But Will it WORK?!? Firing UP the NEW Smoke House and Making Jerky Like we Never have BEFORE 

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Hey Al, I would love to see a sign above the male goats door that says "The Three Amigoats." That was a good one.

Add a deflector a few inches over the smoke hole in the smoke house. That will even the heat out. Thanks for the video, looks so good I can almost smell it.

Hey Al: Get 2 racks for each shelf for your jerky. Fasten them together with some small clamps or zip ties, with your meat sandwiched in the middle, then you can pick up the whole rack and flip everything at once, rather than flipping each individual piece.

Dude, you really should be using some of that apple wood to smoke with!

Oh the goats were hilarious at the end

Lol. 'You silly goats!!' That's a classic line!! Love it.

Love that little black stove ❤️❤️

Smoked cheeses... yum.

The goats sure did have cabin fever! Loved watching them bounce and run around. That jerky looks amazing! I use the entire cauliflower, just cut off the leaves and use the rest. Blessings to all.

Put another rack on top of each one that way you could flip the rack

I think a ice fishing video would be awsome

That cat has swagger!

A big slab of fresh caught, fresh smoked fish sounds good to me.👌🏻

30:30 Lol I always figured the "right" way to cut cauliflower was by going from the stem end and cut off the florets individually, a lot of point action with the knife.

Another vote for smoking cheese. One of my favorite cold weather past times.

Smoked baked potato. It's been fifteen years and I still crave one, they are seriously awesome. I tasted these at a small dive at my son's college town. I always ordered a steak and smoked potatoes. Every time I went to visit I had to go there with him. I have never smoked anything but the waitress said they smoked them all day. Try it.

That balsamic vinegar marinade sounded good, even before you got to smell and taste some. Anything smoked has to be good in my book. Some fish would be amazing. The goats were certainly full of themselves. 🤣

That was great! I was wondering about their feed and you answered what I would have asked without me having to. Thanks Al.

I like that when the student is ready the teacher will appear very true you cannot teach somebody that's not willing to learn

You might consider putting a metal ring on the string for the nesting box door. It would make hooking it with one gloved hand lots easier.

Al, heat RISES which is why the ones up higher were done before the ones at the bottom. They look amazing! It's 0815 am here and I am drooling

My mouth watered the whole video!

Love watching the goats run and play. Olivia was having fun slinging in the snow ❄️ love seeing her have fun.

Having my morning coffee with the smell of our bush fires in the air and I'm thinking, "I swear I can smell that smokehouse!", then I realised! LOL.

Maybe add an inspection or viewing window/port/small door type of access to "inspect" the progress of the smoking. Saves losing all that heat and smoke every time you open the "large" door.

When cutting up cauliflower, I start at the base with a paring knife and cut the florets off one at a time, then cut the florets that are too big in half or thirds.

Great video, beef jerky, goats would up, and Gina cooking 🥰

Al, What are you planning to do with all the babies from the goats? Do you plan to butcher any of them? What about the garden? Will you be expanding it this year??

Smoke Salmon,Trout..deeeelicious!

How to cut cauliflower? Cut it in half and throw out to the chickens. 🤣😂

I remember reading somewhere that you’re not supposed to use dividers from refrigerators or freezers only from ovens because most of them are made of stainless steel.We are from Minnesota and love watching your show

You can also hang the metal shelves with chains and hooks to get more levels in when you are smoking jerky.

Over here in Western Washington State, we smoke fish and salt (Yakima apple wood smoked salt is delicious). In Texas, we smoked everything: tomatoes (fantastic! especially is soaked in olive oil, then use both the tomatoes and cook with the oil), peppers (chipotle is smoked jalapeno; smoked paprika is amazing) I know people who grill pineapple, I'm sure someone has tried smoking them. Smoked turkey, chicken, duck, pork, beef (including steak - but it turns it a little tough, so not my favorite), lamb (smoked lamb chops and pork chops are sooo goood!)

