Smokehouse build.

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The Hillbilly Smoker

Newbie
Original poster
Oct 24, 2024
7
3
Smokehouse build.
Just completed the structure. Still tweaking the flow and shelf/hook and eye placement. Using a Smokai Monster , cold smoke generator. Plan to do pork loins, bacon, sausage, cheese, lox etc. Made it big enough to grow into. It's about 360 cuft. I'd appreciate any observations you might have. I have a 3" pellet stove chimney. top rear middle. 2 side, back 3 " adjustable vents. Wind not withstanding, I'm getting good draw/exhaust just the same. The Masterbilt fiebox was woefully inadequate, thus the change to the front mount Smokai. Cheers.
 

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Well let’s see how she runs. Will work better as a cold smoke box than warm/hot I’m thinking. Intake should work with exhaust for cold/cool smoke but I think all to small for warm/hot smoke (up to 170-180* not going to happen especially in winter)
 
Well let’s see how she runs. Will work better as a cold smoke box than warm/hot I’m thinking. Intake should work with exhaust for cold/cool smoke but I think all to small for warm/hot smoke (up to 170-180* not going to happen especially in winter)
This shed is STRICTLY for cold smoking. Shoulda mentioned that.
 
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