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post #1 of 12
Thread Starter 

I'm new to all of this ,never used a forum before so don't know how to post pictures and such. the cold smoker i have built is 4' sq. and 8' high in front and 7'in the back it is 2x4 construction with car siding on the out side. the fire pit is a used wood burning stove that i dug in to the ground so the 6" duct enters the smoke house near the bottom. i drilled 4 3/4" holes for the vents. So far i have used it twice . My first question is: Is there anyone out there that cold smokes with just wood for the heat source and the smoke and lives in the north . I live in Mn. thanks

post #2 of 12

I have seen a picture posting Wiki, hope someone else posts it for you or I can look for it and post up.  

 

I would say the most popular cold smoke item discussed on the forum is BACON and cheese.  We all love home made bacon and it is easy to do.  As long as you can keep your smokehouse temps over 40 degrees or so you can cold smoke in the wintertime.  Wood is by far the most popular cold smoke fuel either logs for large smokehouse like yours or pellet and dust burners for small smokers.  Look forward to seeing some pics of your smoker

 

Al

post #3 of 12

Welcome and here is the link to the WIKI Al referred to on posting pictures (Qview) 

 

http://www.smokingmeatforums.com/a/how-to-upload-images-to-the-new-smf-format

post #4 of 12

Welcome..

This site has tons of info.

I suggest you spend some time reading all the different forums and the WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!


Craig

   

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!

http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451


http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf

post #5 of 12
Thread Starter 

thanks for the info. smoke house I have is not insulated  do most people in the north insulate hem and with what>

post #6 of 12

I have done a lot of cold smoking fish using just wood and the fire box has to be located away from the smoke house quit aways. 10 ft or more.

With the use of pellets and using a pellet burner iether home made or store bought.

Check out  Smoke daddy or A-maze-n-smoker on the right and that should give you some ideas.

I dont believe one can cold smoke if you let the smoke house get higher then 85 then you get in to the warm smoking area.

For cheese you start melting etc.

There is lots of posting on here where people have used ice for cooling the smoke down but you have the best of all worlds with the un insulated smoker.

I use a stainless steel silver ware holder made with wire mesh for my pellet burner and it works great. The one i see here most bragged on the the Amazn smoker and from what i read the owner is great with help and answers.

Karl

Happy smoken

post #7 of 12
Thread Starter 

 

though i would try to do a couple of pics  not bad for the first time . so this is the smoke house i built  the pic was taken just before it was finished the fire box is in the ground to the left.

 

 

 

 

 

 

 

 

 

 

 

DSCF5004.JPGDSCN6145.JPG

post #8 of 12

Nice looking smokehouse for sure! 

post #9 of 12

Oh yea.

Now that is a smoke house.

KarlLooks-Great.gif

post #10 of 12

Hello My Minnesota Brother!

Your smoke shack resembles a one man fish house or sauna

 

Your method for smoking is as old as the hills

Smoke from your fire is cooled in the pipe that runs in the ground

 

Where in Minnesota do you live?

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #11 of 12
Thread Starter 

We have an acreage just outside of Albert Lea minnesota

post #12 of 12

Great looking smokehouse!

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