Very informative tools and great video editing... Not too much n not too little... Wish i found your page alot earlier either way ima big fan... U should do more, from the hogs to the frogs it never gets old...
I really like the way you built your smoker.Could you Please tell me the dimensions you used to build it .i am interested in building one. Thank you Mr. Frederick.
WOW !!! Been binge watching for day or so and my hat is off to ya. Cooking is soo much fun once you get good at it. You ever try pecan smoked deer sausage? Nice job , glad I found your channel neighbor , central MS.
Like your smoker is it built from stratch or a old frige or how do I go about making myself a smoker did a search and didn't find out much in detail how to go about making a smoker, Any help would sure be appreciated.
mike herber Thanks Mike! Yes I did build this one from scratch. I used 1/4 plate. I can cook whole pigs and tons of meat with this design. Use can definitely build a smoker out of an old fridge and many other materials. All you need is a heat source and something that will contain the heat and smoke. Good Luck !
Thanks Eric ! I try to keep the temperature between 150 and 175 the whole time! I put the Aluminum sheets to catch the some of the drippings . Thanks for watching this one!
What are the dimensions of your smoker? Did you use anything to seal your door? Is the interior coated or is it bare steel? Are your exterior walls insulated?
They Lee it’s 4’x4’ and it 2’deep. I use 1/4 plate. I have nothing that seals the door. Some smoke may come out the door but I am losing very little heat. No insulation on the inside or outside , just bare steel.The 1/4 plate holds the heat. I can bring the temperature up to 375 if I wanted . Thanks for watching brother!
Looking good. I used to have hot links when i was younger(40 years ago), is there a difference in taste between the hot links and the ones you're smoking? Thank you, Ken.
My mouth is watering. So do you use fresh jalapeno in the sausage? I have been experimenting with a jalapeno powder in my rub. Nicer flavor than cayenne.
I am 95 percent sure it is fully cooked. When it snaps like it did in this video it’s cooked . But I always put on my package not fully cooked when I give it away just to make sure. When I use mine for gumbos, barbecue, beans and seafood boils , I always cooked again . Thanks for watching
Hey brother I live Here in the south east tx, I have been told the humidity plays a huge factor in smoking sausage can you give me any insight into that thanks and love the channel!!
NEW SUBSCRIBER HERE.. awesome video! I love all your content ❤️ My husband and I are looking into building a smoker soon. I would love to have something like this that's portable. Would love to see how this was made. Actually you can make me one and use that video for all the inquiring minds ;) just a thought 😆 Keep that footage coming love what I see!
Awe thank you so much! That means a lot! I will start working on yours tomorrow and ship it next week! 🤣I was thinking about making a video on making jerky ,so maybe I can give more details about the smoker then. Thank you for watching ,subscribing and commenting.
Looks really good! What wood did you use and did u smoke it the entire cooking process? Some people say the smoke taste can over power your sausage if smoked too long. I guess that’s a personal preference. What temp did u cook internal temp of sausage to?
Christopher Harrington Thanks for asking! I used Hickory on this batch and it came out really good. I also use Pecan and China ball.As far as the smoke, I have tried different ways. For a light smoke, I add the wood a couple hours in. I find in this smoker even if I use wood the entire time it’s not that over powering.I go by color and how long it’s been in the smoker rather than internal temperature. I always cook my sausage again, so I am not that worried if it’s not fully cooked! Hoped this helped !
Christopher Harrington I put the sausage in the smoker and bring the heat up to about 160 and try to keep it under 175 for a couple hours before adding any wood.So I am actually starting the cooking process before adding the wood. This is for a light smoke taste. I like the smoke flavor so I usually add wood from the beginning !
Gregory I usually for about 4 or 5 hours with a temperature at 150-175 . I look for the color I want. I always cook again later just to make sure. Thanks for watching brother
No problem man. This will be my first year of processing myself and I'm just looking for tips and tricks. This was a perfect well explained video and I'll be watching it again in the next few months. I live in a little town west of Beaumont, tx called China. A rice farming 1 stop light town. I appreciate the video
Jeff! I usually smoke till I get the right color. It’s usually always cooked. Even if it wouldn’t be , I cook the sausage again later. Thanks for watching brother.
Hey Jeremy! I was born and raised in Lafayette , Louisiana and still here down the road in Youngsville.. I got the shirt from a friend who lives on the lake and is a Real Estate agent. Thanks for watching!
Sweet....i really like your design of your smoker also ima welder and have been wanting to build me one to do my low heat processing stuff but also do a higher smoking heat to do regular smoking also i think your design is great
Thank ya sir…I figured it was since it had a good pop on that skin when you were taking them out of the smokehouse. I usually smoke mine at 180 for 6-7 hours…they always turn out good
I let my uncle use my smoker and he did the ice Bath after watching a UA-cam video. I didn’t notice any difference between his a mine. It’s probably a good idea, you are cleaning and cooling the sausage down quick for package. Thanks for watching Terry!
