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Help Hi. Im trying to find a bluprint for a smokehouse but the one where you can roast the whole lamb or pig. So i guess It should be made of some kind of a stone or some other hard material not wood.

Posted by Jasna on Apr 04, 2008

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Suggested Questions And Answer :


Help Hi. Im trying to find a bluprint for a smokehouse but the one where you can roast the whole lamb or pig. So i guess It should be made of some kind of a stone or some other hard material not wood.


You can / would build a smokehouse out of wood, google it and you may find out that you may want to buy a unit that will hold what you want to smoke, it may be cheaper and give you more styles or uses. cold smoking is a method / type of preservation used for more delicate items [salmon/seafood] @ 120degrees, hot smoking is for items like bacon, @ 160 d. roasting would be the finishing process for an item not fully cooked by smoking, but you can smoke with temp.s up to 200d. for hours to cook. [THINK BBQ SLOW COOKED 10-14 HOURS] in some types of smoking other items may be needed to aid in preservation process. some suggestions for research: mother earth news sausage maker.com google the things you need to consider are that this is a delicate process involving several CRITICAL factors, or you can make someone very sick or even dead: TIME / TEMP CONTROL HEAT / TEMPERATURE TEMP/ SMOKE LEVEL CONVECTION / TEMP DON'T LET ME SCARE YOU FROM HOME SMOKING, I' M A PROFFESSIONAL CHEF SO I KNOW WHAT CAN HAPPEN IF THINGS GO WRONG. i cant remember the name but there is a nice unit made specifically for small pigs that has had great reviews.i've seen it elsewhere but try foodnetwork/throwdown/bobby flay for unit name. " good eats" had an excellant show years ago about how simple it should be to smoke salmon. HOPE THIS MESS HELPS YOUR QUEST FOR THE "Q"
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Got a used Jenn Air Model 730-0163 grill and one of the control knobs is missing the set screw. I can't see well enough to tell what kind of screw the set screw is. Help?


Call your cust service for the grill and let them know they will replace for free
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How do I use the wood for the smoker


I notice you have an offset smoker. The idea is to get the coals going in the firbox (the smaller circular chamber). The heat from the coals will rise into the main smoking chamber (the large circular chamber) where the food is.It is difficult to keep your temp set right (about 250) when smoking ribs, brisket or pork **** on a less expensive offset smoker. I don't know what kind you have but it looks like a Brinkman or Charbroil. I'm not being snobby about this as I have a Silver Smoker myself ($185 at Menards).The solution is to modify it. Search the web for terms like "smoker mod/s". You should be able to find directions on inserting a heat deflection plate, extending your smoker pipe, even adding bricks to the bottom of the smoker chamber to hold the heat. Good luck.
Read More At : Stillwater Heavy-Gauge Charcoal/Wood Smoker & Grill......

What kind of wood to use and do you leave the bark on the wood


I use Mesquite for beef, Hickory for ork, and apple for chicken/duck/goose. I have had great success with cherry wood for chicken and turkey. Sassafras is also good, but it not only imparts a unique flavour, but it will quickly overpower your food. Use sparingly. Never leave the bark on, anyt wood; it imparts bitterness. FInally, adding wood chunks to the smoker AFTER the internal temperature of your meat is over 130 degrees F will also impart bitterness. I hope this helps you out.
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How new wood boxs for our grill and would like to know the best way to get the most out of our wood box"s. soak or not and what type of wood works best? we have 4 boxes under a 3 foot grill bakers pride G5518U


If you have what I think you have - A gas fired, wood burning pizza oven. No, you do not soak the wood. Seasoned Oak, would work the best, as it would burn longer and hotter. However, if Oak is not available, most any hardwood would do, as long as it's seasoned. Never burn green wood.. With that said, never, ever use Pine. That's is, unless you want your pizzas to taste like a Christmas Tree.Also, keep in mind that the gas burner is only used to get the fire started and then should be turned OFF.Hope this helps you to produce the best Brick Oven type pizzas in town!
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Mystery Part - Cover for Wood Chip Burner?


Although not shown in the Owner's or Installation Manual, I finally found a parts list and accompanying parts diagram it is shown there... it is a "top heat shield" and seems to go over the "smoker burner," just resting on top of the brackets around the burner, hole toward the back. Poorly designed installation plan and unbelievable that it is not mentioned or shown in any manual.
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I have a weber s 620 made for propane but it was converted to natural gas. i had to replace the manifold and it is made for a propane so the grill is not getting hot what can i do?


You need have the orifices that match the fuel you're using - either propane or NatGas. Once you have the correct orifices installed, you should get the proper fuel flow. The propane is at a higher pressure, so the orifice for it is smaller than the ones needed for the lower pressure NatGas. Contact Weber for the kit needed for your model grill.
Read More At : Elite 644 sq. in. Cooking Area Gas Grill 16680\17680...

I have converted my wood smoker to a gas assist and the problem is soot is covering the meat ???


Soot is in complete combustion it would look like this burner is not the one for this , over gassed or out of postion will cause this . wrong size burner , lack of air to burn . you should find out if this model can be uesd for this check with the makes first .
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