Cedar smokehouse construction

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Just add a piece of flat steel across resting on the block from side to other side ! Get the block off if the pipe ! Good build
 
Nick, your smoker looks amazing. 

Do you have the plans for it? I can't seem to find them on the forum anywhere???

Thx

Jason
 
Ok, semi-old thread.  Very good.  Did I see where someone said that the vent or chimney should be on the side instead of the top for some reason?
 
Fire gives off moisture, so does the meat.... If the exhaust is above the meat, condensate will form when the exhaust hits the cooler air on the outside... especially if the stack is metal.... wood stack not as bad as metal... It can drip back on the meat.... ugly.... out the side and condensate will not drip back on the meat.... just one less thing to worry about...
 
Thank you so much sir.  Can it be that even further down the outside wall would be better to retain the smoke and still allow venting?
 
Thank you so much sir.  Can it be that even further down the outside wall would be better to retain the smoke and still allow venting?


No... You want small holes in a smoke house.... slow air flow.... It's not a BBQ Pit cooker... Old time smoke houses didn't have inlets and exhaust stacks... the cracks between the boards was all they needed....
 
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I've learned a whole lot about smoking from reading this thread. Thanks Dave Omak and AtcNick and everyone else. I'm just about to start my own smoker based largely on this. I'll be sure to give you guys credit, but it won't turn out nearly as nice as this one!

Cheers
 
Okay, we have built a smokehouse real similar but are using an old wood stove. How do you get your temperature up that high inside the smokehouse? What are you using for your heat source? Very curious... We are sitting at 113 right now and can't seem to get it higher
 
This is a beautiful smoker! I am planing on building one in my back yard, but I will primarily be using it to hot-smoke ribs, brisket, chicken, fish, etc.  I read on these posts that the temp in the smokehouse can easily get above 200 degrees F.  My question is, is there a risk of burning the wooden smokehouse if the interior temp hits 245/250 degrees F? I like this design because I am also getting into hunting, and would like the cold smoke option!  
 
This is a beautiful smoker! I am planing on building one in my back yard, but I will primarily be using it to hot-smoke ribs, brisket, chicken, fish, etc.  I read on these posts that the temp in the smokehouse can easily get above 200 degrees F.  My question is, is there a risk of burning the wooden smokehouse if the interior temp hits 245/250 degrees F? I like this design because I am also getting into hunting, and would like the cold smoke option!  


Add smoke in the smoker and finish in the oven... No point of adding smoke when the temp of the meat is above 150...
 


I started construction on a new smokehouse several weeks ago. Its going slow, never seem to have enough time to work on it. Im making it out of ceder, it will sit on a row or 2 of cinder blocks and have a seperate firebox with smoke/heat piped in. My plan is to have this function as a hot smoker AND a cold smoker when I need it.   It will be similar in design to Cowgirl's smokehouse.


Here's what I have so far.



 
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