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First time smokehouse build

Discussion in 'Smoke Houses' started by Hecht989, Nov 6, 2018.

  1. Hecht989

    Hecht989 Newbie

    Hey, guys, I found this forum and fell in love! Seems like a great community with great advice and people.

    So here are the details on my build. Proposed 5x5x4 house to mainly smoke venison summer sausage, Snack sticks, and jerky.

    Maybe i am off here but what i wanted to do was A. use a Smoke daddy Mag PIG cold smoker with some type of heat source (I have no clue what to use for heat and can use help) or B. use pellet pro hopper assembly.

    Guys if i am not even close on option A or B I am open to anything really. Thank you in advance for the feedback.

    BigMike
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    For smoke, I would use the AMNTS tube smoker... for that size smokehouse, you may need 2....
    https://www.amazenproducts.com/category_s/12.htm
    For heat, I would go with propane... There is a very good burner at Northern Tool.... Hook it up using a needle valve between the regulator and burner... That way you can adjust the heat from the outside... Also, with this particular burner, you can adjust the basic heat output on the burner then fine tune from the needle valve...
    FWIW..... Flame consumes smoke sooooooooo, have the smoke generator well above the flame....
    [​IMG]
     
  3. Hecht989

    Hecht989 Newbie

    Dave correct me if I am wrong but the heat is just that right? No wood to generate smoke? You just use the burner to keep a constant temp?
     
  4. Hecht989

    Hecht989 Newbie

    Also why the tube smoker over the smoke daddy?
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Smoke Daddy has a reputation of creosoting up... Gooey tar stuff... That's what I've seen... The AMNTS, like the other pellet smokers, burn fairly clean... from what I've seen.... I've been using the AMNPS for about 6 years.... I use mine in a mailbox modification... creosote sticks to the mailbox and the smoke in the smokehouse is clean...
    Pictures are of a ham I did and bacon I have going right now in the smoker.....

    HAM 005.JPG ..... bacon3 002.JPG

    Mailbox mod hooked up.jpg .... AMNTS.JPG ... LEGS 4.jpg
    The tube smoker needs a muffler clamp to elevate it from sitting on a flat surface and to keep it from rolling...
     
  6. Winterrider

    Winterrider Smoke Blower SMF Premier Member

    I have a burner similar to the one Davomak posted ( basically turkey fryer burner) in my 3.5 x3.5x 7' sausage smoker (4 rack). I just placed 1/4" steel sheet 16" x18" over burner grates, soak down hickory dust and just lay a line on plate. Works really well. Can hang 100# of ring sausage at once. Gets to be kind of a pain half way thru the smoke to go twist the tail on all that are hanging. Plenty high to hang summer sausage.
     
  7. Hecht989

    Hecht989 Newbie

    any pictures for refrence?
     
  8. Winterrider

    Winterrider Smoke Blower SMF Premier Member

    20181108_132429.jpg 20181108_132313.jpg
    lined with 1/2" plywood, 4 sets of 2"x2" secured to wall. Metal sheeting around bottom . Don't have in right now, but turkey fryer burner under metal stand. Door is loose enough so no venting needed at bottom, have 2" holes drilled thru each side wall up at top back corners.
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Make sure you have enough exhaust that when the burner is operating, the smokehouse will exhaust enough air that the smoker does NOT fill with smoke and deficient oxygen air ... the burner could flame out from lack of oxygen ... That's a deadly combination..