Good morning! I am an amateur smoker who uses a smoker grill many times a year to smoke up pork loin, deer back strap/loins, chicken, etc. I have decided that I want to step it up a bit and I am going to build a smoke house. Mainly I want to start making deer sausage and once up and running maybe start doing some fish.
I can not bring myself to take a deer to a processor to be made into sausage. I try to only take doe (because I eat everything I shoot). It bothers me that the processor throws everything in the same pot, including that trophy buck that tastes like crap, and makes sausage from it. I want the deer that I took. I fully process all my own deer anyway so making the sausage seems logical to me. (sorry for the rant)
My plan is a 4'X4'X6' "out house" looking smoker built on an old pile or dirt/gravel I have. The elevated house will allow me to put a 55 gallon drum (fire box) level with the ground and route the pipe through the pile and up into the bottom center of the smoke house.
I plan to make two layers of cinder block at the bottom and build the house on top of that. 6" pipe from the drum to the house with a damper close to the fire box. Adjustable vents at the top front of the house. I am going to use poplar wood that I am going to mill myself (have plenty of polar around that needs cut) and a tin roof. Trying to keep as many chemicals out of the construction as possible.
I think I have a pretty sound plan for the construction but if anyone has any ideas please let me know.
I have joined the forums mainly to learn more about the process of smoking. Everything from the proper prep, temp, humidity, time, etc. I figure this is the place to get the best information. Thanks for having me and I hope I don't bother anyone with too many questions.
I can not bring myself to take a deer to a processor to be made into sausage. I try to only take doe (because I eat everything I shoot). It bothers me that the processor throws everything in the same pot, including that trophy buck that tastes like crap, and makes sausage from it. I want the deer that I took. I fully process all my own deer anyway so making the sausage seems logical to me. (sorry for the rant)
My plan is a 4'X4'X6' "out house" looking smoker built on an old pile or dirt/gravel I have. The elevated house will allow me to put a 55 gallon drum (fire box) level with the ground and route the pipe through the pile and up into the bottom center of the smoke house.
I plan to make two layers of cinder block at the bottom and build the house on top of that. 6" pipe from the drum to the house with a damper close to the fire box. Adjustable vents at the top front of the house. I am going to use poplar wood that I am going to mill myself (have plenty of polar around that needs cut) and a tin roof. Trying to keep as many chemicals out of the construction as possible.
I think I have a pretty sound plan for the construction but if anyone has any ideas please let me know.
I have joined the forums mainly to learn more about the process of smoking. Everything from the proper prep, temp, humidity, time, etc. I figure this is the place to get the best information. Thanks for having me and I hope I don't bother anyone with too many questions.
