THE Place To Purchase The Products YOU Need For Processing Beefs, Hogs and Deer At Home And Learn How The Professionals Do It! We Are Not JUST A Home Butcher Store! We've Been in Business and Processing Meat Since 1949! All Orders Shipped FREE in the U.S.!
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We sell our Hickory Sawdust in 1½ Lb. Bags for ONLY $15.91 - Shipped FREE!
This is the same hickory sawdust that we use in all of our smoking of deer sausage, deer snack sticks, beef jerky, deer jerky, pork hams, pork bacon, pork shoulders and pork jowls.
Use the sawdust that the professionals use!
Hickory sawdust will give a truly wonderful color and flavor to your smoked meats!
1½ Lbs. of Hickory Sawdust will give you 12 LARGE handfuls of Hickory Sawdust! When using on your Barbecue Grill with aluminum foil bags, that's 12 aluminum foil bags, enough for 12 Smokings on your grill!!
Order 1½ Lb. Bag of Hickory Sawdust for ONLY $15.91 by Clicking the "Add To Cart" Button Below! Shipped FREE!!
If A 1½ Lb. Bag of Hickory Sawdust is not enough for you, we also sell our hickory sawdust in 5 lb. bags for only $21.69 - Shipped FREE!
This is the same hickory sawdust that we use in all of our smoking of deer sausage, deer snack sticks, beef jerky, deer jerky, pork hams, pork bacon, pork shoulders and pork jowls.
Use the sawdust that the professionals use.
Hickory sawdust will give a truly wonderful color and flavor to your smoked meats!
5 Lbs. of Hickory Sawdust is approximately ¼ of a Bushel!
Order 5 lbs. of Hickory Sawdust for $21.69 by Clicking the "Add To Cart" Button Below! Shipped FREE!
This is a simple, usually very cheap, and easy to make smoker.
Your main piece of equipment..... just an old, simple refrigerator. It doesn't need to work, or still have the compressor. It just needs to have a door that still closes pretty tightly, (but if the door doesn't close tightly, you can still smoke meats or fish, you just need to improvise some kind of closure, such as a piece of tin and some duct tape if that's all that is available.) Here's what needs to be done:
1. Cut a hole, about the size of your fist on one side of the refrigerator, close to the floor of the inside of the frig as possible. You can use a coping saw to start, or even a chisel. It doesn't have to be any certain shape, whatever is easiest. This will be for the draw of the smoke.
2. Cut a hole in the top of the frig, a little bit bigger than your fist. This will be the flue. (This is assuming this frig is the old style, that doesn't have a separate door freezer at the top or bottom. If it does, just make another hole in the freezer compartment floor, if it's a top freezer type, so that the smoke can flow up and out the floor. You can even take the freezer floor out completely if you want.)
3. Next, the best way to set up this smoker is if you can get a hotplate, one like you cook with on a counter top. This way you have a constant source of heat (to help "cook" the meat and to provide heat for the wood to smoke).
If you don't have access to a hot plate, then you will need to make some sort of firebox out of some type of metal. You might be able to find a small metal barrel of some type that you can fit in the bottom of the frig. Just make sure you set this firebox on some bricks or rocks, so the heat from the firebox doesn't melt the bottom of the refrigerator.
4. That's the basic setup. To use it, set a large metal pan or box on top of the hotplate or firebox, add Hickory Sawdust to the metal pan or box, and sprinkle a little water on the Hickory Sawdust (Don't fill the pan up with water and then add the Hickory Sawdust).
( The smaller the pieces of wood, the better smoke you will get. We always use Hickory Sawdust in our smokehouses, because it produces more smoke than wood chips.)
Next, make some sort of damper for draw (hole) in the bottom and the flue (hole) at the top of the frig. A piece of tin or wood would work for this. When you first start smoking, leave the draw opening and flue completely open. After 2 or 3 hours like this, close the draw to about one third open and the flue to one third open.
Now you are ready to start smokin'!! .
If you want exact details and further information about building a smoker, check out the books below!
Meat Smoking and Smokehouse Design Book
Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes. While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important. When writing about cold or hot smoke the authors don't end on just giving the temperature range for a particular method. They also explain why one way is better for making certain products than the other. The second part of the book "The Smokehouse Design" contains all that is known about smoker design and is supported with over 100 drawings and 50 photographs. Many of them are detailed technical drawings with all dimensions for building fully functional units. Some of them can almost be made without any costs involved and when ready will allow for making products of the highest quality.
[Excerpt from book below]
Smoking, barbecuing, and grilling.
A lot of people don't understand the difference between smoking, barbecuing, and grilling. When grilling, you quickly seal in the juices from the piece you are cooking. Grilling takes minutes. Smoking takes hours, sometimes even days.
Don't be fooled by the common misconception that by throwing some wet wood chips over hot coals you can smoke your meat. At best you can only add some flavor on the outside because the moment the outside surface of the meat becomes dry and cooked, a significant barrier exists that prevents smoke penetration.
