- Joined Oct 26, 2015
Interesting. I always tried cold smoking with the fire in the box and it gets way to hot. I could build the fire outside and just relocate coals inside to keep the smoking going. You learn something everyday by watching others.I use the firebox for cold smoking. I throw in a few chimneys of lump charcoal, and toss on some wood for flavor and smoke. 1 chimney will smoke about 2 hours if you need real low smoke. It stays 100 or less if you pile up charcoal and wood.
I'm interested to see how all that tin or aluminum works out. Hot smoking in mine has the wood so coated I couldn't clean it. But I love walking by the smokehouse for the dog's walk every day to get a whiff of that cherry smoke. It makes me hungry for second breakfast.
I like the idea of drilling the shelf supports to hold poles. That could be highly useful for hanging multiple small things. I might need to copy that and replace mine.
Beautiful smokehouse. Keep up the good work.
Also, I am interested in this smoking pasture raised chickens. We have an egg laying flock and a new this year flock of dark cornish for raising meat birds. I might be crossing them in the future as I am disappointed in the hen sizes. I would like to hears about smoking those chickens and sharing that wisdom you are holding there. Send me a PM if you do.
I am thinking about tearing down my smokehouse fire box and rebuilding it. It is in the brick smoker section of this sub forum. Making two vaulted ovens on top of each others. Bottom the smoke house fire box like you have and it exhausting into the top one and that top one being a vualted oven with a chimney on the front. That is where I thought of cooking chickens. I could push the fire after hot to the bottom and apply smoke while cooking from there also.