- Joined Dec 6, 2016
I am getting ready to build a permanent smokehouse to cold smoke summer sausages, bacon, smokies/hot sticks, etc. So if anyone has some ideas or at least insight what not to do.....I would love to hear from you. I am building one that is approximately 6'x8' finished space interior, smoke brought in through the floor from a remote fire box. I am thinking about a second smaller chamber that could be used for jerky or smaller batches by redirecting floor smoke directly into smaller chamber. Any thoughts on wood/concrete block/concrete board......secondary heat source for space as well. Thanks!!