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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-28-2013, 11:43 AM
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#1 |
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Quintessential Chatty Farker
  
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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Old School Smoke House
A few people have asked about my Old School Smoke House so I dug up some pictures of the maiden Smoke.
My Original was over 15 years old and pretty dry and brittle. A ham started dripping on the fire and splashed on the side ending the life of that one. I did see the temp climb and saved the hams and put out the fire but a new Smoke house had to be built. I used most of the design of the original but made a fire access door and used fire brick the first few feet with a high heat castable mortor floor instead of just tin lined and dirt floor. Adjustable vents are an adder also. Stainless Steel fire ring and lid instead of a partial drum. The tin is from the original house as it was already seasoned and safe. The new improved version works Great! Here is the first cook after a teat burn to season the House. Loaded with Jerky Strings Attachment 84349 Closer view of hanging jerky Attachment 84350 Light the fire Attachment 84351 Get this thing Smokin Attachment 84352 Closed up the top but watch the fire Attachment 84353 Old School Smoke House closed up and Smokin! Attachment 84354 I have a manual thermometer in the front and and digital remote on the side so I can monitor the temp from my deck It takes much more work to keep the temps just right using air flow, wood amounts, and wet or dry wood (keep some in a bucket of water) but the smoke flavors are wonderfull and I can smoke a ton of stuff in this baby. Been tempted to use a propane burner and wood chips but really want to keep the Old School ways alive - Maybe a remote fire box for cold smoking Later? Here is some finished Jerky Attachment 84355 You can't beat the smoke from real wood! SD
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes!  IMBAS Certified Moink Baller 
Last edited by Smoke Dawg; 02-24-2014 at 02:41 PM.. |
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08-28-2013, 12:19 PM
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#2 |
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somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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WOW that looks good.
Thanks for sharing.
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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08-28-2013, 12:21 PM
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#3 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Now I need a old school smoke house.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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08-28-2013, 12:21 PM
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#4 |
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Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Very nice, have been contemplating building something like this. What temp are you holding to?
Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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08-28-2013, 12:22 PM
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#5 |
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Found some matches.
Join Date: 06-21-13
Location: USA
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very nice. I'll keep an eye out for future posts
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08-28-2013, 12:23 PM
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#6 |
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Full Fledged Farker
Join Date: 07-15-13
Location: Bellevue, Wa
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That be sweet!!!
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08-28-2013, 12:47 PM
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#7 | |
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Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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Quote:
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller
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08-28-2013, 01:38 PM
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#8 |
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Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Looks great! You know I love the wood smoke house! Yours looks very nice. Good job.
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Chris- Midwest BBQ Outreach |
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08-28-2013, 01:59 PM
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Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Quote:
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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08-28-2013, 02:06 PM
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#10 |
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Full Fledged Farker
Join Date: 07-27-11
Location: Chesterfield, MO
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You got me itchin for a project. Nice house.
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Chompers 1, offset trailer smoker, 2-UDS,1-UDS rib hanger, weber grill,thermopen, maverick 732, cookshack, La Caja China |
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08-28-2013, 02:14 PM
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#11 |
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On the road to being a farker
Join Date: 07-23-13
Location: Roy, Utah
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Back to basics on that rig!!! Love seeing the old school methods resurrected and carried on into the next generation!
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Originally Posted by cathy L........I just grab my fatties and yank them out. |
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08-28-2013, 03:16 PM
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#12 |
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Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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I like jerky (please!)....... nice shack!
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Kettleheads Anonymous Charter Member |
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08-28-2013, 03:26 PM
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#13 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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My BIL uses a similar, very similar design to that one, for his salmon smoking. It is based upon 4x8 plywood, and the fire box is a hole in the ground. Super inconvenient when you are lighting the fire, bent over a hole in the ground. But, it works great for cold smoking and warm smoking. Yours is nicer, with that fire brick on the bottom.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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08-28-2013, 03:38 PM
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#14 |
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is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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Totaly sweet
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I'MMM Back💪 |
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08-28-2013, 03:53 PM
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#15 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Man that is way cool! I bet it smells awesome inside
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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