Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Got Hickory ?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Jogeephus" data-source="post: 990959" data-attributes="member: 4362"><p>That would be possible cause you can always damper down the fire box to just have a smoldering fire. I ran into this situation with Wilbur I but what I did was since I would be smoking bacon and hams and these need to hang I didn't have enough head space for hanging the meat so I built an upright with another propane tank and this will hold about 50 lbs of bacon or two hams. Dampered down I have to stoke the fire once every 8 hours. Here is what I did.</p><p></p><p>This setup has four dampers to control the heat flow and the upright on the left cooks at half the temp as the horizontal. So I can cook boston butt or whatever in the horizontal and smoke summer sausage in the vertical at the same time. If I want to truly cold smoke I just damper the fire down and it will smoke at the amibient temp.</p><p></p><p><img src="http://i102.photobucket.com/albums/m114/jogeephus/Food/Smoker/IMG_3511.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="Jogeephus, post: 990959, member: 4362"] That would be possible cause you can always damper down the fire box to just have a smoldering fire. I ran into this situation with Wilbur I but what I did was since I would be smoking bacon and hams and these need to hang I didn't have enough head space for hanging the meat so I built an upright with another propane tank and this will hold about 50 lbs of bacon or two hams. Dampered down I have to stoke the fire once every 8 hours. Here is what I did. This setup has four dampers to control the heat flow and the upright on the left cooks at half the temp as the horizontal. So I can cook boston butt or whatever in the horizontal and smoke summer sausage in the vertical at the same time. If I want to truly cold smoke I just damper the fire down and it will smoke at the amibient temp. [img]http://i102.photobucket.com/albums/m114/jogeephus/Food/Smoker/IMG_3511.jpg[/img] [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Got Hickory ?
Top