My Hot/Cold Smokehouse Build

Discussion in 'Smoke Houses' started by mudslinger2, Sep 7, 2013.

  1. mudslinger2

    mudslinger2 Fire Starter

    Hi everybody I thought I would Share  my new smokehouse build  with you. I've been working on it for a few weeks now and have the cold smoking Part done.


    The fresh concrete the dog stepped in


    Air operated smoke generation pit


     Trial run


    Rough cut lumber from local mill


    Walls framed


    Starting to close it up


    Getting there


    Completed shell


    Time for a door


    Time to clean up mess


    First smoke


    Temporary stainless hangers and racks


     Had  good luck cold smoking  bacon and cheese so far , tried sausages but could not get temp past 145 had to finish inside the house.

    Now comes the Hot Smoking,  This weekend I will be starting to insulate with rock wool and covering it with Durock cement board and  the installation of 12 x 12 ceramic floor tiles to cover the inside. For heat I'm using an antique Boston Stove Co Parlor stove with circulation fans for even heat and I'm hoping for a temp of 300.

    I will keep you posted and I look forward to posting the rest of the build
     
  2. Very nice build. I see many years of great smoking in your future

    Thanks for sharing.

    David
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    .....[​IMG].......     I like the cold smoking pit.....  waiting for the hot part now.....     Dave
     
  4. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Looks good to me.  You should get a lot of use from it.

    Tom
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks like it's gonna be a Great Hot & Cold smoker!!!

    Keep us updated, please!!

    Bear
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     Thats a great looking smoker.
     
  7. mudslinger2

    mudslinger2 Fire Starter

    Thanks for all the encouragement guys as this is my first smokehouse also, so any do's and don'ts  will be greatly appreciated. Also I got the insulation and cement board on the ceiling today, lit a fire and was able to get the temp to 190 after a half hour so I think I will reach the three hundred mark when completed. Thanks again
     
  8. blacklab

    blacklab Master of the Pit SMF Premier Member

    Nice! enjoy it.
     
  9. mudslinger2

    mudslinger2 Fire Starter

    Got the whole smokehouse insulated and the cement board up this weekend


    Lit a fire and got the temp to 225 in less than a half hour with no circulation fans, but I don't think the stove can put out any more heat. So I will use the wood to bring it up to temp and then switch over to a gas burner to maintain.  The rock wool insulation and cement board are definitely doing their job, but when I opened the door  to check on the fire I loss a lot of heat.

    Time to modify the door by splitting it in half so I can load the stove on the bottom and add a pane of tempered glass so I can see what is going on, on top.

    Till next time
     
  10. I love the temperd glass idea. You loose a lot of heat when opening the doors on smokers. I cook competition bar b que, and dare someone to open my pit lid while cooking. If you drop your temp and bring it back up to drop again you are changing the process of breaking down the protien.
     
  11. mudslinger2

    mudslinger2 Fire Starter

    Here is the door split in half with a piece of tempered glass, big difference when you can see what's going on.


    Quick Friday night snack


    Just got 135 sq ft of tile to finish off the inside of the smoker,  now to find the time
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking smoke shack! Looking forward to seeing it in action.
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great !!!

    I love the glass in the upper door!!!

    Bear
     
  14. s2k9k

    s2k9k AMNPS Test Group

    The house looks Awesome!!!
    I wouldn't worry about losing heat very much when you open the door, once the Durock gets up to temp it will recover very fast! The Durock becomes one big thermal mass that will just radiate heat for a long time!
     
  15. dward51

    dward51 Master of the Pit OTBS Member

    Here is another though on that old stove.  It looks like the vent is on the back of the stove.  You could also mount it outside the smokehouse and have it feed heat and smoke in through a short straight pipe into the sidewall of the smoke house.   That way you should not loose any heat when adding fire wood.  You would loose any heat that would be radiated from the body of the stove, but compared to the heat from the vent, I think that is negligible anyway.  If you go that route, I would have a piece of pipe on the inside that extended to the approximate center of the smokehouse.  You could friction fit it and take it out for more hanging space when cold smoking.

    I also think the fire in the stove would burn better outside as you would have a good fresh air supply.  Inside, eventually you will end up in an oxygen starved situation for any good sized fire in the stove.  That may also be why the temps only went to 225 before topping out.
     
    Last edited: Sep 29, 2013
  16. blacklab

    blacklab Master of the Pit SMF Premier Member

    Time to grab a beer an watch her work[​IMG]
     
  17. mudslinger2

    mudslinger2 Fire Starter

    Your right about it being oxygen starved, the last time I ran it I had to open the bottom door all the way to get it to burn some heavier pieces of wood. I though about running the stove on the outside but it being so small I didn't want to chance cutting a hole in the wall if it doesn't put out enough heat especially when winter hits. I'm looking for another stove  now.
     
  18. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Is there a way to pipe fresh air in to the intake on the stove ? If so then maybe put a damper on the outside of the smokehouse in the pipeline
     
  19. dward51

    dward51 Master of the Pit OTBS Member

    What sort of air inlets does the stove have?   I would think if you were using the stove for your heat and smoke source you could make a pipe assembly that you could put over the inlet in the floor for your cold smoke generator.  Just leave the cold smoke chamber open and let it be your external fresh air source.  Just make some sort of piping you could put over that grate to funnel the fresh air to the stove air inlet when you are hot smoking.  I would try that before poking any holes in your smokehouse.  Might as well take advantage of the hole already built in.  Once you pipe the air flow to the stove, heat convection will do the rest of the work for you.  The rising heat from the burning wood will cause air to be sucked in through the fresh air inlet (the cold smoke chamber and piping outside the smokehouse).
     
    Last edited: Sep 29, 2013
  20. mudslinger2

    mudslinger2 Fire Starter

    Hello everyone,

    Sorry for the delay in finishing up the smokehouse build, health and business will slow you down. But I'm up and smokin.

    Since the last post I have made a few changes in the smoker, I decided I didn't need all that space so I cut it down to 4ft deep x 5ft wide with a 6ft ceiling height. Well I finally got it all tiled and for the separation I used a piece of tempered glass that I had kicking around and built a full view door 3ft x 6ft







    I got rid of the wood stove idea it was impossible to control the temperature,  I got a 50000 btu  turkey fryer fully adjustible at a yard sale and that seems to work great so far.

    The hanging sticks are stainless steel and they were Hand rails off a fire truck

    .

    The racks are from ebay what a score, they are 24 inches by 34 inches in great shape for 15 buck apiece

    .

    I hung the racks on chains because I didn't want to drill all kinds of holes in the tile and they come right off with a karabiner

    .

    Air intake comes in from the cold smoking port in the floor.

    Exhaust is fully mechanical with a 80 cfm fan and a three speed motor controller to prevent any condensation from forming, drying meats and  to take away the stale smoke

    Even heat though out the smoker comes from a 40 cfm fan with a three speed motor controller from a convection oven.

    Practice run #1          Italian, Polish and Bacon sausage


    Practice run #2   10 lbs of jerky


    Looking through the full view watching it dry


    On the smoke

    That's it for now, I will be starting a new thread in smoking bacon shortly stay tuned.

    Mudslinger
     

Share This Page