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Old 09-18-2016, 10:37 AM   #1
Smoke Dawg
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Default Hanging meat in smoke house

I have tried to explain a few time how I have jerky and other meats in my smoke house and pictures tell how much better than I do so here is a few pictures of meat in my smoke house.

I know most don't roll with a wood smoke house but using the rack supports in a verticle would also work.

Flying .jpg

Fire .jpg

Comno .jpg

Loaded .jpg

Attachment 133269

Attachment 133270

Attachment 133271
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Old 09-18-2016, 10:41 AM   #2
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That just looks awesome!
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Old 09-18-2016, 11:22 AM   #3
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I have only heard tell of the "Smoke Dawg house of smoke, model 101". I have never seen one on line. When do you think there will be more in production? I want one!
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Old 09-18-2016, 11:26 AM   #4
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Brother Dawg, that is just awesome. Sadly the old time smoke houses are becoming a thing of the past. That's really a shame to. I still use mine to this day. It's old and ugly but what comes out of it is incredible.
Here is a little meat hanging in mine.
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Old 09-18-2016, 11:28 AM   #5
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Brother Dawg, here is a shot of the old smoke house.
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Old 09-18-2016, 11:30 AM   #6
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That is awesome. I love the walk in model!
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Old 09-18-2016, 11:37 AM   #7
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Heck yea, Paul! Love it!
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Old 09-18-2016, 11:41 AM   #8
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What do you have soaking smoke in the first 2 pics.?
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Old 09-18-2016, 11:46 AM   #9
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Quote:
Originally Posted by SmittyJonz View Post
What do you have soaking smoke in the first 2 pics.?
Jerky and Turkey - My usual just before Thanksgiving!
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Old 09-18-2016, 11:54 AM   #10
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Some fine looking grub you have going.
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Old 09-18-2016, 12:26 PM   #11
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dude.........I'm so jealous....I have to have one.....my neighbors are going to love seeing what I put in my yard.
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Old 09-18-2016, 12:27 PM   #12
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Brother Dawg, what kind of temps can you run and maintain in your smokehouse?
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Old 09-18-2016, 01:16 PM   #13
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Cool old school smokehouses guys. I'd love to build one of those.
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Old 09-18-2016, 01:28 PM   #14
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Quote:
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Brother Dawg, what kind of temps can you run and maintain in your smokehouse?

I can run under 100° in the winter if it's cold and have run as high as 350° but keep it under 300° now. Usually not more than 250°. Sweet spot seems to be 150° - 225° but I have lots of control with fire size and intake.

The first one I had was really dry from over 15 years of use and a ham started dripping juice that splashed on the fire box and the wall and ignited. I let it get hot trying to finish when I should have just finished in the oven. IT was 2° away from done.

No meat was harmed but I replaced the smoke house and learned a valuable lesson.
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More stuff for Cutting, Grinding, Stuffing, Canning and so on!
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Old 09-18-2016, 01:31 PM   #15
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Love the smoke house and the pics neighbor. I've been entertaining the idea of a small smokehouse in the backyard for some time.

And brother SGH's smoke house.
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