Re: smoking meat

(clipped)
"Anon" <anon@xxxxxxxxxxx> wrote in message
news:fI0Qj.53925$rC6.18535@xxxxxxxxxxxxxxxxxxxxxxxxx
I have built a smoker out of a 55 gal. drum. Plans? No. Cut a door for
the fire box, cut a door to access the food area, re-attach with hinges.
Cut some holes in the top for smoke to escape. Use a brick to block them
and reduce flow.

At the time I used a hibachi grill. Today I would use a cheap hot plate.

What to smoke? Brine [corn] some brisket, chuck roast or top/bottom round
roast and smoke it into pastrami.

Brine a pork loin and smoke it to make Canadian bacon.

I was in Florida, at the time, so I smoked a lot of Mackerel.

I tried a duck - wasn't too pleased. There are much better ways to serve
them...

If you really want a project, a quick search on Amazon yielded:
http://www.amazon.com/Build-Smokehouse-Country-Bulletin-81/dp/0882662953/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1209046626&sr=1-1

You can also see:
http://www.thesmokering.com/default.jsp
for more information. While the old sausage-list was still functioning,
there were people who claimed to have used cartons from refrigerators to
smoke food in.

JK

Some good info there. One thing I'd be careful of is the paint or wood
treatments of the materials used. I'd always wanted to use railroad ties for
my garden until I found what they were treated with. Truly horrendous for
getting inside your body.
Our FAQ http://rfpfaq.jaclu.com/rfpFAQ.htm has a booklist you might want
to check out of the library. And Elton Brown on Good Eats built a fish
smoker out of a new big clay flowerpot, a little fan, 2 hockey tickets (only
kidding, just a bow to an old tv show), etc. You might find that show on
food network or on dvd.
We attended a fish-in where one of the fellars let us sample smoked salmon
with alder or apple woods. I actually like the alder better.
m2cw
Edrena




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