New smoke house build

hoppy henning

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Original poster

Feb 4, 2016

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12

• Feb 17, 2016

• #1

Just wanted to share my new smoker build. Spent some time on here and got a few ideas so wanted to share my progress.

underground-smoke-stack.jpg

• hoppy henning
• Feb 17, 2016

I used a old propane tank for my underground chimney. If you do this make sure you fill the propane tank compleatly with water and cut the top off first. Otherwise you wont live to tell about it.

cutting-.jpg

• hoppy henning
• Feb 17, 2016

Cut top and bottom off and a hole for the horizontal chimney

fire-box.jpg

• hoppy henning
• Feb 17, 2016

This is the fire box and pipe coming out of it.

fire-box-ft.jpg

• hoppy henning
• Feb 17, 2016

Front of fire box

smoker-box-compleat.jpg

• hoppy henning
• Feb 17, 2016

Fire box with chimney

framing.jpg

• hoppy henning
• Feb 17, 2016

Smoke house framed and sided

almost-finished.jpg

• hoppy henning
• Feb 17, 2016

smoke house interior walls and door on.

backview.jpg

• hoppy henning
• Feb 17, 2016

Back view

front-view.jpg

• hoppy henning
• Feb 17, 2016

front view.

Still have some odds and ends to finish up but it is coming along nicely. Set a few logs on fire smoked very nice. Will post more pics when i'm done.

 

• 

Reactions: grillard

SmokinAl

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• Feb 17, 2016

• #2

Very nice My friend!

Can't wait to see some meat hanging in there!

Al

 

dirtsailor2003

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Bend Oregon

• Feb 17, 2016

• #3

Looks great! Let's see some smoke!

 

ahumadora

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Aug 28, 2015

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Argentina

• Feb 19, 2016

• #4

My first thought was, what stops the rain filling up your firebox pit, then I figured out you must live on a hill.

It is all flat for 800km in any direction where I live. 

Show us some action pics!

 

hoppy henning

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Feb 4, 2016

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• Feb 19, 2016

• #5

Yes it is on the back side of a hill. The earth in maine is very hilly. Actually this is on a island of the coast of maine. Will be doing a sausage run next week. Still doing a few adjustments to get the smoke flow better.

 

daveomak

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• Feb 20, 2016

• #6

For better smoke flow, maybe check the duct between the FB and Smoke House to make sure it is air tight....   tight to the smoke house too...

 

hoppy henning

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Feb 4, 2016

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• Feb 21, 2016

• #7

It's all under ground and they are tight. I need to now add a damper in the smoke house. I never did that because I wasn't sure where to position it. I'm not sure if I should put it in the floor or bottom of door or back of smoke house for best air flow. My chimney comes up in the back center of the floor.

 

hoity toit

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New Braunfels, TX . in the beautiful Texas Hill Co

• Feb 22, 2016

• #8

Looking good., lets see something hanging in it soon.

HT

 

smoking4fun

Meat Mopper

Nov 6, 2014

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Solon, Ohio

• Feb 23, 2016

• #9

I guess it's a sign that I'm just an electric smoker kinda guy, because my first thought was: you're going to light up a smokin' fire and send it to a big building just to do a rack of ribs for dinner?

 

hoppy henning

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Feb 4, 2016

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• Feb 23, 2016

• #10

I'm less interested in hot smoking than cold. I want to get into sausage. Smoked and dried for a few months type of thing. Also want to do a few cured haunches. Let them hang and cure for a few years. If it is hot smoke I live on a island of the coast of maine and we eat lunch together every day. Lunch is like christmass diner, huge. There are around 20 people for lunch. We raise all our own food out here. But you are wright with modern technology things are easer. I'm just stuck in the past. I like it though. No big rush. I'll spend the day or 2 tending a fire, reading a book.

 

• 

Reactions: grillard

chilefarmer

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Apr 16, 2012

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Jacksonville, Texas

• Feb 23, 2016

• #11

I like it a lot, You are my kind of person for sure. I grew up in the very rural 30's damn I miss those days. CF

 

hoppy henning

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Feb 4, 2016

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• Feb 28, 2016

• #12

Just an update

20160227_195700.jpg

• hoppy henning
• Feb 28, 2016

 

hoppy henning

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Feb 4, 2016

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• Feb 28, 2016

• #13

20160228_124430.jpg

• hoppy henning
• Feb 28, 2016

 

hoppy henning

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• Feb 28, 2016

• #14

20160228_161135.jpg

• hoppy henning
• Feb 28, 2016

 

hoppy henning

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Feb 4, 2016

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• Feb 28, 2016

• #15

Getting close summer sausage in the smoke house now for 6 hours

 

dirtsailor2003

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• Feb 28, 2016

• #16

Looks great! Are all the egg boxes full? Hard boiled eggs are great cold smoked by the way.

 

hoppy henning

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Feb 4, 2016

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• Feb 29, 2016

• #17

I will try that with the eggs. In the winter here we get a surplus of eggs. How long do they last? How do you store them?

 

hoppy henning

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Feb 4, 2016

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• Mar 3, 2016

• #18

20160303_201821.jpg

• hoppy henning
• Mar 3, 2016

A couple pics of ss one in spice sacks and the other in natural casings.

20160229_182103.jpg

• hoppy henning
• Mar 3, 2016

 

hoppy henning

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Feb 4, 2016

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• Mar 3, 2016

• #19

4 hrs @ 90d... 4 hrs @ 130d... 3 hrs at 170d