Another Homemade Smokehouse (with a twist)

sketter11205

Newbie

Oct 10, 2013

16

10

Texas

• Oct 11, 2013

• #21

Thanks for the idea on your smokehouse .. I basing my build pretty much like your. Mine is 4x4x7. I plan on making my sausage racks like your, from front to back. Still have the inside to do. It will be heated by double burner camp stove 15000 Btu. Thanks again for the ideas!!

 

gringodave

Fire Starter

Oct 9, 2013

59

11

Tucson, AZ

• Oct 11, 2013

• #22

I'm really happy that sketter11205 bumped this thread - this smoker looks awesome. Adding it to my "someday" list. THANKS

 

geerock

Master of the Pit

Original poster

SMF Premier Member

Thread starter

Oct 25, 2010

1,367

77

central ct

• Oct 11, 2013

• #23

And it smokes great, too. Holds temp within just a few degrees over and under with the IQ device. Cold smoked large batches of sausage, bacon, and ham. And have smoked up as many as a dozen 8 to 9 lb butts at once for a couple of fundraisers. Nothing like the flavor of a lump and wood heat source. Thanks for the kind comments.

 

waucedah

Smoke Blower

Jan 6, 2012

105

10

West end of Michigans UP

• Oct 12, 2013

• #24

very nice

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Oct 12, 2013

• #25

I'm glad it worked well for you....     

 

cam orgaard

Newbie

May 30, 2013

6

10

• Oct 20, 2014

• #26

Looks Great. I believe I will steal your design. That PitMaster IQ can handle that kind of volume huh? I am considering double walling mine to insulate it a bit better so I can control the temp a bit better in inclement weather. How did it turn out for you? Looked like you were trying it out is cold weather yourself.

 

geerock

Master of the Pit

Original poster

SMF Premier Member

Thread starter

Oct 25, 2010

1,367

77

central ct

• Oct 20, 2014

• #27

Cam

This is an old thread, but the smokehouse is still smoking.  I haven't used it in the dead of the new england winters to hot smoke but it sure works grerat for cold or warm smoking bacon, ham, sausage, etc.  Just be sure to have the IQ handle the air flow.  Make a pretty tight box with a vent and you'll be good.  Also, the heat is good because of the vertical design.  Don't go too wide or deep.

 

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cam orgaard

Newbie

May 30, 2013

6

10

• Oct 20, 2014

• #28

Thanks. I think I may use this design, but add a second layer so I can insulate it to use in the colder months. The IQ did a good job of regulating temp in that volume? I contacted them and they said it would work. I'm assuming that was your experience?

 

geerock

Master of the Pit

Original poster

SMF Premier Member

Thread starter

Oct 25, 2010

1,367

77

central ct

• Oct 20, 2014

• #29

Lke I said....just keep it vertical and not too wide.  I actually was surprised at how accurate that IQ was.  Once it got to temp, it was always within a few degrees of set temp.  Since I bought that they have a new model, but the 110 I have works for me just fine.  Just one suggestion I found.  Its not a bad idea to stand on end some split firebricks or pavers along the inner perimeter of the smoker to protect the inner wall from the heat.  Best of luck.

 

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wannabe smoker

Newbie

Mar 7, 2014

5

10

• Oct 21, 2014

• #30

Have you any issues with the temp and wood? I am thinking about building a wood shell smoker like this and wonder if the wood will have issues with temps in the 225-250 range? You mentioned putting some firebrick on the inside, would this go all the way up the walls?

Thanks for sharing this smoker - it's got me thinking...

 

geerock

Master of the Pit

Original poster

SMF Premier Member

Thread starter

Oct 25, 2010

1,367

77

central ct

• Oct 21, 2014

• #31

Just on the floor and around the perimeter base around the fire pit.

 

wannabe smoker

Newbie

Mar 7, 2014

5

10

• Oct 21, 2014

• #32

Have you seen any issues with temp on the wood higher up the smoker? Does the plywood handle 225-250 OK?

 

ericf517

Fire Starter

Nov 2, 2014

55

18

Howell, MI

• Nov 3, 2014

• #33

What do you guys think of making it a double wall with 1 1/2" gap that was insulated?  Would that help keep the heat up and help in winter?

 

wannabe smoker

Newbie

Mar 7, 2014

5

10

• Nov 4, 2014

• #34

I was thinking about this also. What are you thinking of for insulation material?

 

ericf517

Fire Starter

Nov 2, 2014

55

18

Howell, MI

• Nov 5, 2014

• #35

Didn't know if the foil lined foam board from Home Depot would work or not.

 

ksworden

Newbie

Dec 12, 2014

9

10

Ohio

• Dec 26, 2014

• #36

What kind of plywood is that ??? would 11/32 in. x 4 ft. x 8 ft. Rtd Southern Yellow Pine Plywood Sheathing work or what should i use.

thanks

 

geerock

Master of the Pit

Original poster

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Thread starter

Oct 25, 2010

1,367

77

central ct

• Dec 26, 2014

• #37

Thats 3/4 cabinetmakers plywood sanded both sides left over from a project. I'd go heavier that 11/32.

 

major que

Newbie

Dec 13, 2014

3

10

SW PA

• Dec 26, 2014

• #38

I realize that this is an old thread, and I am thinking about building my own smoker too, but I am curious to know if there is any concern about the glue that is used in the production of plywood? As the plywood heats, since the glue is probably not food-grade, is there any chance that there will be a problem with the glue? Should I be concerned about whether there might be any kind of toxins generated from the glue being heated up? I am also curious if standard construction grade plywood will work or maybe an exterior grade would be better?

For my build, I am thinking that 1/2" plywood over a stick frame would work. My concern is if there might be a problem with the glue used for the plywood or staining/painting or poly-type finishes.