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Just finished my stone smokehouse.

post #1 of 2
Thread Starter 

Been firing it up every day for a week to eliminate the mortar smell and am ready to try some pork belly for the first smoke. No problem getting it to 100 degrees or keeping it at the required 70-80 degrees.Have a good supply of apple,hickory,grape vine,red oak,cherry  and maple in my wood house. Question is,what would be the best wood to use for this smoke? maple? hickory? apple? A mixture? Also,would like to add pictures,since it is quite a nice 6x8 house,but am unsure of how to do this. Thx. Art

post #2 of 2

Just take a photo with your phone or camera & use the insert image icon at the top of the text box.

 

I think we would all like to see your smokehouse.

 

Al

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