Make a smoking room with 2 cans of 200L

Avibel · by **Avibel** » 13/12/12, 15:18

http://jmillerid.com/wordpress/2009/12/55-gallon-drum-smoker/
I know it's in English but the pictures speak for themselves

Christophe · by **Christophe** » 13/12/12, 18:03

Great, in addition if they are old oil cans, you can "smoke for free" during the 1st season! : Cheesy:

Rabbit · by **Rabbit** » 13/12/12, 18:18

I made one in a server cabinet. The result is very
done satisfactorily. I made 13 kg (weight of the mixture) of dry sausages this
autumn. Tomorrow I'm smoking a salmon fillet. It will be a first
I hope it will be just as conclusive. As much as I bought
5 Kg, there will remain 3 other nets to smoke for Christmas.

Otherwise the barrel smoker is fine but still very complicated for
the use we make of it. In my smokehouse I can smoke + - 25 kg of
sausages without much difficulty. We must not forget that we still need
eat.

bidouille23 · by **bidouille23** » 13/12/12, 19:08

Christophe you know you can have them nine the cans;) ...

Rabbit you have stripped your wardrobe well anyway, personally I would have even burned it after sanding history to be sure and certain that there will not be any particles that will rot your meat ...

Otherwise not to make you sweat, 1mm thick sheet metal that folds by hand or simply between two pieces of wood tightened with greenhouses attached, and the sheet of 1.2 * 2.5 costs around 30 euros, make a box or cylinder with could not be easier, especially with self-drilling screws as fixing ...

an old stainless steel or cast iron bowl to make the hearth and turn is play without ruining the health, and it occupies a Sunday;).

You also have with scrap dealers already made stainless steel parts, cylinder, cupboard etc etc buy by weight so cheap for a lifetime of use ...

Christophe · by **Christophe** » 13/12/12, 19:36

Rabbit wrote:I made one in a server cabinet. The result is very
done satisfactorily.

Similar: my old man used a gym cabinet

Rabbit wrote: I made 13 kg (weight of the mixture) of dry sausages this
autumn. Tomorrow I'm smoking a salmon fillet. It will be a first
I hope it will be just as conclusive. As much as I bought
5 Kg, there will remain 3 other nets to smoke for Christmas.

Hey but kel talent! So you’re not talking about all this here: power-conservation /

Salmon (fillets), my father has smoked for 2 or 3 years ... the first ones were missed I think. It's subtle that the meat ... I still ate it not long ago, it's much tastier than the smoked salmon bought ....

My old man is limited to salmon and ham ... don't think he made sausages ...

Rabbit · by **Rabbit** » 13/12/12, 20:58

I didn't even know that this section existed. Very good idea, I
continue down.

Janic · by **Janic** » 14/12/12, 08:27

The chemical risks of smoking
Carcinogens
The smoke from the slow and incomplete combustion of the wood impregnates the food with volatile compounds which give color and taste to the food. But some components of this smoke are carcinogenic. Their smoke content increases with the combustion temperature.
So-called "food grade" smoke is obtained at a combustion temperature of the order of 350 ° C - 400 ° C. No more no less ... Difficult to control !!!
How to evaluate the benefit / risk between the good omega 3 of salmon and the bad 3-4 benzopyrene of tar?
in summary it is like for the barbecue, it should not be abused ...

Salt
The excessive consumption of salt from the salting phase is perhaps even more to be watched.
It is well known that excessive salt consumption increases blood pressure and causes many health problems in the long term!

Pollution with heavy metals and other chemicals
Each country will communicate to say that its local production is the best and that there is no risk in consuming its salmon, poultry, livestock. And every year a scandal breaks out: dioxin, animal meal, mercury, lead, antibiotic ...
It is necessary to think of varying the species and the sources in order to limit the consumption of fish and meats likely to be contaminated by pollutants.

The physical risks of smoking
Beware of burns, fire or smoke poisoning!
A slowly burning fireplace with no apparent flame is treated. Especially since it is often left unattended. It is believed to be extinct, a gust of wind and glowing shavings of sawdust fly away ...

BobFuck · by **BobFuck** » 14/12/12, 09:01

Living kills : Mrgreen:

A little faster if we barboc with sleepers of railway treated, that said ...

gegyx · by **gegyx** » 14/12/12, 09:55

Well yes, do not abuse smoking.

Especially now where we get smoked everywhere and by everyone!
***
For sleepers, it is outrageous once again.
Just like recycling the residue from the dismantling of nuclear power plants, mixed with everything from the material that will constitute household and food utensils ...

There is a serious problem of official bodies to control the health impact (all rotten)
**
We have talked about creosote many times on the forum
("creosote" on the search engine)

Sychev · by **Sychev** » 03/01/13, 14:59

Hello !

Janic wrote:How to evaluate the benefit / risk between the good omega 3 of salmon and the bad 3-4 benzopyrene of tar?

I do not have the answer, but I allow myself a small contribution of information

Benzopyrene is a "proven carcinogen" according to the IARC, not to mention the other 3 PAHs "probable carcinogens" and 11 "possible carcinogens".

The main route of exposure to PAHs is through food, including the preparation of food with charcoal.

More information on this subject: http://www.cancer-environnement.fr/305- ... AP.ce.aspx

Have a lovely day everybody,

Sychev

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