Recent content by papaluvsnana

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  1. papaluvsnana

    Cedar Smokehouse in AR

    Young Smoke, I'm sorry I haven't replied to your post before now. If you need exact measurements, I'll try to get them for you this weekend. Roughly, the width is two blocks wide 32 1/2" and 72" in length. The walls are 54" and the roof is a 3/12 pitch. The door is 24" X 40". I hope this helps...
  2. papaluvsnana

    Cedar Smokehouse in AR

    It's 32" square and the walls are 54" tall. I put 3/12 pitch roof on it. The overall length is 72". I don't have any formal plans, I did it all in my head. The only thing I would have done differently is to add a floor drain to it.
  3. papaluvsnana

    Smoker built from untreated pine or cedar safe??

    ​Ralph, I recently completed my smokehouse using western red cedar fence pickets from Home Depot and untreated spruce for the frame. I did use treated pine for the base plates to prevent rot. I have smoked something in this thing almost every weekend for several months and haven't noticed any...
  4. papaluvsnana

    Cedar Smokehouse in AR

    ​Dave, I didn't want to add anything modern looking to my smokehouse, but I really liked your idea. What I did do was drill four 1 1/2" holes in one side of the smokehouse and covered it with a piece of cedar plank I can use as a slide gate. I had a little bit of a runaway and the temperature...
  5. papaluvsnana

    Spices for Beef

    I feel pretty confident in my ability create a nice piece of smoked meat, but I'm really struggling to find the right blend of spices for beef. Montreal Steak seasoning just isn't doing it for me and BBQ seasoning gets old quick. Does anyone have any suggestions for a great steak or brisket rub?
  6. papaluvsnana

    How to store smoked cheese?

    I placed the cheese on a rack above a metal pan full of ice. Only once has the cheese melted slightly when the temperature got to 125, but it certainly didn't melt completely. This is Velveeta we are talking about which I really don't think qualifies as true cheese since it can sit out on a...
  7. papaluvsnana

    How to store smoked cheese?

    Maybe this is a redneck suggestion, but smoked Velveeta for cheese dip is awesome! I cut a block in half and smoked it for 45 minutes at 100 degrees. Let it sit for a day or two in the fridge and make cheese dip using the recipe on the Rotel can. Add a 1/2 pound of burger and a teaspoon of cumin...
  8. papaluvsnana

    Cedar Smokehouse in AR

    Thank you Wade! I had to look up Woodchurch to see where you were from. I was stationed in the UK at RAF Mildenhall in the early 90's and my family and I had a great time in the UK! I don't remember seeing any places that had smoked meat, but I sure do love fish and chips!
  9. papaluvsnana

    Cedar Smokehouse in AR

    ​Dave, you definitely have some mechanical background as descriptive as you have been with your suggestions.  Would I need to add a floor register to both sides of the smokehouse or is one side adequate? Would I need to put some sort of damper on the black pipe to adjust the air inlet? If I...
  10. papaluvsnana

    Cedar Smokehouse in AR

    ​Wow! I'm flattered! There are some really great builds on here that I think are pretty top notch! Thanks Al!
  11. papaluvsnana

    Cedar Smokehouse in AR

    ​Thanks for the suggestion Dave! I'm not sure how I could add this modification to my existing setup given that I made it fairly permanent. There are a couple of things I would do differently if I ever do this again. It makes perfect sense to have an air bleed in to regulate temperature that...
  12. papaluvsnana

    Smokehouse Project

    That is a beautiful smokehouse and a very nice setup! It looks like a little piece of Heaven in CA!
  13. papaluvsnana

    Cedar Smokehouse in AR

    ​Thanks worktogthr! I'm glad you liked all the pictures as much as I enjoyed posting them!
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    VZM.IMG_20160924_121353 (2).jpg

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  15. papaluvsnana

    Cedar Smokehouse in AR

    Thanks TripleQ! I had a lot of fun building it!
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