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Lets get Smokin again!

post #1 of 13
Thread Starter 

Two years ago our smoke house of many years had its farewell.

 

http://www.smokingmeatforums.com/t/102163/farewell-my-faithfull-smoke-house

 

Instead of rebuilding we got by with the Brinkman, and side box and now have the replacement in service. Had a few runs of jerky, pepperoni, and fish.

 

Here are a few pictures of the new smoke house and this years Holiday turkeys

 

700

 

 

700

post #2 of 13
Thread Starter 

Turkey results

 

700

post #3 of 13

That is a lot of turkey. Makes a nice mouth watering picture!

post #4 of 13

Fantastic!!! Now how about a whole pig hanging in there???

post #5 of 13

Love the turkeys Dawg!  

 

I've never quite understood why anyone would build a wood smoke house for hot smoking.   I'm I missing something?   Wood, fire.... big fire?  :-)

 

Nothing better then smoked turkey.  Its the only way I can eat them.  

 

Wes

post #6 of 13
Mighty sexy looking birds you have hanging around!
post #7 of 13
Thread Starter 

Wow Wes, That is a very nice brick smoker. The last wood one I had lasted almost 15 years and just had tin lining the botytom and dirt floor.

This one has fire brick floor and about 3 feet on three sides. The door is metal lined to reduce weight.

 

I expect I will get 20 years out of this one and I can use it for big or small items

 

I have resisted using propane because I get great flaver from a wood fire. Some say it is more than TBS but I like it a litte heavy.

 

How do you fire the brick beauty?

post #8 of 13

Dawg,

I'm confused  wife.gif  about your heat source, WOOD,  how are you smoking those birds!! 

Are u building a fire in the middle of your smoke house!!  police2.gif  gotta say they look awefully good....

You say you don't like propane!!

al

post #9 of 13

I didn't realize it had tin lining. That would make sense.

 

I I refuse to use anything but wood.    I agree with you.  Nobody can touch the favor of real wood and smoke.   I let my smoke flow straight through.  Only time I get a bad flavor is when I let the fire get low. 

 

I fire it up with charcoal and feed it oak and hickory from there. 

 

Question, can you hang a pig and smoke it without it falling apart? 

 

Wes

post #10 of 13
Thread Starter 

I have not tried it but it does sound good. I do have racks I could use as a safety catch.

 

The fire is inside of a 24"SS pipe with 1/4"SS top so there is no direct access to the fire

 

 

700


Edited by Smoke Dawg - 1/7/13 at 4:35am
post #11 of 13

I like that.    Have you thought about putting fiberglass insulation  between the tin and outside to help keep the heat in.  Just a thought.

 

I like the size.  I built mine just from my own plan.   It works good but a bit small.   If I ever done another one, it would be at least 8 in. wider.   Once heated up, it wouldn't matter how big it was.  

post #12 of 13
Thread Starter 

I did concider it but I have no problem getting heat.

post #13 of 13

Great smoker and them's some wonderful looking turkeys!!! Nice job!

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