Cedar smokehouse construction

User avatar
atcNick
Passionate
Passionate
Posts: 373
Joined: Fri Jan 01, 2010 05:17
Location: Texas, USA

Post by atcNick » Sat Feb 09, 2013 00:54

Thanks guys. Charlie, Im in Longview.
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
User avatar
CrankyBuzzard
Passionate
Passionate
Posts: 242
Joined: Wed Jan 12, 2011 23:09
Location: Texas
Contact:

Post by CrankyBuzzard » Sat Feb 09, 2013 01:12

Ah, in God's country! Love me some east Texas!

Not sure what the temp will be there, but here it'll be cold smoke weather! Just wish I was closer to being finished! :lol:

Charlie
User avatar
atcNick
Passionate
Passionate
Posts: 373
Joined: Fri Jan 01, 2010 05:17
Location: Texas, USA

Post by atcNick » Sat Feb 09, 2013 05:38

CrankyBuzzard wrote:Nick, not sure where you are in our great state, but it looks like next week may have some decent outdoor temps for cold smoking!

Look forward to the pics!

Charlie
That's ok. I wont be ready for any cold smoking yet. I have an 8 lb pork belly going into the brine in the morning and its gonna sit there for 2 weeks before I cold smoke it.
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
User avatar
atcNick
Passionate
Passionate
Posts: 373
Joined: Fri Jan 01, 2010 05:17
Location: Texas, USA

Post by atcNick » Tue Feb 12, 2013 23:34

I decided to make some kabanosy for my first smoke in the smokehouse. Think I may have screwed up. About ten minutes into the smoke I open it up to take a peak and notice condensation buidling up on the sausages. They were dry when I put them in. It's been raining all morning so its pretty wet, and theres water on the floor of the smokehouse. It drains fast usually, within a day, but this may be a problem if I want to smoke on wet days.

Here's a couple shots I took with my phone.

Image
Image
Image
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Wed Feb 13, 2013 02:10

Open the door when you are not using it and let the air circulate freely. It will dry faster and better. You are encountering the sausage below the dew point problem and they will "sweat" just like a glass of cold beer.
Ross- tightwad home cook
User avatar
atcNick
Passionate
Passionate
Posts: 373
Joined: Fri Jan 01, 2010 05:17
Location: Texas, USA

Post by atcNick » Wed Feb 13, 2013 03:48

ssorllih wrote:Open the door when you are not using it and let the air circulate freely. It will dry faster and better. You are encountering the sausage below the dew point problem and they will "sweat" just like a glass of cold beer.
That's exactly what it was. I didn't let the sausage sit out of the fridge long enough before I stuck it in the smokehouse. I'm always in a hurry with a 2 and 4 year old around!!!

I checked it again about 30 minutes in and it had evaporated and was dry again. They're resting in my curing chamber for a few days.


Taking a cold bath:
Image


Relaxing for a few days:
Image
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
User avatar
Gray Goat
Frequent User
Frequent User
Posts: 125
Joined: Mon Jan 24, 2011 20:08
Location: Crystal Lake IL

Post by Gray Goat » Wed Feb 13, 2013 04:10

Your Kabanosy looks great atcNick. I really like your smoke house, great job :grin:

It's nice to see something that isn't steel :lol:
User avatar
atcNick
Passionate
Passionate
Posts: 373
Joined: Fri Jan 01, 2010 05:17
Location: Texas, USA

Post by atcNick » Mon Feb 18, 2013 03:50

An important lesson I learned: don't use pine dowel rods in the smokehouse. Pine flavor doesn't taste good on sausage. I thought I was buying hardwood rods, nope, they're pine. Yuck!
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
PAHunter62
Newbie
Newbie
Posts: 1
Joined: Fri Feb 01, 2013 04:57
Location: SE PA

Post by PAHunter62 » Sun Sep 01, 2013 01:51

Nick,

You mentioned in your first post that you wanted this to function as both a hot and a cold smoker. What is the hottest you feel comfortable running it safely?

I would like to build something similar and was curious the temp range you are able to achieve.

Tom
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Sun Sep 01, 2013 02:05

I have a plywood smoker that I often push to 250°F with no harm, Oak will tolerate 400°F
Ross- tightwad home cook
User avatar
atcNick
Passionate
Passionate
Posts: 373
Joined: Fri Jan 01, 2010 05:17
Location: Texas, USA

Post by atcNick » Sun Sep 01, 2013 02:24

PAHunter62 wrote:Nick,

You mentioned in your first post that you wanted this to function as both a hot and a cold smoker. What is the hottest you feel comfortable running it safely?

I would like to build something similar and was curious the temp range you are able to achieve.

Tom
I don't plan on using it over 200°F, but when I was testing it I had spikes over 300° for short periods with no ill effects.
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
Post Reply