Recent content by SD Smoker

Are you talking about smoking or BBQ? According to USG's website, their drywall is rated up to 125 degrees Fahrenheit, which is well within the range of hot smoking. The humidity is certainly a concern. My goal is to build something well insulated enough that it doesn't have wild temperature...

At what temperature?

Okay, so I may have already shot a hole in my theory about using drywall. I looked a little closer at the USG website, and it says you should "avoid exposure to sustained temperatures exceeding 125°F (52°C)." Maybe putting it in the cavity between the boards on either side of the 2x4's and...

Hi @HowlingDog , apparently you and I both like the over-engineered concept. Having said that, I would rather put more thought, time, and money upfront into a project and build a quality product than to cobble something together in a half-a**ed fashion and then spend even more thought, time, and...

Hi @Nate52, after doing more research myself, I agree that the hardiboard is safe once you are done cutting it. As far as the plywood, I looked at the product you are describing. Unfortunately, there is no Home Depot anywhere close to me (one of the disadvantages of living in South Dakota), and...

Thanks for the reply, @indaswamp. If I were to go with a hybrid system, this is essentially what I was thinking. The main issue I have with lining the inside with hardi board is the reason for the title of this thread. All of the cement board / tile backer / hardi board I have looked at contains...

By the way, I was looking at your smokehouse build. What kind of wood is that on the inside? Is it plywood? You said your smokehouse is 3x3x7, and I don't see any seams.

@Brokenhandle , I completely agree about the cold smoked cheese. If it works as well as I think it will, my wife just might forgive me for the time and likely expense of designing and building the smoker. I just need to read the references that DougE and SmokinEdge gave me, design the...

@SmokinEdge, I appreciate your replies. I am seeing a lot of nuances in what you are saying, giving me information that I didn't even really think about, like how much fuel it would take, regardless of whether it's wood, charcoal, gas, or pellets, and the likely prohibitive expense. I certainly...

@DougE, thanks for the reply. That is the conclusion I am coming to as well. I was just hoping to save the expense of doing two units, but, to put what you said another way, I really don't want a unit that is a "jack of all trades, master of none."

So, would you recommend two structures, one for smoking and one for BBQ, or just invest the extra cost and make it a steel structure on the inside and then be able to do either type of cooking with the same unit?

Thank you @DougE and @SmokinEdge for the book name and @SmokinEdge for teaching me how to tag people. The only thing I saw on the previous post for the Home Production of Quality Meats and Sausages book mentioned above was the Amazon logo. Maybe it's something about my browser and its settings...

Hi SmokinEdge. Thanks for the book recommendations. I could see by the picture for the first one what the title is. I have just read a little bit of that one, and I can tell I will get some good information from it. For some reason, nothing came through for the second book you recommended. Could...

I agree with DougE - I also had different temperature values assigned to each category. My temperature definitions of cold, warm, and hot smoking were much higher than what you listed, so it's good that we are coming from the same vantage point now in that regard. My understanding was that the...

There isn't really what I would call an exhaust vent on the PBC. The "vent" is where the two pieces of rebar go into their respective holes, but I could certainly get more airflow by pulling those out. If that's not enough, I can always crack open the lid. The intake vent is something I can play...