New smoker project. Got this from Bucket the other day. Cabinet has a fan and heats up to 200F. Uninsulated but that can be fixed. FP (Fred) gave me an old Bradley a few years ago that needed some attention as well. Checked out the smoke generator on the Bradley and all it needs is a new puck advance button. The proofing cabinet has a few issues, but those parts are on order as well. Total, about $80 in parts.

To be continued.

....and soon you too will be able to smoke a giraffe. Whole. Upright.

That's a nice start !
https://www.ckitchen.com/p/eagle-hpfnlsi-rc2.25-panco-transport-heated-proofing-cabinet.html

So what is the heating unit ?

This one has a few issues but between some new parts and a little electrical work is should be up and running in a few weeks. The new puck advance button for the Bradley smoke generator arrived yesterday.

I think Stam uses only vine maple for his smoke and heat.

My dad had the fire in a barrel about six feet from the smoker. Smoke was brought in at ground level. I doubt the smokehouse ever got much more than 100 degrees. He always used green alder or vine maple. Smoked for seven days, although the fire often went out for hours at a time.

The end product was squaw candy, hard, salty, and smoky but would keep indefinitely.

Every time I see Dave's photo of the Chinook sticking out of the fish box from a trip to Langara many years ago, I have to smile. There were limits of Lingcod, Halibut and Rockfish underneath. The last day of our trip we finally got a good Chinook bite an hour before we had to quit.

I know that this doesn't have a thing to add to the smoker thread, but I just wanted to remember a great trip, one of many with The Reverend.

BTW, my son-in-law just came back from Alaska with some of the best hard smoked salmon strips I have ever tasted that were done by one of his native friends, a 78 year old granny.

Good memories Sebastes. I recall that we went many hours without a bite then doubled up on really nice kings!

Got all of the parts in and some time to put it together.




[video:youtube]https://youtu.be/2v0qBDFCHPI[/video]

Needs a few more tweaks before it will see any use, like a ramp for the dead pucks and a shield for the puck platform. Who knows, maybe I'll side it with cedar to look like Stam's.

That will be the Mother of All Smokers when it's done, DF.

Finally got a little time to finish the beast after getting in all of the parts.


A total of 11 rack brackets inside. I have a number of 18"x26" pans, and an equal number of expanded metal racks. So far I have smoked cheese at 70F, and salmon at 170F. The convection feature means all product from top to bottom is held at the same temp, and I can do in excess of 200lbs at a time.

Here is some of the finished product.


If you have a lot of fish to smoke, let me know. Let's strike a deal.

That looks beautiful !
The Mother of All Smokers to be sure.

Mine is like an Easy Bake Oven compared to that behemoth.

Stam, Is the fire inside or outside the smokehouse?

Edited to add....Nice job dogfish, that's a monster.

Stam's is a Native American artifact and they're lookin' for it.
I think it's the Modoc's and they're scalpers.
Then they burn you.

First shot at jerky. Five full racks, about 16 pounds.

Stamms fire is inside the house at the bottom.

Nice.........smokers guy's. I have switched from the pucks over to the pellets as they do not have that bitter taste to it. Old school wet alder or apple would be great. Good luck,

SZ

c00g Smoker


Smokin possum today
Epic dump tomorrow

Smokin [Bleeeeep!]!! Gotta love it

Stam,
Is them outside boards T&G (tongue and groove) or shiplap? My eye's cant tell from the picture. Exactly what pitch is the roof? How wide, how deep and how tall is that thing? What are the measurements of the door? Did you make it as air tight as possible? Did you concrete the four corners in the ground? Did you use treated posts in the corners?

Thanks

I'll probable have more questions as I get started.

My skilled contractor's eye says it's a Coors Banquet buttlap.