New smokehouse is built and ready for the test run.

[smokintn]

After a couple months of planning and spending more than the wife will ever know the new smoke house is up and ready to roll. Fingers crossed that my research and my fathers lessons have paid off.

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• smokintn
• Mar 6, 2017

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• smokintn
• Mar 6, 2017

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• smokintn
• Mar 6, 2017

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• smokintn
• Mar 6, 2017

 

[smokintn]

By the way I get to retire the last build which I found horribly time consuming in trying to keep the heat down.

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• smokintn
• Mar 6, 2017

 

[bellaru]

Looks great! Nice job

 

[hillbilly jim]

Dude! That is a NICE build!

 

[crankybuzzard]

That's a good looking build and it's also well thought out!  I like the way you did the floor in it.  The smoke pipe inlet seems to have a "tee" section, is that for clean out of the drips and such?

Also, if that "porch" area is slate, I'm majorly envious!

Nice work!

 

[smokintn]

The black pipe under it is solely for heat from the propane gas burner in the black hot box I welded up to the right and lined it with fire brick.
I am using a smoke generator that's mounted on the left for my smoke.
And yes the pipe out the bottom of the pan is 8" with a bottom cap that I can remove for cleanup. It has a 6"tee that I used double wall chimney pipe to duct the heat over.
Also yes I stumbled on a 2 1/2" thick piece of slate that seemed to fit perfectly as a front porch pad.

 

[smokintn]

Construction of the hot box. I've always felt like temp control was the biggest obstacle so why not use a regulated propane gas source.
Allows me to cold smoke with nearly zero heat and then easily put the heat to it.

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• smokintn
• Mar 6, 2017

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• smokintn
• Mar 6, 2017

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• smokintn
• Mar 6, 2017

 

[smokintn]

My smoke source is a cold smoke generator. Mounted on the left under a stainless door.

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• smokintn
• Mar 6, 2017

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• smokintn
• Mar 6, 2017

 

[ab canuck]

Way to go, Smokehouse looks great!!!

 

[smokintn]

Found an online auction site and got an amazing deal on a huge refrigerator and a smaller freezer/work station. Both for less than $500. The local sub shop was more than happy to give me some used food grade pickle buckets. 1/3 cup of bleach and 1/3 cup of murphys soap and a gallon of water soaked over night cleaned out with bleach and water removed the pickle smell.

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• smokintn
• Mar 6, 2017

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• smokintn
• Mar 6, 2017

 

[crankybuzzard]

Very well thought out for sure!

I'm pointing for the thought and effort put into this one!

I want that slate! LOL

 

[smokintn]

Took a bit of thought in the construction cause I didn't want any screws to be exposed on the interior.

 

[crankybuzzard]

When is the first cook?

 

[SmokinAl]

That smokehouse is awesome!

Looking forward to seeing it in action!

Al

 

[smokintn]

I may do a cheese run this evening I have a couple pounds of Gouda waiting. But I have three turkeys in the brine as of yesterday so 5-6 days and I'll fire her up and see how deep the pink can go.

 

[smokintn]

I've been reading this forum for months prior and during this build and now that it's done I can't wait for the next throwdown. So excited to test it out.......why does it take so long to brine[emoji]128546[/emoji]

 

[bbqwillie]

I've been reading this forum for months prior and during this build and now that it's done I can't wait for the next throwdown. So excited to test it out.......why does it take so long to brine[emoji]128546[/emoji]

As a Mentor of mine once said "You can't rush good, son."