Skip to content
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
Skins
  • Light
  • Brite
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Quartz
  • Slate
  • Solar
  • Superhero
  • Vapor

  • Default (No Skin)
  • No Skin
  • Team Blue Skin
Collapse
Meatgistics - Walton's - Community
  1. Home
  2. Categories
  3. Community
  4. Bragging Board
  5. Home built smokehouses

Home built smokehouses

Scheduled Pinned Locked Moved Bragging Board
49 Posts 19 Posters 2.2k Views 19 Watching
  • Oldest to Newest
  • Newest to Oldest
  • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • D daryl

    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.

    kyleK Offline
    kyleK Offline
    kyle
    Regular Contributors Veteran Canning Team Blue Power User Sous Vide
    wrote on last edited by
    #24

    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

    hey vegetarians, my food poops on your food!

    1 Reply Last reply
    2
    • D daryl

      glen yeah i have electric 10 feet away at the dog lot but would just do the floor thing. i have a stack of the thin firebrick for stoves i could put down. i am smoking Canadian bacon and belly bacon right now and it is 160.

      G Offline
      G Offline
      glen
      Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
      wrote on last edited by glen
      #25

      daryl Many years ago I built a small open top fire pit directly on my concrete patio floor
      During our third fire a 1/2 inch deep and 8 inch diameter patch blew out, thank goodness we weren’t huddled around it at the time!
      I knew better than to weld directly on concrete but didn’t think a small fire would be a problem

      Give a man a fish and he eats for a day
      Teach a man to fish and he drinks beer for a lifetime

      D 1 Reply Last reply
      0
      • craigriceC Offline
        craigriceC Offline
        craigrice
        Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
        wrote on last edited by
        #26

        nicely done

        1 Reply Last reply
        1
        • JonesyJ Jonesy

          daryl
          This is my answer to adding humidity while getting my internal temperature to safe levels:!SAM_0562.JPG

          J Offline
          J Offline
          JoeB
          Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans
          wrote on last edited by
          #27

          Jonesy Simple, and gets the job done no better solution than that.

          1 Reply Last reply
          1
          • G Gravity Storm

            IMG_20160622_194943480~2.jpg

            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.

            J Offline
            J Offline
            JoeB
            Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans
            wrote on last edited by
            #28

            Gravity Storm Beauty is in the eyes of the beholder… Looks good to me. My first smoker was a cardboard box. Later upgraded to recycled corrugated tin roofing. Cheers

            1 Reply Last reply
            0
            • Hog PenH Hog Pen

              daryl ![0_1621107079755_20210417_131043.jpg](Uploading 100%) here’s mine

              D Offline
              D Offline
              daryl
              Yearling
              wrote on last edited by
              #29

              Hog Pen the photo did not upload. Would like to see it.

              1 Reply Last reply
              0
              • G Gravity Storm

                IMG_20160622_194943480~2.jpg

                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.

                D Offline
                D Offline
                daryl
                Yearling
                wrote on last edited by daryl
                #30

                Gravity Storm it looks great but I would have been buying bleach by the drum before it’s first use!! I’m the end though, it looks very functional.

                1 Reply Last reply
                0
                • G glen

                  daryl Many years ago I built a small open top fire pit directly on my concrete patio floor
                  During our third fire a 1/2 inch deep and 8 inch diameter patch blew out, thank goodness we weren’t huddled around it at the time!
                  I knew better than to weld directly on concrete but didn’t think a small fire would be a problem

                  D Offline
                  D Offline
                  daryl
                  Yearling
                  wrote on last edited by
                  #31

                  glen who said Afghans developed IEDs? That was a chunk of concrete.

                  J 1 Reply Last reply
                  1
                  • B Offline
                    B Offline
                    BigJake44
                    wrote on last edited by
                    #32

                    A cold smoker you just want to keep the smoke in, and let the heat out! All good ideas and designs!

                    J 1 Reply Last reply
                    0
                    • D daryl

                      glen who said Afghans developed IEDs? That was a chunk of concrete.

                      J Offline
                      J Offline
                      JoeB
                      Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans
                      wrote on last edited by
                      #33

                      daryl the same thing would happen if you built a firepit / place with regular bricks… They would crack or explode. With concrete its expansion that is trapped… Things that go boom when you don’t want them to go boom. (old Artillery saying, sub bang for Infantry)

                      1 Reply Last reply
                      0
                      • B BigJake44

                        A cold smoker you just want to keep the smoke in, and let the heat out! All good ideas and designs!