If you spray your measuring cup with oil or Pam, the honey will come right out. And if you put some of those little silica gel packets into the salt, it won't clump like that.

CAUTION: be sure any repurposed shelves used in cooking are stainless steel or chrome plated. I was raised in a time when refrigerator shelves were galvanized and people were getting sick from using those racks in a DIY barbeque.set-up.

I’ve been wanting to try smoked cheese and making some smoked salt . Saw someone try it a few years ago . Just trying to convince my husband lol

Cheese! I just started cold smoking cheese. Tastes amazing. Blocks or even string cheese.

I definitely wish I hat eat A vision not smell A vision lol!! For some reason RU-vid unsubscribed me and I just noticed a couple days ago. I’ll have to go back and watch the build videos for this! It looks awesome.

Smoked fish sounds really good

If you had sandwiched meat grids for your smoking, all you would need to do is flip the grid assembly over instead of turning each piece of meat one by one. Looks awesome!

The goats are so fun to watch, they do look excited and so cute, the jurky looks yummy and so dose dinner, keep warm love you all

Use smoked paprika adds to the seasoning

I've not had much experience with smoking things myself, but I once had several conversations with a pro, and thought maybe a few of the things that he told me you may consider. Years ago, in the 80s, I spent one Summer set netting, then working for a sport fishing guide at Nushigak bay in Alaska. I met this old gentleman there who had gotten too old to handle commercial fishing nets any longer, and what he was doing instead, was he had four smokers similar to yours set up on the shore near a large stand of Alder trees. He would trade us fishermen two fresh Sockeye and a big armload or two of alder (he was at least 80 years old, and right near the alder, he was just including us to go fetch some in his trade :) ), for the equivalent (cut up and dehydrated pieces) of one smoked salmon. He had one of those kitchen timers set to 30 mins to ding, and each time it went off, he would pull the top rack out of each smoker, put it on a table. Then move each rack below up one position. About half way down the smoker he would pull a rack (this position had slats above and below, so a rack here could be left extended like an open drawer), and turn all the pieces on it, before he moved it up. When he got to the bottom and moved that rack up, it left an empty position where he would stick in a new rack of fresh raw salmon. He done all of this four times, once to each smoker, and by doing so, kept his smokers running continuously. I never counted his racks, but it was a lot more than 4, one about every6" or 8" for six feet, or so. ( he must have slept too, I never saw him though, don't know if it was naps between dings, he shut it down, or had a helper, IDK, but he had said that those smokers ran two months steady). I wonder when I see you smoking, how is the temp and amount of smoke different by location? Is say the bottom rack results the same as the top rack? Do you get any differences from more drippings falling on each rack the nearer it is to the bottom? I doubt that you would need to do any non-stop rack smoking, but if you have any issues with the aforementioned problems, maybe rack rotating could still be useful for you? You wouldn't necessarily have to use the same times, and could just move the top to the bottom or something. Something else he told me, not really related to what you are doing now, was that in his opinion, all of those other kinds of wood were great for other kinds of meat, but when it came to salmon, or any fish, to only use alder. He said that any fish smoked in another type of wood was a waste of fish and wood. This was an opinion, I know, but he was the only "expert" smoker that I've ever met, and his smoked salmon were the most delicious that I've ever tried, so I have always taken his word for it, and find some alder when I use my baby tabletop smoker for fish.

Thanks for the great videos! I've actually been going back to last year's videos & playing them all day long as I work fixing up my house. Yours is the only channel that I can leave on the TV which keeps my Yorkie calm when I'm in the other room.

Refrigerator racks are often zinc or nickel coated. Some are stainless steel. You want to avoid zinc and food contact. Zinc will cause yellow flame in the blue flame of a propane torch. Nickel and stainless are OK. Painting zinc racks with epoxy makes them safe.

