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We have feral hogs coming out our ears and I have been processing them for sometime. I recently ventured into making some American Country Hams out of them which are cured, cold smoked and dried but not cooked. I had frozen them for a couple of months prior to starting and thought this would...

Thanks for sharing that video!

I really liked watching him make that door. I think it is a little above my metal working pay grade but I bet I could get someone to make it for me and maybe even insulate it.

Thanks and I appreciate the insight. I got to the wall composition after setting wood aside due to the temps and also realizing the poor R value for cinder block or similar concrete. The firebrick seemed like a good solution for temps, providing some R and the limestone is something I have...

Thanks for the response. You are right about the walls. I prioritized R value for the walls and ceiling so they will more that handle the 100-350F temperatures for the smoking. The heat source for the high temp smoking is an external firebox piped into the smokehouse. I figure the temps...

Hi, I am building a smokehouse for cold and hot temp smoking. The walls are firebrick, 1" ceramic fiber and then 4" limestone. I've been looking at doors that can handle the heat, have some decent R value to hold the heat, safe for food and be exterior. I've been concerned about wood holding...

Thank you

Glad to be here! Thanks!

Thank you Doug. Yes, I could use a few pointers from anyone that has experience designing or building one on how to get started with the project.

Thank you!

Much appreciated.

Hi neighbor!

Glad to be here!

Thanks!

Thanks for the encouragement. I think adding a smokehouse to the mix will be really be a great learning experience and probably make all my other cooking better.

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...