I'll go ahead and load up the photos that I have for what's been accomplished so far. I still have to do a couple things before I can do a dry run. The Red Cedar is up in the smoking section. I did as much reading as I could on the web, and since this is primarily for cold smoking, I didn't find any health issues. If anyone has information to the contrary, let me know. I can always seal it. It's a 10X12 barn by Better Built Barns. I've insulated with R-13, and the smoke area is lined with Cedar. The walls of the main part of the smokehouse will be covered with some kind of paneling. This is where my sausage making will take place, and give the kitchen back to my better half. (She's very happy). I've got a small Hebrew National cooler that I've set up for curing Cappocola etc which is seen in one of the photos. It's regulated to 55 degrees and normally runs about 75 - 80% humidity. My CookShack 150 will sit on the left side of the smoking section and provide all the smoke I need. Hot smoking will take place inside the CookShack, so there's no concern about the section getting too hot. However, I need to vent smoke and heat when doing so, and thus my question. All the cracks between the boards are sealed with silicone, and to the best of my ability, it's sealed off from the main area. None the less, I have a fan operated vent in the ceiling to prevent Carbon monoxide from being an issue. In the smoking section I need to put in a vent, or smoke stack, and wondered if someone familiar with smokehouses could give me some advice. The simplest way of course would be to put in a smokestack going through the loft and up through the roof. I could also install a 6" electric room to room fan in the back wall of the house that can be turned on and off. Also, since the smoke is coming from the CookShack and not from an outside source, do you think I should drill some 1" holes in the floor near the CookShack to allow for cross draft? Any suggestions would be appreciated.