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My smokehouse build thus far (pic heavy with some QView)

post #1 of 5
Thread Starter 
Started this thing a year ago and just now getting time to get back on it.

24" x 24" x 40". I'll use this to cold smoke fish, cheese, and other things. Will also warm smoke sausage and bacon.

All cedar wood over a 3/4" plywood box. 1.5" ceramic wool insulation on the walls and ceiling covered with sheet metal. 1500 watt heating element controlled by an Auber 1800 watt PID. Smoke will be piped in from underneath with Amazing maze or tube.






First smoke this past weekend worked well, but since the insulation hadn't been installed yet, it was a pain to get the temps good in the cold weather (30s).







Today I put in the ceramic wool on the walls and covered it with 1/8" aluminum diamond plate. The floor is still wood and the ceiling is still just 1/2" cedar. Both will be covered and insulated the same as the walls late this week.







I did a heat test with the 1500 watt brinkmann element and was impressed. With an ambient temperature of 62 degrees, I got the interior temp up to 174 degrees in 30 minutes. I unplugged it to see how long it took to get back to ambient, or close. It's been almost an hour, and it's still at 110. Should be great once the floor and ceiling are done.

Edit: need to insulate the door too.

More to come later in the week if all goes well.
post #2 of 5
Looking real good! I was hoping to build one before the winter chill set in but it looks like I might be putting it off for a little while.
post #3 of 5
Thread Starter 
Quote:
Originally Posted by tjs231 View Post

Looking real good! I was hoping to build one before the winter chill set in but it looks like I might be putting it off for a little while.

Yeah, looks like you folks are getting a bit chilly! Stay warm by smoking more!
post #4 of 5
Test run looks good. Nice work
post #5 of 5
Thread Starter 
Finally all insulated and half@55 sealed up. Still have a bit to go on the sealing inside.

I got the heating element installed and hooked up the Auber Instruments controller, and then cooked a bird!

Went to 225 in about 20 minutes, fired up the AMPS, and hung the brined whole chicken. Several hours later, I enjoyed the fruits of my labor! Smelled wonderful, looked great, and tasted spectacular ( great brine Pops!)






The pan and AMPS are sitting on a rack I have in the smoker to hold both temporarily. It's about 18" tall, it'll be good for stuff like this, but I need to finish my Amazen pellet tube holder that'll feed from below for sausages and such. Still not sure how I want to configure racks, heat load, etc... I love building these things!

Now, I have GOT to figure out a way to keep the door open when I'm doing something inside of the smoker..... The steel on the door over the insulation will burn the crap out of you! Yep, got me a new BBQ tattoo last night from it!
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