Hello fellow smokers- I am planning to build a brick bottoms and cedar top smokehouse. My question is the size of a house I should build. What I plan to smoke will be brats, summer sausage, bacon, hams and whatever else that might be made in side there. The last time I made bacon I did 90 pounds and two weeks ago I smoked a ham after following Pop's 30 day curing. Let's say that was a bad ass ham and half of my family wants one done for them which would be roughly 8 hams. Always figure bigger is better in most cases and debating on food feed or gas feed heat source. Thoughts and thanks in advance!