Smokehouse for Cold/Hot Smoking

[dancg68]

I am interested in building a smoke house to use for both hot and cold smoking.  I have read the forums here and seems most people do not raise the temperature in their smoke house to over 180 degrees.  When I smoke pork butt or briskett I normally get the temperture to 210-225 degrees.  Can a smoke house be used for smoking pork butts and briskett or should I stick with my side burner smokers?

Dan

 

[diggingdogfarm]

Some folks BBQ in a smoke house.


~Martin

 

[themule69]

wood will handle 225. not sure what the max temp would be.

 

[howey]

This is something I am also wondering. I would like to go even higher to do just about anything.

I was thinking of maybe lining the inside with porcelain tile to get up to high temps.

Can a wooden smokehouse be built for high temps? Any safety keys to the build?

Good subject Dan.

 

[ron forst]

I know Pops will probably chime in on this one as he has a wooden smoke house and says he usually gets temps quite high in his, I struggle to get mine over 180 with a single propane burner but mine isnt insulated like I probably should have

 

[daveomak]

Dan, morning...  Hot and cold smoking can be done in any smoker designed for the heat...  If you are using lower temp products like wood, smoke the food like you normally would and then finish in a grill or in the oven....  It is acceptable to do that... I have finished many item in the "box in the kitchen" designed for high heat to crisp up the outer surface.....