I'm researching small smokehouse plans on the internet right now, trying to come up with some ideas for building my own. One thing I've noticed is that some smokehouses have a chimney, some screened vent openings, and others just have small slits under the roof. I'd like to hear everyone's ideas on these, which they prefer for best function.
Also, is it advantageous to make a double door front? One for the meat area and the other for the burners and wood chips below.
I'll be making a wide variety of things in it, from jerky to roasts, to salamis and sausages, and all of those other great looking things that Jeff puts in his newsletters. Not sure how much that info makes a difference to anyone's answers.