I built this small smokehouse this this spring out of pallets that I took apart. All I had to buy was some deck screws and the aluminum flashing for the roof. The total cost of building this is $40.55. The rest of the items I had when I cleaned out my dads shed when he passed on. It is 52"W X 46" H X 28 , and it can hold 5 racks. The chimney pipe is a 6" stove pipe with a flue damper. The chimney pipe to the tip of the chimney cap is 25 1/2" in length. The fire box is the interior of an old wood furnace that I removed from my house a few years ago and decided to use it for this application.
Yesterday was the first time that I lit a fire inside the unit. It did make smoke and I do believe that it will be okay to smoke with. But I have not yet tried my digital thermometer to see what kind of temperature I will be able to achieve with this setup.
I have a moisture problem with this smoker and I am wondering if anyone can help me solve this problem with the solution to my problem? The problem is that when the fire is lit and the smoke is rolling out the chimney there is moisture coming down into the smokehouse from the chimney and moisture then forms in a small water puddle in the corner of the smokehouse interior as you will see in the pictures. And it also drips from the chimney cap out onto the roof. Should I shorten the chimney, should I put a smaller diameter chimney, or remove the chimney all together and put a furnace floor heat vent in the wall for a smoke vent instead? Here is five photos, I hope that someone can help me out. I have three racks of pork ribs that I can't wait to get in the smokehouse but I would rather solve this issue first. The bracing was put on last night because we are getting hit with heavy tail winds from a tropical storm so I figured I would be safe rather than sorry. Any suggestions and help will be greatly appreciated.