What's on the smoker today?

[Potsie]

over cooked the meat

 

[Greyman]

My grandson brought me some trout he caught yesterday. Brined up and on the smoker now.

 

[Bigjay73]

My grandson brought me some trout he caught yesterday. Brined up and on the smoker now.
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What do you brine them in?

 

[Greyman]

What do you brine them in?

Water, salt, brown sugar, Cajun seasoning

 

[peterk1234]

Finished building the cold smoker. Curing about 40 pounds of pork belly and a few pounds of pork tenderloin. They should be ready to smoke by next Friday. Then it's time test this thing.

 

[Potsie]

Finished building the cold smoker. Curing about 40 pounds of pork belly and a few pounds of pork tenderloin. They should be ready to smoke by next Friday. Then it's time test this thing.

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I’ve got a bunch of left over cedar hanging around the jobsite, you’re giving me ideas…

 

[Greyman]

Finished building the cold smoker. Curing about 40 pounds of pork belly and a few pounds of pork tenderloin. They should be ready to smoke by next Friday. Then it's time test this thing.

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That's a work of art!

 

[peterk1234]

That's a work of art!

Thank you! Hopefully it works.

 

[Elktrack]

What are the two little hasps or latch things on the handle side? Just something to keep it closed up well.
I’m asking because I’m stealing some ideas from your sweet build. You’ve inspired me

 

[Bigjay73]

Finished building the cold smoker. Curing about 40 pounds of pork belly and a few pounds of pork tenderloin. They should be ready to smoke by next Friday. Then it's time test this thing.

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Your neighborhood is gonna smell gooooood

 

[peterk1234]

What are the two little hasps or latch things on the handle side? Just something to keep it closed up well.
I’m asking because I’m stealing some ideas from your sweet build. You’ve inspired me

Yes, just two simple latches. If it wasn't pitch dark outside I'd take a closeup for you.

The shelf supports in the front are removable just in case everything going in there is going to hang.

 

[Potsie]

I’ve got 18 pounds of steelhead brining in the garage now, will put it on the smoke tomorrow afternoon.

 

[INMT]

Finished building the cold smoker. Curing about 40 pounds of pork belly and a few pounds of pork tenderloin. They should be ready to smoke by next Friday. Then it's time test this thing.

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What is your smoking apparatus?

 

[Elktrack]

Yes, just two simple latches. If it wasn't pitch dark outside I'd take a closeup for you.

The shelf supports in the front are removable just in case everything going in there is going to hang.

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Thank you!
Would love a close up of any of it. Looks well thought out

 

[Wild Bill]

Looks good.

 

[peterk1234]

What is your smoking apparatus?

Smokai Smoke Generators for cold smoking or hot smoking food.

High quality smoke generators & smoking woods for cold smoking or hot smoking fish, game and other meat. Whether crafting that perfect cold smoked salmon, cold smoked trout, home made bacon or hot smoking brisket, pork ribs on the bbq or grill, a Smokai smoke generator makes it easy to smoke food.

smokai.com

 

[peterk1234]

Test run. The amount of smoke it's generating is insane. And it's completely cool.

 

[mtmuley]

I’ve got a bunch of left over cedar hanging around the jobsite, you’re giving me ideas…

Perfect. mtmuley

 

[WildWill]

Test run. The amount of smoke it's generating is insane. And it's completely cool.

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That sir is a work of art! I'm officially jealous.

 

[Dave N]

Very nice setup! Do you have a way to have heat or will it just be a cold smoker?