My New "Old" Smokehouse Construction

outlaw2015 · Sep 16, 2015

BigPhillyStyle interesting info on your topic. After 4 hrs of getting the Juno #215 Potbelly, which is 32" tall with legs, about 18" stove chamber only and 14" wide, stoked up with a full hot bed of coals, the temp in Smokehouse only reached 200 F once. It mostly stayed around 195 F. The PB itself reached temp from 675 F - 700 F.

Its amazing to me with the temps of the PB in a 4 X 5 X 7 room , with door closed, that max of 200 F was all it got up to. I would have guessed before the test that I could have got at least 225 F.

My question would be to some of your "long timers" here on this forum, is there any use in me even trying the propane burners in the Smokehouse? I don't see the propane burners reaching temps higher than the Juno PB got to.

rabbithutch · Sep 16, 2015

Howdy, Outlaw!

Great job on the smokehouse! Thumbs Up Thumbs Up

Maybe I missed it, but I'd like to know what your are doing to keep critters out. I don't think the wood will do that. You might consider buying some 1/2" hardware cloth and lining the entire inside of the smokehouse.

outlaw2015 · Sep 16, 2015

Thank yoyurabbithutch! Anything the size of a squirrel or larger and its gonna get cooked around these parts. If your meaning smaller bugs & insects, I was thinking when I'm stoking the fire up, before cooking, they all should, and best leave, ASAP.

I wont be using it to hang and cure meat for long periods of time like traditional smokehouses, just smoke a few hours and remove smoked items when smoking is done. I am planning on putting in a semi air tight wooden bottom, that can be easily lifted out, if needed.

bigphillystyle · Sep 16, 2015

I went searching for some answers
http://www.smokingmeatforums.com/t/184727/building-smoker-need-help-with-heat-source

In this thread a guy suggests using 1500 watt replacement heating element, and it sounds like he ended up using two (along with the pid controller) and was able to cold/ hot smoke up to 250

http://www.auberins.com/?main_page=index&cPath=1

outlaw2015 · Sep 16, 2015

Ok, thanks for info

daveomak · Sep 17, 2015

Try closing the lower air inlet and see what happens to the temps.. For an "old time" style smoke, 200 is plenty of heat.... after smoking, food can be put in your oven for high temps, or the gas fired BBQ....

outlaw2015 · Sep 17, 2015

Ok Dave, I will try that. I did close the rear air at top of roof since you suggested maybe not even needing it.

daveomak · Sep 17, 2015

If it works "OK"... then you could put an air inlet directly into the PB stove for air control....

rabbithutch · Sep 17, 2015

Outlaw2015 said:
Thank yoyurabbithutch
! Anything the size of a squirrel or larger and its gonna get cooked around these parts. If your meaning smaller bugs & insects, I was thinking when I'm stoking the fire up, before cooking, they all should, and best leave, ASAP.
I wont be using it to hang and cure meat for long periods of time like traditional smokehouses, just smoke a few hours and remove smoked items when smoking is done. I am planning on putting in a semi air tight wooden bottom, that can be easily lifted out, if needed.

I was thinking about how rodents, raccoons and other varmints will chew through wood like its butter. Even coyotes will chew it up if there is food or the smell of food inside. You wouldn't want mice or rats to get on your food and you wouldn't want to lose it to coyotes or 'coons, either.

Jus' sayin' . . .

daveomak · Sep 17, 2015

If you are so inclined, possibly adapt an air inlet and adjuster where the original air adjustment is placed.. I wouldn't want to disfigure the old stove... If needed, gasket material to seal the air leaks to make it air tight... with a ball valve of sorts to adjust the air going in....

POT BELLY stove 2.jpg

daveomak
Sep 17, 2015

outlaw2015 · Sep 24, 2015

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outlaw2015
Sep 24, 2015

I decided to get a "true" test the Smokehouse max temps, I needed to enclose the bottom floor. I did that then I did some more "heat source" testing this morning, first with a fish fry burner, on high.

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outlaw2015
Sep 24, 2015

After an hour and a half, I reached 210 F. I'm not sure if this lil Smokehouse can go to 225 F. Its 90 F here today outside. I'm gonna test the larger PB later to see how it does with the floor enclosed.

outlaw2015 · Sep 25, 2015

After stoking the larger PB for hours, I only reached max temps of 190-200 F yesterday so I'm leaning towards using this little house as a Cold Smoker only.I'm planning on testing the Smokehouse next with the burner on low flame and using a cast iron skillet on top full of wood chips, sawdust, pellets, etc. for smoke.

