My Smokehouse

I still have quite a bit of work to do.

 

I call this the engine room. I have a damper on the pipe that goes into the smokechamber. The day I lit this fire it was 18 below freezing.

 

For sure Dutchl. However I have to head out right now but I will have it up by tonight. That's a cool pic of the shark. Gary

 

25 cent tour or actually with the exchange rate is probably closer to 20 cents. That is a six inch stove pipe going into the smoke chamber. The 2 stacks on the left are two jack posts for ventilation to flames. Stack temperature going into smokehouse has hit 800 degrees fahrenheit. I have a damper on the pipe goin into the smoke chamber to control the temperature. I can also take the cap off at the short pipe on the right that stops the smoke from entering the chamber. This allows me to go into the smokechamber without burning my eyes with smoke.

 

25 cent tour or actually with the exchange rate is probably closer to 20 cents. That is a six inch stove pipe going into the smoke chamber. The 2 stacks on the left are two jack posts for ventilation to flames. Stack temperature going into smokehouse has hit 800 degrees fahrenheit. I have a damper on the pipe goin into the smoke chamber to control the temperature. I can also take the cap off at the short pipe on the right that stops the smoke from entering the chamber. This allows me to go into the smokechamber without burning my eyes with smoke.

 

This is the smoke chamber door it is solid mohogany. If you can see I do have a concrete ceiling on it. This is taken from just inside the door.

 

This is how I tell the temperature in the smoke chamber. I think this thermometer reads a little cool but generally it serves the purpose.

 

This is ths smoke chamber. At the back you can see a 3 inch exhaust that is close to the floor. Just out of sight above there is a six inch stove pipe that creates a draft and acts as the main exhaust. Pardon the mess on the baffle. The baffle is covering the six inch pipe that comes from the fire chamber. The reason I put that there was to distribute the heat and smoke evenly. Right now I have it working pretty good. I tapconed angle iron onto the blockwall to hang the sticks or racks on.

 

Hi Cheech. It has taken some practice but it is actually quite easy to keep the temperature constant. The only problem I might have is shooting the temperature up to or over 250. I like to do that just to finish somethings up. You know what is amazing to me is that 2 weeks ago I smoked on a Sunday and when I went to empty the coals out on the following Thursday there was still a good bed of coals in it. I was surprised to see coals. Eventually I am going to raise the door where the wood is put in. I will then bury the whole thing this will save alot of heat loss. Another long shot thought I have is to move a small building beside it get some rocks or steel balls and have a suana down there as I smoke, Right now though that's just a thought.

 

Thanks ranger72. It's nice to have your efforts recognized most people wonder why we put so much effort into preparing food. I have attached a picture of some pork hocks, ribs and venison sausage. This was the second time I fired up the smokehouse. Everything turned out quite good. If you look at the picture titled the engine room I usually don't have to fill it up twice. I sometimes have to throw some small dry hardwood in there if I want to shoot the temp up but the temperature remains fairly constant. As of right now I am not selling commercially but I hope to get the word out and eventually make my operation more in lines with health regulations. I have 3 levels of angle iron.

 

This is some venison pepperettes that I did for some hunters. This is the most I've had in the smoker at one time.

 

Thanks again ranger72. Is that U.S. gallons CND. gallons or litres with all these conversions no wonder I'm half bonkers. Keep ya posted Smoksignlr