Cold Smoke House Build

[SmilinNSmokin]

Still looking at ideas from previous posts for a new Cold Smokehouse build. I am still a tad concerned about too much heat. Will probably use a combination of ideas from Cowgirl and atcnicks smokehouses but still have questions. I may build a firebox or use an old wood stove I have laying around. Will probably run 8 feet of 6” or 4” pipe with a damper near the firebox. I have an option to buy a couple 3” square pipes that are 8’ long and wondered about running both side by side with dampers and could close one to reduce heat output. Thoughts? Will run pipe underground and/or invaded in concrete to help cool the smoke. Not sure with the design if feasible to put cheeses and such below the level of input smoke or not? I have also contemplated a side chamber inside smokehouse with venting for smoke but away from main chamber where smoke comes in. Curious if I am overthinking this. Just mainly thing smoke needs to be below 100 degrees in the smokehouse since I am not wanting to cook the stuff I will be smoking. There’s a lot of experience in here so would appreciate input / advice…

 

[JLeonard]

Just throwing this out…. If you just cold smoking why not just go with a smoke tube?

Jim

 

[SmilinNSmokin]

Just throwing this out…. If you just cold smoking why not just go with a smoke tube?

Jim

I could do that, but wanted to make a smokehouse for the property for smoking deer, elk, pigs, poultry and fish, so wanted something nice and I like the idea of a separate fire pit. Several in the forum do both cold and hot smoking so figured I would ask. Will probably make a separate Georgia Hot Smoker / Smokehouse with just cinder blocks, a coal pit underneath a wire grill rack and a simple covering… to smoke/cook meats, fish and poultry. So just having fun making something nice to enjoy…

 

[BGKYSmoker]

One I built.

I ended up putting a Traeger pellet burner to the side.
Draw vent on bottom, vent on top with damper.