A properly smoked piece of meat has to be thoroughly smoked, on the outside and everywhere inside. Only prolonged cold smoking will achieve that result. Smoking when grilling is no better than pumping liquid smoke into it and claiming that the product is smoked now.
Let's unravel some of the mystery. All these methods are different from each other, especially smoking and grilling. The main factor separating them is temperature
Smoking - no heat, 52F, 1 hr to 2 weeks
Barbecuing - heat, 200 F, few hours
Grilling - heat, 500F, minutes
The purpose of grilling is to char the surface of meat and seal in the juices by creating a smoky caramelized crust. By the same token a barrier is erected that prevents smoke from flowing inside. The meat may have a somewhat smoky flavor on the outside but it was never smoked internally.
Barbecuing comes much closer, but not close enough. It is a long, slow, indirect, low-heat method that uses charcoal or wood pieces to smoke-cook the meat. The best definition is that barbecuing is cooking with smoke. It is ideally suited for large pieces of meat, like whole pigs. The temperature range of 200? ? F is still too high to smoke meats since the fat that binds meat in sausages will melt away through the casings, and the final product will taste like bread crumbs.
Smoking is what it says: smoking meats with smoke that may or may not be followed by cooking. Some products are only smoked at low temperatures and never cooked, yet are safe to eat. Generally we may say that smoking in most cases consists of two steps:
Smoking Cooking
After smoking is done we increase the temperature to about 170?F (76? C) to start cooking. We want to cook meats or sausages to 152 F? (67? C) internal temperature and here the quality and insulation of the smoker plays an important role. Nevertheless the main smoking process is performed below 140? F.
There are important differences between smoking and barbecuing. Barbecued or grilled meats are eaten immediately the moment they are done. Smoked meats are usually eaten at a later date. When smoking foods a higher degree of smoke penetration is needed and that can only be achieved at lower temperatures. Furthermore, smoked meats are eaten cold. Many great recipes require that smoked products hang for a designated time to lose more weight to become drier. It is only then that they are ready for consumption.
This book is offered from Ask The Meatman.com
The Sausage Maker Website has this exact book listed for $32.79 with shipping!! Order from us and SAVE $7.80!!
You can order this book soon for ONLY $24.99 - Shipped FREE in the U.S.!
It is 308 page long, 9 inch by 6 inch Paperback Book.
Place your order for the "Meat Smoking and Smokehouse Design" Book for ONLY $24.99 by Clicking the "Add To Cart" Button Below! Shipped FREE! This book will be shipped by USPS Media Mail. Average shipping time in the U.S. is 4 to 7 days.
If all this sounds like to much time and work, you can read this excellent article on "How to Buy a Smoker"!
Here at our Meat Processing Plant, we use the Taylor Digital Oven Thermometer/Timer pictured below when we smoke our Beef and Deer Sausage.
If you build your own Smokehouse, the Taylor Digital Oven Thermometer/Timer will pay for itself in a short time in time and energy saved.
This is a MUCH more convenient and time saving way to smoke sausages to the precise internal temperature of 152 degrees!
You can now purchase this "necessary" item from this Ask The Meatman page through Amazon.com.
And the best part is - it's ONLY $16.94! You Save OVER $3.00 off the list price of $19.99
Usually ships within 24 hours Eligible for FREE Super Saver Shipping on orders over $25. See details.
Opening the smokehouse to check on our Deer and Beef Sausage temperature means wasting the cook's time and losing oven temperature. This thermometer prevents those problems.
Insert the instrument's 6-inch stainless-steel probe into the Deer/Beef Sausage, Ham, Bacon or whatever kind of meat you are smoking and monitor the time and temperature (from 32 to 392 degrees F) on the thermometer's large digital display, which connects to the probe with a 4-foot cord.
The control panel sets cooking time and temperature, and an alarm sounds when either is reached. Fully opened, the thermometer/timer is 5 inches high, but it folds in half for compact storage. Magnets on the back permit it to be temporarily mounted on a metal surface.
This thermometer with probe allows you to gauge the internal temperature of whatever you are cooking without opening the smokehouse door, which is convenient and saves energy .
It also has a timer so you can be reminded when it's time to go check for doneness.
We Now have a FREE PDF article on "How to Make A Barrel Smokehouse at Home". To view it, just click here.
If you would rather download the FREE PDF "How To Make A Barrel Smokehouse at Home" article and save it to your computer, just right click here and choose "Save Target As"
You will need Adobe Acrobat Reader to view this file. If don't have it already on your computer, you can download from the Adobe website by clicking here.
If you found this page interesting, you may also want to look at the following pages:
Build A Smokehouse If you plan to build your own smokehouse you need this booklet! It gives a brief overview of what smoking is, how a smokehouse works, and exacting plans for building a hot smoke pit, a barrel smoker, a box smoker, and a full sized smokehouse with concrete floor. The construction diagrams are easy to follow, and this small booklet even has a great marinade recipe. (This book is offered from Amazon.com)
With Every Order of $100.00 or more we will include a set of our