Hi Gang:

I'm brainstorming my first vertical smoker made from a 7.5 and a 15
galon propane bottles, and fired by a hot plate. I was trying to decide
how to put racks in the top chamber for the meat, and then I read
something hear about "hanging" the meat.

If I could find something like a small laundry bag, etc. to put a pork
shoulder in, I could just add a hook in the top of the meat chamber and
hang it from there, eliminating the need for a rack. Any ideas where
someone would get such a bag? Am I headed in the wrong direction
here...? You be the judge, our lines are open :-)

Ronnie Lyons
Meridian, Idaho

Ronnie wrote:

> Hi Gang:
>
> I'm brainstorming my first vertical smoker made from a 7.5 and a 15
> galon propane bottles, and fired by a hot plate. I was trying to decide
> how to put racks in the top chamber for the meat, and then I read
> something hear about "hanging" the meat.
>
> If I could find something like a small laundry bag, etc. to put a pork
> shoulder in, I could just add a hook in the top of the meat chamber and
> hang it from there, eliminating the need for a rack. Any ideas where
> someone would get such a bag? Am I headed in the wrong direction
> here...? You be the judge, our lines are open :-)
>
> Ronnie Lyons
> Meridian, Idaho
>

They make bags normally used for smoking turkey, but they would
work fine with pork shoulder.

<http://www.alliedkenco.com/catalog/product_info.php?products_id=60&osCsid=e3e7ebbad43 0cc1ff3e516f8149b7adc>

You can also get away with using cotton string. I've
done it. Tie it like a roast, and use the extra string
to hang it. Use a lot of loops so the meat doesn't fall
apart.

--
Reg

"Ronnie" > wrote in message
ups.com...
> Hi Gang:
>
> I'm brainstorming my first vertical smoker made from a 7.5 and a 15
> galon propane bottles, and fired by a hot plate. I was trying to decide
> how to put racks in the top chamber for the meat, and then I read
> something hear about "hanging" the meat.
>
> If I could find something like a small laundry bag, etc. to put a pork
> shoulder in, I could just add a hook in the top of the meat chamber and
> hang it from there, eliminating the need for a rack.


Is this a cold smoker for curing sausage, bacon, hams? Or do you intend on
making pulled pork, brisket, etc? There are meat hooks, bacon hooks
available from supply houses such as allied kenco. You can make a bag from
cheesecloth.

"Ronnie" > wrote in message
ups.com...
> Hi Gang:
>
> I'm brainstorming my first vertical smoker made from a 7.5 and a 15
> galon propane bottles, and fired by a hot plate. I was trying to decide
> how to put racks in the top chamber for the meat, and then I read
> something hear about "hanging" the meat.
>
> If I could find something like a small laundry bag, etc. to put a pork
> shoulder in, I could just add a hook in the top of the meat chamber and
> hang it from there, eliminating the need for a rack. Any ideas where
> someone would get such a bag? Am I headed in the wrong direction
> here...? You be the judge, our lines are open :-)
>
> Ronnie Lyons
> Meridian, Idaho
>
Ronnie, that stretch netting paramedics use to slip over dressings on arms
and legs will work. Cut off a piece and tie a knot in one end, drop your
meat in it and hang it. Works real good.
My first prosthetics Guy used to smoke turkey's every for the Doctors he
did business with. They always had several sizes in stock. He ordered an
extra roll and used that, to hang his turkeys 9n the smokehouse. Leaves a
nice pattern on the meat.
You should have some laying around somewhere.
--
James A. "Big Jim" Whitten

www.lazyq.com

In alt.food.barbecue, Ronnie > wrote:

> If I could find something like a small laundry bag, etc. to put a pork
> shoulder in,

It would get all greasy and disgusting. Us meat hooks.

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow