I just bought a farm that has an old smoke house on it that has not been used in many years. It is wooden on the inside and metal on the outside with an old metal roof. It has hangers in the ceiling and wooden shelves around the inside and a dug out dirt floor. It is about 10 feet by 10 feet. I would like to learn to smoke meat, suasage, venison, pork, chicken, etc. How do I get started and what is the best way to use this smoke house?
post #1 of 7
11/29/07 at 2:45pm