- Joined Dec 24, 2019
I have used smokers large and small for a good deal of time now, however I have yet to use a smokehouse. I make sausage and a number of other things such as briskets 20 at a time or a few suckling pigs to give an idea of quantities. I think that I would benefit greatly from a smokehouse. Could anyone please point me towards some plans that would work. Thank you in advance.