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My smokehouse laid a green egg

I wish. I had to buy it.

But here it is, my modest urban smokehouse that uses a MiniMax as a fire pit. I had a heck of a time making it work how I wanted it to, went through 3 redesigns but now it works like a charm.


Why green egg? I wanted something portable and requiring little tending. I also love the smell of the thin blue smoke from my BGE so I wanted that exact same smoke quality in my smokehouse.

My grandpa used a big drum and had a hole in the ground for the fire pit. He made incredibly tasty kielbasa but that set up wasn't portable, looked ugly and required constant tending.

This setup is exactly the opposite. It's tidy and requires little tending. It's portable. It uses little fuel. I use wood chunks to generate clean, nice smelling smoke. All in all, I am very happy with how it turned out and I am using every excuse to fire it up and smoke something.




So far I've made Swojska kielbasa, Krakowska, Andouille and Lisiecka kielbasa. Beef sticks and smoked cured bacon are on the do do list this coming weekend. Recipes and my experience with some of these I posted on my blog, check them out. You may find something new and helpful there.

Any feedback will be appreciated. 

Smoked Krakow Sausage
Lisiecka Smoked Sausage
Smoked Andouille Sausage
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Comments

  • lkapigianlkapigian Posts: 5,667
    Bitching
    Visalia, Ca
  • WeberWhoWeberWho Posts: 7,695
    That's awesome!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • Matt86mMatt86m Posts: 331
    Very cool!  Can we get some inside pics?
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Santa Maria grill, Lion built in, Lodge Hibachi, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
  • 20stone20stone Posts: 1,809
    So, so massively awesome. The sausage looks great as well. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • ColbyLangColbyLang Posts: 273
    That’s awesome. I’d love to see the inside as well
  • SciAggieSciAggie Posts: 4,313
    That's really cool

    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • Is this for only cold smoking? What’s the max temperature you can hit?
  • lousubcaplousubcap Posts: 20,304
    Impressive operation right there.  Congrats.
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • vaszeitvaszeit Posts: 16
    edited October 22
    Is this for only cold smoking? What’s the max temperature you can hit?
    This is for traditional smoking (at about ~110F - 140F).

    With the bottom damper open about 1/3 of the way I get about 130F-140F inside the smokehouse. 1/2 way to 2/3 way gives me about 165F - 200F. This is all I need for smoking and finishing (baking) sausages, bacon, etc.

    I can push it to about 220F but the temp inside the egg gets too high for my liking (close to 1000F).

    The smokehouse is fully insulated so I get about the same temps on both hot and cold days. Can't wait to try it in winter.

    For cold smoking, below 80F, I use a 6-8 ft SS chimney flue. By the time the smoke gets from the egg to the smokehouse it cools down to pretty much ambient temperature. I also have an opening at the bottom to let some cold air in if the smoke gets above 80F.

    I also run the egg low and slow when cold smoking (about 225F-250F at the dome) so the egg puts out a lot less heat to begin with. 
  • nolaeggheadnolaegghead Posts: 31,513
    Nice job.  You can always put a cheap 5000 btu window unit in it and do some sub-ambient smoking.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • HeavyGHeavyG Posts: 6,549
    Nice, informative blog post also - https://tasteofartisan.com/smoked-kielbasa/
    Well done mate!

    Camped out in the (757/804)
  • vaszeitvaszeit Posts: 16
    HeavyG said:
    Nice, informative blog post also - https://tasteofartisan.com/smoked-kielbasa/
    Well done mate!

    Thank you. This one is indeed informative. I learned quite a bit along the way.
  • sumoconnellsumoconnell Posts: 1,554
    Very cool! Once you think you've seen all the innovation...

