anyone ever heard of Koch meat industry equipment? I acquired an old smokehouse that appears to have been originally electric for the heat source. the heat chamber area is 42"x42"x14" and the cooking area is 42"x42"x66" has about a 6" exhaust hole in the top, a two inch hole in one side, and a small 10x6 hole in the front presumably to add wood.
anyway everything is gone, its just a box but I would like to get this baby working. its insulated, and about 67 cu ft. of cooking area which is double what i have now. It will be hard plumbed in my garage and vented out the roof.
suggestions for heat/smoke source? i don't do any cold smoking at the moment. mostly for sausage and sticks.
don't really want to go electric. propane would be ok. not opposed to just throwing a pellet box in it either but i think it would take two to get enough heat.
The smoker i use now is an old commercial fridge that was gutted and i put a pellet box in from an old cheap grill that still worked.
I'll post a pic or two separately
anyway everything is gone, its just a box but I would like to get this baby working. its insulated, and about 67 cu ft. of cooking area which is double what i have now. It will be hard plumbed in my garage and vented out the roof.
suggestions for heat/smoke source? i don't do any cold smoking at the moment. mostly for sausage and sticks.
don't really want to go electric. propane would be ok. not opposed to just throwing a pellet box in it either but i think it would take two to get enough heat.
The smoker i use now is an old commercial fridge that was gutted and i put a pellet box in from an old cheap grill that still worked.
I'll post a pic or two separately
