Honestly, if it's 8 by 8 feet in size, I dont see how you will be able to build that temp without burning the roof down.... it's a lot of the heat, lot of space to heat up.... lots of time to cool down interior to be able to get sausages...I just wanted to be able to reach 250 degrees if possible. Mostly it will just be 175 degrees tops for sausage. When we do almost anything it's a big volume of meat. Rather if we are trying something new or cooking for a party.
Cinder blocks will be a huge heat sink. It will take considerable amount of heat and time to get it up to temperature. But, once hot, it will moderate the smokehouse temperature nicely...Thanks. I do a lot of smoking and have always have been interested in different styles of Pits. We make at least 250 lbs. of Deer Jalapeno and Cheese Summer Sausage a year. It's very good. We have people beg to buy it but we don't sell it. You have to be a very good friend to get any of it so I'm trying to make it easier.
That sounds like information I can use. ThanksI built a powder coating oven that was 4' x 6' x 6'. I used 2" thick walls and rock mineral wool insulation. Held temps well to 500 Deg F.. all steel construction 16 G steel interior walls with 24G sheet metal covering it.
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