Beef jerky looks delish. Gina every thing you cook looks so good. Do you use a recipe book or are they just you throwing stuff together. Hope s dope is do funny. How could anybody not like Hope. Not possible.. God Bless you and your family . Waiting for some fresh snow to make it look like a winter wonderland.♥️🇺🇸💕

We are literally smoking some venison jerky as I’m watching this vid lol. We just have a little smoker but it does the job!

The kitty sledding was adorable!

Good morning. Although I'm eating breakfast while watching this, my mouth is watering thinking about your jerky. Now you've got me wanting to make a smoke house of my own. I also love smoked salmon and trout.

Been thinking this every time I've seen you feed the girls, but never commented about it. You really odd to shake their food together so when you poor it out in the feeder it's mixed instead of it being grain only then bit mixed grain and sunflower, then sunflower only in the feeder. That way they all get a bit of every thing instead of one only getting grain, another only getting sunflower etc. Just a thought I've had for some time now..

Good mauhnin Lumnah Acres! Looks like another beautiful winter day! That jerky looks great. Dinner looked delicious also.👍 Gina! The goats are all enjoying the weather also! Take care!

The goats were trying to let us know that spring is going to be here soon! Or as my grandma would say, they're full of beans. And, just as an aside, my grandma's were both named flower names, Violet and Rose, kinda cool, huh?! Now I got something for Gina about the cauliflower. First turn it upside down and yank the leaves off (use your knife if you need, just to loosen the leaves). Then use your knife to cut the larger clumps away, next break down those clumps into the desired size by hand following the natural lines, or cut it up. The final product is nicer if done by hand!! Hope the jerky makes you happy!! Congrats on the eggs too!! All my Love Lumnahs!!!!!💓💛💚💙💜🌈😃🌺🐓🐔

Core the cauliflower, then break off pieces and trim the stems. The stems are edible. And of you trim the core it's edible also , just like broccoli stems .

A heat deflector over the pipe would help with the hot spots

Oh my goodness blossom was silly at the feeder, jumping on it like that. That jerky looked really good. HA HA HA HA HA HA! the goats were crazy happy, love it.

17:30 First time I've ever seen Al steamed. :)

Try using your tractor bucket to pack the snow down , on one of your sloping hills, it will be fun to play on. Good Luck , chuck in Fl.

There’s no right or wrong way it’s just what ever you prefer.

The beef jerky looks tasty. The more you use the smoke house the more critters are going to come around. Set up a few of those blinking LED’s to keep them away. Your goats were frisky today, never seen them run that fast. You should pick up one of those big plastic/nylon saucers for sledding, you could even make some kind of harness for the dogs or goats to drag Olivia around the paster. Love you guys and your videos.

That quote is so funny but true.

Smoked ham is wonderful!

Jerky looks so good!!!

When I make jerky I put the finished jerky in a plastic ziplock bag while it is still hot with a paper towel and it will sweat which makes it drawl the flavor to the outside of the meat and makes it more tender and I always smoke over hickory just because I like a stronger smoke flavor but your jerky smelled so good every time you opened the smoker even though I am in Pa I could smell it while watching the video

yeah there's nothing like smoked salmon on the grill with butter and gaaarrrlllic !!!! yummmo !

Good morning Al, great ideal putting the aluminum foil on the bottom of the smoker. I have a question about the wood , you made a comment that you were looking for some without bark. Can you tell us the logic behind that? Another great video keep it up. Lots of love and prayers to the Lumnah's .

For our Saanan goat I used to give her horse mix food it had molasses in it she loved that.

Yes to smoked cheese!!! There are many wonders that can be smoked!

Al, I never fail to learn something from you. Now I understand about smoking meats. Thank you. You are a natural born teacher

You should rotate the grill grates around every half hour for even drying!

Great to see the smoker at work. The jerky looks delicious.

Can't go wrong with smoked fish! Meatloaf is fantastic smoked!

