Cedar Smokehouse in AR

[wade]

We are further south than Mildenhall but during WW2 we did boast our own RAF station and airfield https://en.wikipedia.org/wiki/RAF_Woodchurch. BBQ and smoking meat is becoming more popular here now though it is still a novelty for most.

It is hard to beat a good place of fish and chips when they are cooked well. 

 

[daveomak]

 
​Dave, you definitely have some mechanical background as descriptive as you have been with your suggestions. 

Would I need to add a floor register to both sides of the smokehouse or is one side adequate?  Folks have put registers on opposite side and opposing corners, to get some sort of "cross flow" to try and avoid linear air flow patterns...   Use the remaining sides for upper air vents if you use them...  I don't have any results to verify that install pattern..  but, I'd use it... 

Would I need to put some sort of damper on the black pipe to adjust the air inlet?  If you put a short piece of black iron pipe in the top of the door, it doesn't need any adjuster on it with your smokehouse...  Continuous air flow, even while the smoker is not in use, will help to keep the mold from growing....  Too much air is almost impossible, when smoking meats, for a great finished product...

If I close the slide gate on the top of the smokehouse, the temperature goes up and I presume that's because the heat has no place to go.

I can completely close the door to the fire box and the lower air inlet and it still seems to stay burning fairly well. Its really easy to maintain temperatures from 275 - 300.   Sounds as if there are air leaks in your firebox...  I'm guessing, they are around the door..  possibly the flange or the door itself...  Installing the vents on the smokehouse, and opening those, should slow down or stop the chimney effect from the smoke house body...  that should reduce the "suck" and the fire should get under control...   IF NOT...  seal the door and flange to get better fire control...   Having a sealed system allows for great fire control...  tramp air can make temp/fire control impossible or difficult at best...  The upper air inlet on the door will also help with fire control...  reducing the "suck" in the firebox and allowing air in to the FB above the fuel....

I still have some learning to do with finding a balance between heat and smoke, but I'm still able to make some of the best tasting food ever!

I just finished smoking a turkey for the first time and it came out wonderful!

Thanks for the suggestions Dave. Any suggestions to help control air flow are very welcome!

Barrel Stove Door.jpg

• daveomak
• Nov 24, 2016

 

[papaluvsnana]

​Dave, I didn't want to add anything modern looking to my smokehouse, but I really liked your idea. What I did do was drill four 1 1/2" holes in one side of the smokehouse and covered it with a piece of cedar plank I can use as a slide gate. I had a little bit of a runaway and the temperature got to 350 but as soon as I uncovered the holes, the temperature dropped dramatically very quickly! Fantastic! Another knob to turn that regulates temperature. I haven't modified the cast iron door yet to allow more airflow, but that's next on the agenda!

Thanks for your help Dave!

 

[ab canuck]

That is a fantastic build, I found this website looking for smoke house builds/ designs. I am hooked on this site as I have looked at a few others. I went through atnicks and now your post. I would like to ask you some questions if you wouldn't mind, Pm me or let me know I can pm. Thx. Charlie. and point to your build/smokehouse.

 

[firemanjon]

Wow!! Beautiful build on that smokehouse!! What part of Ar are talking from?? I'd love to see that thing sometime!! If you are ever in the market again for your barrel stove door try tractor supply. I've bought a few there for my shop stove.

 

[stan69]

Nice looking smoke house keep thinking of building one myself to do some cold smoking, looks like the perfect size what are the measurements Stan

 

[papaluvsnana]

It's 32" square and the walls are 54" tall. I put 3/12 pitch roof on it. The overall length is 72". I don't have any formal plans, I did it all in my head. The only thing I would have done differently is to add a floor drain to it.

 

[ab canuck]

Looks great, Point for the smokehouse and all the hard work with it.....

 

[youngsmoke]

What are the dimensions length x width x height. I like this smokehouse so much I want to replicate it. The fact your from Ark. sealed the deal. I'm from central Ark.

 

[daveomak]

...  For the floor drain idea....  

 

[papaluvsnana]

Young Smoke, I'm sorry I haven't replied to your post before now. If you need exact measurements, I'll try to get them for you this weekend. Roughly, the width is two blocks wide 32 1/2" and 72" in length. The walls are 54" and the roof is a 3/12 pitch. The door is 24" X 40". I hope this helps!
I have a brisket all lined up for tomorrow!

 

[woodsman5150]

that is a nice one- congrats