Another grate video Kendall . I smoke my own deer sausage also and I use sweet gum . I love Hickory but if someone wants a smoke sausage that won't give them heartburn or the hard smoke it is awesome . For those that don't know a sweet gum tree has leaves that look like a star with five points on them I get them on my deer lease and in the woods 👍🏻
You need a thermometer so you wouldn't have to open the door all the time no by the way you're supposed to shower with cold water them down when you take them out to keep them from from shriveling like an old cold hot dog!
Thanks for answering my question, I liked the video it was short and to the point.
Thanks Gregory! I appreciate that!
Great job with the smoker, The sausages looks great!!! I really love your smoker!!
Thanks Cornelius! I appreciate that and thanks for watching.
oh man that looks delicious ! I like the smoker setup.
Luke Kulbeth Thanks Luke!
You're a master of many crafts!
Very informative tools and great video editing... Not too much n not too little... Wish i found your page alot earlier either way ima big fan... U should do more, from the hogs to the frogs it never gets old...
Thanks Jodi! Yes I will do more .I appreciate the kind words and thanks for the support
Nice set up bud. I’m sure they packed with flavor. Good video sir
cdevillier8002 Thanks brother!
Man that is a smoker !! Sausage looks like they came out perfect ! Great job ! Keep it up
Terry Landry Thanks Terry! I was very happy with it!
I really like the way you built your smoker.Could you Please tell me the dimensions you used to build it .i am interested in building one. Thank you Mr. Frederick.
Great smoker and not only did they look good but I kept wanting to give it a taste test!
Thanks for watching this one Wayne! ! I have learned people want to see you eat it! 🤣
Great job man and enjoyed it very much
Richard Segura Thanks Richard ( The fishing Machine)
WOW !!! Been binge watching for day or so and my hat is off to ya. Cooking is soo much fun once you get good at it. You ever try pecan smoked deer sausage? Nice job , glad I found your channel neighbor , central MS.
Thanks Timothy! Man I appreciate that a lot. Yes I use pecan a good bit , I like the taste.
I too would be interested in the dimensions of your cooker as well as your input on one making their own smoker.
Wow, that’s a nice smoker!👍🏼👍🏼
Thank you! Appreciate you watching!
Nice smoker Kindle they look awesome about to do me some here real shortly keep the videos coming
John Garrie Thanks John! I appreciate that
The color really looks good!! Howmany ounces of seasoning per pound of meat do you use?? How much cheese per pound of meat?? Thanks
Good video! I bet that cheese one is good! Would be interested in pepper-jack too.
Blaise Reed Thanks Blaise! The 10 pounds is almost gone already! 😂
Looks good!! You making hungry!!
Thanks Shane!
Man I'm still waiting on my pack!! lol Great Job Kendall.
Thanks Mark! Just seeing your comment!🤣
Oh man that looks good .
making me hungry lol., great videos
Lol! Thanks Rick!
Like your smoker is it built from stratch or a old frige or how do I go about making myself a smoker did a search and didn't find out much in detail how to go about making a smoker, Any help would sure be appreciated.
mike herber Thanks Mike! Yes I did build this one from scratch. I used 1/4 plate. I can cook whole pigs and tons of meat with this design. Use can definitely build a smoker out of an old fridge and many other materials. All you need is a heat source and something that will contain the heat and smoke. Good Luck !
You the man ken 💪💪
Wow thats some pretty sausage, and i'll bet there going to taste good also.
I would love to try some
Whoa Buddy!! All I got is some Jvilles!! Thanx for Sharing the video!!
Thanks for watching Markus!
Nice kendall looking good.what you have on the aluminum sheets.and what is the temperature from the start to finish.
Thanks Eric ! I try to keep the temperature between 150 and 175 the whole time! I put the Aluminum sheets to catch the some of the drippings . Thanks for watching this one!
What are the dimensions of your smoker? Did you use anything to seal your door? Is the interior coated or is it bare steel? Are your exterior walls insulated?
They Lee it’s 4’x4’ and it 2’deep. I use 1/4 plate. I have nothing that seals the door. Some smoke may come out the door but I am losing very little heat. No insulation on the inside or outside , just bare steel.The 1/4 plate holds the heat. I can bring the temperature up to 375 if I wanted . Thanks for watching brother!
Looking good. I used to have hot links when i was younger(40 years ago), is there a difference in taste between the hot links and the ones you're smoking? Thank you, Ken.
