What temps do the smoke houses usually run at? I've followed several of the last build threads and they intrigue me. How hot do they get and are they mainly for sausages, I have a few fish house stoves around the yard, so I could possibly make one.
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possibly a dumn question
- Thread starter kawboy
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pat1200
Newbie
Kawboy, Anyone can make a smoke house. The temperatures can run low for cold smoking or hot (350 or more) like a conventional oven.
Mine is simple to use; I believe once you get familiar with the house, you'll have a lot of fun. I smoke everything in mine (turkeys, sausage, ribs, brisket, cheese, fish, etc).
GO FOR IT and keep us posted.
Mine is simple to use; I believe once you get familiar with the house, you'll have a lot of fun. I smoke everything in mine (turkeys, sausage, ribs, brisket, cheese, fish, etc).
GO FOR IT and keep us posted.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
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