SMOKING FOODS

[100Acre]

All this time spent on the farm is giving me ideas for things I had put on the back burner. I was looking at my stack of fire bricks earlier for the wood fired bread oven project and it got me thinking about something A little more simpler. I have always wanted to build a nice smoker for smoking fish, game domestic meats and salts. Have any of you guys built something similar beyond something you bought at a big box store? I'd be interested in seeing some other people's ideas and recipes even if you're using a commercial smoker. We can't all be rustic after all. I have a couple of old wood stoves for something like this in the video but I figured you guys might some ideas as well. Thanks.

 

[Admin]

 

[Vikes79]

DIY Ugly Drum Smoker From 55 Gallon Barrel

In a nutshell, it goes like this… get a 55-gallon drum, then strategically drill a bunch of holes into it. Here's the detailed walkthrough...

smokingmeatgeeks.com

Ive seen a few of these made / in action.

For me I already have more grills than time, but could see a ugly drum cooker as my next project.

 

[BWAF]

My grandparents used old refrigerators to smoke there meat in put fire box next to it put the smoke in the bottom with stove pipe vent at top but refrigerators where made a little different back then

 

[Vikes79]

My grandparents used old refrigerators to smoke there meat in put fire box next to it put the smoke in the bottom with stove pipe vent at top but refrigerators where made a little different back then

Yeah, today’s plastic lined fridges might leave you a little loopy.

 

[Backwoods]

I have a electric smoker from academy. I really like it . It makes anyone a pro and does an exceptional job.

 

[100Acre]

Doesn't smoking also kill the bacteria and or give food a longer shelf life?

 

[Choogsbro]

What a coincidence. I'm smoking some hind quarters tomorrow along with something else. Not sure what else. So me and the old lady are talking about what else to smoke. I get on the forum and this thread is at the top. That's crazy.

 

[BWAF]

What a coincidence. I'm smoking some hind quarters tomorrow along with something else. Not sure what else. So me and the old lady are talking about what else to smoke. I get on the forum and this thread is at the top. That's crazy.

I WANT TO DO THIS

 

[nitzo]

I used this SmokinTex for a long time and loved it:

Now I'm using this GMG and have to say I really like cooking with it:

 

[Wallace]

Every farm used to have a smoke house. I bet theres tons of info and plan of the ole interweb.

 

[Choogsbro]

What a coincidence. I'm smoking some hind quarters tomorrow along with something else. Not sure what else. So me and the old lady are talking about what else to smoke. I get on the forum and this thread is at the top. That's crazy.

Update from Sunday.

 

[Smitty335]

Update from Sunday.
View attachment 195297View attachment 195298View attachment 195299View attachment 195300

Using a smoker like that is cheating! HA! And there is a thief in your mist, meat ball missing!

 

[Choogsbro]

Using a smoker like that is cheating! HA! And there is a thief in your mist, meat ball missing!

I'm the cheating theif. Ha!Ha!

 

[JimmyA]

All this time spent on the farm is giving me ideas for things I had put on the back burner. I was looking at my stack of fire bricks earlier for the wood fired bread oven project and it got me thinking about something A little more simpler. I have always wanted to build a nice smoker for smoking fish, game domestic meats and salts. Have any of you guys built something similar beyond something you bought at a big box store? I'd be interested in seeing some other people's ideas and recipes even if you're using a commercial smoker. We can't all be rustic after all. I have a couple of old wood stoves for something like this in the video but I figured you guys might some ideas as well. Thanks.

Nice video, The fish looks scrumptious!

 

[JimmyA]

This should be a Sticky Thread!

 

[Vikes79]

Doesn't smoking also kill the bacteria and or give food a longer shelf life?

Speaking from my experience in Dairy...

Its the time / temperature curve that kills the bacteria for the most part. Most bacteria have a time / temperature curve that needs to be covered to properly kill. Smoking is low and slow. Your meats still need to get to the proper temp.

Secondly bacteria need moisture to survive. Drying...much like what Native Americans did , extend the shelf life of meats.

 

[Vikes79]

While not from a home made smoker, here is some beginning inspiration from my ceramic Vision grill. You could use your fire bricks to make a similar setup with flat sheet or a smaller round steel barrel.

Just put the quarantine baby backs on.

 

[Dirtstiffs-1000]

Still waiting for them to come out of the smoker.

 

[FF16]

I just got hungry...... and a craving for smoked meat