Recent content by Nermin

For cold smoking brisket, i have cut it up in to peaces to allow for faster smoking/drying process. As far as seasoning, i put the brisket into a lot of salt, added a little bit of pepper and garlic and let it sit for about a week prior to hanging it in the smoke house. Here is a picture to...

Hello friends, I have 6x4 feet smoke house with a offset firebox about 4 feet away. I am cold smoking beef brisket right now. I wanted to get some ideas on how to best set up the fire to have continues smoke for say 3-4 hours without much engagement from my end if that is possible. How...

Hello all...thank you for your suggestions. To answer few questions...this will be a cold smokehouse. I plan on using this firebox for fire see here Link. It has a port on the side that can be opened. I plan to slightly modify it so i can fit a pipe to it and then send it to smokehouse. I...

Thank you i have noted that down.

I will be using little fire box/grill that will be on the side of the smoker attached by a 4in x 4ft pipe.

Hello friends, I am currently building a smoke house. I wanted to ask for your thoughts on where to place the vents. The two ideas i have, is to place them front under the roof or on the side between the rafters. I have about 3.5 inch x 14 inch gap there that i could utilize? Lastly how many...