Gathered Materials Smoker

S

skab8541

Joined
Dec 6, 2006
Messages
478
Well almost, I used 1 small peice of 550 gut for the top lashing.

But the rest was all gathered in the woods, Cottonwood bark, green sticks, and milkweed cordage I made a while back.

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First thing I did was get a fire going, so I would have a fire to produce coals for use in the smoker.

Then I started on the tri pod, making sure to use green wood so it won't start on fire easily.

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Then lashed my "rack" on to the tripod.

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Using milkweed cordage

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I also soaked my cottonwood bark down with water, to help it not catch fire as well (Remaining Calm of course!) And my applewood was soaking in the bucket (to be used for the flavor)

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Then I dug a small pit, to place the rack over top of. My thought behind this is that with the pit the coals are further away from the meat without me having to buile a bigger tripod.

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I placed the vension on to green sticks and layed them on my rack, making sure to have space between the meat for the smoke to get to it all.

Added the coals and got the smoke to rolling

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Then placed all the cottonwood bark around the tripod, doing my best to seal it up and keep the smoke in and the air out. TO help keep the flames down and the heat in.

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I then used dirt to build up around the bottom and seal it better.

And now I'm posting this while I wait for it to get done, I will check it and add coals and wood to smoke as the night goes on...................

And post the results when finished!
 
and after about 3 hours.........................

Yummy, smokey goodness!!

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And its just as dry as if I had used my dehydrator! The wet looking spots are fat. I must say this is some of the best jerky I have ever made!! Out of this same batch I put some in the dehydrator and the smoke flavor really adds to it!

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Wouldn't be much more work to make the tripod a little bigger and put alot more meat on! I will be doing this again.
 
Really cool set up, I like that a lot. Looks delicious too :thumbup: Thanks for the post.
 
That is awesome! Looks like I know what I will be trying this weekend! Any secret recipes for your seasoning?
 
Quart jar of soy sauce, 3/4 jar W. Sauce, 1/2 jar brown sugar, couple pinches garlic powder, some black pepper. And some dehydratored peppers from the garden.
 
I just had one of those 'Why haven't I thought of that?' moments. That is amazing, thanks for sharing the pics! All told, how long did it take from the time you started building the setup until you were ready to put the meat on the green sticks?
 
right on Skab... great stuff... :thumbup: i may have to give that a try one of these days.. :)
 
It took about 30 minutes to put it all together. But I had the materals gathered ahead of time. And the cordage I had made all ready. I was trying to use all natural materials or I would have used snare wire to lash it together.
 
Excellent work, Skab! I just ate and you're making me hungry.

If you haven't tried it yet, consider using a Dakota Fire Hole. It allows you easy access to the fire without having to disturb the cover and it keeps the meat and smoker far from the fire, eliminating the possibility of it catching on fire. Overall, it's an easier method, although because the meat is farther from the heat source it will likely take longer to smoke. Also, try to trim off as much fat as possible before you start smoking, which reduces the chances of it going rancid.

Keep up the good work!
 
Thanks for the recipe. Going to have to give this a shot soon.
 
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