good morning, I have been hot smoking meats and cold smoking cheese many years, making beacon and sausages, etc. I've used water smokers' charcoal and electric smokers. I have a small Treager smoker right now that does a nice job. But I always wanted to build a smaller size wood smokehouse. I didn't want something to big and just enough to smoke a couple of items. or a good size fresh ham. also, big enough to hang sausages. I think I was going to use a one or two hot plates if too cold to keep the temp up. I was watching a video on YouTube, joeandzach survival and he built one I think I'm wanting to build. my question is for y'all that have wood smokers, what do you do to preserve the outside wood. (walls, doors, etc.) I didn't really want to use cedar to keep the cost down. I thought about Thompson water seal or something like that but wasn't sure if it would give off a bad smell or ruin the meat, or after a bunch of uses will the smoke penetrate the wood to preserve it? I've googled the question but could not find anything about treating the wood. Maybe I'm over thinking this but want to be safe than sorry.
thanks, in advance.
Ralph
thanks, in advance.
Ralph