Smokehouse

[Nifeman]

Hey y'all, after more than 20 yrs. I fnally got my son to help build a cold smoker :thumbsup: . Made it from mostly found stuff, cut the logs and made the lumber. Some metal off an old chichen house, and a 1/2 drum with my bar-b-que lid and we was set. Miss Tudy made some of her great beef salami (old recipe) and some blocks of sharp cheddar and we were ready to make some good eatin'. Going to post more pics, but here'a what we got so far. Enjoy, Bud

 

[Birdman]

would the words EXTREMELY JEALOUS say what I think, nice job my friend way to go reuseing stuff
:haha:

 

[Woods Dweller]

Very good looking Nifeman. :thumbsup:

I love a smoke house when the inside turns black and it smells up the yard. :wink:

 

[Nifeman]

Ha Ha, birdman it was a long time a comin...
And WD, know what ya mean. Have to make some more stuff and get it blackened up...Bud

 

[Birdman]

hey Nife, just an idea, to get the coating on the inside why need something to smoke in it(meat) just build a fire ever couple days n let it smoke away until the inside is more the way ya want it. they hang yer meats when they are available. Won't take much time each day to do except for getten the fire started n checking every so often to add some fuel to it.--just a thought YMHS Birdman

 

[Blizzard of '93]

nice smokehouse. cure some venison sausage in it for to share w/us :thumbsup:

 

[Loyalist Dave]

THAT IS BEE-OOO-TEE-FUL! :bow:

I have a tough time getting a small crate to come out square when I'm done. :haha:

Looks like you could do a whole deer if you wanted, or a mess of hams and bacon!

LD

 

[Nifeman]

Jerky and brats tomorrow ...Bud

 

[Bon Sauvage]

If not a family secret what type of wood (or woods) are you using to provide the smoke?

 

[Birdman]

Ogre here in the east hickory is used alot as well as fruit woods, the southeast I've heard of pecan being used, up your way apple is fantastic for smokeing meats. guys have also used mesquite oak, but it will always be a hard or harder wood, NEVER EVER use pine or anything from the evergreen family, it will ruin the meat flavor wise with the resins in it EEEYUK LOL. If ya check out utube there are scads of vids ya can check out on smokeing meats n woods different people use in different parts of the country, hickory, oak n apple probably are the most used taking a guess
hope this helps some YMHS Birdman

 

[Nifeman]

If not a family secret what type of wood (or woods) are you using to provide the smoke?

I use white oak, apple or peach...Bud

 

[Blizzard of '93]

fruit wood is more to my taste for fowl. apple wood/pear wood.
hickory, oak or other nut wood seems best for pork and beef
and yes you are correct never use any sort of evergreen wood to cook/smoke over unless in a stove at fast burn to bake, fry boil etc.