I have been looking at a lot of the other smoke houses in this forum.
I see that most use gas and dont insulate the smoke house and this goes against my original design idea of an electric smoke house.
So if the smoke house is not insulated does I assume it breaths more which is good for ventilation and the meat and smoke?
On the other hand that leaves electric for a heat source out....
I have a Stoker BBQ controller that I use on my ceramic grill and it works AWESOME.
I can control the temp, monitor and change them over the internet.
Has anyone used wood/lump charcoal in a smoke house?
If I could use a big flower pot or something to hold the charcoal/fire a heat deflector above it and pipe a cold air intake to the bottom of the flower pot I could add my controller fan to it and use the existing probes to monitor the smoke house and meat temps.
Thoughts on this approach?
Would I need to line the bottom half with concrete board?
How often would I need to toss some wood in it to keep it going?
What else am I missing?