I have a 500 gallon tank smoker trailer, I built back in the 80's that I can finish off anything that needs more heat, there. I could also smoke anything on it that I can with this Smokehouse, but I've always wanted an "Old Style" Smokehouse.

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outlaw2015
Sep 25, 2015

Today I worked on the "wood shed" end of the Smokehouse.

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outlaw2015
Sep 25, 2015

I took some 1X 6 boards from same demo and made a firewood table.

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outlaw2015
Sep 25, 2015

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outlaw2015
Sep 25, 2015

I decided to make the table lid removable so to access the storage box underneath, as needed.

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outlaw2015
Sep 25, 2015

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outlaw2015
Sep 25, 2015

A few more hours work and I should have it finished, for now. Can't wait to show some Q pics of something a lil more tastier soon!

daveomak · Sep 25, 2015

FWIW, old style smoke houses were never intended to cook food..... only apply smoke..
Hang the cured bacon and apply smoke every other day for up to 30 days... hams too...

outlaw2015 · Dec 25, 2015

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outlaw2015
Dec 25, 2015

Finally got around to smoking my first meat on my new Smokehouse yesterday. I got the smoker fired up using the PB wood stove and made sure it was up to 200 degrees or so before adding the sticks and chunks of post oak I have been gathering. I chose a nice Brisket. I smoked it following Aaron Franklin's method of using just S/P as a rub. I didn't have a spray bottle to spray on the Worchestershire sauce mix and didn't wrap in paper, just left it uncovered the whole time.

IMG_20151225_095632198.jpg

outlaw2015
Dec 25, 2015

I smoked it for 5 hrs, adding chunks of wood every 30 minutes to get continuous smoke. After 5 hr, I pulled it off and finished it in a turkey bag (with a little flour and orange juice, wanted apple but orange was all I had on hand) @250 for 4 hrs, in the oven. The white powder you see on brisket is that flour, which I later brushed off.

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outlaw2015
Dec 25, 2015

I did a test slice, after it cooled to see what I had. Looks OK to me.

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outlaw2015
Dec 25, 2015

And tasted even better! I might just call this my "go to" recipe for a while.....I think I Love my new Smoker...........

JckDanls 07 · Dec 25, 2015

I think I love your new smoker as well... nice job.. Thumbs Up

outlaw2015 · Dec 25, 2015

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outlaw2015
Dec 25, 2015

Thanks JckDanls 07

With this ring I the wet............my palate

dirtsailor2003 · Dec 25, 2015

Glad this thread got bumped up!

Fantastic smoke shack! Fantastic smoke !

POINTS!!!!

outlaw2015 · Dec 25, 2015

Thank You dirtsailor2003!

outlaw2015 · Jan 1, 2016

I thought I'd start 2016 off right so I went to town and bought 5 select packer briskets, trimmed them,and started smokin them, 2 for me and rest for family & friends.

Started the Smoker around 7 am and when temp was right started smokin around 8:30 am.

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outlaw2015
Jan 1, 2016

Applied salt & course ground pepper to both sides.

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outlaw2015
Jan 1, 2016

I also bought 2 pre-cooked hams while I was there. Takes just as much heat and smoke to smoke 1 item as it does many:)

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outlaw2015
Jan 1, 2016

Im gonna smoke 1 ham with my favorite BBQ sauce & other with mustard, brown sugar both sprayed with mixture of apple and orange juice.

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outlaw2015
Jan 1, 2016

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outlaw2015
Jan 1, 2016

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outlaw2015
Jan 1, 2016

While at store I saw chicken on sale :)

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outlaw2015
Jan 1, 2016

One will be Cajun smoked, the other Lemon Peppered bird.

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outlaw2015
Jan 1, 2016

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outlaw2015
Jan 1, 2016

All in and smokin'. I wanted to throw in a pork butt I had in freezer but I couldn't eat it all soon enough.

I also have a few chunks of cheese, a few boiled eggs and some sausage links I'm adding in.

I'll post more pics, as they come.

dirtsailor2003 · Jan 1, 2016

That's a pile of meat! Making me hungry!

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