I live in the country and built a smokehouse 20 years ago that looks suspiciously like an old fashioned outhouse. I have rods inside to hang meats, and places to slide oven racks to smoke things like cream cheese, butter, and hard cheese. I can use it to cold smoke things like chesse/butter, or hot smoke meats such as bacon, hams, etc.
I also smoke things on my cold gas grill using a smoke tube. The most recent thing that I smoked was an experimental 1lb deer bologna recipe scaled down from 30 lbs. It tasted great so now I'm in the process of scaling it up to 7lbs of final product.
I also smoke things on my cold gas grill using a smoke tube. The most recent thing that I smoked was an experimental 1lb deer bologna recipe scaled down from 30 lbs. It tasted great so now I'm in the process of scaling it up to 7lbs of final product.
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