www.sausagemaking.org

Posted: **Thu Dec 21, 2006 5:00 pm**

Suggestions?

Was going to make a lid with the top, then cut a pipe hole in the bottom cover. Pull the lid off, have a few rods in there to hang meat and such on.

http://2006photos.milneweb.com/dec/IMAG0001A.jpg.html

Posted: **Fri Dec 22, 2006 7:50 am**

HI Opus - some great pics on your site, i especially liked the hobo hodown, think I will try that next year but most of my friends look like that most of the time :lol:

Ref the smoking barrell I did one a number of years ago and they are very effective - are you looking to cold or hot smoke?

Cheers WW

Posted: **Fri Dec 22, 2006 4:20 pm**

Cold smoke is the only way to go....in my book anyways. Would love to hear tips/details about it.

Hobo hodown....lol, certainly have a plethora of pictures, dont I?

Posted: **Sat Dec 23, 2006 11:42 pm**

Here's as far as I have got this weekend:

http://2006photos.milneweb.com/dec/1223 ... a.jpg.html

Posted: **Mon Dec 25, 2006 4:53 pm**

Hi Opus,

But do you eventually raise the temp of your cold smoker at the end to fully cook a sausage or meat?

David

Posted: **Mon Dec 25, 2006 4:58 pm**

No, if we want to eat it then, we'll throw it on the grill. If not, freeze it or refrigerate it, etc.

www.sausagemaking.org

The beginning of my new smokehouse..........

The beginning of my new smokehouse..........