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kfizzle85 
LSU Fan
en oh, el ay
Member since Dec 2005
20376 posts
 Online
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 11/9/12 at 12:35 pm to pochejp)
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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
30162 posts
Online
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 11/9/12 at 9:35 pm to pochejp)
quote:
pochejp
where's your firebox, inside or outside in back? I need to ask you a few..
This post was edited on 11/10 at 9:25 am
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Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
2785 posts
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 11/9/12 at 9:50 pm to Ole Geauxt)
pochejp with another epic thread.
1) Jambalaya
2) Pastalaya
3) Andouille
4) ? ? ?
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5788 posts
Online
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 11/10/12 at 7:49 am to Ole Geauxt)
quote:
Posted by Ole Geauxt quote: pochejp where's your firebox, inside or outside in back? I need to ask you a few.. <<<<<<one word, all small letters at gmail.com if ya get a chance..
The firebox is inside on the bottom. Lit up some kings ford coals and started adding the wet pecan wood as needed for heat.
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5788 posts
Online
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 11/10/12 at 7:50 am to Stadium Rat)
quote:
pochejp with another epic thread.
1) Jambalaya
2) Pastalaya
3) Andouille
4) ? ? ?
My version of gumbo next.
This post was edited on 11/10 at 11:15 am
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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
24189 posts
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 11/10/12 at 8:22 am to pochejp)
I'm making sausage and some salami today as well. Killed four deer this week so I've got a day working on it. I got the casings at Oak Grove Smokehouse on old Jefferson as well as there regular sausage seasonings and sage, I'll add sage to one batch and a lot of garlic to another batch. I've got pork butt and beef chuck so I'll make a variety. I like a bit of beef for the flavor.
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5788 posts
Online
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 11/10/12 at 8:50 am to Martini)
quote:
I'm making sausage and some salami today as well. Killed four deer this week so I've got a day working on it. I got the casings at Oak Grove Smokehouse on old Jefferson as well as there regular sausage seasonings and sage, I'll add sage to one batch and a lot of garlic to another batch. I've got pork butt and beef chuck so I'll make a variety. I like a bit of beef for the flavor.
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NimbleCat
LSU Fan
Houston, TX
Member since Jan 2007
5736 posts
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 11/10/12 at 9:24 am to pochejp)
That smoker looks awesome. Can you give some more details on how you built it and what materials you used. That smoker looks like a great project.
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5788 posts
Online
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 11/10/12 at 10:41 am to pochejp)
Final product. Came out great and delicious.
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5788 posts
Online
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 11/10/12 at 10:48 am to NimbleCat)
quote:
That smoker looks awesome. Can you give some more details on how you built it and what materials you used. That smoker looks like a great project.
The outer wood is 3/4" plywood. We have it lined inside with insulation and over that is stainless steel flashing material. The racks are from an old frige and the fire pit is an old old cast iron bbq pit.
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xXLSUXx 
New Orleans Saints Fan
New Orleans, LA
Member since Oct 2010
6653 posts
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 11/10/12 at 11:07 am to pochejp)
Sweet blue jean shirt.
But for real, that looks fantastic. Great job.
This post was edited on 11/10 at 11:10 am
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Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
2785 posts
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 11/10/12 at 11:13 am to NimbleCat)
quote:
That smoker looks awesome. Can you give some more details on how you built it and what materials you used. That smoker looks like a great project.
I was looking around Scribd after reading the other thread's link about Fried Chicken Gumbo and found this:
LINK
This post was edited on 11/10 at 11:36 am
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tewino
Member since Aug 2009
329 posts
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 11/10/12 at 11:15 am to pochejp)
quote:
quote:
That smoker looks awesome. Can you give some more details on how you built it and what materials you used. That smoker looks like a great project.
The outer wood is 3/4" plywood. We have it lined inside with insulation and over that is stainless steel flashing material. The racks are from an old frige and the fire pit is an old old cast iron bbq pit.
What do you use for ventilation? Do you have some vents for inflow down by the firebox with a smokestack exit on top or what?
Setup looks fantastic by the way.
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5788 posts
Online
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 11/10/12 at 11:16 am to Stadium Rat)
That one looks very nice. IS that Cyprus wood?
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tigeryat
LSU Fan
God's Country
Member since Oct 2005
2411 posts
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 11/10/12 at 11:41 am to pochejp)
quote:
What do you put in your meat mixture?
Salt Black, pepper, Red pepper, Garlic, LeBlanc's sausage seasoning.
I'm a big fan of Jacob's andouille, and I always thought there was another spice in it that I can't identify. Anyone know how they season their andouille?
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5788 posts
Online
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 11/10/12 at 11:48 am to tewino)
quote:
What do you use for ventilation? Do you have some vents for inflow down by the firebox with a smokestack exit on top or what?
Setup looks fantastic by the way.
No vents up top. The bottom rack that the pit sits on is open to allow air to the fire. We can crack the door open at the top if need be but we normally don't have to. It has enough leak by to vent itself.
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Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
2785 posts
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 11/10/12 at 1:31 pm to pochejp)
quote:
That one looks very nice. IS that Cyprus wood?
Nope. The instructions say pine.
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fatboydave
LSU Fan
Fat boy land
Member since Aug 2004
4475 posts
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 11/10/12 at 11:11 pm to Stadium Rat)
Nice looking stuff!
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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
30162 posts
Online
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 12/10/12 at 10:00 am to pochejp)
quote:
pochejp
you mentioned insulation in your smoker... besides the ss wrap around the bottom sides, what type of insulation do you have? I can't see it in the pictures..
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CreoleGumbo
LSU Fan
Faubourg Bayou St. John
Member since Sep 2003
1582 posts
| re: Making some fresh Andouille this morning......Update - Smoking pics (Posted on 12/10/12 at 11:35 am to pochejp)
nice pics.
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