Pretty close! I need to do a batch soon , getting low. Thanks for watching this one
My mouth is watering. So do you use fresh jalapeno in the sausage? I have been experimenting with a jalapeno powder in my rub. Nicer flavor than cayenne.
Man i am hungry.. Good show Kendall..
Terry Decoux Lol! Thanks Terry!
Nice set up brother
Dustin Dawes Thanks
If I follow this process, is the sausage "fully cooked" when pulled from the smoker. Or does it need to be cooked further upon use?
I am 95 percent sure it is fully cooked. When it snaps like it did in this video it’s cooked . But I always put on my package not fully cooked when I give it away just to make sure. When I use mine for gumbos, barbecue, beans and seafood boils , I always cooked again . Thanks for watching
Awesome ........Dude is there anything you can't do? Beautiful smoked sausage
Lol! Thanks for watching
Hey brother I live Here in the south east tx, I have been told the humidity plays a huge factor in smoking sausage can you give me any insight into that thanks and love the channel!!
Thanks man! Yes I think the cooler high pressure days are the best. Not real sure why that is. Thanks for watching
NEW SUBSCRIBER HERE.. awesome video! I love all your content ❤️
My husband and I are looking into building a smoker soon. I would love to have something like this that's portable. Would love to see how this was made. Actually you can make me one and use that video for all the inquiring minds ;)
just a thought 😆
Keep that footage coming love what I see!
Awe thank you so much! That means a lot! I will start working on yours tomorrow and ship it next week! 🤣I was thinking about making a video on making jerky ,so maybe I can give more details about the smoker then. Thank you for watching ,subscribing and commenting.
Those look great in this proses are you hot smoking them or cold smoke and are you using cureing salt in them
Good lord that looks fine !
Thanks Bruce!
Looks great. Do you sell your sausage?
Do you have a hole cut into the plate that your wood pan is setting on?,or does the flame heat the plate then the pan?
Thank you
The flame heats the plate then the pan! Thanks for watching!
Ken...thats a good video...i need one of them smokers
Thanks brother! I do love my smoker!
Looks really good! What wood did you use and did u smoke it the entire cooking process? Some people say the smoke taste can over power your sausage if smoked too long. I guess that’s a personal preference. What temp did u cook internal temp of sausage to?
Christopher Harrington Thanks for asking! I used Hickory on this batch and it came out really good. I also use Pecan and China ball.As far as the smoke, I have tried different ways. For a light smoke, I add the wood a couple hours in. I find in this smoker even if I use wood the entire time it’s not that over powering.I go by color and how long it’s been in the smoker rather than internal temperature. I always cook my sausage again, so I am not that worried if it’s not fully cooked! Hoped this helped !
U said u add wood a couple hours in? What’s your process on how u do that. Thx in advance for your help
Christopher Harrington I put the sausage in the smoker and bring the heat up to about 160 and try to keep it under 175 for a couple hours before adding any wood.So I am actually starting the cooking process before adding the wood. This is for a light smoke taste. I like the smoke flavor so I usually add wood from the beginning !
Those deer Sausages made me more hungrier than a bear's family that just got through Hybranating ! 😋
Could I get a rundown video on your smoker all the way around how it works
Yeah I need to do that! I want to do a video on making jerky and Tasso and I can do it then. Thanks for watching Joe
Did you purchase your smoker or did you build it I like the way it’s designed?
Thanks Charles! I built it with the help of a friend.
Wow, looks amazing! How many freezers do you use?
Three big ones!🤣Thanks for watching!
What that size is your smoker and fire box if there one on there
I would love to have the exact same smoker?
The sausage packing looks well done men.
Thanks Eric ! I appreciate that!
Awesome smoker you have! i was just wondering how thick that plate is the cast iron is sitting on?
3/4 inch thick! Thank you so much.
@@kfred thank you for the quick reply love your videos!!
How deep is the tray that holds the burner?
About how much total time did take to cook the sausage and the internal temperature
Gregory I usually for about 4 or 5 hours with a temperature at 150-175 . I look for the color I want. I always cook again later just to make sure. Thanks for watching brother
That sausage looks good.
Thanks Allen! I appreciate the watch and comment
That's one heck of a massive homemade smoker. I cram my sausage in a small Masterbuilt and it can be a pain.
Thanks for watching! Yeah when I built this one I knew I wanted it pretty big!
Does the pan the woods in have holes in it how does the propane burn the wood
No, the skillet gets so hot it slowly burns the wood. Thanks for watching
I designed a smoker like that , it had coal/wood grate or gas grate options . I specialized in dindi en poulettes .
Nice ! It works good! Thanks for watching this one. Appreciate the support.
dude...nice video
Matthew Broussard Thanks Matt!
