Henry Rifle Forums

I have built a smokehouse or "rökkåta" as they csll it here. Been smoking bacon, because yum!, and sausages, because some dutch things are hard to come by in Sweden. Last week I smoked the heart, tongue and eye of round of the moose I shot, together with some goat shoulders. Turned out fantastic! Now I was thinking barbeque sauce. Do any of you guys mske your own and do you smoke said sauce? Store bought is often quite horrendous here, I'm asking the experts on the other side of the fish pond

nice .... very nice indeed .... thanks for the pictures .... I'd really like to see some pictures of the inside of your most interesting rökkåta .... what type of wood for smoking do you guys across the pond prefer .... you might find some ideas in this cooking area

Alder is preferred, but from where I live and northwards there are fewer and fewer leafy trees. Another popular way is using debarked birch for the heat and using fresh juniper branches for flavour.

I'll take a picture later.

Ogur wrote: ↑

Wed Sep 22, 2021 11:19 am

Alder is preferred, but from where I live and northwards there are fewer and fewer leafy trees. Another popular way is using debarked birch for the heat and using fresh juniper branches for flavour.

I'll take a picture later.

most interesting .... thanks

Some of my sauces have a drop or two of liquid smoke. If not, the sauce smokes upon application with certain meats towards the end of cooking.

Is a rökkåta a hot or cold smoker?
I built myself a reverse flow offset about 4 years back, lucky in that I have pretty much a unlimited supply of apple trees to run it on.
I have tried peach, chestnut and a few others but apple is my favorite

I use mine as a hot smoker. But it's easily adjusted for cold smoking. Just make a hole on the bottom side, few metres of stainless pipe and a firebox. Ideally you would have the firebox lower than the smokehouse ofcourse.

I use a dish with water in the middle to keep the temperature more even in the smokehouse. And it adds humidity so the meat dries out less.

fascinating .... do you place the food on shelves or hang it

JEBar wrote: ↑

Fri Sep 24, 2021 11:10 am

fascinating .... do you place the food on shelves or hang it

There's a steel grid in the top. I usually hang the meat, but I can also hang in a bbq rack with a few chains and hooks.

the best of both worlds .... info appreciated