That time of the year again....

Couple of you guys were wondering what I used. Right now all I use is a round, steel, electric smoker I got from Quality Farm and Fleet. It's a lot nicer than the Little Chief I use to use. The little Chief did half a fish, the other will do a whole fish (Salmon) and faster. I have been thinking of a smoke house. I saved the corrugated, steel roofing I took off the cabin. Was thinking of a 6x6x6 frame. Lining steel on the inside, pine siding, with foam board sandiwiched inbetween. In the bottom, I'd use something like a charcoal grill to cook the chips on.

I just made the best batch ever last month. I always start out with soy sauce as a base. I add a cup of salt (you can go salt free if you have too but not sure how long it'll keep), cut up tomatoes, onions, and 2 cups of real-lemon. Normally I would add brown sugar and molasses, but experimented this time. I put in about 1-1 1/2 cups of maple syrup, made by my uncle. Mix well, put the fish in a large pan and soak it all 24 hours, then smoke.

The Salmon are done for the year, and I was too busy to get any more. Maybe a steelhead later. Right now I have a couple timber-doodles in the freezer waiting. Took Kaley out last night and didn't see anything. Might have to throw a couple round stakes in and make jerky with them.

 

Sounds real tasty. Been thinking about making something around my place. A guy I work with said he had a smoker made from an old fridge that he would let me have. Never used one, but he said it worked nice. Supposed to hold a turkey plus some small stuff.

Am lucky to have lots of hickory on the place. Might have to take him up on it.

Dang, now I'm hungry and I went and left my lunch on the kithen table this mornin. Oh well, wifey will be suprised at what I put down tonight when I get home. "I'm sure you got a tapeworm".

Ed

 

Thanks Red.


I want to build a smoke house. I was thinking something large enough to store the wood too. Storage front half with a large salt box for curing and a door to access the back half and cooking area. Metal or wood only for me...no plastic variations of appliances. Trying to get ideas for a visual of what I want/need to do. Drip pans, ash removal, etc....

what ideas for the inside of your house Redleg?

John

 

I agree, just saying he offered. I also would be interested in any plans you guys come across or design. Would like something big enough to do a couple deer at a time. Plenty of them around too.

Sorry if it looked like I was trying to steal the thread.

Ed

 

sherod - your input is welcome and encouraged.

Lots of deer here too. cure the hides then smoke them out too. cure ham then smoke etc....you get the picture. I have access to 55 gallon drums. I was kicking around the idea of one horizontal and one vertical connected by stove pipe. Not sure if the temp would get high enough for the vertical drum...would work good if you desire a lower temp for some meat while you smoke a higher temp on the horizontal drum with off set fire box.....to smoke hides just close pipe to drum #2 and open lid to drum #1. Turn on circulating fan and away we go....that is the first thing I came up with....any other ideas out there?

 

Interesting idea if I picture it right. I was thinking about using a stainless steel box I have. It's about 2 ft deep and 4 ft x 6 ft. Has clamshell doors like a tool box. Was thinking about making a fire box in one side of it and using the other as the smoke area. Wonder if it would get too hot?

What do you do with the hides? Myself, I tanned a few when younger and had some 'skins made. Sure were comfortable till I got too big for em.

Ed

 

John, I was gonna cut the corrugated roofing and screw to the inside of the house I make. Maybe make some sliding dorrs along the bottom for vents. Don't want it to get too hot. If I was doing turkey or chicken, I would consider putting a small pan of water insidetoo. Want the birds smoked, but not jerky. I haven't done a bird myself yet.

 

If anybody wants to try a refridgerator, I have 2 from the 50's, not sure how much plastic was used. I also have a couple old 250 gal fuel oil tanks....coma and get'em!

 

Now that sounds tasty!

 

My Smoker is an old hospital blanket warmer I wired a double elec hotplate to a 0-250 thermostat. Works like a charm tight seal and well insulated.

 

i cold smoke my jerky. no salt but takes 3 days or so of smokin. just made a batch of buck jerky! never should bring that to work, goes away to fast