Looks great! I'd be interested in seeing how you have your smoke house constructed also!
No rush brother. I am thinking I really need like a big metal cabinet to convert into a smokehouse. I want something I can make some duct work from my Brinkmann barrel smoker to it, so I can cold~smoke stuff like salmon and cheese. As well as do things like sausage that need a very low temp
Saw this thread a while back on a smoker a guy built. Looked great but more work than I'll ever put into one. You may be able to get a few good ideas from it Allen. http://www.archerytalk.com/vb/showthread.php?t=1458618&highlight=freezer+smoker
1st let me say the smoker that DONY1 shared with us is light years ahead of our smokehouse. Our smokehouse is 5' wide, 8' long and about 7' high. It is a frame work of treated 4x4 posts,tied together with treated 2x6s, over which cypress siding was nailed in the board and batten style. The metal roofing is light weight standing seam 12" panels. A shed was attached on the side to cover the wood burning stove and the wood pile. The pictures will show how simple this is. A digital thermometer with a remote probe is used to determine internal meat temperature and a thermometer through the wall simply reads the temp. inside the smokehouse. The rest is simply trial and error 'till you feel good about your finished meat product. I also have an expanded metal shelf that I can smoke meats on that do not need to be hung like a sausage. Oak or pecan is the wood we use and the gas burner is used to raise the internal sausage temp. after the smoking is completed. Treefarmer
Hey Treefarmer, I'm thinking I like yours better that the other one on the link. The other is pretty slick and probably works well but that's a lot of metal bending. The simplicity of your design looks like it would work just as well plus last for your grandkids kids to use in the future :>) I may have to convince my friend who has some property near me to build one.
