Search results for query: Smokehouse build

I dug down about 12" from ground level inside and lined it with firebrick. I build a small fire inside, and when it is hot I throw a chunk of applewood on and it starts smoking. I put just enough tinder around to keep the chunk smoking without burning up and add wood as needed. If I made a large...

First time building my own smoker. Not sure if picture is on here. Air compressor as firebox. 4 inch pipe from box to smokehouse. 3 inch pipe on side as damper. Soon as I close door to firebox fire dies. What am I doing wrong?

I hear ya both being doing that since the dawn of my smoking life….. so now that I finally have the opportunity to have the Smokehouse Way space I’m beyond words. It’s not a build in thing but hopefully soon no more rolling around before and after!!!

Synthetic collagen. In tubes, 19mm. Will probably convert permanently to 21mm when I use these up since my horn won't fit a 19mm without pushing it on loose like a natural casing. Creates other issues for sure. My grinding temp was really low, and even the grinder was frozen. I did use a...

Thanks, Timber II. This time of year, my fridge is about 37 F, and in the morning it's about the same temp outside so pathogens isn't an issue. Drying out may be a problem. From my long experience with smoking things, I've cold smoked a pound of butter in 30 min. and hot smoked a whole ham in 4...

Welcome from Wisconsin. Good luck with your smokehouse build. JC :emoji_cat:

...look identical to the one I did. Only reason I didn't dust mine with the same mix is I wanted to try it with just the injection. I will be doing a lot more curing and sausage now. Eric created a monster in me now. I'm already planning for a smokehouse build as soon as the summer heat is gone.

Smokehouse build. Just completed the structure. Still tweaking the flow and shelf/hook and eye placement. Using a Smokai Monster , cold smoke generator. Plan to do pork loins, bacon, sausage, cheese, lox etc. Made it big enough to grow into. It's about 360 cuft. I'd appreciate any observations...

Fairly new myself. Great forum and these are some great folks!

I found this forum about 10 months ago when I was researching an electric smokehouse build that's percolating in the back of my mind. That project is still percolating, but I've already gleaned a bunch of great info from many members here who have shared their builds and knowledge. I've been...

I also lined the bottom and up the sides some with something like these ( https://www.homedepot.com/p/Pavestone-12-in-x-12-in-x-1-5-in-River-Red-Square-Concrete-Step-Stone-71251/100333084)... Then I made a defuser plate to put over the top of the the heat elements... You can see it in the...

This project has been in the planning stage for a long time…..to long but finally it is happening! The motivation……The X-Fire Grill wants create flame crafted magic again! Step one: get the back yard fence in…….was calling around to some fence supply places and a local outfit gave me an...

Hi, I have a "European" style smokehouse at the moment. The smokehouse is made of wood, on a metal stand, with a small metal firebox and a metal pipe (1 m / 3 feet long, 15 cm / 6 inches diameter) between the firebox and the smokehouse. I use it for hot smoking, as the current firebox setup...

No Chris I did not do a build thread on the smokehouse. But there are plenty of others here and I will certainly help with what I know if you want to build. It’s simple.

I’ve done 4 smokes in the smokehouse with temperatures from 225° up to 415° in a double walled cedar smokehouse with an offset brick fire box 2 feet away. Last night I ran into an issue inside the smokehouse and I need to make some modifications and get advice. I was smoking chicken, wings...

Hi All, This is my first time joining a group but I love to smoke meats and process wild life for the freezer. We raise our own cattle so we smoke a lot of beef and process a lot of wild pork and venison and it seems each time I learn something new about cooking. Mainly that I can alway use...

That’s a good range of temp. The fire box doesn’t really determine smokehouse temp but the size of the fire does. So even if the FB is a bit big you build a smaller fire and temps are fine. Mine is propane fired inside the smokehouse so mine is a little different set up.

I have both a hot smokehouse and a cold smokehouse that I built this year. I was never quite sure how to build the top of the firebox since I could not figure out a way to put fire bricks on the ceiling without fear of them falling in. I saw somebody on one of the forums put a steel plate across...

You know what they say a picture is worth a thousand words. Thank you very much! After seeing yours I'll more than likely add an extra foot in height to 48" I was honestly thinking myself for a foot above the heat source. If I go a little taller it will just give me more flexibility in how I can...

My smokin tex smoker only has 800 watt element cooks to 200 if I change controller 250