www.sausagemaking.org

Hi all

I bought what I think is a hot smoker second hand for about 5 dollars - could not resist it!

Well, I do not know what to do now!!! It is a barral shape, in two sections, with a lid with a thermometer. It has two small doors on each section and the lid lifts off. Inside are two grills, one near the bottom, one near the top. I guess I could upload a picture of it as there is no makers brand,

Could anybody point my to where to start? I am so excisted and have googled to no avail

Thanks

Rich

Ps - you would not believe what comes up when you google 'hot Smokers'

I think we need a few pictures. And maybe measurements.

Yeah, I've tried searching on Youtube for 'hot smokers' too. Some very interesting stuff came up, but that's an issue for somewhere else...

hmm, how to post images...

Well here is a better description.

1 metre high
3 parts (bottom with a small door, middle with small door and deep lid with two bars inside it, which is presume is to hang food from)
2 grills
1 pan

I am unsure where the water pan would go, is that right above the coal area? with the 1st grill directly above that for bigger meat such as chicken.

You can then put another grill at the top, where the lid goes

any help??

This looks kinda close, but a bit shorter and fatter

If you could post a pic it would help alot. it needs to be hosted on a site like photobucket. Typically with that type of bullet smoker the fire is in the bottom then the water pan and then the racks of food. the first rack can set right on the water pan if need be.
here's a link to a site devoted to that type of smoker. Enjoy!
Weber Bullet Site

Excellent site Dan!

Hi Rich,

Welcome.

rich0148 wrote:Ps - you would not believe what comes up when you google 'hot Smokers'

Chortle!!!!

I've had similar experiences. (Mind you I've carefully turned off the "safe surf" (or whatever they call it) feature.

Now... you don't need the smoker to make Lincolnshire sausages, so have you made any yet?

Hi

Lincolnshires are inbound, as I have Ester free so gardening, home smoking and some lincolnshires menu!

This Lincolnshire sausage recipe from Oddley is superb:

http://forum.sausagemaking.org/viewtopi ... hire#16602

HTH

Phil

thanks wheels

A few lincolnshires' and a bottle of English Organic Ale is calling me for next week!

Well here was my first go - and I think it was a balls up!

I could not get the coal hot. I bought regular BBQ coal, put in into the bottom of the smoker, put firelighters etc and it took ages to heat up. When it did, the thermo said about 75 degree only, but I am not sure how accurate it is.

What about the doors, should I keep them open? It just did not seem to push out much heat. Should the brickets be on some wire? any tips ? what should the ideal temp be?

Thanks

rich

Rich,

We really need to know what brans you have, Brinkman or a WSM. THe difference of make will dictate what your steps are. A photo of the grill will help tremendiuosly.

You are looking to obtain heats of 100(c) or 230 (f) the fuel should run about 12 hours on a full load, less time for lessor cookers.

Hi Iamarealbigdog

I will go and takes some pics' of the said guilty machine!!!