Long time smoker of anything edible

[PossumPie]

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.

 

[Timber II]

Welcome aboard possum

 

[Gonna Smoke]

Welcome aboard Possum. Show us what you got, we like pictures...

 

[jcam222]

Welcome aboard from Ohio

 

[Jim_C]

Welcome. Look forward to seeing the pics of your smoked goods......

 

[SmokinEdge]

Welcome aboard. Love the smokehouse. Reminds me of my own. What do you use for heat source?

 

[nlife]

Welcome to the community possum! Lots of good folks here.

 

[sandyut]

Welcome to SMF from Colorado

 

[Brokenhandle]

Welcome from Iowa!

Ryan

 

[PossumPie]

Welcome aboard. Love the smokehouse. Reminds me of my own. What do you use for heat source?

I dug down about 12" from ground level inside and lined it with firebrick. I build a small fire inside, and when it is hot I throw a chunk of applewood on and it starts smoking. I put just enough tinder around to keep the chunk smoking without burning up and add wood as needed. If I made a large ham that I want to smoke, I do it over several days.
To cold smoke, I wait until we have a fire in our indoor fireplace, and I shovel hot coals into a cast-iron Dutch oven. I take that out to the outside smokehouse, throw a chunk of applewood in and put the lid on the dutch oven cocked so not much oxygen can get in but smoke can get out. The smokehouse stays cold but fills with smoke.