jims. If I get really motivated I may do some jerky.

It’s going to be a long weekend but well worth it.
Slick8 is offline   Reply With Quote Back To The Top
Old 02-12-2011, 07:05 PM   #87
T-Bolt
Ten Point
 
T-Bolt's Avatar
 
Join Date: Jun 2009
Default

Great smokehouse, nice and simple.
T-Bolt is offline   Reply With Quote Back To The Top
Old 02-12-2011, 10:19 PM   #88
live2hunt65
Pope & Young
 
live2hunt65's Avatar
 
Join Date: May 2009
Location: SAN ANTONIO
Hunt In: ANY WHERE I CAN
Default

2x
live2hunt65 is offline   Reply With Quote Back To The Top
Old 12-30-2011, 12:39 AM   #89
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default

ttt for bigbuckhunter request..
Smart is offline   Reply With Quote Back To The Top
Old 12-30-2011, 11:45 AM   #90
TCRČ
Ten Point
 
TCRČ's Avatar
 
Join Date: Aug 2011
Location: Brookeland
Hunt In: Jasper/Angelina Counties and Redmesa, CO
Default

Forgive me for my lack of knowledge here but does the pipe sit underneath the smokehouse and the smoke rise through the mesh or do you have it plumbed in somewhere that I overlooked?
TCRČ is offline   Reply With Quote Back To The Top
Old 12-30-2011, 12:10 PM   #91
Blue Tick
Pope & Young
 
Blue Tick's Avatar
 
Join Date: Dec 2006
Location: Tomball
Hunt In: Crockett Co
Default

Man I need to start making my own sausage. How long are you smoking them in there? Are they fully cooked when your done?
Blue Tick is offline   Reply With Quote Back To The Top
Old 12-30-2011, 12:52 PM   #92
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default

Quote:
Originally Posted by Dawg View Post
Forgive me for my lack of knowledge here but does the pipe sit underneath the smokehouse and the smoke rise through the mesh or do you have it plumbed in somewhere that I overlooked?
The pipe has a 90 on it and there is a hole cut in the center of the mesh. The pipe is put through the hole and sticks through it about 3"


Quote:
Originally Posted by Blue Tick View Post
Man I need to start making my own sausage. How long are you smoking them in there? Are they fully cooked when your done?
The sausage is cold smoked and is for flavor. You just want to make sure the sausage takes the smoke....not cook it. If you were to cook 100 links, you would basically be vacuum sealing what would essentially be 100 links of wrinkled leftovers. We, like most DIY sausage makers, cold smoke it and package it so that it is ready to be and needs to be cooked when you put it on the grill. BTW a nice firebox has replaced the half barrel seen in the pics.


I sent this to BBH last night via PM because he asked the same question. I'm just going to cut/paste my reply to him. This is just what we like....many folks do it many different ways but this works best for us.

We pipe the smoke into it from a small "fire box" on the side of our smokehouse. The firebox is several feet away to try to disperse some of the heat as it flows through the pipe. There is some natural heat, of course, but 90% of the heat is in the firebox and not in the smoke or smoke house. Whether the meat takes the smoke well or not depends on humidity. Low humidity and cold temps like after a blue norther or cold front is the best. It usually takes us 4-5 hours to smoke 100-400 links in low humidity and cool weather. If it is super humid like fog, mist or rain, we have had to smoke it up to 17 hours and that sucks. We don't do that unless we have too. The 17 hour episode was bad timing. Some of us had traveled 7 hours to make it and the forecast was incorrect. We had to do it and it ended up taking a LONG, LONG time. We like it under 50 deg outside temps, to keep sausage from spoiling in the smokehouse. The cooler the better when making and smoking. You can buy cure, aka Tender Quick, and be a little safer if it is warmer but it is not necessary if you do it on a colder day.

You will want a 1/4 ring of reddish tint/smoke-ring around the link after you cook. We'll make a couple of half links for testing and cook them at 4-5 hours and then later if needed to check. If it has the ring, we'll smoke it another hour and then start vacuum packaging. If not, its time for more beer until it does...

When it gets close to being done...it'll go from this color...

Name:  DSC01481 (Medium).JPG
Views: 3271
Size:  124.5 KB

Name:  DSC01484.JPG
Views: 3223
Size:  51.1 KB




to this...

