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Smokehouse Construction

post #1 of 9
Thread Starter 

I really like some of the plywood smokehouse designs I've seen. What if a guy lined his smokehouse with Hardy Board (cement board) to allow for simultaneous cooking/hot-smoking? Is this material sufficiently inert to cook next to? I realize it will be heavy but I plan to install lifting eyes on it for my tractor bucket. I'd welcome your input.

post #2 of 9

Maybe a good idea,  I have hardiboard panels on the floor of my smokehouse to catch any sparks.  I use mine for cold smoke only so I can't offer an opinion based on experience

 

Good Luck and keep us posted on the build!   Welcome to the forum!

post #3 of 9

what about tin, car hoods from the junkyard are a good supply of cheap tin esp lincolns and 80s trucks

post #4 of 9
Thread Starter 

That's a good thought Clyde!

post #5 of 9

Don't know either. I used the hardibacker board in my kitchen for my brickwork. Put a hunk in a fire and see what it does. PDT_Armataz_01_06.gif

post #6 of 9

I don't particularly care for cement products to line a smoker... 2 reasons.... Thermal mass, takes too long for temps to rise... Also cement holds moisture... Cement on the floor and as a break for the heat source is fine....

 

You can line a smoker with sheet steel (hot or cold rolled sheet steel)... provides fire resistance and low thermal mass if you use 28 gauge or so... It can be "cured" with a good coating of cooking oil just as you would do to a cast iron pan.... lighter in weight.... and you can install angle for shelf suppports pretty easy....

Just my thoughts after building a few smokers and learning the pitfalls of different materials...  

 

Take plenty of pics during your build.... We love pics and others can learn from your project...

 

Dave 


Edited by DaveOmak - 1/18/12 at 9:12am
post #7 of 9
Quote:
Originally Posted by DaveOmak View Post

I don't particularly care for cement products to line a smoker... 2 reasons.... Thermal mass, takes too long for temps to rise... Also cement holds moisture... Cement on the floor and as a break for the heat source is fine....

 

You can line a smoker with sheet metal (hot or cold rolled steel)... provides fire resistance and low thermal mass if you use 28 gauge or so... It can be "cured" with a good coating of cooking oil just as you would do to a cast iron pan.... lighter in weight.... and you can install angle for shelf suppports pretty easy....

Just my thoughts after building a few smokers and learning the pitfalls of different materials...  

 

Take plenty of pics during your build.... We love pics and others can learn from your project...

 

Dave 


 

 I not trying to offend anyone, but, when you are recommending using 28 gage, you are referring to using aluminum, steel or stainless correct ? and not Galvanized or painted materials ????  When hot smoking with galvanized materials  it will produce off gassing which is a bad mix when cooking….. I can’t speak for everyone, but with over  20 years of Sheet Metal experience I don’t want anything galvanized near the food I’m cooking !!!!!

 

post #8 of 9
Thread Starter 

Thanks Dave! My smokehouse is still on the drawing board. I wanted to line it w/ something for higher temps and am open to suggestions.

post #9 of 9


 

Quote:
Originally Posted by BabySmokologist View Post

Thanks Dave! My smokehouse is still on the drawing board. I wanted to line it w/ something for higher temps and am open to suggestions.



Home Depot sells aluminum flashing on a roll, it’s easy to form.  

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