Home built smokehouses
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I have built a few smokers but never have built a permanent smoke house structure. Yours looks very nice.
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Who has built their own smokehouse? This is one my grandson and I built last summer. I have mostly done Canadian bacon, belly bacon, and country hams. It is a great cold smoker, but will get hot enough for the Canadian bacon.
daryl That smoke house looks pretty good. Does it have racks for jerky and the like? Here is a pic of mine. It was built many, many years ago. The inside walls are WELL seasoned. I just love the smell inside. It’s been on my property the entire 30-some years I’ve lived here, and it looked the same when we moved in. I just started using it about a month ago. I’ve done two rounds of jerky in it so far. Smoking two turkeys tomorrow. We’ll see how that goes.
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Who has built their own smokehouse? This is one my grandson and I built last summer. I have mostly done Canadian bacon, belly bacon, and country hams. It is a great cold smoker, but will get hot enough for the Canadian bacon.
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My nephew lives in Alaska and built this modular smoke house for smoking fish.
Paul
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My nephew lives in Alaska and built this modular smoke house for smoking fish.
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My nephew lives in Alaska and built this modular smoke house for smoking fish.
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processhead That’s very cool! I want to smoke some fish, but I see very little information about fish products on here.
Jonesy said in Home built smokehouses:
processhead That’s very cool! I want to smoke some fish, but I see very little information about fish products on here.
I have cold smoked silver salmon on a few occasions using information from the Kutas book. I made a product called lox and it turned out very nice.
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Who has built their own smokehouse? This is one my grandson and I built last summer. I have mostly done Canadian bacon, belly bacon, and country hams. It is a great cold smoker, but will get hot enough for the Canadian bacon.
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Who has built their own smokehouse? This is one my grandson and I built last summer. I have mostly done Canadian bacon, belly bacon, and country hams. It is a great cold smoker, but will get hot enough for the Canadian bacon.
daryl That is a great looking smoke house, a work of art. Can you get the temp up to hot smoke?
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I have never tried it but I remember my grandfather had a old wooden barrel and when he would butcher hogs in the fall he would smoke the hams and bacon in it and he used old corn cobs for the smoke then they would hang in the cellar way and when grandma wanted a piece of ham for a boiled dinner she would get one down and just cut a hunk of it and that was Sunday dinner it was some good stuff the bacon she always cut about a quarter inch thick and fried it up and then cooked the eggs in the bacon grease this was the best stuff I ever had but probably not very healthy.
gus4416 I really like hearing stories from people honoring or fondly recalling their family’s past. I assume he raised his own hogs. Do you remember what he kept? Modern breeds are a much different animal. The reduced lard and leaner meats make a real difference in the products we can produce.
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daryl
This is my answer to adding humidity while getting my internal temperature to safe levels:!
Jonesy no I do not have racks, but I did include a “step” both high and low inside the smokehouse that could hold racks, though I envisioned them more for cheese, salt, or small items than jerky. The humidity is mostly controlled by God, though I could probably place a lot similar to yours directly in front of the smoke vent. It is pretty slick how the racks slide out to be supported at the far end by that upright\crosspiece part.
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Jonesy said in Home built smokehouses:
processhead That’s very cool! I want to smoke some fish, but I see very little information about fish products on here.
I have cold smoked silver salmon on a few occasions using information from the Kutas book. I made a product called lox and it turned out very nice.
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daryl That is a great looking smoke house, a work of art. Can you get the temp up to hot smoke?
YooperDog not using the remote firebox setup. It does have a poured concrete floor with three and four course of block behind the stone. Theoretically I could put a small fire in the base but have not. I really enjoy smoked Turkey and would like to do that. Sort of afraid of burning it down though! It can get warm enough to get an internal temp of 140 on a pork loin cured as Canadian bacon.
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YooperDog not using the remote firebox setup. It does have a poured concrete floor with three and four course of block behind the stone. Theoretically I could put a small fire in the base but have not. I really enjoy smoked Turkey and would like to do that. Sort of afraid of burning it down though! It can get warm enough to get an internal temp of 140 on a pork loin cured as Canadian bacon.
daryl Great looking smokehouse
Is it too far from an electric outlet to use that as a safe heat booster?
You may already know this but if you decide to put a fire on the floor be sure to insulate the concrete with fire brick -
daryl Great looking smokehouse
Is it too far from an electric outlet to use that as a safe heat booster?
You may already know this but if you decide to put a fire on the floor be sure to insulate the concrete with fire brick -
Gorgeous old school cold smokehouses here!
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Who has built their own smokehouse? This is one my grandson and I built last summer. I have mostly done Canadian bacon, belly bacon, and country hams. It is a great cold smoker, but will get hot enough for the Canadian bacon.
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Years back, my first smoker was an old cemented in outhouse that came with the house I bought. Bought a barrel stove kit and piped it in. Wasn’t the best setup, but got me started.
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YooperDog not using the remote firebox setup. It does have a poured concrete floor with three and four course of block behind the stone. Theoretically I could put a small fire in the base but have not. I really enjoy smoked Turkey and would like to do that. Sort of afraid of burning it down though! It can get warm enough to get an internal temp of 140 on a pork loin cured as Canadian bacon.
daryl in my smoker I cut the legs down on a Turkey deep fryer if I want easy heat. 99% of the time I only use a oak or maple fire in the bottom. My dads first smoker was built of wood, then we built one out of a metal vending machine
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