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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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<blockquote data-quote="Fred W" data-source="post: 1443341" data-attributes="member: 3828"><p>So, I’ve been going down a “Smoker” rabbit hole on you tube this winter. </p><p></p><p>I’ve found a bunch of guys and gals building cement block “open” pits in the old school tradition. These are really cool, but a real lot of work to tend. </p><p></p><p>You end up needing two pits. One is to burn the wood down to coals and the big “open” pit where you cook the meat, you shovel hot coals in under the meat on a rack. There is generally some sort of a cover over the pit, but honestly that type of pit is a lot like a gigantic grille with the heat directly under the meat.</p><p></p><p>The tangent rabbit hole is all of the country “smoke houses” where you have a (very) remote firebox smoke generator piped to a usually wood sided, vertical structure to hang your meat in. These people are usually smoking hams, bacon, sausage and other salt cured meats. These are very cool, and run the range from shabby to ultra spiffy. The more remote the firebox is (including a smoke pipe running 10-15’ underground) the cooler the smoke can be. </p><p></p><p>I’m not sure I want to get into cold smoking on that scale just yet, but if I did, I can see building a nice smoke shack out in the hill out back.</p></blockquote><p></p>
[QUOTE="Fred W, post: 1443341, member: 3828"] So, I’ve been going down a “Smoker” rabbit hole on you tube this winter. I’ve found a bunch of guys and gals building cement block “open” pits in the old school tradition. These are really cool, but a real lot of work to tend. You end up needing two pits. One is to burn the wood down to coals and the big “open” pit where you cook the meat, you shovel hot coals in under the meat on a rack. There is generally some sort of a cover over the pit, but honestly that type of pit is a lot like a gigantic grille with the heat directly under the meat. The tangent rabbit hole is all of the country “smoke houses” where you have a (very) remote firebox smoke generator piped to a usually wood sided, vertical structure to hang your meat in. These people are usually smoking hams, bacon, sausage and other salt cured meats. These are very cool, and run the range from shabby to ultra spiffy. The more remote the firebox is (including a smoke pipe running 10-15’ underground) the cooler the smoke can be. I’m not sure I want to get into cold smoking on that scale just yet, but if I did, I can see building a nice smoke shack out in the hill out back. [/QUOTE]
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Off-Topic Discussion
Smokers (BBQ - not grilling)
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