Cedar Smokehosue

[GrandNagus7]

The Smokehouse is finally done! Untreated Pine structure with Western Red Cedar built all around it.

I still have a bit to do but on the weekend I managed to get it on my brick foundation with help from a mate. I still need to add some trim, check for leaks and cracks once I season it and fix a door to the opening in the brick. Loaded with 2 stainless steel racks, dowles to hang meat from and a temp gauge. It is ready to smoke.

I have a question for those more experienced ones out there!

- For those who have built theres out of Western Red Cedar, do you cover it at all to protect from the rain and elements? I know the durability is fantastic with cedar but I know it does suck up a lot of water and can take a while to dry. I have heard of people putting some waterproof sealant on it but not sure if that's suitable?

Not bad for a first build, and I am no way a professional wood worker.

 

[Titch]

That looks very neat, are you sealing the outside at all?

 

[GrandNagus7]

That looks very neat, are you sealing the outside at all?

At the moment nah cause I asked above if I should or if you can. Would it affect food?

 

[pops6927]

Great Job!

 

[mike243]

I don't think sealing the outside will affect the food inside, not sure how the boards are butted together so applying it with a roller instead of spraying might be a better option . , looks sharp, how are you going to heat it

 

[GrandNagus7]

I don't think sealing the outside will affect the food inside, not sure how the boards are butted together so applying it with a roller instead of spraying might be a better option . , looks sharp, how are you going to heat it

Is there a recommended sealer people use on here and if it’s safe to use?

I used tongue and groove cedar boards. There are a lot of mistakes on it but expected for a first go. I am hoping to make a few more down the line for others so will get better and better at making them.

I have a mini camp stove which I did test with last weekend that came out really good. I am just waiting on a part for it then I’ll be feeding a tube from that stove into the bottom of the smokehouse. Have some Redgum I’ll burn try and once I get a few cooks I’ll get onto hickory, apple an

 

[GrandNagus7]

Here is a few more photos. Seasoned it yesterday and today as well as checking for leaks, temps, etc.

Despite it being pretty cold here I am unable to get the temp higher. I was thinking of buying another temp gauge and placing it near the bottom so I can get a reading down there as well as above. What do you think is the best way to get more heat? It should be able to double as a cold and hot smoker I think?

1) Create a bigger opening for the pipe to allow more heat to travel through or maybe making it shorter?
2) Build a dedicated fire pit with a 100mm opening for a larger diametre pipe
3) Place a stainless steel sheet inside where the wooden frame is, punch a hole in it and start a fire underneath within the brick base? Can I line the sheet with some insulation so it doesn't get too hot?