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Smoke House Build

post #1 of 9
Thread Starter 
Hi All from NJ , I've been smoking for about 12 years and still learning every time I put a batch of Jerky , Summer Sausage , Fish or Pheasant in the smoker I currently use a verticle propane smoker and love it , but I recently built a wooden house out of plywood . I just need some constructive criticism on a fire box . I want to use my fryer burner occasionally and a hot plate to do cold smoke , should I line it with dur rock or hardi backer and then sheet it with tin , What do you think , if I'm able to upload a pic , remember its unfinished .
Thanks for looking
Edited by PattyQ - 12/30/14 at 11:30am
post #2 of 9
Thread Starter 
I guess my uploading isn't working ????
New to site and it seemed pretty easy , picked my photo and said it was attached but I'm not seeing it . Can anyone assist with this ???
Thanks again and Happy New Year
post #3 of 9

PattyQ,

First of all welcome.  I have a smokehouse made of plywood, been using it for about 4 years now.  My heat source is a turkey fryer propane burner in the bottom section.  I don't have any lining in the smoker.  I normally smoke between 225* and 250* never had a problem.  I can't see your photo you made have to wait for the moderator to ok your post.  

 

Teddy

post #4 of 9
Thread Starter 
Thanks I didn't think of that ... Another question that came to mind since you have similar unit I've vented mine with a 4" HVAC duct that i rigged a damper into it . It exits out the back of the peak of the roof and not straight through the roof . Any concerns I should have about this and should I add additional vents close to floor by burner to introduce some fresh air ???
Any Help would be great !!! I don't want a bomb on my hands !!!!
post #5 of 9
Quote:
Originally Posted by PattyQ View Post

Thanks I didn't think of that ... Another question that came to mind since you have similar unit I've vented mine with a 4" HVAC duct that i rigged a damper into it . It exits out the back of the peak of the roof and not straight through the roof . Any concerns I should have about this and

should I add additional vents close to floor by burner to introduce some fresh air ??? YES


Any Help would be great !!! I don't want a bomb on my hands !!!!


Try this propane burner for heat..... more adjustment for temp.... http://www.northerntool.com/shop/tools/product_15490_15490




Then there is the safety propane shut off device .... check the bottom of the page.....

http://www.meatsandsausages.com/smokehouse-plans/smokehouse-burner
post #6 of 9
Thread Starter 
This is Pic of incomplete build


image.jpg 1254k .jpg file
post #7 of 9
Thread Starter 
This is some of my finished products from previous smokes !!!!!



SummerSausage 1603k .jpg file Smokedsausage 1708k .jpg file SmokedSummerSausage 1293k .jpg file

Happy New Year
post #8 of 9
Depends on distance from wood to burner. My doors aren't lined and the lower one gets pretty hot. I see your on a cement slab so you want have to worry about the floor catching fire. Outside of smoking, I believe Ive read about cement popping/chunking from moisture and then getting hot. Only a cold weather issue if I recall correctly. Do you plan to insulate? My build uses 1/4" cement board (insulated Michigan smoke house build). My floor got extremely hot, but adding a metal plate solved the issue.
I use Photobucket for pics and use the direct link to post pics here.
post #9 of 9
Thread Starter 


Thanks Kenn , I did decide to line with Tin only about 2 foot high all around . this way I don't have any combustible wood exposed . im using a turkey fryer burner right now but plan on purchasing that Single Burner Dave suggested . I got a batch in there now and seems to be pretty good , holds temp between 165 - 170 for about 2 -1/2 hrs now but only time will tell ......
Edited by PattyQ - 1/5/15 at 8:05pm
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