Commercial Smoke

[yemi]

Am new to the forum but am sure its filled with experiences of great people that have practiced the art with good results.

Am working on a project which is acquaculture in nature with an expansion plan for smoked chicken and suasages. The reason why most farmers in Africa lose money is not being able to add value and lack of preservation techniques because of poor power or non availability of electricity. I would like to add value to my products.

I would be grateful for plans and designs for a commercial smoke house that either runs on charcoal or at worst propane gas because of lack of electricity, the bigger the better so that I can smoke and process at once batches of my fish.

looking forward to ideas.

Thanks

 

[daveomak]

Below are pictures of how it is done in Alaska by the natives...  small smokey fire with plenty of air circulation....  for many days....  usually one day smoke, then no smoke, then one day smoke....  for 2 weeks or longer....