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smokehouse builds
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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...
Good morning all!
I am new to posting on this site but spend a lot of time browsing and reading. Great information in this brotherhood of meat smoking.
I am in the process of building a large smokehouse. It will be sitting on an insulated concrete slab. I am going back and forth about a stick...
Hello all! I've read a lot on this forum but this is my first time posting. I'm planning on doing a pretty decent size smokehouse build come the spring and I can't seem to find much on the size of the firebox to build to make a hot smoke smokehouse. Let me explain what I'm trying to do and...
Hello everyone, I’m new to this forum but I have been checking it out for a while. I live in South Louisiana where everything we cook has some sort of smoked meat in it! I decided I want to start making my own sausage and Tasso so i started on my own smoke house. I went off of a few designs that...
I recently built a smokehouse that will be staying at my deer lease (possibly permanently). Since it is staying at my deer lease it was done fairly frugally, only costing me about $20 to build. When I was testing it this past weekend adding smoke and heat I notice a fairly large spider crawling...
Here it is, my modest urban smokehouse that uses a MiniMax Green Egg as a fire pit.
I had a heck of a time making it work how I wanted it to, went through 3 redesigns but now it finally works like a charm.
Why green egg? I wanted something portable, reliable/predictable and requiring little...
Hey, guys, I found this forum and fell in love! Seems like a great community with great advice and people.
So here are the details on my build. Proposed 5x5x4 house to mainly smoke venison summer sausage, Snack sticks, and jerky.
Maybe i am off here but what i wanted to do was A. use a Smoke...
I am planning to build a wooden electric smokehouse using a Venturi smoke generator with a digital temperature controller. I plan to build a 2x4 frame about 3' wide, 2' deep and 4' to 5' tall. My thought is to line it with concrete Backer board and cover over that with aluminum sheeting...
Typically when I am smoking meats I am doing large quantities in low temperatures. I am a hunter living in MN and when I make summer sausages, snack sticks, brats, etc... I am making them in 20+ pound batches. We give them away, share them at events, and will pull a package out to enjoy them...