Maggie’s Smoker's, Anyone?

[Sean the Nailer]

No, not that kind of "smoker's". I'm talking about the type for preserving food, game animals, fish, etc.

More specifically, I'm looking at building one of those "smoke generators", to assist in the cold smoking of the jerky, roasts, fish, and sausages that we are making. Especially moreso, and trying to get ontop of the game here (pun intended) before hunting season opens up full throttle.

Anyone here have one? Bought, or did you make it yourself? Tips 'n tricks? Anything to add?

 

[komishe]

A scavenged wood burning stove with the chimney run through the earth and into a smoke shed works great if you have the room.
Start a charcoal briquette on one side with a propane torch and get your smokin' chips on that to smolder.

I'm sure a guy like you could rig the stove up with some kind of heat element and hi-tech control to have a perfectly controlled environment.

 

[kmose73]

I know a guy that made one out of an old refrigerator and simply put a hotplate inside. Ran a piece of pipe in the top with dampener to let excess smoke escape.

 

[judgedelta]

If you're going to make a smoker out of something (like a refrigerator, for instance), watch the plastic. Plastic heated can give off some pretty awful stuff. Be careful...

 

[Sean the Nailer]

Gentlemen, I appreciate your assistance.

As it is though, I already have a smoker here. I'd go as far as to say it is a pretty good one, and I can do both hot and cold smoke already. Thing is, they have these new "smoke generators" out there, and I'd say they're quite interesting. Hence why I was asking if anyone here had experience with one, and/or had built one.

I've seen a few ThemTube videos and such, and it just piques my curiosity more. So I thought I'd ask. Here's an example:
SMOKE DADDY Cold Smoke Generators

and:
https://www.youtube.com/watch?v=YY3j7GldU44

Check them things out.

 

[Cartman]

Not what you're looking for, but let me threadjack long enough to plug Traeger smoker grills. I don't think they're used for preserving, but dog-gone you'll never go back to propane or charcoal for cooking meat. And no, no affiliation with the company whatsoever.

 

[Sean the Nailer]

Cartman, I hear what you're saying. I've heard nothing but good things about the Traeger grills. My 'adverance' to them though, is the pellets. ((if you can't find the word that fits... make one))

 

[Cartman]

Look for the grills at your local Costco. They swing through once or twice a year with a road show and you'll get the best deal. Stock up on pellets then too. Not sure what your beef with the pellets is though. They don't cost too much given how long they last and they are 100% wood -- no filler, adhesive, or any additive. Pure wood and safe. Seriously, the first time you use one you'll kick yourself for waiting too long. Steaks cook great in them but they're at their best with ribs and fowl. We've cooked about nine or ten turkeys in them as well. It is really hard to screw up cooking meat in a Traeger. Sorry to enthuse so much about them, but I like grilling. But I don't like hovering over a grill trying to make sure nothing burns or is overcooked. Maybe I'm too easily distracted. Anyway, they cook amazingly well and easy. Every meat eater should have one, IMO.

Edit: Were you looking for "aversion"?

 

[Victor N TN]

When I was still a teenager on the farm, we had a shed about 8 X 8 X 8 with a Terra cotta clay pipe running 20 feet away and down a few feet in elevation to a fire / smoke box. Most hams and shoulders were hanging in "socks" like old pillow cases. Side meat (bacon) was just hanging after it was salted with salt and spices (several different peppers added to keep bugs off it.) I've rubbed the meat with the salt / spice concoction until I thought my hands were going to bleed. It's been a long time. But I think we kept the fire & smoke going a couple of days.

For doing small stuff like maybe a turkey, chickens or roast, I have a 1983 Brinkman I use now. I've smoked a lot of chickens and turkeys in that thing.

I hope this helps.