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Reload this Page Wrapped up all my processing from the year

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  #1  
Old 03-04-2010, 09:10 PM
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FF_T_Warren FF_T_Warren is offline
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Default Wrapped up all my processing from the year
24 lbs of breakfast sausage
20 lbs of bacon burger
6 lbs of ground meat
48 lbs of smoked sausage
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  #2  
Old 03-04-2010, 09:21 PM
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FF ,
Is that your smoke house?
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  #3  
Old 03-04-2010, 09:29 PM
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yea, right in the backyard. built it last year
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  #4  
Old 03-04-2010, 09:34 PM
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Thats looks good right there.
I usually make my own every year. This year I didn't feel like messing
with it so I just had it made somewhere else.
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  #5  
Old 03-04-2010, 09:40 PM
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Quote:
Originally Posted by FF_T_Warren View Post
yea, right in the backyard. built it last year
what do you use for the heat gas, hot plate or wood. I would be interested in seeing some pics of it. I'm not far from building one
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  #6  
Old 03-04-2010, 09:39 PM
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yea, it is a pain. between making all this and bedding the rifle. I've literally been on my feet for the last 2 days 6a-8p yesterday and 6a-5p today
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  #7  
Old 03-04-2010, 09:42 PM
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I use wood. Ill post some pics of the house, only thing is I moved the fireboax and the stack goes straight through side of the wall.
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Old 03-04-2010, 09:45 PM
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FF. Kinda a dumb ? But would u be interested in selling somma that sausage link?
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  #9  
Old 03-04-2010, 09:54 PM
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FF. Kinda a dumb ? But would u be interested in selling somma that sausage link?
well I would do some but I see your all the way in deridder and theres alot of GREAT sausage places in between deridder and here.
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  #10  
Old 03-04-2010, 09:49 PM
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Default before moving the fire box
the fire box is on the left and the pipe goes straight into the wall
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  #11  
Old 03-04-2010, 09:51 PM
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man thats nice how do you regulate your heat do you have a dampner on your pipe or do you just close off the firebox
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  #12  
Old 03-04-2010, 09:58 PM
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Originally Posted by adamsfence View Post
man thats nice how do you regulate your heat do you have a dampner on your pipe or do you just close off the firebox
I actually just control it with the size of the fire in the box. It has a damper but I only use it if the fire gets crazy. Its really not that hard though. With the fire blazing in the barrel, the hottest its ever been is like 190 at the roof. so just a regular fire will keep it less than 150. today it stayed around 110-125
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  #13  
Old 03-04-2010, 09:57 PM
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Ehhhh ur right........
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  #14  
Old 03-04-2010, 10:00 PM
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that's perfect I will get with u when I start to build mine thanks
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  #15  
Old 03-04-2010, 10:06 PM
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sounds good. just let me know
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  #16  
Old 03-05-2010, 01:01 AM
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awesome smokehouse...have you visited www.smokingmeatforums.com ? great place to talk about the thin blue smoke!
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  #17  
Old 03-05-2010, 08:57 AM
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yea I've been on there a few times.
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