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Location: New York
Joined: 11/30/2006
Posts: 29
Smokehouse

My father and I are looking into building a smokehouse. Has anyone ever built one? I've seen a lot of stuff online but not many good pictures/plans. Any pictures would be great. Thanks for the help.

Don Fischer's picture
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Moderator
Location: Antelope, Ore
Joined: 03/24/2005
Posts: 3190
Smokehouse

I built one once. Dug a hole into the side of a dirt bank for a fire box. Then dug down to it at the back with a post hole digger. Next built a house around it. Worked real well until we got a few good rains and the fire box caved in.

You could probally make a fire box out of a 35 gal barrel and run a stove pipe up out of it. Then just build a house around it with leaky sides. Not to leaky tho, you want to keep in the smoke all you can. Probally could seal it up good then put some adjustable vents on the side walls, up high, made out of coffee can lids.

Huh. I starting to get the impression that everything I make I make out of scrap! Yes

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Location: novascotia
Joined: 05/03/2006
Posts: 682
smoke houses

Hammer 1 and i made one out of an older type fridge and propane burner stainless steel pan for the chips . You probbably want to do deer hams and other meat . All we used ours for was smoking fish for our selves and a few buddies . We went through a lot salmon and mackeral in that contraption . 24 good sized mackeral at a time or 4 salmon . I tride a couple of rabbits one time and the came out great . Tasted like ham .

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Location: New York
Joined: 11/30/2006
Posts: 29
Smokehouse

the nail, do you have any pictures of your "fridge"? I'd love to see them.

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Location: novascotia
Joined: 05/03/2006
Posts: 682
smoke house

No , I'm sorry I don't have a pic but The old fridge thaI we have has the metal lining inside with the insulation between the inside and the outside walls . This helps it to heat up quicker . There is 2 types of smoking there is the hot smoke and the cold smoke . the fridge is the hot smoker with the fire inside . We have a propane camp stove with 2 burners . We place a heavy pan on one burner and put the chips in it . A good cast iron pan will last for years . The hot smoked stuff don't keep as long as the cold smoked stuff . I'm talkin fish . When the hot smoked fish is done smoking you can eat it right away . The cold smoked stuff has to be cooked a bit but the cold smoke has a longer shelf life.. I'll see what I can do to get you a pic of the contraption

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