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Fire Smoking

post #1 of 21
Thread Starter 
Hi all: I have a 4x4x8 smoke house that I use to smoke homemade sausage in. It has a fire pit in the bottom and a 3" pipe with a fan for draft. The fire is rite inside the smoke house does any one else use something like this??????????????. It was built by my father inlaw. We have smoked 1000's of lbs. of sausage in it.
post #2 of 21
My grandpa in North Carolina had a set up like that when he was alive......it has been out of commission for years, but I can clearly remember the taste of the ham and sausage that came out of there. Seems like not a lot of people do it that way anymore.
post #3 of 21
Thread Starter 
I'm thinking of keeping the fire pit inside and trying to use a fire box outside and heating with propane or electric. any ideas?????
post #4 of 21
Why are you looking to change it?
post #5 of 21
i hate to say this......but.......i DO agree with FBJ.......crap

why fix summin that aint broken..........

post #6 of 21
Don't sweat it, we have fun over here on the dark side. icon_twisted.gif
post #7 of 21
Thread Starter 
I have trouble maintaining a consent temp. It works great for my sausage but when I try to do chickens or turkeys the temp is to high. I guess what I'm trying to say is I would like to turn it into a combo smoker!!!! Any ideas
post #8 of 21
OK. I am with you. I am not sure I that I could recommend much since I have no experience in building something like taht, but I know some folks on here have a smoke house with a firebox/pit off to the side. I have some ideas on what I would try, but best that I keep them to myself since they are just thoughts and theories and nothing that I would necessarily recommend taking action on.

You want to do something like this link, right? http://www.ag.ndsu.nodak.edu/abeng/plans/5695.pdf
post #9 of 21
Hi Dysartsmoker!...Welcome to the SMF!...PDT_Armataz_01_34.gif...Glad to have you aboard!...You're gonna love it here!...

Check out This Thread...You might find some useful ideas there!...

Hope it'll help!...PDT_Armataz_01_18.gif

Until later...
post #10 of 21
Welcome to the forum. Glad you could join us.
post #11 of 21
Thread Starter 
Thanks Fatback I have seen that plan before I thunk I will give it a try I'll let you know how I make out. Any other ideas please share.
post #12 of 21
Give this thread a little time. There are some folks out there that will chime in and get you on the right track that know much more about it than I do.
post #13 of 21
yeah........cowgirl for one...........

post #14 of 21
I'm working on a cold smoker It's 7' tall x 4' wide x about 3' deep....fire box is 6' from the actual smoking chamber.
I'll see if I can round up some pictures.
post #15 of 21
Well, I found a picture of it without the pipe and fire box attached...
I'll keep looking. lol

Edited to add....this is a cold smoker only set up...for cured meats.
When I want to hot smoke, I use my horizontal wood burner.

post #16 of 21
This is a dry run picture...it's not up to date.

Thanks to bbqbubba's help, I have the bottom finished and coated with mortar. I am still working on the firebox and pipe.
post #17 of 21


Welcome to the forum.
post #18 of 21
coegurl..........what temps do you think you can achieve with this setup........just cold smoke?

hehehe........i spelt yur name wrong on purpose

post #19 of 21
LOL! Dood,icon_mrgreen.gif
This will be for cold smoking only...from 70 to 100 degrees.
post #20 of 21
so i understand from some of your previous posts.......you can't use pine as part of the building structure to smoke in the 225-275 range?

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