- Oct 2, 2014
- 41
- 10
Hello - I am looking to resurrect some smoking memories from my younger days and my dad and uncle. They had fire pits and smoke houses that were often separated by quite a bit. All built from would and blocks to manage the fire pit with a steel top. Everything was COLD smoked from fish to all types of meats. Smokers had to work at 90 to 110 except for the initial temp ramp to kill the bugs.
Smokers were all in the NW so we used fruit wood, alder and Vine Maple which was THE BEST!. I am now in AZ so I need to use Mesquite and citrus wood as that is what is available.
Plan to build out of wood and try the reverse flow process to see if it works as advertised. Since one of the keys for the families old smoke houses was know what temperature was where and how well it would hold it would be great if the reverse process smoothes out the temp variance in the smoke box.
Will probably use 2x4's with side channels to the fire box below since I will be using a propane assist. If anyone has done this successfully I would appreciate some planning feedback. Smoke box will be ~ 3 1/2'x 6'.
This sounds like a great forum so I am looking forward to updating my skills. My experience is 30+ years ago and I have forgot a lot of the old recipies as well.
Smokers were all in the NW so we used fruit wood, alder and Vine Maple which was THE BEST!. I am now in AZ so I need to use Mesquite and citrus wood as that is what is available.
Plan to build out of wood and try the reverse flow process to see if it works as advertised. Since one of the keys for the families old smoke houses was know what temperature was where and how well it would hold it would be great if the reverse process smoothes out the temp variance in the smoke box.
Will probably use 2x4's with side channels to the fire box below since I will be using a propane assist. If anyone has done this successfully I would appreciate some planning feedback. Smoke box will be ~ 3 1/2'x 6'.
This sounds like a great forum so I am looking forward to updating my skills. My experience is 30+ years ago and I have forgot a lot of the old recipies as well.
