Built me another smoker

[Edster]

I decided to build a plywood smokehouse to do my sausage and bacon in. I am using propane for heat and I lined the inside half way up and the bottom with stainless. I know some of you have plywood smokers and was wondering if you can run them hot enough to do ribs and butts without burning them down?

[Fishawn]

I'm guessing you can with the right set up ...... My wife's side of the family is notorious for having one burn down every couple of years.... One is caught on Thanksgiving video aboot 15 years ago.... Great commentary.... "Oh F%@k, the smoker's on fire" ...... That's the start

[Edster]

Thanks for the answer Fishawn, but man you seriously need to get rid of that pic at the bottom of your post!

[Fishawn]

Thanks for the answer Fishawn, but man you seriously need to get rid of that pic at the bottom of your post!

NEVER!!!!!

Huskies were born to hate Ducks

[THE ICEMAN]

NEVER!!!!!

Huskies were born to hate Ducks

Didn't you mean the Hucking Fuskies?

[XLR8R]

Thanks for the answer Fishawn, but man you seriously need to get rid of that pic at the bottom of your post!

I agree and - Maybe we can take up a collection to convince him to get rid of that JPG. Ewww!

[Meat Hunter]

Thanks for the answer Fishawn, but man you seriously need to get rid of that pic at the bottom of your post!

I think that's an old pic of Rich after slammin a bottle of Captain Morgan spiked with some Ecstasy


Anyhoo, check rbranstner's propane wooden smoker build. I think he does everything in it.

[Edster]

[QUOTE=Meat Hunter;379728]I think that's an old pic of Rich after slammin a bottle of Captain Morgan spiked with some Ecstasy

If that is a pic of Rich I might have to quit buying the M.H.

[L20A]

Back on topic: I have a plywood smoker & I have done everything from 1/2 of a hog to thukeys, butts, fish, cheese & ribs. I think the outside temps come into play more with a plywood smoker as it is not insulated. I can keep mine at 250* but that is the highest temp I can do & keep it from burning down (did that once). I fire up my weber smokey joe with enough coals to get it to the temps that I think I willl need, depending on the meat that will be smoked, and I put it in the bottom of my smoker. It works well for me.

[Edster]

Back on topic: I have a plywood smoker & I have done everything from 1/2 of a hog to thukeys, butts, fish, cheese & ribs. I think the outside temps come into play more with a plywood smoker as it is not insulated. I can keep mine at 250* but that is the highest temp I can do & keep it from burning down (did that once). I fire up my weber smokey joe with enough coals to get it to the temps that I think I willl need, depending on the meat that will be smoked, and I put it in the bottom of my smoker. It works well for me.

Thanks, if I can go to around 230* I'll be happy..

[Kingudaroad]

Seems like there is a certain Earnhardt fan that used to have a plywood smoker

[Critterhunter]

Seems like there is a certain Earnhardt fan that used to have a plywood smoker