Name:  IMG_6807 (Medium).jpg
Views: 3250
Size:  50.5 KB

Name:  Breezy sausage smoked.jpg
Views: 3241
Size:  120.9 KB

Last edited by Smart; 12-30-2011 at 12:56 PM..
Smart is offline   Reply With Quote Back To The Top
Old 12-30-2011, 01:44 PM   #93
Blue Tick
Pope & Young
 
Blue Tick's Avatar
 
Join Date: Dec 2006
Location: Tomball
Hunt In: Crockett Co
Default

Thanks. I really need to do this. I spent way to much on sausage this year again!
Blue Tick is offline   Reply With Quote Back To The Top
Old 12-30-2011, 01:48 PM   #94
MIke Garcia
Four Point
 
MIke Garcia's Avatar
 
Join Date: Aug 2011
Location: Houston
Hunt In: All over Texas
Default

Sweet, looks awesome, and sausage makes me hungry
MIke Garcia is offline   Reply With Quote Back To The Top
Old 07-05-2012, 09:45 PM   #95
Blue Tick
Pope & Young
 
Blue Tick's Avatar
 
Join Date: Dec 2006
Location: Tomball
Hunt In: Crockett Co
Default

Bringing this back up. Jason, what do you use in your firebox and how long does it last? Is the fire box the only source of heat/smoke you have for the smokehouse? Do you have to keep adding to the fire box to keep it going? What are you using for smoke, do you have a cast iron plate with chips?
Blue Tick is offline   Reply With Quote Back To The Top
Old 07-05-2012, 09:54 PM   #96
ggreg02
Six Point
 
ggreg02's Avatar
 
Join Date: Feb 2011
Location: Elgin,Tx
Hunt In: D Hanis, Tx
Default

Quote:
Originally Posted by Blue Tick View Post
Bringing this back up. Jason, what do you use in your firebox and how long does it last? Is the fire box the only source of heat/smoke you have for the smokehouse? Do you have to keep adding to the fire box to keep it going? What are you using for smoke, do you have a cast iron plate with chips?
My friend dad has a similar setup. He uses an old washing machine tub as the fire box. He sets it in side with some tongs that hooks in the holes in the tub. It works great.
ggreg02 is offline   Reply With Quote Back To The Top
Old 07-06-2012, 07:54 AM   #97
Sackett
Pope & Young
 
Sackett's Avatar
 
Join Date: Oct 2006
Location: Richmond, TX
Hunt In: Sutton County
Default

Great DIY! Going to try and make one before season starts.
Sackett is offline   Reply With Quote Back To The Top
Old 07-06-2012, 08:35 AM   #98
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default

Quote:
Originally Posted by Blue Tick View Post
Bringing this back up. Jason, what do you use in your firebox and how long does it last? Is the fire box the only source of heat/smoke you have for the smokehouse? Do you have to keep adding to the fire box to keep it going? What are you using for smoke, do you have a cast iron plate with chips?
Sorry just seeing this... The firebox is a small 12"x24" pipe grill that we burn hickory in and pipe it into the bottom of the smoker. This is not meant for heat.. This is a cold smoke process. We are not cooking, we are adding smoke for flavor. You have to cook our sausage when you pull it back out of the freezer to eat. Sausage that is heated is cooked sausage and you might as well be packaging 200 links of leftovers which we don't care for. I think our temps last year were in the mid 60s inside the house with 45-50 deg outside.

We burn hickory, mesquite or pecan wood. we use small split logs we get or buy chunks at Academy. It depends on what we have and what we want to do that year as far as wood type choice. I prefer mesquite my buddy prefers hickory . Sometimes we mix them.

You do have to add some wood throughout the day much like any stick burning smoker. A full sausage smoke may last 5 hours or 15 hours depending on the temp and more importantly humidity. Humidity equal looooong smoke. We try to smoke on a blue norther weekend where it is cold and dry.



.

Last edited by Smart; 07-06-2012 at 08:40 AM..
Smart is offline   Reply With Quote Back To The Top
Old 07-06-2012, 09:12 AM   #99
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default

BTW...are the pic in post 79 not visible?....they are to me.
Smart is offline   Reply With Quote Back To The Top
Old 07-07-2012, 02:36 PM   #100
cpr1979
Ten Point
 
cpr1979's Avatar
 
Join Date: Jan 2007
Location: Bastrop
Hunt In: Pontotoc
Default

I can see the pics. May have to try this myself
cpr1979 is offline   Reply With Quote Back To The Top
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 02:03 AM.


Powered by vBulletin® Version 3.8.1
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Copyright 1999-2012, TexasBowhunter.com