I like a bit of smoked meat, and have always fancied building my own smoker, however I know nowt about smoking meat.

A few weeks ago, around the back of work, is a large water tank 3m high, 1/2 m radius on legs. It looks to be the perfect for smoking meat in my amateur eyes.

I know there is hot smoking and cold smoking, and that is as far as I can get with it.

Any STW smoke their own meats or cheeses? How do you do it, and do you have any photos?

I have looked into some meat smoking forums, but generally I find the answers here more informative, without me sounding like a total tool. Besides, within 20 posts there will be all the answers needed, followed by someone arguing about wheelsize.

http://www.amazon.com/Lazy-Kettle-All-Natural-Liquid-Smoke/dp/B000I552GE

[url=https://flic.kr/p/ezi5jY]Now all I need is something to burn[/url] by Mike Smith 79, on Flickr

My smoking set-up, some issues though like keeping the fire going long enough for cold smoking (about 24hrs) basically it’s a long slow process and the smoke needs to be cold by the time it gets there. Hot smoking is a lot easier and quicker.

How do you preserve your meats?

Hot smoking is a preservation method.
Cold is flavouring cured/preserved

Looks like I skipped those bits in my previous threads
http://singletrackworld.com/forum/topic/making-bacon-not-for-the-veggies
& http://singletrackworld.com/forum/topic/bacon-drying-hanging-storing-smoking
Most of mine were following on from HFW Meat & River Cottage books and some of his You Tube stuff
This is a simple one
[video]http://www.youtube.com/watch?v=PldqajlQbaA[/video]
https://www.flickr.com/photos/mikewsmith/8756109790/

Did a wet cure ham (cidre/salt/water/herbs/spices) which worked well
[url=https://flic.kr/p/eN5Gt6]A cider cured ham[/url] by Mike Smith 79, on Flickr
Procuttio
[url=https://flic.kr/p/ekKgUx]Whats in the box?[/url] by Mike Smith 79, on Flickr
[url=https://flic.kr/p/eNe4cd]Procuttio step 2[/url] by Mike Smith 79, on Flickr
[url=https://flic.kr/p/eBr5Nh]Bacon & Pancetta drying[/url] by Mike Smith 79, on Flickr

Smoked meat you say…

Cheers some of the photos are down in the threads though, or most of them

I can see Arnie ok though.

Not sure what tobacco smoked meat would taste like though

Webber do a smoker.
webber

If your’re on fArsebook join this group: https://www.facebook.com/groups/CountryWoodSmoke/

We are about to add a Bradley & a ProQ set up to our woodfired outdoor kitchen, I’ll stick some photos up on our website: http://www.theexmoorbeastro.com next week.

Check out Franklin BBQ if you’re interested in learning from the pros, here’s some youtubes:

https://www.youtube.com/user/BBQwithFranklin