|
Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: I need plans for a homemade smoker
Hey Smoky,
I am in the process of finding ideas on how to build a smoker that will handled approximately 20 to 30 rings of kielbasa which we plan on making ourselves. I really don't have any ideas on how to build one except for using my friend's idea. What he has is pretty much a plywood box built on a hill and a pipe going up to it which is on an angle from a pipe that comes from down the hill approximately 2-3 feet away. The fire is at the other end of the pipe and the smoke naturally rises through the pipe and up into the plywood box therefore smoking the meat. He has 2x4's around the top on the inside to place wooden dowels (on which the kielbasa is hung on). The top is two pieces of plywood which are on hinges so we can regulate the heat in the box. There is a thermometer with a probe on the end of it which is put in a hold on the side of the box. Are there any ideas that you could have to improve this smoker or any other ideas on smokers which will have the same function? Let me know if you have time!
Thanks,
Gary Neupauer
Hi Gary,
Personally, I use a 33 cu' recycled freezer for cold smoking and the fire pit is about 15' away.
I don't know if 2-3' distance from the fire pit to the smoker is enough. For kielbasa, you need to be able to maintain the temperature from 120° at the start to 165° at the max. down to all smoke little heat for the last 24 hours. Your main problem will be to regulate heat.
"The Great American Barbecue & Grilling Manual" has plans for an easily made smoke house and lots of info on how to use it. Check it out in the Barbecue Store.
Luck,
Smoky
|