    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • lkapigianlkapigian Posts: 5,667
    edited October 22
    That's a great smokehouse ,makes mine pale in comparison
    Visalia, Ca
  • Where are you located?
    Very interesting post, Thanks
    Lrg 2008
    Mini 2009
  • vaszeitvaszeit Posts: 16
    Where are you located?
    Very interesting post, Thanks
    I am in Toronto, Ontario
  • vaszeit said:
    Where are you located?
    Very interesting post, Thanks
    I am in Toronto, Ontario
    Party at your house it seems lol (Burlington)
    Two Kamado Joe Classic III & a Kamado Joe Jr.  Large BGE, Mini BGE 
    Instagram: @smokingdadbbq  
    YouTube - Click here 
  • SGHSGH Posts: 26,595
    Great looking setup my friend 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 
  • GlennMGlennM Posts: 1,017
    vaszeit said:
    Where are you located?
    Very interesting post, Thanks
    I am in Toronto, Ontario
    Party at your house it seems lol (Burlington)
    I’m coming for the awesome sausage (Cambridge)
    In the bush just East of Cambridge,Ontario 
  • vaszeitvaszeit Posts: 16
    vaszeit said:
    Where are you located?
    Very interesting post, Thanks
    I am in Toronto, Ontario
    Party at your house it seems lol (Burlington)
    Always welcome ;-)
  • KiterToddKiterTodd Posts: 2,290
    edited October 23
    That's very cool looking. Thanks for sharing.
    I always pass smoke houses when driving in the country and wasn't sure if they are "cooking" or "smoking".  I guess most are smoking.
    So do you have to par-cook most items before you put them in there?
    LBGE/Maryland
  • vaszeitvaszeit Posts: 16
    KiterTodd said:
    That's very cool looking. Thanks for sharing.
    I always pass smoke houses when driving in the country and wasn't sure if they are "cooking" or "smoking".  I guess most are smoking.
    So do you have to par-cook most items before you put them in there?
    Usually it's the other way around - smoke then cook, or bake as it's often referred to. Meat is cured, ground, stuffed in casings then smoked, followed by baking at 175F - 195F to bring the internal temperature to 154F-158F, which makes sausage ready to eat at that point. 

    Baking can be done inside a smokehouse but can take hours and may dry sausage out. Often we poach in warm water (165F or so) for 20-30 minutes. You can also steam or finish in a convection oven. 

    But you can also cook then smoke for aroma/color. I recently cooked chicken breasts sous vide then smoked for a couple of hours. They turned out quite good.
  • WOW, that is impressive.  I can often blown away by members capabilities in creating these cool setups. 

    Would you be willing to share the plans or generic layout to give others that are inspired a starting point to build something similar?  I can totally understand a No answer but I can always hope.

    Questions I have are along the lines of the types of wood you used inside and out and why you choose those types...How you settled on the number of and size of the holes in the floor.  Is a fan needed to get the smoke to move through the structure?  Size of the exhaust pipe?  

    impressive backyard engineering that is!

  • vaszeitvaszeit Posts: 16
    WOW, that is impressive.  I can often blown away by members capabilities in creating these cool setups. 

    Would you be willing to share the plans or generic layout to give others that are inspired a starting point to build something similar?  I can totally understand a No answer but I can always hope.

    Questions I have are along the lines of the types of wood you used inside and out and why you choose those types...How you settled on the number of and size of the holes in the floor.  Is a fan needed to get the smoke to move through the structure?  Size of the exhaust pipe?  

    impressive backyard engineering that is!

    Thanks. I am not going to say no. Will be more than happy to share what I have. I took some pictures along the way. Will need a few days to organize and write up. Stay tuned.
  • SGHSGH Posts: 26,595
    vaszeit said:
    My grandpa used a big drum and had a hole in the ground for the fire pit. He made incredibly tasty kielbasa but that set up wasn't portable, looked ugly and required constant tending.
    Question my friend. Did his setup have 4-10 foot section of pipe buried in the ground to channel the cold smoke into the drum? I ask because that is the setup my grandfather used to make incredible smoked mullet. That is all he used it for but it excelled at that purpose. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 
  • vaszeit said:
    WOW, that is impressive.  I can often blown away by members capabilities in creating these cool setups. 

    Would you be willing to share the plans or generic layout to give others that are inspired a starting point to build something similar?  I can totally understand a No answer but I can always hope.

    Questions I have are along the lines of the types of wood you used inside and out and why you choose those types...How you settled on the number of and size of the holes in the floor.  Is a fan needed to get the smoke to move through the structure?  Size of the exhaust pipe?  

    impressive backyard engineering that is!

    Thanks. I am not going to say no. Will be more than happy to share what I have. I took some pictures along the way. Will need a few days to organize and write up. Stay tuned.
    I totally understand.  It's really cool.though.  any issues from the neighbors lining up at the door for free samples when they smell it being used?
  • SundownSundown Posts: 2,980
    Very clever! Makes darned good sense if you want a long term smoke. I've an old Mini that I just might put to work. Thanks for the idea.
  • SammiSammi Posts: 598
    Awesome post @vaszeit. nice to see local talent and innovation.
    This will have to go on the watch and wish list.
    Sudbury, Ontario
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