Smoke House Build

[pattyq]

Hi All from NJ , I've been smoking for about 12 years and still learning every time I put a batch of Jerky , Summer Sausage , Fish or Pheasant in the smoker I currently use a verticle propane smoker and love it , but I recently built a wooden house out of plywood . I just need some constructive criticism on a fire box . I want to use my fryer burner occasionally and a hot plate to do cold smoke , should I line it with dur rock or hardi backer and then sheet it with tin , What do you think , if I'm able to upload a pic , remember its unfinished .
Thanks for looking

 

[pattyq]

I guess my uploading isn't working ????
New to site and it seemed pretty easy , picked my photo and said it was attached but I'm not seeing it . Can anyone assist with this ???
Thanks again and Happy New Year

 

[pit of despair]

PattyQ,

First of all welcome.  I have a smokehouse made of plywood, been using it for about 4 years now.  My heat source is a turkey fryer propane burner in the bottom section.  I don't have any lining in the smoker.  I normally smoke between 225* and 250* never had a problem.  I can't see your photo you made have to wait for the moderator to ok your post.  

Teddy

 

[pattyq]

Thanks I didn't think of that ... Another question that came to mind since you have similar unit I've vented mine with a 4" HVAC duct that i rigged a damper into it . It exits out the back of the peak of the roof and not straight through the roof . Any concerns I should have about this and should I add additional vents close to floor by burner to introduce some fresh air ???
Any Help would be great !!! I don't want a bomb on my hands !!!!

 

[daveomak]

Thanks I didn't think of that ... Another question that came to mind since you have similar unit I've vented mine with a 4" HVAC duct that i rigged a damper into it . It exits out the back of the peak of the roof and not straight through the roof . Any concerns I should have about this and

should I add additional vents close to floor by burner to introduce some fresh air ??? YES


Any Help would be great !!! I don't want a bomb on my hands !!!!

Try this propane burner for heat..... more adjustment for temp.... http://www.northerntool.com/shop/tools/product_15490_15490

Popsburner.jpg

• daveomak
• Dec 30, 2014

Then there is the safety propane shut off device .... check the bottom of the page.....

http://www.meatsandsausages.com/smokehouse-plans/smokehouse-burner

 

[pattyq]

This is Pic of incomplete build


[ATTACHMENT=1848]image.jpg (1,254k. jpg file)[/ATTACHMENT]

 

[pattyq]

This is some of my finished products from previous smokes !!!!!



[ATTACHMENT=1849][ATTACHMENT=1850][ATTACHMENT=1851]SmokedSummerSausage (1,293k. jpg file)[/ATTACHMENT][/ATTACHMENT][/ATTACHMENT]

Happy New Year

 

[kenn1320]

Depends on distance from wood to burner. My doors aren't lined and the lower one gets pretty hot. I see your on a cement slab so you want have to worry about the floor catching fire. Outside of smoking, I believe Ive read about cement popping/chunking from moisture and then getting hot. Only a cold weather issue if I recall correctly. Do you plan to insulate? My build uses 1/4" cement board (insulated Michigan smoke house build). My floor got extremely hot, but adding a metal plate solved the issue.
I use Photobucket for pics and use the direct link to post pics here.

 

[pattyq]

image.jpg

• pattyq
• Jan 5, 2015

image.jpg

• pattyq
• Jan 5, 2015

Thanks Kenn , I did decide to line with Tin only about 2 foot high all around . this way I don't have any combustible wood exposed . im using a turkey fryer burner right now but plan on purchasing that Single Burner Dave suggested . I got a batch in there now and seems to be pretty good , holds temp between 165 - 170 for about 2 -1/2 hrs now but only time will tell ......