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Post by oldcoothillbilly on Jul 12, 2012 16:17:52 GMT -7
Hot weather makes it toughher Will but it can be done. Ifin yer not buildin a fair sized smoke house an goin with sumtin say the size of a ice box, yer gonna need a seperate smoke generator so ya don't over heat the smoker. A larger smoke house gives ya the opption a havin a smokey fire inside an keepin the temp down. I do my summer cold smokin at night (specially fer cheese) cause when the temps er in the upper 90's an 100's ya just can't get the low temps ya need. Here be my cold smoker, the smoke generator be on the side there (that silver tube).
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Post by wtrfwlr on Jul 12, 2012 16:23:26 GMT -7
Rev. Coot, that is a real neat lookin rig there Bud! Would you mind going into a little more about it and how it works? I know nothing about that "smoke generator" Looks like a slick deal!
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Post by oldcoothillbilly on Jul 13, 2012 7:14:44 GMT -7
The box just be a old enamel lined fridge. I used a electric heatin element in the bottom controlled by a low temp thermastat. In that respect it ain't no different then most smokers. The smoke generator be a length a aluminized exhaust pipe (about 16 inchs long) with the ends swaged out ta accept fence post caps. In the bottom is a piece of metal drilled full a holes, this be the grate on what the charcoal an wood chips rest on. The cap what goes on the bottom has a fittin where a tube from an aquarium pump connects. This simply adds a bit a air movement ta make it flow better inta the box. However, I've found much a the time it ain't needed, natural flow will do it. A short distance from the top be a 1/2 inch iron nipple with a ball valve, this be where the smoke enters the box. the ball valve be there ta control the amount a smoke. On top be another fence post cap. Ta use it you simply put a charcoal brickquette in the bottom an fill it with yer choice a wood chips. Take a propane torch (be quicker) an get the charcoal goin. After ya got good smoke flow put the cap on the top an the cap on the bottom ifin yer usin it. Start the air pump (again ifin yer usin it) an check how much smoke ya got in the box. This will make smoke fer bout 3 er more hours dependin on how many chips ya got in there. Ever once in a while I"ll poke mine with a stick ta keep the woods chips packed tagether some, add chips as needed. It generally burns all on it's own once ya get it started. This adds very little heat ta the smoke box. They make a commercial version, but be a great deal more expensive then simply buildin this en! This show's bottom cap with the air fittin: This be the charcoal grate installed: This be with a good smoke goin: Puts more en enough smoke in the box: This be bout the perfect amount a smoke: A home cured ham outa this smoker: An some sausage: It be perty simple ta build an does a excellent job. Many thousands a pounds a meat gone through that smoker an enjoyed by my customers.
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Post by wtrfwlr on Jul 13, 2012 7:34:40 GMT -7
Thank You so very much for all that Rev. Coot! That is about the slickest deal I have seen in a long long time. With this new info. I am going to need to so some serious rethinkin about the smoker setup that I'm wanting to build. I have this bookmarked that's for sure and will be referencing your great photos as I build mine. Thanks again, great post and great pix. Sure taught me something new this mornin
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