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SMOKE HOUSE PLANS & MATERIAL'S plus 1st Q-Views - Page 3

post #41 of 52

Iam new hear i also was building a smoke house to put a smoker in for the winter. It gets cold here in NE OR in winter my smoker is about 15"wide by about 4' tall with the legs 5' propane from cablas about 5 years old just do not get the heat i need to smoke. I would like to put maybe a new burner in it or swicth to electric..Not sure what to do also would like some suggestion on the house an smoker if anyone would like too    .propane or electric an also the house i will post pic in the next few days.In the past being from Md lived in Va for about 10 years i have mostly done pulled pork and ribs.Thanks for reading.... Dave

post #42 of 52

maybe put post in wrong spot lol

post #43 of 52
Thread Starter 

Morning Dave,

to get your smokehouse questions properly answered, I would wait until one of the moderators move your thread to smokehouse build,

al

post #44 of 52

Dave, morning and welcome to the forum....  Putting the smoker in a building or shed would help with the heat...  Insulating the smoker may be an option also.... And the propane burner below has been used by many members for their smokers too...  Links attached to options.....   Please take a moment and stop by "roll call" and introduce yourself for a proper welcome from our members..... This is a great forum with members that are willing to share their knowledge and recipes for your enjoyment.... relax and enjoy the long smokey ride...      Dave

 

 

http://www.harborfreight.com/4-ft-x-6-ft-fiberglass-welding-blanket-67833.html

http://www2.northerntool.com/welding/steiner/steiner.htm

http://www.northerntool.com/shop/tools/product_15490_15490

Heavy-Duty Single Burner Propane Stove

 

http://www.smokingmeatforums.com/f/133/roll-call

post #45 of 52

Gonna be a nice "Q-Bana"   biggrin.gif

post #46 of 52


Thanks Daveomak I will post on roll call later today. Thank you for the links would like to talk to you more about burner just would like to make sure 35000 btu's will give me the heat i need.an also drop down for lower heat. Thanks again Dave

post #47 of 52

Man that looks great! Definitely a must have IMO. I wouldn't know what to do without mine. Looks like a great setup, a great job building it.

post #48 of 52
Quote:
Originally Posted by Dave Turner View Post


Thanks Daveomak I will post on roll call later today. Thank you for the links would like to talk to you more about burner just would like to make sure 35000 btu's will give me the heat i need.an also drop down for lower heat. Thanks again Dave

PM Pops....  He is the man that found it.... installed it in his smoker....  Does the job in his.....

 

1000

post #49 of 52

Yes, the burner does a good job; its actually 3 burners in one.  The inner center ring, outside left half-ring and outside right half ring.  See "Smokehouse" at the bottom of my post, it will take you to my smokehouse build.  My smokehouse is the same size as Tenn's, 3'x3'x6' tall, and it does a great job.  

 

As you can see on my smokehouse, Tenn, I have 3 steel bars on the lower half of my smokehouse that hold the drip pans.  Without them my burner and floor would be trash, and that floor is dang hard to reach, too, to clean it!  That would be a must for control; otherwise you're creating an enormous fire hazard of meat dripping into a flame.  See my Smokehouse thread also for details.  I got the steel bars from Home Depot and cut them to size with a hack saw.  I have almost no drips below the drip pans; they're cheap aluminum and I line them with large sheets of foil to catch any off center drips too.

 

I know drip pans real well... I had to clean my dad's smokehouses weekly, pulling out the pans, scraping them, lining them with new foil, and put them back.  His smokehouses had a  two - level drip system:

 

                                     ______________________

_______________________                              _______________________

 

like that, top pan dripping into bottom pans.  of course, they had sides like cookie sheet pans or full size bakery pans.   But, smoking 6 days a week they get pretty dirty!

post #50 of 52

Great looking build.. I have a couple questions......

 

Paint? What type of paint did you use?

 

Inside wood seal? Did you seal it with anything or did you just rub with a food safe oil?

 

Heat Baffel? Did you use anything between the heat source and food?

 

I am looking to build one in a couple weeks with my daughter, so gathering info....

post #51 of 52
Thread Starter 
Quote:
Originally Posted by jarjarchef View Post

Great looking build.. I have a couple questions......

 

Paint? What type of paint did you use? I used Olimpic brand stain on the outside none on the inside.

 

Inside wood seal? Did you seal it with anything or did you just rub with a food safe oil? Did not seal anything on the inside, I did seal the outside for rain, etc. The smokehouse shouldn't be air tight, it needs to breath.

 

Heat Baffel? Did you use anything between the heat source and food? I haven't installed anything yet but plan to use those aluminum pans you can buy in a bundle at Sams, probably same ones Pops uses.

 

I am looking to build one in a couple weeks with my daughter, so gathering info.... It will be a fun project especially with your daughter, mine was. Good luck with yours.

post #52 of 52
Congratulations on a fantastic smoke house and thanks for all the pictures.
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