I built a small smokehouse, 24 x 24 x 36 high + legs. Half a dozen 1 1/2 “ holes drilled near the top,of each side. No chimney. Floor is open but for some chicken wire to keep critters out. i use the amazin maze. Smoked my first sausage for 3 hrs +/-. Little to no smokey flavor. After that i covered up half the floor with some scrap boards to reduce air flow so smoke would linger longer, then smoked Second batch for 6 hrs, but same result, little or no smokey flavor. It looks like ikm getting plenty of smoke and air flow (even with the addition of the floor boards). Do i just need to smoke my product longer? Or do i have a design flaw?
