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hmm, even though the smoke in the chamber was intense this second time. I will try a burn next weekend without meat and see what works. I can slide the shingle back and forth to set how much of the vent is open at a time.

i started at 120 for the first hour then up to 150 for 1 hour and then up to 165 to finish it off. Will try another burn and make it small and more open for the front door to get better combustion instead of just the side vents for the woodstove. I had the vent open only half-way though

the first smoke with primarily elk was good. However the second smoke with more of 335ek 33%oirk but and 33%pork belly has a more acidric after taste from the smoke. so I am beginning to think I need to flip the chimney 180 since right now it is over top of the side of the smokehouse that the...

looking good on getting ready for the pour

so the smoker drawer works by sliding out and then the handle twist to open or close how quick the wood burns. I have some leftover chips that are smaller so they burn quicker. Once I use those up I will switch to smaller chunks that will take longer to burn. so far the drawer has worked as...

last cool thing I tried was lobster mac an cheese.

so i did a cherry wood smoke. The chimney is a 16"x6" hole with a shingle that cover to act as a damper.

So at the end of November while slowly building my smokehouse I bought myself a new Camp Chef on special. i decided to st. louis style ribs as the first cook on it. those turned out pretty good. SO next was smoking cheese on it. that turned out so good that for Christmas eve. i did...

Finally for my fist smoke i did an mix of 70%elk and 30% pork belly for the kielbasa. To get a result like this.

then here is the final product.

next here is the siding on. along with first fire.

first here is the frame of the smokehouse on the metal frame. Then here is the roof framed on.

SO I forgot to upload pictures of my build. i ended up going in a different direction, when I found out how expensive firebrick in my area are. I ended up finding a used wood stove to use as the fire box. Then had a friend build a metal frame for the smoke house to rest on.

Thanks for the info. Kept web searching and found a nearby outdoor fireplace store that has an order shop I can peruse and see what they have.

I wanted to return to this thread now that I am healing enough from ACL repair and want to start the build. I am having a hard time finding a place to get the door for a brick firebox. Anyone have ideas of where they got there firebox door from?

Thank you for all the info. Will take it and work with it.

With being on the western slope did you insulate so you could use your smoker year round?

I am thinking up to max of 200F as highest temp but down lower for say cheese even.

so I am in the planning stages of a new smoke house will have a brick firebox attached by clay chimney tile to smokehouse. I have a couple of question. The first is from Feldon's calculator will I need the firebox 1/3 of the size of the smokehouse or can I go smaller? Also if I want to be bale...

hello to everyone from Littleton, CO joined up t learn more about making my own cold smoke smokehouse in the back yard.