smokers I make a smoker... And now?

Following the fantastic work they do with smoking. I have made a modest smoker. In principle to try. I only used parts available in the garage. After reading about its operation, I made ​​a device that uses the same basic principle. 
 
Then build one bigger and better equipped.
 
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Now cook fish and steaks with excellent results. Now it's time to tame the technique and then build a smoker accordingly ...
 
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Now I go for two pieces of steaks. New York Strip 2" tall (so they call in the U.S.), this cut here is "bife de chorizo". 
 
My idea is to start now (3pm) and smoked for 4 hours.at 180ºF. Then will be cooking on grill or smoker is ready from?
 
Looks great! I love seeing people build their own stuff! I would suggest only that you use a smaller burner. That one in the picture is a monster and probably kicks out WAY to much heat. All you need for hot smoking is enough to achieve 225°F (107°C).
 
Thank you! It is possible to adjust the flame intensity and no so hot.  It is a lighter that had available and I have adapted to this smoker
 
 
These two pieces have made ​​smoked moments ago
 
 
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Yum! Rib steaks? Ooo la la!

Another thing you might want to [buy] is a thermometer for your smoker. Knowing and regulating the temperature inside your smoker is key for properly smoking meat. Ribs or Pork Butt smoked at 450°F for 6-9 hours will make jerky. Or meat bricks. LOL
 
I have a food thermometer. Right now I'll make a 5mm perforation on the side and enter the sensor up to the meat, so know exactly temperature inside the device. 
 
Each piece of meat weighs 1lb nearby. How long should you consider smoking?
 
I have never smoked a beef steak. My guess would be 6 hours at 225°F (same as I do Pork baby back ribs)

The internal temp of the meat doesn't matter. Smoking is all about breaking down the meat fibers while rendering the fat...

S L O W L Y!

"Low and Slow" is the term used here in the states.
 
Hmm so now I am wondering about smoking that steak. I went to my favorite BBQ site, (you should add to YOUR favorites also!) http://amazingribs.com/table_of_contents.html and I didn't find anything about that. It was just a quick look, there are thousands of recipes/articles. So I might need to revise my last suggestion... My best guess is 1.5 - 2 hours per pound at 225°. I can't wait to see how it turns out! Keep us posted!!!!!
 
Then cook faster than I thought ... It has now been about 2 hours at 232º 
 
 
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What does is lower the temperature to 150 ° or less and in a while to see how this worked. I thought working for 4 or 5 hours, but his suggestions should be less. 
 
The pieces are large, have a thickness of 2 inches, so I believe that two hours is not enough to cook the center of the steak.
 
Finally cook for 4 hours, the last two hours wrapped it with foil to prevent jerky, it has been great, I really liked the beef made this way. It was very tender, well salted and very tasty
 
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My next experience will be a smoked chicken
 
Now I've noticed that. Still I really liked the flavor. 
 
Here it is unusual smoked meat at all. Only barbecue grill in different ways. Smoked are virtually unknown outside the professional sphere that prepare, but would say unknown in bovine meat. At least in this area of ​​the country. 
 
My inexperience leads me to smoked steaks. Coming smoked cuts more apt to smoke, even try with chicken and pork
 
The flavor is great without question and Argentina has some of the best beef. We smoke the more used part of the beasts like briskets, tri tips, roasts and butts. These meats are tough, chewy and some are poor in quality that smoking takes advantage of the high fat and connective tissues in these meats to make them great. During the long, slow cooking times of smoking the fat melts and the connective tissue breaks down. This sweetens the meat and keeps it moist during smoking. Good cuts of meat like pork tenderloin, a steak, or a good lean roast don't benefit from this type of cooking and should be cooked differently.
Don't get me wrong. You do great food, as seen by your pictures. We all start somewhere I've made a few pairs of brisket shoes that I still wear today ;)
btw smoked chicken and turkey are fantastic!!
 
I appreciate your advice! That information is useful. This is my foray into smoked. 
 
In Argentina is no smoking habit, I've infected by seeing photos of THP and ought to try this. 
 
BBQ here is cooking directly on the grill or heat the fire, but not smoked. 
 
Smoked only commercially smoked fish, deer, etc., but not very common either.
 
Thanks Booma!!! You ribeye looks tasty. 
 
 
Here the absence of a custom to smoke, I have to learn from you. These methods did not know before joining THP ... When I watched the photos of BBQ, I thought you burned meat. 
When I realized that was not what it looked like, I had to build a smoker ... 
 
Soon there will be an update building a large smoker. I just need to have some time.
 
Cypresshill1973...if you would like a good BBQ site to check out go to www.thesmokering.com.  That is where I have learned a ton about BBQ and what to BBQ.  Lots of good folks there.  They even have a smoker building section that you might find interesting.  Good luck in your BBQ'ing, it gets addictive.  
 
 
REMEMBER:  Low and slow!!!   :P
 
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