smoking meat

Hello all,

I wish to make smoked meat, someone have a plan to build a smokebox,
smokehouse or other interesting thing usefull fore smoking or curing meat or
fish?

Thanks in advance, Karl

I'd avoid smoking meat and stick with tobaccy

:-)

Mat

"Karl" <savage1@telenet.be> wrote in message
newsOYPj.47952$2b2.5062@newsfe12.ams2...

I have built a smoker out of a 55 gal. drum. Plans? No. Cut a door
for the fire box, cut a door to access the food area, re-attach with
hinges. Cut some holes in the top for smoke to escape. Use a brick to
block them and reduce flow.

At the time I used a hibachi grill. Today I would use a cheap hot plate.

What to smoke? Brine [corn] some brisket, chuck roast or top/bottom
round roast and smoke it into pastrami.

Brine a pork loin and smoke it to make Canadian bacon.

I was in Florida, at the time, so I smoked a lot of Mackerel.

I tried a duck - wasn't too pleased. There are much better ways to
serve them...

If you really want a project, a quick search on Amazon yielded:
[Only registered users can see links. ]

You can also see:
[Only registered users can see links. ]
for more information. While the old sausage-list was still functioning,
there were people who claimed to have used cartons from refrigerators to
smoke food in.

JK







TBI wrote:

(clipped)
"Anon" <[Only registered users can see links. ]> wrote in message
news:fI0Qj.53925$[Only registered users can see links. ]. ..
Some good info there. One thing I'd be careful of is the paint or wood
treatments of the materials used. I'd always wanted to use railroad ties for
my garden until I found what they were treated with. Truly horrendous for
getting inside your body.
Our FAQ [Only registered users can see links. ] has a booklist you might want
to check out of the library. And Elton Brown on Good Eats built a fish
smoker out of a new big clay flowerpot, a little fan, 2 hockey tickets (only
kidding, just a bow to an old tv show), etc. You might find that show on
food network or on dvd.
We attended a fish-in where one of the fellars let us sample smoked salmon
with alder or apple woods. I actually like the alder better.
m2cw
Edrena

Karl wrote:


I haven't used it in a couple of years, but I have a smoker that I made
from a 35 gallon galvanized trash can (a new one). Not much to it; a
few 1/2" holes drill near the bottom for air, a paver (type of brick) in
the bottom to keep the firebox up off the galvanized metal, an iron
skillet for a firebox, and a grate suspended about halfway up.

I build a small smoky fire in the skillet using charcoal, apple or
hickory wood chunks, and oak sawdust. Or sometimes a mixture of pecan
shells and oak sawdust. I haven't tried corncobs yet, that's also
supposed to work. Adjust the draft by how tightly the lid is attached.
It doesn't get hot enough to actually cook the meat, so the meat
should be either fully cooked or properly cured before it goes in. HTH :-)

Bob

thanks all for your comments, best regards Karl

Found another good (technical) link in my bookmarks:
[Only registered users can see links. ]

I use Morton Tenderquick for Canadian bacon (or unsmoked pea meal
bacon)and corned beef (sometimes smoked into pastrami):
[Only registered users can see links. ]

JK


The Joneses wrote: