My Grandfather purchased the property in 1943. My Father was raised there and never seen the smoke house in use but recalls sausage hanging in the "summer kitchen". He bought the farm in the 60's and about 8 years ago I purchased it from him. It always had this smoke house. It still has a faint smoke smell in it I would love to use it. I smoke meats with wood in my little smoker but this is a whole different deal for me. I was hoping that I could get some people that use these or have knowledge of using them could help me.
I read that some used to have the fire outside lower then the smokehouse and would "run" the smoke into the smoke house. I see a small pipe in the morter ( see pic ) but not sure if thats why it's there. Also I have a "sink hole" pretty close to the smokehouse. I was always told it was a sistren, but could that be for an outside fire pit ?
The hole in the roof is closed so I would have to open that back up and I want to tighten the fitting of the front door-
Any idea's why they had a small pipe under the door sill in the mortar?