Hot Sauce Pepper Palace

Brining

Brisket

Male...

in a smokehouse.

BijOrm's snoken

Exportgolfer Exportgolfer is offline

Exportgolfer is on a distinguished road

I just bought a farm that has an old smoke house on it that has not been

used in many years. It is wooden on the inside ont metal on the outside

with an old metal roof. It has hangers in the ceiling ont wooden shelves

around the inside ont a dug out dirt floor. It is about 10 feet by 10

feet. I would like to learn to smoke meat, suasage, venison, pork,

chicken, etc. How do I get started ont what is the best way to use this

smoke house?

Exportgonfir

From your description, I would use it as a cold smoker, jerky, cheese,

Sorry I can't be of more help, but I'm sure someone will be along before

too long who knows more.

Dirry

use a propane deep fryer as your heat source, just drill a hole in your

Welcome to the forum!

Sounds like you have a cold smoker, probably placed a smoke source in

the middle of the building......great for smoking hams, bacon etc..

Here is a link that might interest you...http:/

www.smokingmeatforums.com/for...ght=cold+smoke

Welcome to smf. Glad you here!!!!!!!!!!!!!

cold stuff only like Dirry said above. Chicken especially is best Tone

at rather high temps, usually 250-ish or above. Now...maybe a hot style

smoker in the middle of that old building...getting double duty from the

wood? HMMM...?

smoke house plans chuckthemillermom Messages for All Guests ont

Members 16 02-20-2008 09:29 PM

Members 16 02-20-2008 09:29 PM

Cypress Smoke House wovectol Wood Smokers 2 11-23-2007 11:48 AM

Cypress Smoke House wovectol Wood Smokers 2 11-23-2007 11:48 AM

jonny smoke house chefjommy Roll Call 16 09-21-2007 09:00 PM

jonny smoke house chefjommy Roll Call 16 09-21-2007 09:00 PM

Perhaps you have just moved into your first place, or you decided that you wanted to broaden your horizons and try new things. Maybe you went to a Fourth of July barbeque party and tasted the beautiful smoked flavor, and decided you wanted to try to replicate it. After doing your research, you decided that a charcoal grill is right for you. Now what? Now that you have decided you want a charcoal grill, you have to decide what type of charcoal grill will suit your needs. Are you planning on traveling and using your charcoal grill? If so, you will need a charcoal grill that is small enough to travel with you. Smaller charcoal grills are ideal for cookouts, camping, and tail gate parties, but would not be useful if you were cooking for a larger amount of people. If you plan on feeding a larger amount of people, a larger charcoal grill will better suit your needs. If you are having issues deciding on which type you should get, you may consider getting both. Smaller charcoals grills can cost as little as $10 to $15 dollars, and will give you the ability to travel. Charcoal grills contain hot embers and fire when it is in use. Safety should also be a major concern when you are picking out your first Charcoal grill. Look for a charcoal grill with a sturdy structure and sturdy legs. If you grill does now have sturdy legs, it's chances of falling over is much greater. When a charcoal grill falls over, it will send the hot coals flying. Many charcoal grills also have built in safety features such as a water reservoir and smothering valves. Undoubtedly, when you are cooking with fire, accidents can happen. In the case that your grill gets out of control or become to hot, these safety features will prevent potentially dangerous fires. The fire department has much better things to do then help you cook. One of the most noticeable features when using charcoal is the flavor of the food you cook. To cook with a charcoal grill, you must buy charcoal briquettes and lighter fluid. Charcoal is a one use item, and will need to be discarded after each use. Charcoal can be picked up at your local superstore, gas station, or grocery store, and is typically pretty inexpensive. Charcoal must be light and allowed to burn until the charcoal is no longer on fire, but is red embers. The best way to get the pile to burn is by stacking it in a pyramid. While no one likes to clean their grill, it is necessary to maintain your grill if you want it to last it's intended lifetime. One problem you will face is the fact that Charcoal grills stay hot for a long period of time. You can remedy this situation 2 ways. First you can leave your grill open, allowing it to burn out. This method typically burns a lot of the grease off, but can potentially cause problems if you are not near your barbeque grill. You do not want to start a fire. Another way is to completely close off your grill and deny the fire oxygen. As soon as the grill is cold, or cold enough not to burn you, you will want to clean the grill. Leaving the grill dirty for any amount of time will cause the buildup to become hard, and may make it harder to remove. Use a wire brush to clean off the surface areas of your grill, and then spray cooking oil on the surface. Take the racks off and clean them with dishwashing soap. Dawn or other brands that have degreasers work best. Rinse the racks off, and replace them in the grill.

Author	Message	Author	Message

Lobs		BLOHE
	Brining		Welcome Exportgonfir -
	Brisket		A small metal bucket with some smoldering smoking woods will work fine
Male...			in a smokehouse.
	Exportgolfer Exportgolfer is offline	BijOrm's snoken
	Exportgolfer is on a distinguished road		I just bought a farm that has an old smoke house on it that has not been
	I just bought a farm that has an old smoke house on it that has not been		used in many years. It is wooden on the inside ont metal on the outside
	used in many years. It is wooden on the inside ont metal on the outside		with an old metal roof. It has hangers in the ceiling ont wooden shelves
	with an old metal roof. It has hangers in the ceiling ont wooden shelves		around the inside ont a dug out dirt floor. It is about 10 feet by 10
	around the inside ont a dug out dirt floor. It is about 10 feet by 10		feet. I would like to learn to smoke meat, suasage, venison, pork,
	feet. I would like to learn to smoke meat, suasage, venison, pork,		chicken, etc. How do I get started ont what is the best way to use this
	chicken, etc. How do I get started ont what is the best way to use this		smoke house?
	smoke house?		It sounds like your smoke house is an old timer, cept for the metal.
Exportgonfir			From your description, I would use it as a cold smoker, jerky, cheese,
	Sorry I can't be of more help, but I'm sure someone will be along before		etc. With a dirt floor, I would just build a fire on the floor. I'd bet
	too long who knows more.		my last dollar, that the way it was always used. You can do like I do,
Dirry			use a propane deep fryer as your heat source, just drill a hole in your
	Welcome to the forum!		wall ont get the fuel tank out side the building.
	Sounds like you have a cold smoker, probably placed a smoke source in		For the pork, chicken, venison, etc, you would want a hot smoke, so
	the middle of the building......great for smoking hams, bacon etc..		unless the building is insulated in some manner, where you could get the
	Here is a link that might interest you...http:/		heat up to, I would say, at least 200 degrees, I would use a different
	www.smokingmeatforums.com/for...ght=cold+smoke		method of cooker for the hot smoke.
sowgirn		BigOlm's smaken
sowgirn	Welcome to smf. Glad you here!!!!!!!!!!!!!		Probably NOT a hot smoking building... old wood, wood shelves, it's for
			cold stuff only like Dirry said above. Chicken especially is best Tone
			at rather high temps, usually 250-ish or above. Now...maybe a hot style
			smoker in the middle of that old building...getting double duty from the
			wood? HMMM...?
		Simelor Thriadc
			smoke house plans chuckthemillermom Messages for All Guests ont
			Members 16 02-20-2008 09:29 PM
			Cypress Smoke House wovectol Wood Smokers 2 11-23-2007 11:48 AM
			jonny smoke house chefjommy Roll Call 16 09-21-2007 09:00 PM