- Dec 6, 2016
- 5
- 10
Hello, I am Dan from Southern Illinois. I love to smoke with my weber and a masterbuilt that has been used so much it is almost rusted to pieces. I have been smoking and grilling with fervor for about 15 years. I am getting ready to build a permanent smokehouse to cold smoke summer sausages, bacon, smokies/hot sticks, etc. So if anyone has some ideas or at least insight what not to do.....I would love to hear from you. I am building one that is approximately 6'x8' finished space interior, smoke brought in through the floor from a remote fire box. I am thinking about a second smaller chamber that could be used for jerky or smaller batches by redirecting floor smoke directly into smaller chamber. That might have been a mouth full for roll call.....!!
