Here's a few pics of the smoker. The wood fire will be on the ground in front of the "tunnel" leading to the smoker. I'm going to use dowel rods to hold the meat and use plywood to cover it the top. About smoking in it, I guess I should have mentioned that I'm not planning on BBQing in it. Going to try my hand at smoking cured meat at lower temps, sub 200. Like bacon, sausage, etc. Need some input in that area. I just googled buckboard bacon, wow, that looks good. Im going to have to try that at some point. Since Im going to be using dowel rods for my smoker Im going to need some sort of netting to hold the meat in to hand from the rods. Any suggestions on that? Maybe bacon hooks? I've seen recipes with cure#1 and then other recipes with tenderquick. I know that they are not the same thing but is there a general consensus on what produces a better finished product?
By the way, I got the idea for this smokehouse from Meat Smoking & Smokehouse design by Stanley Marianski