Newbie in Stony Ridge, Ohio. I have an old, 4 x 8 block smokehouse on the property that I have never used. Time to figure it out. Ordered a couple of seasonings to try making some jerky. Here goes nothing!

Chef
A few pics, as requested. Opened up the smoke house to start cleaning today. Dirt floor - not sure how I’m gonna handle that. Lots of spider webs. Sliding racks look pretty cool. Should hold a lot of jerky. I’m getting excited.

Soon to be retired home inspector. Looked at thousands of properties over the past 22 years. Seen lots of stuff, but I can’t recall seeing anything like the cool stuff I’m seeing on this site.

Cleaned out this old smoker, wire brushed the grates, and built a fire on the dirt floor with some cherry wood. Only processed five pounds of lean rump roast, just in case I screwed it up. Used ‘Walton’s Bold Jerky Seasoning’. Got a lot to learn about trying to control the temp, but I guess that’s part of the fun. The other part is eating the jerky. Amazing! Next batch is gonna be a lot bigger.