Suggestions on new smokehouse

[thadoc]

Hello, I am new to the forum and have found tons of great info, I am in the process of building a small smokehouse. I have an offset smoker which I love for most of my BBQ's, I want a vertical smoke house for all of my venison sausage and more. I built a box out of 3/4" wood 48"x24"x16". Was wondering if anyone can give me some insight on the best way to generate smoke for the smokehouse, I live in a town home so this is something that I will have to store in the garage and move to the front stoop when I use. I already have a hotplate and cast iron skillet that I would like to use but I am not sure about the design. I have seen people use soup cans on the hotplate before and the cast iron skillet. Which one would be the best for generating smoke? Do you think that the hotplate would be enough to get the temp up to a max of 220 to 250 with the size of smokehouse I have? If anyone could post pics of their setup it would really help me understand the design. I even thought about going to propane if I had too, any insight would be great!

 

[mballi3011]

I don't have alot of experiance with smoke houses but there are a bunch of folks here that do and I'm sure one will be around before to long but remember it hunting season so alot of the people here are still in the wood like maybe you. If you would please stop into Roll Call first and properly introduce your self so we can give you the welcome to SMF welcome we like to give new mwmbers.

 

[meat hunter]

Like he said, lots of us are in the woods, trying to keep the deer populations in check LOL. Several ideas on here for smokehouses so be patient, someone will come along and help you. Also, you may want to check out cowgirls posts. She have a few smokehouses she built. She also has a website for her, just google cowgirl and smoked meat, you'll find her site. I see you are in Minnesota? Me too, Rochester area. Glad to have you here with us, you found the right place to help you

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[got14u]

I use a bayou turkey fryer for my smoke house temps. Mine is about your size and I'm not sure if electric would do it or not. I will give you a link to what i got. Also did you use 3/4 ply wood or 3/4 osb. Osb has glue and aditives in it that will not be good. as for smoke I am finding out that it is much easier to use my smoke daddy for smoke and the burner for heat only.
I got the one at the bottom
http://www.turkeyfryerexpress.com/st...cat=5&offset=5

 

[thadoc]

I used plywood for the box, there is one here similar on the forum that I got the idea from. I also have an old gas grill that has the side burner on it, do you think I could use that to heat it up? Otherwise I found a base burner for a turkey fryer here at menards for 30 bucks! I might have to go pick that up if I cannot get the other burner to work! What are your thoughts? Thanks for the insight everyone!

 

[cowgirl]

Here's a link to how I made my little smokehouse. Not sure if that helps or not.

http://cowgirlscountry.blogspot.com/...mokehouse.html

I use the heck out of it.

 

[thadoc]

Thanks for the link! It help allot.

 

[solaryellow]

Great thread!

I am at a crossroads myself and trying to figure out which way to go. I want to start smoking sausages but up until now my experience is mostly charcoal and some propane. My original thought had been to build a couple more drums and heat with hot plates but someone's wooden smoker has me reconsidering that. I also am not sure whether to go with electric or a propane burner.

Anything I build cannot be permanent or the HOA will start sending me nasty letters so it has to be able to go into the garage when not in use.

Hopefully some more ideas will surface.