I love the design!!!! You did it right. Living out of country right now but this is definitely on my list of things to build when I'm back in the states.
Awesome vid. The smoker works and is successful you said you were reaching and maintaining temps while smokin turkey of 160° thats fantastic. Good job at little out of pocket cost to you.
Thank you for that Very informative and very instructional With the times that we’re dealing with now, this is going to help my family prepare our own meats and save money Thank you
*Note: Hot smoking is not a long-term meat storage strategy - it is a meat cooking alternative, like grilling. It is a way to contract salmonella or botulism if not canned, frozen, or eaten right away. Salt-curing preserves meat for long-term storage. Cold smoking (85ºF) imparts flavor only to the meat.
It actually allows heat to escape out the back so the temp decreases as long as the vent on the oven and the door is closed. If it was open it would cause the draft(upward pull) so it could end up making it hotter. Our experience is that it quickly releases heat lowering the temp. We have a video showing how we use the smoker. I think Will talks about it more there. Thanks!
@@sunsetskyfarm6206 Oh, of course.. I didn´t think of that!! :) I will check it out. I think i will go for this kind of build as soon as the snow is gone. I like the non complicated design. Thank´s for your answer!
We have never really tried to see how hot. We are smoking tomorrow and I will update you after. We will try to crank it up when we are done smoking our bacon. Stay tuned...
@@nakamuraka777 we did try to move it below and it was just way too hot! The bottom metal just heated up and then we were cooking the meat instead of smoking the meat. We actually were thinking about making the stove pipe longer so we could have more control. Of course I am referring to cold smoking and the temp stays low and slow!!
What a shame that you built the heat source outside. In your shed it would have a double purpase: heating up the space. The pipe through the wall outside, to your smokehouse keeps the smoke out of the shed.
dutchinnertouch yes! That is a great idea! We have that exact set up in the shed! We use it for heating, smoking in the winter and for boiling sap in the spring. This is the portable version we featured here. We will show that in a video this winter maybe. Thanks for watching!
Yeah that is a good question. The wood we used was wall board so the inside of the boards have never been stained. We also burned a hot fire the first time with nothing in it to “cure” the wood. With that said, I did stain the outside with a light coat to protect the wood...
Кино
You can see the pride of accomplishment on his face, it’s a great feeling 👍
I've had an idea for a while to do something exactly like this, thanks so much for sharing.
Thanks for sharing. I’m going to try and build the same thing for my patio.
Well done. A chimney with a damper on your exhaust vent might help with temp control.
I love the design!!!! You did it right. Living out of country right now but this is definitely on my list of things to build when I'm back in the states.
I've got a wood stove I've had sitting around for years. I'm gonna a use your idea to build my new smoker. Thanks.
Nice job dude
Now that is a badass smokehouse! Super cool
Great job!
Awsome job.
Simple and perfect, very nice work .
Amazing, and very cool.
Awesome vid. The smoker works and is successful you said you were reaching and maintaining temps while smokin turkey of 160° thats fantastic. Good job at little out of pocket cost to you.
Sparkly introduction.
Well done mate!!!!
Man Your smoker is great!!
I would like to build one too very soon
Great video.
Awesome!!!
Excellent
Thank you for that
Very informative and very instructional
With the times that we’re dealing with now, this is going to help my family prepare our own meats and save money
Thank you
Thanks Earl! We have a new video coming out soon where we show how we use it with more detail.
I tried smoking fish once, but, I couldn't keep it light and I wasn't sure which end I was supposed to puff on ???
If you tell an old joke, at least spell correctly
Nice. If you haven't by now, you may want to even out that door closure with a latch on top and bottom...it was already pinching...
I have to say great job on your smoker oh and the meat looks good also 👍🙂
great video
do you have plans for this one
My idea was to make a walk in smoker 😊 but this omg nice cheap and relabel thanks for the wicked idea
Glad you like it! it works great! You could probably make a bigger smoker and still use the same barrel.
nice !
Sweetttt🤙🏾
*Note: Hot smoking is not a long-term meat storage strategy - it is a meat cooking alternative, like grilling. It is a way to contract salmonella or botulism if not canned, frozen, or eaten right away.
Salt-curing preserves meat for long-term storage. Cold smoking (85ºF) imparts flavor only to the meat.
What type of wood did you use for your smoker? 😊
What type of wood did you use
That´s a really nice smoker! A question, if you open up the vent in the back of the smoker, doesn´t that increase temperature because of more draft? 🤔
It actually allows heat to escape out the back so the temp decreases as long as the vent on the oven and the door is closed. If it was open it would cause the draft(upward pull) so it could end up making it hotter. Our experience is that it quickly releases heat lowering the temp. We have a video showing how we use the smoker. I think Will talks about it more there. Thanks!
@@sunsetskyfarm6206 Oh, of course.. I didn´t think of that!! :) I will check it out. I think i will go for this kind of build as soon as the snow is gone. I like the non complicated design. Thank´s for your answer!
The only thing I saw was don't forget to debark the firewood if you don't it will leave a bitter taste in the meat
Floki how's ragner doing in Valhalla?
Can this smoke a brisket?
What type of pipe is it galvanized or stainless
I wander if you moved stove closer to smoker,,took out about half of the flu pipe,,if it would b easier to regulate heat
That is a good idea. I think we might try it. The stove gets really hot and originally we were thinking it would burn the smoker part.
Can you make me one?
Yes, no shit. Stay strong my brothers!
I’m curious, what kind of internal temperature are you able to get the smoker with your heat source?
We have never really tried to see how hot. We are smoking tomorrow and I will update you after. We will try to crank it up when we are done smoking our bacon. Stay tuned...
It is best if you transfer the oven below the smoke house, then to adjust the temperature is by opening the vent you provided at the back.
@@nakamuraka777 we did try to move it below and it was just way too hot! The bottom metal just heated up and then we were cooking the meat instead of smoking the meat. We actually were thinking about making the stove pipe longer so we could have more control. Of course I am referring to cold smoking and the temp stays low and slow!!
@@sunsetskyfarm6206, thank you for the idea..🥰👍
How long do you smoke eggs lol? And what temperature?
We smoked the eggs for about 45 minutes and they were hard boiled.
Burn 2 dry and 1 green log.
Meat thermometers don't need batteries.
What size is the drum
The drum is a ~ 20 gallon drum. The kit fits up to a 55 gallon drum. We use one that size for our maple syrup boiler and heating in our workshop area.
Looks Amazon man.
What a shame that you built the heat source outside. In your shed it would have a double purpase: heating up the space. The pipe through the wall outside, to your smokehouse keeps the smoke out of the shed.
dutchinnertouch yes! That is a great idea! We have that exact set up in the shed! We use it for heating, smoking in the winter and for boiling sap in the spring. This is the portable version we featured here. We will show that in a video this winter maybe. Thanks for watching!
I made it with Woodglut plans!
Are you in ohio?
We are in New York.
Лёха ты конечно молодец , но мог бы и на русском языке говорить 😊
My first thot was.....” I wonder how much paints, stains and varnishes are being exposed to the smokebox inside”?
Yeah that is a good question. The wood we used was wall board so the inside of the boards have never been stained. We also burned a hot fire the first time with nothing in it to “cure” the wood. With that said, I did stain the outside with a light coat to protect the wood...
@@sunsetskyfarm6206 The pipe isn't PVC is it?
@@unknownentity352 no it is a metal stove pipe :)
is that music really necessary?
No. You do not need to play the music while you are building your smokehouse :) cheers!