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Smokehouse Mods

post #1 of 6
Thread Starter 
I posted pics of my smokehouse in the Smoker Builds section. Things didn't work as planned. Should have know first try would be an experiment.

Invested in a cheap Brinkman smoker at Wal-Mart and did some modifications. The complaint on these smokers was the temp did not get high enough. PERFECT. That is what I want for cold smoking.

Here is a link to my pics. Too many to do individually.

Here is one:

Hope people can see this. The smokehouse has been holding in the 80-95 degree range during my test this afternoon. Good smoke movement. I set the smoker up to put a computer fan on the front to push smoke through but right now it appears to draw without any forced air. Got the fan on a rheostat so I can control the amount of air being injected.
post #2 of 6
Thread Starter 

On to Phase III

Learned alot and hopefully this is the last remodel.

Started with a hinged roof because I thought it would be at a low level. Since it was put on my new cabinet that didn't work.

This version is ready for the weekend smoke.

post #3 of 6
Sweet looking rig. So you are just using this to cold smoke?
post #4 of 6
Thread Starter 
Orginally cold-smoking was the mission but here in Texas there is very limited time to cold smoke. I have actually smoked at around 100-120 when I did some bacon but most of what I have done is sausage. I usually start at 120-140 (on charcoal and hardwood only) and move up to around 200. I have an electric element (old smokey type) and can control the temp pretty well when I get up higher.
I am smoking some BBB this weekend and will post pics. I have started a thread on Smoking Bacon.
post #5 of 6
All an all it looks like a nice build job. I really like your eye for the details on all ends. But the one thing I'm wondering about is the size. You cannt hang any bacon for the bellies that I have in the refrig is almost 24" long and you smoke box doesn'r look to be more than 18" or so. I think you should shoot for something like Rbranster's smokehouse in his profile above.
That my pennies.
post #6 of 6
Thread Starter 
I start small. I usually cut my bellies in quarters, so there is no problem. I do very small batches of everything, mostly 5 lbs of sausage or half a belly. Hell, I have to give away alot of what I make or I can't get into my freezer.

I guess I am an "Artisan" smoker. Sounds cool right?

Smoke generator is a cheap Brinkman box on the left (piped up under the smokehouse). I have plans for a brick smoke box some day.
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