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.
New smokehouse is built and ready for the test run.
- Thread starter smokintn
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
By the way I get to retire the last build which I found horribly time consuming in trying to keep the heat down.
bellaru
Smoking Fanatic
hillbilly jim
Smoking Fanatic
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!
Also, if that "porch" area is slate, I'm majorly envious!
Nice work!
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.
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.
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.
Allows me to cold smoke with nearly zero heat and then easily put the heat to it.
My smoke source is a cold smoke generator. Mounted on the left under a stainless door.
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.
Very well thought out for sure!
I'm pointing for the thought and effort put into this one!
I want that slate! LOL
I'm pointing for the thought and effort put into this one!
I want that slate! LOL
Took a bit of thought in the construction cause I didn't want any screws to be exposed on the interior.
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.
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
Smoking Fanatic
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 57
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 42
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
