smokehouse design

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...

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...

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...

I have an old 7'x8' meat locker built as a cement box clad in field stone with a 6" flat concrete roof, and I'm converting it to a smokehouse. I'll be building a firebox about 6' away connected to the smokehouse with a 6" clay sewer pipe for cold smoking, and also a heat source will be added...