MI Mini Smokehouse (work in progress)

[tstank]

Hey yall,
I just recently started getting into summer sausage, and have been making my own jerky for years. But in the oven just isn't as good. Well I borrowed a Lil' Chief from my uncle to do some venison summer in. And it was phenomenal!! So I decided to try my oven baked recipe in the smoker as well. 8 lbs of venison later.... I'm building my own smokehouse. But Mini size. I'd like to be able to do about 2 to 3 lbs of jerky at one time. I've read up and find that cedar is a good material, not just for scent and safety, it also looks beautiful. So brass and cedar it is.
Current specs:
Lem jerky racks and pan 13x18
1500w cast iron hot plate
7 ince cast iron pan
Stainless steel sausage bar
Heavy duty foil line under cedar plank

Any suggestions are welcome. Thanks for stopping by to check out my build!!!

Oh and yes I'm building it in my den at the moment cus it is very cold here in Michigan. Lol. But it will be used on my patio.

 

[bauchjw]

That is dedication!

 

[pineywoods]

Looks good are you insulating it

 

[JckDanls 07]

Looking good so far...

I'm worried about the floor with the heat element sitting on it... is it wood also ??

I used 1" thick pavers in the bottom of my wood smokehouse... the heat transfer through those pavers has created a dark burn spot underneath them ...

 

[tstank]

Looks good are you insulating it

Yes. I'm was thinking of using some r6.

 

[tstank]

Looking good so far...

I'm worried about the floor with the heat element sitting on it... is it wood also ??

I used 1" thick pavers in the bottom of my wood smokehouse... the heat transfer through those pavers has created a dark burn spot underneath them ...

I currently have a wood floor. I'm open to other ideas though.

 

[pineywoods]

I currently have a wood floor. I'm open to other ideas though.

I think I'd be looking at some concrete backer board maybe even a couple layers of it. Should be near the tile section of Home Depot or Lowes

 

[Fueling Around]

3/4" solid cedar is pretty good insulation for the sides and top.
I would look for a steel liner in the bottom. Not for heat, but for cleanup.

 

[tstank]

3/4" solid cedar is pretty good insulation for the sides and top.
I would look for a steel liner in the bottom. Not for heat, but for cleanup.

It gets rather cold up here, I'm using fiberglass to ensure holding proper Temps. I'll use heavy duty tin foil to build liners, just throw them away when they get nasty. The hot plate is cast iron and stainless so that should be easy to clean. I appreciate the input.

 

[mike243]

Get a lid and drill a few holes in it, that will stop the wood from catching fire and will make them smolder. good luck and post pictures

 

[tstank]

Made some more progress today. Cut the whole for the bottom dampner. Built the top dampner. Built the top door, and the brace for the split between top and bottom doors.

I also switched out the base plywood for backer board.

Going to try for the bottom door and trim the front out tomorrow. I want to get a smoke going soon!!!

 

[Cajun Smokes]

Nice craftsmanship, should be a good jerky maker for sure

 

[tstank]

Ok, quick update. Was finally able to do some work again. I was super sick last week. Be advised to always wear a mask when working cedar!! The dust can be very toxic and cause a wide range of health issues. I had trouble breathing, fever, terrible sinus pressure. And before you ask, my covid tests were negative.

But... I got the upper and lower doors mounted and trimmed. Door hardware and seals in place. I do need to get 1 more lock for the bottom door.

 

[48°North]

I have enjoyed watching this little build. Looking forward to seeing some smokes come off of it and your thoughts.
I just might have to build myself a similar jerky maker.

 

[tstank]

FINALLY!!! It's 95% complete... needs better legs and trim on the back.

But it can be leak tested and brought to temp. What better time than 20 degrees and snowing!!! You can see in the pics it smokes well and came to temp fast, even in the cold conditions!!

 

[SmokinEdge]

FINALLY!!! It's 95% complete... needs better legs and trim on the back.

But it can be leak tested and brought to temp. What better time than 20 degrees and snowing!!! You can see in the pics it smokes well and came to temp fast, even in the cold conditions!!

That’s great, you will get a lot of use from that little box for sure. Nice build btw.
What did you end up using on the floor to set the hot plate on?

 

[tstank]

That’s great, you will get a lot of use from that little box for sure. Nice build btw.
What did you end up using on the floor to set the hot plate on?

2 layers of wonderboard concrete backer.

 

[tstank]

For those watching... I did my first smoke in the new smokehouse today. Man was it fulfilling!! I made 2 sides of pork ribs slow smoked all day. I was able to identify some shortfalls and quirks with the smoker and fix them just as quick. And the ribs were phenomenal!! Some cornbread, souther style green beans, and a baked potato, Texas Roadhouse has got nothing on me. Lol

Shortfalls:
1. Even with the insulation, it doesn't get hot enough in 7 degree weather.
2. The hot plate gets warm on the sides and causes it to shut off. Having my cold smoke pipe open helps to keep it cooler.

 

[indaswamp]

It gets rather cold up here, I'm using fiberglass to ensure holding proper Temps. I'll use heavy duty tin foil to build liners, just throw them away when they get nasty. The hot plate is cast iron and stainless so that should be easy to clean. I appreciate the input.

you can fill the bottom with sand for fire prevention and easy clean up of grease/food.

 

[Winterrider]

Nice looking little smoker. Enjoy !