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Old 01-10-2016, 11:51 PM   #151
Jason Slocum
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What type of tin or steel are yall using for the outside of the smokehouse? Thanks!

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Old 01-11-2016, 07:28 AM   #152
Bvallet
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Looks great. Brings back memories.
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Old 01-11-2016, 09:35 AM   #153
Smart
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Default DIY Sausage Smokehouse

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What type of tin or steel are yall using for the outside of the smokehouse? Thanks!



Jason Slocum

Regular R panel on mine
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Old 01-17-2016, 10:04 AM   #154
DOUBLE.A
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Question about making jerky in something like this like you'd make dried sausage. Cold smoke for a few hours and leave in racks with a fan? And would you just add fire salt to the jerky mix? Or would you need to use actual hear for the jerky and cure salt only works in casings? Like deer sticks or sausage?
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Old 01-17-2016, 06:32 PM   #155
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Question about making jerky in something like this like you'd make dried sausage. Cold smoke for a few hours and leave in racks with a fan? And would you just add fire salt to the jerky mix? Or would you need to use actual hear for the jerky and cure salt only works in casings? Like deer sticks or sausage?
I added a propane burner to mine for making muscle meat jerkey, summer sausage, snack sticks. Just gotta keep the propane running and keep the Temps up. I put a Guage on the door so I can regulate the temps.
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Old 01-17-2016, 06:38 PM   #156
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I added a propane burner to mine for making muscle meat jerkey, summer sausage, snack sticks. Just gotta keep the propane running and keep the Temps up. I put a Guage on the door so I can regulate the temps.

Do you suggest getting it 160-180 then letting it just air dry or just use heat or a mix of the two? Yea I wanna get a burner in mine.
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Old 01-17-2016, 08:13 PM   #157
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Do you suggest getting it 160-180 then letting it just air dry or just use heat or a mix of the two? Yea I wanna get a burner in mine.
It's not all that scientific! Get the burner between 165 an 180 an let it cook. The meat will be done in about 8 hrs or so. Just keep an eye on it at tr he end of the cook an once it's at that stage it will be done,then it's all about how you want it to look. Also, it will continue to cook after pulled. It takes some getting use to it, but it is by no means hard.
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Old 01-17-2016, 08:17 PM   #158
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Quote:
Originally Posted by dpg481 View Post
It's not all that scientific! Get the burner between 165 an 180 an let it cook. The meat will be done in about 8 hrs or so. Just keep an eye on it at tr he end of the cook an once it's at that stage it will be done,then it's all about how you want it to look. Also, it will continue to cook after pulled. It takes some getting use to it, but it is by no means hard.

Yea I have cooked it several times in my smoker. Offset with a vertical with racks or to hang sausage. But I just built a smoker so I gotta re think it. Need to put a thermometer on the door.
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Old 01-18-2016, 07:38 AM   #159
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Turned out ok. Hardest part was cutting the tin. Was kind of short on Tn. Mis measures but with a screw piece front and back on the roof the one piece fit. Looks silly. I need to cut it. I'll fix it one day lol.


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Old 01-18-2016, 08:23 AM   #160
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Looking good! That'll get it done
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Old 01-18-2016, 10:24 AM   #161
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I need to get the finger out of my arse and build one. I wanna try a few different smoked sausage recipes just for fun. I think I may build one soon. Ive got plenty of mesquite & pecan wood.

Ray
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Old 01-18-2016, 04:02 PM   #162
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Lookin good. If it's in an open area you will probably end up skirting the bottom. I had to with mine to keep the wind under cotrol.
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Old 12-22-2016, 03:16 AM   #163
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Is there a reason you wouldn't want an actual floor in the bottom with piping coming up through the center? As opposed to skirting?
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Old 12-22-2016, 11:24 AM   #164
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Default DIY Sausage Smokehouse

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Is there a reason you wouldn't want an actual floor in the bottom with piping coming up through the center? As opposed to skirting?


Yes...Drafting number 1... the house won't draw from the firebox without proper draft

Cleanup for jerky
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Old 12-23-2016, 12:23 AM   #165
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Thanks Jason!
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Old 12-23-2016, 12:47 AM   #166
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Sure thing
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Old 11-25-2017, 05:57 PM   #167
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Tagged for later


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Old 11-28-2017, 06:10 PM   #168
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Is your flashing galvanized that you used for the top. Reason Iím asking is I will be using this to smoke briskets and ribs also and didnít want the galvanized finished to let off any fumes as it warms up.
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Old 11-29-2017, 07:36 PM   #169
Etxnoodler
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Are y'all just using pine to make the frame? When looking into old smokehouses other places, most sugest using hardwood to avoid any off flavor. Have you had any problems?
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Old 11-29-2017, 08:03 PM   #170
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Quote:
Originally Posted by bbs383ci View Post
Is your flashing galvanized that you used for the top. Reason I’m asking is I will be using this to smoke briskets and ribs also and didn’t want the galvanized finished to let off any fumes as it warms up.
No sir...you better seal and insulate it good ...this was designed for cold smoking

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Are y'all just using pine to make the frame? When looking into old smokehouses other places, most sugest using hardwood to avoid any off flavor. Have you had any problems?
Yes...Pine...been going strong for many years...

Remember ...We cold smoke our sausage and hunters sticks so the hottest the inside gets is 80 degrees. If I have to smoke anything to temp it goes in my offset smoker.
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Old Yesterday, 12:00 PM   #171
NeedmoreOutdoor
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Very nice smokehouse. Thanks for the idea and sizing information. I see one of these in my near future.
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Old Yesterday, 10:48 PM   #172
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Great information!

Mine will be under construction this weekend
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