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New smoke house build

post #1 of 19
Thread Starter 

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

 

 

 

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.

 

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

 

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

 

Front of fire box

 

 

 

 

Fire box with chimney

 

 

Smoke house framed and sided

 

smoke house interior walls and door on.

 

Back view

 

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.

post #2 of 19

Very nice My friend!

 

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

 

Al

post #3 of 19
Looks great! Let's see some smoke!
post #4 of 19

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!

post #5 of 19
Thread Starter 
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.
post #6 of 19

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...

post #7 of 19
Thread Starter 
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.
post #8 of 19

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

 

HT

post #9 of 19

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?

post #10 of 19
Thread Starter 
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.
post #11 of 19

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

post #12 of 19
Thread Starter 
Just an update
post #13 of 19
Thread Starter 
post #14 of 19
Thread Starter 
post #15 of 19
Thread Starter 
Getting close summer sausage in the smoke house now for 6 hours
post #16 of 19
Looks great! Are all the egg boxes full? Hard boiled eggs are great cold smoked by the way.
post #17 of 19
Thread Starter 
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?
post #18 of 19
Thread Starter 


A couple pics of ss one in spice sacks and the other in natural casings.
post #19 of 19
Thread Starter 
4 hrs @ 90d... 4 hrs @ 130d... 3 hrs at 170d
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