Smoke House vs Off Set Smoker

[HBailey]

I am thinking of building a small smokehouse with the pit directly underneath instead of buying a new metal smoker. Anyone know how different the cooking is and whether I will be able to get the heat up enough to cook on it? Any advice would be appreciated. HB3

 

[JC in GB]

Welcome from Wisconsin.

I don't know much about smoke houses but there are tested designs out there that will accomplish your goals.

If I was going to make a smoke house, I would make it with an off set firebox. You don't want flames getting inside your smoke house.

This book is a good start.

JC

 

[SmokinAl]

You should PM @pops6927, he has built a really great smoker & could give you plenty of advice.
Al

 

[drunkenmeatfist]

I've always wanted to build a cinderblock pit in my yard. I thought I might give it a shot during these difficult times, but I haven't gotten around to it.

 

[pops6927]

Found a burner for smokehouse

I'm planning on building my own wooden smokehouse week after next, provided my vacation coverage allows me to go on vacation 2/13-19. I'm winging it on the design, modeling it after the smokehouses my dad used in his store (Koch) in a scaled down version. But, the one thing I've struggled with...

www.smokingmeatforums.com

My smokehouse build, had it for over 10 years and it performed great! Temps ran 225° to 290° at meat level. Absolutely no problem having the burner under the meat, using drip pans in between to catch drips and juices (disposable aluminum pans). I gave it to a friend @ medical conditions and unable to squat down to feed the chunks into the iron frying pan on the propane burner. Got a pellet smoker in its place.

 

[Nick-IA]

Built mine this year with a firebox underneath from an old cast iron wood stove. No problem getting temps regulated up to 300. The pic of what I built is my profile pic