I like the smoker. Looks like you can fold it flat to put it away? I have some thin plywood from shipping crates that would work for that sort of setup, it think.
What sort of temps do you get with the Weber setup?

We put hinges on the outside corners so it disassembles and stores flat.

I like to keep it around 130 degrees. I use a small handful of lump charcoal and feed it pecan chunks from a bucket of water.

This was a 3.5 hour smoke

I've thought about making a smokehouse of this type for a while. See any issue with making it smaller? Or anything you'd do differently?

Do you add a cure to your links or are you 1-keeping the smoke time low enough to not really be an issue and 2-planning on fully cooking

Looks good!

I wish I would've made it smaller. Doesn't fit in the bed of the truck, you have to put it over the tailgate. It holds six rods, which can do 100lbs. I've been meaning to cut it down by 18" or so but haven't done it yet.

I add pink curing salt. The ratio I found online was 1tsp/5lbs or 1oz/25lbs.

The links are smoked at 130 but the summer sausage gets cooked on a 225 degree oven until it hits 155 internal. Then it gets an ice bath before I cut and seal it.

I have the exact same stuffer I got at Canton flea market 35 years ago for $65. I had to find a spout which has since corroded and has holes.

Can you post a pic of the spout so I can get one made?

Also, first pic of the smokehouse made me think of this:

normaleagle05 said:

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I've thought about making a smokehouse of this type for a while. See any issue with making it smaller? Or anything you'd do differently?

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I'm going to make a small batch of sausage in the near future, and I'm going to smoke it in a large garment box from UHaul (24"x24"x48"). I'll report how it goes.

Here's the one that I have, no clue if it's original or not. I "stole" the stuffer from my FIL. He got it from an estate sale a long time ago. He had to buy both stuffers, the big one is at the meat room at my wife's grandfather's old house. When he died they sold the house and no one thought to grab the meat room equipment.

The LEM stuffer tubes are the same flange O.D. And work fine if you don't want to pay for a custom job.

Thanks, I appreciate the pics.

I have a friend who is a machinist, he's supposed to make me some with a longer tube. Maybe stainless.

While he's got the tooling set up, I'd be in for one as well, especially if its stainless

I will have to see. He called this morning and didn't know if he had enough aluminum for 2.

I told him i would prefer stainless. He said he would have to look around.

Then he called back and said he had plenty of brass, I told him it didn't really matter to me.

I will let you know if he can get a stainless one.

dahouse said:

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I add pink curing salt. The ratio I found online was 1tsp/5lbs or 1oz/25lbs.

The links are smoked at 130 but the summer sausage gets cooked on a 225 degree oven until it hits 155 internal. Then it gets an ice bath before I cut and seal it.

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130 means it isnt fully coookd so you have to finish cooking it whenever you get some out.

Brass is fine too, whatever he's making for you I'll buy one for me!

1990Hullaballoo said:

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Thanks, I appreciate the pics.

I have a friend who is a machinist, he's supposed to make me some with a longer tube. Maybe stainless.

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Stainless is the only way to go

We always cook it. Usually in the oven at 375 for 20 mins or toss it on the grill. My favorite is on the big pit at 275 for 30 mins.

The summer sausage was a big hit at the Super Bowl gathering

1990Hullaballoo said:

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I have the exact same stuffer I got at Canton flea market 35 years ago for $65. I had to find a spout which has since corroded and has holes.

Can you post a pic of the spout so I can get one made?

Also, first pic of the smokehouse made me think of this:

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You can get replacements here. https://www.butcher-packer.com/index.php?main_page=index&cPath=27_116&zenid=4108c00a456e0b14c44452126d64eb9b

Sausagemaker.com has plastic replacement tubes. I think these are the ones that will fit an Enterprise/Chop-Rite stuffer. https://sausagemaker.com/products/plastic-stuffing-tubes-for-5-lb-sausage-stuffers-set-of-3