Need some advice

[hdtramp]

I will be building a cold smoke house this spring and need some advice. I plan on making a 4' by 4' concrete block base on a slab with a cedar cabinet on top. I plan on using a barrel stove for a firebox with a 6 inch pipe running through the cement block base. The firebox pipe won't have much of an angle because it's flat where I'm building. There will be a 6 inch pipe through the roof with a damper to control the heat or lack there of. My questions are, do I need to put vents in the cabinet to control moisture, is 4' by 4' a good size for sausage, snack sticks and racks for cheese and such. How long should the pipe be from the fire barrel to the smoker, I live in Wisconsin, so it will be cooler. I understand that there are a lot of variables, but I plan on putting the firebox on a small slab so I want to get it right the first time. I'm shooting for something like the photo. Any help from you experts would be really appreciated. Thanks.

 

[smokerjim]

Welcome from pa, I'm sure someone will jump in and help you out with your questions.

 

[BigW.]

I know you mentioned stick and sausage as your primary use. Not sure a barrel stove will provide the precise temp control that you may need plus the design challenges that you mentioned. If cold smoking only, a pellet tube or tray with dust will provide smoke. If you need more heat, propane or electric element may work. Lot of smoker types out there. Some folks have more than one, including me.