- Oct 26, 2015
- 11
- 10
Hey everyone,
I am looking to build a smoker from cinderblock as that is the material that is most abundantly available to me here in Mexico. My father in law happens to have a LOT of it laying around on a property that I am using to get a business up and running, along with a few doors. The idea is essentially to build a smoker somewhere in the 6 foot by 6 foot range with a 3 foot wide door in the front.
My primary focus is on cold smoking for things like bacon and cheeses, but I would like to occasionally be able to do some hot smoking in there as well--hence the 6 foot length, which I am hoping would allow me to do a full hog or several suckling pigs at a time. I will initially be doing bacon and cheese because with cheese, I can get it cheaply and have a place to sell it. With bacon, a restaurant that is buying sausage from me has already asked if I can do bacon.
Id like to consider to start...
How big a "duct" do I need to have for the smoke to flow from the firebox to the "smokehouse"? I am figuring on a distance of 6 feet horizontal for the smoke before it enters the area where the meat will be. Would you recommend permanent shelves (made from something like a diamond weave) and hooks (for hanging sausages), or simply leaving something like racks to slide trays/pans onto? Hopefully tonight I can post a simple mockup from sketchup of what I am thinking so you can put me on the right path!
-Just the Tip
I am looking to build a smoker from cinderblock as that is the material that is most abundantly available to me here in Mexico. My father in law happens to have a LOT of it laying around on a property that I am using to get a business up and running, along with a few doors. The idea is essentially to build a smoker somewhere in the 6 foot by 6 foot range with a 3 foot wide door in the front.
My primary focus is on cold smoking for things like bacon and cheeses, but I would like to occasionally be able to do some hot smoking in there as well--hence the 6 foot length, which I am hoping would allow me to do a full hog or several suckling pigs at a time. I will initially be doing bacon and cheese because with cheese, I can get it cheaply and have a place to sell it. With bacon, a restaurant that is buying sausage from me has already asked if I can do bacon.
Id like to consider to start...
How big a "duct" do I need to have for the smoke to flow from the firebox to the "smokehouse"? I am figuring on a distance of 6 feet horizontal for the smoke before it enters the area where the meat will be. Would you recommend permanent shelves (made from something like a diamond weave) and hooks (for hanging sausages), or simply leaving something like racks to slide trays/pans onto? Hopefully tonight I can post a simple mockup from sketchup of what I am thinking so you can put me on the right path!
-Just the Tip