                        J Offline
                        J Offline
                        JoeB
                        Team Blue Masterbuilt Yearling Sous Vide Canning Power User Regular Contributors Military Veterans
                        wrote on last edited by
                        #34

                        BigJake44 Ya, I’m a little embarrassed … No glass window door or Bluetooth😊

                        1 Reply Last reply
                        0
                        • D daryl

                          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. 20210325_113450.jpg 20210109_163324.jpg

                          Brian SchneiderB Offline
                          Brian SchneiderB Offline
                          Brian Schneider
                          Team Blue
                          wrote on last edited by
                          #35

                          daryl Here is the one my father in law and I built last year
                          Screenshot_20210812-142932_Gallery.jpg

                          cdavisC 1 Reply Last reply
                          4
                          • Brian SchneiderB Brian Schneider

                            daryl Here is the one my father in law and I built last year
                            Screenshot_20210812-142932_Gallery.jpg

                            cdavisC Offline
                            cdavisC Offline
                            cdavis
                            Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                            wrote on last edited by
                            #36

                            Brian Schneider that thing looks awesome 👌

                            1 Reply Last reply
                            1
                            • D Offline
                              D Offline
                              daryl
                              Yearling
                              wrote on last edited by
                              #37

                              Where is the fire built? I am guessing that is the home behind it (with the light fixture).

                              Brian SchneiderB 1 Reply Last reply
                              0
                              • C Offline
                                C Offline
                                calldoctoday
                                Team Blue Power User Regular Contributors
                                wrote on last edited by
                                #38

                                Wow, that is amazing. I have always wanted to do one very similar to that. What lumber did you use? It looks a little like Cedar in the photo, but hard to say for certain sometimes. I like the idea of the roof extension for keeping the wood a little out of the weather. Very Nice!

                                Brian SchneiderB D 2 Replies Last reply
                                1
                                • Dr_PainD Offline
                                  Dr_PainD Offline
                                  Dr_Pain
                                  Sous Vide Dry Cured Sausage Traeger Team Blue
                                  wrote on last edited by
                                  #39

                                  That is one great looking smokehouse!!!

                                  1 Reply Last reply
                                  1
                                  • D daryl

                                    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. 20210325_113450.jpg 20210109_163324.jpg

                                    B Offline
                                    B Offline
                                    bocephus
                                    Team Orange Power User Canning Masterbuilt Veteran
                                    wrote on last edited by bocephus
                                    #40

                                    daryl Our hunting group is still using the one our fathers built about 50 years ago, still going strong.

                                    1 Reply Last reply
                                    1
                                    • C Offline
                                      C Offline
                                      calldoctoday
                                      Team Blue Power User Regular Contributors
                                      wrote on last edited by
                                      #41

                                      Our chicken house is the old smoke house from a little over 100 years ago. I sometimes wonder if I should clean it up & convert it back to the smoke house. It would be an awfully big smoke house though as they were doing some serious, long hanging, meat smoking back then.

                                      1 Reply Last reply
                                      0
                                      • marzig20M Offline
                                        marzig20M Offline
                                        marzig20
                                        Veteran Sous Vide Canning
                                        wrote on last edited by
                                        #42
                                        This post is deleted!
                                        1 Reply Last reply
                                        0
                                        • D daryl

                                          Where is the fire built? I am guessing that is the home behind it (with the light fixture).

                                          Brian SchneiderB Offline
                                          Brian SchneiderB Offline
                                          Brian Schneider
                                          Team Blue
                                          wrote on last edited by Brian Schneider
                                          #43

                                          daryl it’s built on the side of our hunting shack and it has a propane burner in the bottom

                                          1 Reply Last reply
                                          1

                                          Hello! It looks like you're interested in this conversation, but you don't have an account yet.

                                          Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.

                                          With your input, this post could be even better 💗

                                          Register Login
                                          Reply
                                          • Reply as topic
                                          Log in to reply
                                          • Oldest to Newest
                                          • Newest to Oldest
                                          • Most Votes


                                          Sponsored By:

                                          Sponsored By Walton's Inc

                                          Sponsored By:

                                          Sponsored By Walton's
                                          Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
                                          Meatgistics
                                          X

                                          Register Now For Complete Access To Meatgistics!

                                          Sign In Register
                                          • Login

                                          • Don't have an account? Register

                                          • Login or register to search.
                                          • First post
                                            Last post
                                          0
                                          • Home
                                          • Walton's
                                            • Home
                                            • Seasonings
                                            • Casings
                                            • Packaging
                                            • Supplies
                                            • Equipment
                                            • Smoking/Grilling
                                            • Sales
                                            • Giveaways
                                          • About Us
                                          • Topics
                                            • Unread
                                            • Recent
                                            • Random
                                            • Popular Monthly
                                            • Popular All-Time
                                            • Unsolved
                                            • Solved
                                          • Events
                                          • FAQ
                                          • Conv Chart
                                            • Seasonings
                                            • Cures
                                            • Additives