Meat Smoking - Recipes and methods - photos of smoker added at end

Thanks DeWayne, You really have my mouth watering. I did a pork shoulder recently but had to do it in the oven as it's still winter up here and my smoker won't get hot enough this time of year.
 
Dave, your neighbors must be very worried.

If you are looking for a cold smoke you may not be able to lower the heat enough with the large fryer burner. Try a run with it on its lowest simmer flame setting and see what temps you hold at. If it is too high for your liking a smaller burner might be needed that has less BTU output. Even less heat will be needed as the temps warm this spring.
For smoke you just need to let the chips burn over the heat of the pan. Wet Saw dust works also.
Our upright box is metal but uses a burner for hot smoke or a remote fire box to do true cold smoke. sausage that's smoked is awesome. So are venison hind quarters.
Bob
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when we built one years ago we buried clean cast iron pipe 6 inches into a hill side .The fire pit was built on the downhillside, the smoke house on the top where the buried pipe exited the soil. The ground temp will lower the temp and you can do a true cold smoke. Bob is right a cold smoke is the way to go for fish. Back then we used a clean 55 gallon drum as our smoke house..Those were the days:)
 
Nice job Dave. Interested in how your burner works. I've had difficulty adjusting mine down far enough. What they need is a fine adjustment. Also, you might consider drilling a hole in the side of your smoker for the thermometer probe so you can monitor the temp without opening the door. Were the expanded metal grates recommended on the plans? Seems like they will be a bitch to clean.
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As you can see in the photos, I installed 4 vents in the bottom and a pr up high. There is leakage around the roof and the door, enough air for combustion at least? Do I need more draft than that?

The chips I have I got at HD, they look they came from a tree shreader, it that too large? Where should I get them from? I did drill a couple holes and am using the deep fryer thermometer. The 250F was measured in the middle, imagine it was hotter at the top.

As far as the expanded metal.... my thought is I can power wash it, and then spray it with PAM before use? The reason I built this is because I hate cleaning the trays from my dehydrator when I make jerky.
 
if there's a gander mountain near you they have all kinds of chips
if you go on bradley smokers web site they have forums wealth of info
i was having problems getting my casings to stick to my goose sticks them guys really helped me
 
Dave, if they are the chips in the bag that are about "mulch" consistency, you should be OK. I buy mine at Lowe's in the seasonal dept.

As for your grates/expanded metal, Spray them with PAM when you are seasoning them and spray them with PAM before every smoking mission. They should absorb into the metal pores and treating them every time will definitely help in the "anti-sticking dept".
 
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