Looks good!
I didn't hear, but can it be eaten without further cooking?
Oliver Carmichael probably so Oliver,but I like boil it for a little bit. Thanks for asking
Do you just boil it in the bag to heat it up?
OMG those look Glorious do you sell them online?
Not selling Appreciate you watching!
How about a video on how you made that smoker 🙂🙂.
I may do that! Thanks for watching brother!
What casing do you use for your sausage?
I get it at Targil in Opelousas Louisiana. I know it is hog casing , not sure of the name though.
Man you making me hungry
Lol! Thanks for watching Charles!
When you gonna do another video
I couldn't help but notice that Toledo bend shirt, you in Texas?
I live around Lafayette, Louisiana. A friend of mine that lives on the Lake gave me the shirt . Thanks for watching Jamie!
No problem man. This will be my first year of processing myself and I'm just looking for tips and tricks. This was a perfect well explained video and I'll be watching it again in the next few months. I live in a little town west of Beaumont, tx called China. A rice farming 1 stop light town. I appreciate the video
I would love to buy some of the smoked sausage with the cheese in it PLEASE
What do you get the sausage internal temp to?
Jeff! I usually smoke till I get the right color. It’s usually always cooked. Even if it wouldn’t be , I cook the sausage again later. Thanks for watching brother.
I saw your Toledo bend Lake shirt where are you from watching this video from Shreveport here
Hey Jeremy! I was born and raised in Lafayette , Louisiana and still here down the road in Youngsville.. I got the shirt from a friend who lives on the lake and is a Real Estate agent. Thanks for watching!
Sweet....i really like your design of your smoker also ima welder and have been wanting to build me one to do my low heat processing stuff but also do a higher smoking heat to do regular smoking also i think your design is great
Jeremy Piazza Thanks Jeremy!
How did you build your smoker?
May have to do a video on that! Thanks for watching Joe!
nice
Thanks Jake! I appreciate you watching
Most people smoke their sausage at too high temp. It’s good to see it right. My mouth is watering.
Lol! Thanks I appreciate your support!
Mr Frederick, do you ever sale any
Not at the moment! Thanks for asking Mike!
Are the sausage completely done inside after smoking for 5-6 hours?
I sure it is , but I always cook it again at a later date. Thanks for watching Steven!
Thank ya sir…I figured it was since it had a good pop on that skin when you were taking them out of the smokehouse. I usually smoke mine at 180 for 6-7 hours…they always turn out good
Did you make the smoker
Yes! Thanks for watching!
Bruh...I'm coming over.
Bike Guy come on! Lol
Some good eatin there,,,,,,
Thank you so much! I think you got them all. Did you see the jig tying video?
I notice that you didn’t do an ice bath after cooking, does it make a difference?
I let my uncle use my smoker and he did the ice Bath after watching a UA-cam video. I didn’t notice any difference between his a mine. It’s probably a good idea, you are cleaning and cooling the sausage down quick for package. Thanks for watching Terry!
I was trying to smell my Phone😂🤪🤪 They looked Absolutely Delicious!!
Lol! Hey brother! Thanks for coming in and watching my videos. Everyone you watch helps me ! Thank you!
@@kfred 😁Lol your Welcome Brother 👊🏻 I Love watching them all.. Continued Support Always 👍🏻👍🏻
Another grate video Kendall . I smoke my own deer sausage also and I use sweet gum . I love Hickory but if someone wants a smoke sausage that won't give them heartburn or the hard smoke it is awesome . For those that don't know a sweet gum tree has leaves that look like a star with five points on them I get them on my deer lease and in the woods 👍🏻
Thanks John! I need to try it! I have used a bunch of different ones. I like the China ball wood too.
👏👏👏👏brasil 👏👏👏👏👏👏👏
Thanks for watching!
No links in the sausage?
do y’all jus cut off what ya need?
谢谢师姐，这个信息很重要，只是摊贩会不会愿意来哦？我高度怀疑
Kendall where are u from here in Louisiana
John I live in Youngsville , Thanks for watching!
@@kfred I'd love to go fishing with ya
Is this another side business?
No Joe ! We just eat a lot of it ! Thanks for watching!
Do u sale deer meat
No! But thanks for watching
😃
😂 🤣That’s some funny shit! I don’t care who you are. Thanks for watching!
@@kfred Oh heck no you didn't read that before I erased it. lol
I did! 🤣
You need a thermometer so you wouldn't have to open the door all the time no by the way you're supposed to shower with cold water them down when you take them out to keep them from from shriveling like an old cold hot dog!
I do have one and show it a few times in this video. Thanks for watching William I appreciate it.
Natural smoking w/ out fuel is a lot better.
Way too much pork jfc....