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So who wants to smoke?
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Hessian
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9 Aug ’14 - 8:45 pm
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Nice looking wood cask barrel. Does it have the complete wooden valve still? Hard to tell from the photo.

Went to Epa today and found some hickory smoking chips from Georgia and a cast iron smoking box. At least one of my cast iron pans will not be sacrificed now.

Along with some odds and ends to hillbilly finish the smoker, only thing I did not find was a single plate electrical burner, which is odd but will finish building stack and air vents and such tonight. Doing 8 rotations a day of jerky now and I have to get some cures started this weekend for CDN Bacon and Capicola. Have like 24 hours of smoking to get through tomorrow so probably not many updates for a few days.

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Hessian
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10 Aug ’14 - 3:12 am
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Plenty of wood!! If the drum has a lining on the interior, be ready for a whole lot of burning. Here's what a guy had to say about burning out the dreaded drum lining, 
"Good luck, it can be burned out but it takes quite awhile. just when you think you have it all you find a ton more. I had my drum over flowing with oak, flames shooting way up in the air on day one. day 2 wire brushed entire drum and took the weedburner to her brushing as I went along. day 3 same as day 2 and then I finally got it all out." 

So I hope you got drum without the lining. 

 

The above quote is about the liner I thought was a good thing. It is certainly fireproof retardant ugh.

I think I will go grab those two new 55's and burn them off. I do not have access to good amounts or hardwood. Or a sandblaster at the house. 

Although today I did find a little old lady who lives down the road who has loads of dry coffee wood all neatly stacked. She was more then happy to barter some for jerky and $2. I'll grab a pic of here stack on Monday is so Tico it is awesome.

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K
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14 Aug ’14 - 8:41 am
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not sure on the wood barrel, it's in new hampshire 4 hours away and 150 dollars, I'm all set lol

what do you mean it's tico?

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Hessian
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17 Aug ’14 - 2:11 pm
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The big smoker turned out awesome! Been pumping meat through it for the last 3-4 days. Done brisket, Canadian Bacon, Pulled Pork, Ribs, Hams, Roast Beef and a bunch of other crap. So far it looks like I can do around 60 kilos a run in the machine of pork or beef. Avg. temp. is 250 F, so around 4-6 hours for most everything per run.

Just got caught up on Jerky this morning so will be starting smoking again tomorrow morning after a good restocking. Tomorrow is also due date for wife so might be busy week. lol

Notes: went to gas burner, switched to hickory for pork and coffee/hickory 50/50 for beef. stop peeking, drop down on lowest rack at start to color meat to golden, make extra for family so they are not tempted to get into "testing" finished product. UDS is on hold till child is born and demand for products stabilizes ...

 

Will grab some photos this week of smoked meats from the machine. Have a crap load of orders this week besides store(s) normal stocking.

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18 Aug ’14 - 8:26 am
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good luck with the wife and little one!

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21 Aug ’14 - 10:33 am
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KVR said
no barrels on craigslist, did find this awesome whiskey barrel though

here's a pretty sweet smoker made out of a wooden barrel

http://www.bbq-4-u.c.....20334.html

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21 Oct ’14 - 10:18 am
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how's the project going?

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Hessian
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15 Nov ’14 - 4:59 pm
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Well the barrel with liner became another yard scrap barrel. Wife not overly pleased with that but can always use another burn barrel right?

The other smoker has been a thing of beauty. Could not be more pleased with it besides the shelves. Cleaning has proven easy with everything being stainless and a new power-washer.

Have put through I do not know many kilo's of meat and poultry now.

Leg of lamb, chickens, steaks, roast beef, pulled pork, brisket, vegetables ...  been smoking everything. Found some hickory and mesquite chips at Epa so been able to use some traditional woods for ex-pats. Hard to beat coffee on chicken though, man it is so good.

My max temp is around 300 but my steady temp can be controlled from 120-240 really nicely. Even with 30 kilo of roast beef on the go.

All the family is away on the coast this weekend! So tonight is hickory smoked butternut squash soup, with fresh second year horseradish from the garden, beef tenderloin smoked on mesquite and a chicken done with coffee for the 3 mma events on tonight. Have a bit of pulled pork around also for a manly breakfast tomorrow as I get up at 4 am to start smoking things for Monday.

I'm getting prepped again now for Capicola and Pancetta. So I will either follow along on your adventure or post up my builds also.

Newest member of the family is growing quickly and is a smile machine.

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