Smokehouse build.

[The Hillbilly Smoker]

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.

 

[SmokinEdge]

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)

 

[The Hillbilly Smoker]

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.

 

[SmokinEdge]

This shed is STRICTLY for cold smoking. Shoulda mentioned that.

Should work well. Let’s see it in action.

 

[JckDanls 07]

This shed is STRICTLY for cold smoking.

That's the first thing that came to mind after seeing the pics and the size of it...

I don't believe you will be wanting for more space... nice job...