After I burned down my good smoke house, I was experimenting with a couple of designs and this is one that I built. It worked pretty good. I used it for a couple of years.
http://i106.photobucket.com/albums/m...moke-house.jpg
One of my smokehouse experiments
After I burned down my good smoke house, I was experimenting with a couple of designs and this is one that I built. It worked pretty good. I used it for a couple of years.
http://i106.photobucket.com/albums/m...moke-house.jpg
"The very existence of flame-throwers proves that some time, somewhere, someone said to themselves, You know, I want to set those people over there on fire, but I'm just not close enough to get the job done."
The must be the smartest dog I've ever seen. First he's around the mash. Now here's around the smoked meat. You can't help but like a smart dog.
Nice set up!!
Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.
That's the most expensive dog in my life. I think I mentioned a while back someone gut shot her with a pellet rifle this past Feb. and it cost more to save her than it cost for my first born.
Yea... anywhere there's food, that dog is around. We don't have grandkids yet, so she serves as a substitute for now.
"The very existence of flame-throwers proves that some time, somewhere, someone said to themselves, You know, I want to set those people over there on fire, but I'm just not close enough to get the job done."
Thats not pressure treated plywood is it Tahyo?
No way. But regardless, the inside was lined with aluminum sheets. The only bare wood was the dowels that the sausage hung on. I just used it for sausage.
"The very existence of flame-throwers proves that some time, somewhere, someone said to themselves, You know, I want to set those people over there on fire, but I'm just not close enough to get the job done."
I built a smoke house from stawbales and cedar log slates. I cant show you a pic as I'm hoping to patent and market these smokehouse kits in the near future. As soon as the paperwork comes back from the lawyer, I will post pictures. It's absolutely beautiful.
And as soon as all this snow goes away, I will be putting up my stawbale root cellar. I poured concrete for it last fall.
I've got a couple of good plans for smoke houses. Right now my metal one has been doing a really good job of it so I've been pretty lazy about rebuilding the one I lost.
My cabinet smoker is great for smoking those pork butts/shoulders for pulled pork and I can do a fair amount of sausage in it but I do miss the one that burned up.
My buddy in Arkansas uses an old freezer and has for as long as I can remember. It ain't pretty but I've eaten many a smoked meat/fish out of that thing and it does just as good a job as any of the nice looking ones.
"The very existence of flame-throwers proves that some time, somewhere, someone said to themselves, You know, I want to set those people over there on fire, but I'm just not close enough to get the job done."
So, you guys wouldn't be impressed with my Brinkman propane smoker, right?
Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.
Rick, the one I use right now is a propane smoker. I also use just a hot plate in it for cold smoking. I have the big brother to this one.
http://www.basspro.com/webapp/wcs/st...kEnabled=false
"The very existence of flame-throwers proves that some time, somewhere, someone said to themselves, You know, I want to set those people over there on fire, but I'm just not close enough to get the job done."
Out of curiosity, how do you guys keep the grates clean? That's about the nastiest part of smoking is cleaning the grates. I use a brillo pad but I usually have pitch and smoke and creosote and suet and crud and junk up to my elbows before I get done. I did a whole chicken on Wednesday and I may STILL have suet on me somewhere.
Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.
In my big smoker I dont. Everything in there is hung from hooks and is cold smoked so you dont get the major gunk. I put a tarp and the floor and just change that after the season.
In my small stainless smoker, I usually dont have my heat past 165 degrees. I put the racks in the dishwasher once a year.
In my BGE smoker grille, the only thing I clean is the ashes that drop from the fire box. When I fire up for steak, I flash the heat to over 1000 degrees and everything burns off.
Are you cooking your chickens direct or indirect?
When I do sausage I hang from wooden dowels.
If I do pork butts/shoulders in the cabinet smoker, I never put any sauce on them, so there is minimal stuff. What little I do get I usually just scrub off with a dish pad.
My barrel pit, which I do bbq chicken and baby back ribs on where I do put sauce on the last 20 or 30 minutes, I get my coals going and usually wire brush the grill. What comes off comes off, what stays just adds to the flavor.
"The very existence of flame-throwers proves that some time, somewhere, someone said to themselves, You know, I want to set those people over there on fire, but I'm just not close enough to get the job done."
This isn't it exactly but it's a close match
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The propane burner is on the bottom. A smoker pan just above it. A water pan above that. Then two cooking racks and the lid. I had some lava rocks so I put them in the smoker pan just to help hold an even heat and it worked pretty well.
I spatchcocked the chicken, which by the way worked really well (Thanks!!), and cooked it on the top rack. What was left was the juices and some of the rub that was stuck on the rack along with the smoke. I hate to leave food on there but I could wire brush it. That's what I do on the grill. I suppose I could remove everything and just drop the rack over the burner and cook it right off. Never thought of that.
Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.
Drip pans and tin foil work well to catch the dripping. I cook all my chicken's using the indirect method. I use a BGE plate setter under my grille to just burn off the drippings. Easy cleanup as nothing really sticks to it.
Here is a link to a plate setter that might work well for you. (comes in different sizes): http://www.nakedwhiz.com/pizza.htm
Rick - have you tried spraying the grates with an oven cleaner to clean theim?
No, I haven't and I really don't want to. I just don't like to have chemicals in the business end of any kind of a cooker. I think I'll go with Bragg's suggestion on the aluminum foil beneath the food. I had thought about just removing the water pan but I like the moisture inside the smoker. So I'll use the aluminum and then I'm going to see if I can burn it off by setting the grate directly over the burner.
Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.
Where's your adventure? I figure if the warheads and reactors didn't hurt me........*what's that honey? Oh the power's out again? OK, OK plug the TV into my.....*
Rick, next time when smoking your chicken, try it without the water (indirect cooking method though). Let me know how it turns out.
Tahyo, do you use water in your setup when doing poultry?
Originally Posted by BraggSurvivor
No. I do chicken, whole split chickens on my barrel pit. Direct heat, but it's high off the heat. I don't use water for any kind of bbq.
"The very existence of flame-throwers proves that some time, somewhere, someone said to themselves, You know, I want to set those people over there on fire, but I'm just not close enough to get the job done."
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