• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

First time smokehouse build

Hecht989

Newbie
4
0
Joined Nov 6, 2018
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
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,338
2,957
Joined Nov 12, 2010
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....
 

Hecht989

Newbie
4
0
Joined Nov 6, 2018
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....
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?
 

Hecht989

Newbie
4
0
Joined Nov 6, 2018
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....
Also why the tube smoker over the smoke daddy?
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,338
2,957
Joined Nov 12, 2010
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...
 

Winterrider

Master of the Pit
OTBS Member
SMF Premier Member
1,915
736
Joined Sep 29, 2018
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.
 

Hecht989

Newbie
4
0
Joined Nov 6, 2018
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.
any pictures for refrence?
 

Winterrider

Master of the Pit
OTBS Member
SMF Premier Member
1,915
736
Joined Sep 29, 2018
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.
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,338
2,957
Joined Nov 12, 2010
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..
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.