- Jun 13, 2015
- 8
- 10
Ok I am wondering after looking for hours online each day for the past 2 months with no luck yet thought I would ask for some advice on here. I would like to build a average size hot/cold smokehouse. To not just do cured bacon and hams but hot smoke some brisket and ribs and Turkey. Is that even feasible on doing. Or has anyone tried it.