The girls sure were fired up today - loved watching them run around in the snow. Lille P sure was having fun. I don't think those girls are afraid of Tanner. I'm pretty sure if that fence wasn't in the way, Tanner would be getting more than one head butting lol. Loved Olivia and Figaro's sledding adventure. Jerky looked great, too bad we couldn't smell it.

Look at you sticking your hand in that stove! What a man! Smoked fish would be amazing. Have you thought about doing cheese? Zack over at An American Homestead smokes salt.

Ha ha!! I know I'm a little slow at connecting things, but when you finally said "Maverick and Goose" together...yes, the light bulb went on! Those are awesome names!! LOL

We have a meat market around here that does a brined smoked jerky...they dry the whole brisket/loin/whatever cut they are doing, and then slice it to eat it...and man is it gorgeous. I don't care for sweet jerky so I love theirs. Sliced super thin it works great as chipped beef.

Could raise a couple turkeys, they are really delicious smoked. Can freeze the smoked legs to use in soups or in loaded baked potatoes. Smoked chicken done in a brine overnight or dry rubbed adds a twist to boring chicken. Have done smoked eggs in my smoker for a companion to some pork jerky.

We can held a competition about how many times he was saying it smells delicious. (smile) See how many people really looked the whole vid...

I can smell it from Florida!

My pant leg farted once before and Nobody believed me. thanks Al for proving it can happen.

Good morning Al ! You need Applewood chips ! Start with Oak shift over to applewood chips !

Love the quotes as always! 🤗🙏

When production ramps up you might try smoking hard boiled eggs. Soak the peeled eggs in salt water for about an hour and them place them on a mesh screen. They are done when the eggs are golden colored. The darker the color the stronger the smoke flavor. They will need to be stored in the refrigerator.. I like to slice them on salads and sandwiches and comes I just eat them whole.

"Oh, that smells ......!" LOL!

Yeah Maplewood and Hickory Really good 👍.

You nailed it...smoked fish is amazing!! I have smoked bass, trout, crappie, and salmon. All tasted great!!

Al, any acidic liquid like orange, lemon, lime, pineapple juice make excellent marinade bases. You guys have an Insta-pot. You can infuse meats using vacuum or pressure and your marinade. This will lower the time required to infuse the meat. We take the long muscle portions of venison to turn into jerky. Cuts of meat that you otherwise would turn into ground meats work good for making jerky. Venison does require a longer marinate time,

Have you looked into refrigerator curtains to place on the sides of your feeder? It would help keep the snow out of the feed and the goats could still get through. You could even cut them off higher so the goats could walk under

im gonna get my smoker going this Friday for my birthday, I'm going to smoke a brisket!!!

Random, but it’s always fascinating watching folks measuring ingredients, using measuring utensils. I’ve always just eyeballed it. My mother use to say, black folks have internal measuring utensils.. we just add ingredients until our ancestors whisper, stop my child 😂

Smoke some ham bones to put in soups and stews: baked beans, split pea, white bean (cassoulet), creamy potato or corn or garlic soup. Smoked pigs ears for the hounds...

What a great smoker...I'd like to build one like that! Great results and thank you for sharing your videos!

Smoked fish is yummy! Gina could grow some paprika peppers and you could make homemade smoked paprika, or you could smoke sea salt

you should look into the vacmaster chamber vacs the 210 and 215 are good options. you can vacuum down a bag with liquid in it.

Smoked Salmon is great!

I had smoked Trout that was awesome. It's been over 30 years ago and I didn't write down the recipe I was told was used, which I had. The Gentleman also canned it for me, delicious!

Hey Al, great video. Love the smoker. I was wondering if you could make some type of diffuser to go over the hole at the bottom, it might could direct the heat and smoke around to the sides and up. That way the heat wouldn’t be directly on the food and you would get a more even drying/smoking. Just a thought. Keep up the great work!

How can you go wrong with jerky! Good job!

Smoked chicken and turkey is very delicious 😋 too

This is my first video from you guys great stuff! Now you just need a few more kids to help around out there!! keep up the good work!🙂👍