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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...

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...

I live in the country and built a smokehouse 20 years ago that looks suspiciously like an old fashioned outhouse. I have rods inside to hang meats, and places to slide oven racks to smoke things like cream cheese, butter, and hard cheese. I can use it to cold smoke things like chesse/butter, or...

So I just had a strange idea. I make deer bologna (more precisely deer sausage) in 4" diameter rolls which I hang in the smoker for 8 hours. Anything less won't penetrate to the center. I got thinking, If I took the raw sausage and put it on cookie sheets in the smoker, there would be...