Posted By: skinnerback
My new cold smoker (reviving an old post) finally in action! - 04/09/14 04:10 AM
So, finally got my new cold smoker up and running last weekend & ran my first test batch of smoked pork sausage through it (12 lb batch). I must say, it was REALLY good. I am getting more excited now than ever.
The smoker is a used stainless steel insulated commercial food warmer box, measures 4 1/2 ft X 4 1/2 ft inside.
New temperature element in door & smoke stacks on top, front view.
Inside I built two levels of racks, can see heating elements & SS shroud covering them.
Rear view is the junction box that holds the temperature controller/ relay etc...unit uses separate 120V power supplies. One for the heating elements, one for the controller, & one for the smoke generator. Jumped power for circulation fan. Wired them separate in case I needed to split due to load, ended up not being a problem. RTD (temperature sensor) also flexed in. Also drilled holes in both sides for my meat thermometers, one in lower rack sausage & one on opposite side on top rack so can monitor temp and pull sausage when hits target (safe) temperature.
Smoke generator & circulation fan.
Pork Sausage, all "organic" Texas pork for the hippies out there.
Tried different sausage tying methods, all part of the test.
Sausage ready to come off & go into the ice bath, then to hang till dry. It turned out a lot better than I anticipated. Was GOOD!
Meat is from corn fed porkers that my kids & I harvested, Old Plantation Smoked Sausage Seasoning, cure, and a little extra smoked Hungarian Paprika, butcher's grind black pepper, & minced garlic. Heated some up and took it to work this morning, sliced it up on a cutting board & walked away. Was gone in no time with people asking to buy some ha ha. Then I told them it was feral pork & they said "no way, that's better than store bought". Well, duh if it tastes bad, weird, or gamey you're doing it wrong! I am picky about my meat from the shot to the table for a reason. Getting ready to do a 60 lb batch this weekend, then I will be making a mess of venison summer sausage & snack sticks. Then it will finally be time FOR HOMEMADE BACON!! Can't wait....
The smoker is a used stainless steel insulated commercial food warmer box, measures 4 1/2 ft X 4 1/2 ft inside.
New temperature element in door & smoke stacks on top, front view.
Inside I built two levels of racks, can see heating elements & SS shroud covering them.
Rear view is the junction box that holds the temperature controller/ relay etc...unit uses separate 120V power supplies. One for the heating elements, one for the controller, & one for the smoke generator. Jumped power for circulation fan. Wired them separate in case I needed to split due to load, ended up not being a problem. RTD (temperature sensor) also flexed in. Also drilled holes in both sides for my meat thermometers, one in lower rack sausage & one on opposite side on top rack so can monitor temp and pull sausage when hits target (safe) temperature.
Smoke generator & circulation fan.
Pork Sausage, all "organic" Texas pork for the hippies out there.
Tried different sausage tying methods, all part of the test.
Sausage ready to come off & go into the ice bath, then to hang till dry. It turned out a lot better than I anticipated. Was GOOD!
Meat is from corn fed porkers that my kids & I harvested, Old Plantation Smoked Sausage Seasoning, cure, and a little extra smoked Hungarian Paprika, butcher's grind black pepper, & minced garlic. Heated some up and took it to work this morning, sliced it up on a cutting board & walked away. Was gone in no time with people asking to buy some ha ha. Then I told them it was feral pork & they said "no way, that's better than store bought". Well, duh if it tastes bad, weird, or gamey you're doing it wrong! I am picky about my meat from the shot to the table for a reason. Getting ready to do a 60 lb batch this weekend, then I will be making a mess of venison summer sausage & snack sticks. Then it will finally be time FOR HOMEMADE BACON!! Can't wait....