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 02-28-2006, 21:16 Post: 125324
bmlekki



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 Meat Smokehouse

Does any one haveone? pictures, thoughts, info??

Looking to build one soon as the snow is gone.






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 02-28-2006, 21:26 Post: 125325
SG8NUC



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 Meat Smokehouse

Look at the link it might be better to buy than build. A few years back were going to build a smokehouse and cure a few hogs. Come to find out it is labor intensive, lot of time involved to smoke. The book we used was very old school so we gave up. wish we would have tried. Good luck.






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 02-28-2006, 23:48 Post: 125329
Peters

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 Meat Smokehouse

I know a builder in AL that makes the larger ones on wheels. They barbacue and smoke. You can enter the competitions if you get board.






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 03-01-2006, 01:28 Post: 125330
loghouse



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 Meat Smokehouse

A smoke house is quite easly to construct, the type will depend on if you want to cold smoke or hot smoke.I usually do a few hams and bacon slabs every year(hot smoke) The smoking part is not hard, but remember smoking is NOT curing,a 20 pound ham will take about thirty days to cure to get ready for smoking..Morton salt has agood book on curing and smoking if you are interested






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 03-01-2006, 08:03 Post: 125336
shortmagnum

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 Meat Smokehouse

We smoke summer sausage, fish, pork and venison jerky most every year. The smokehouse doesn't have to be elaborate. Mine is about the size of a single outhouse. In fact you could use an outhouse as a model. It's got sheet metal sides and slanted top (don't use galvanized) with a 2' wide piece of sheet metal on hinges for the door. There is a sheet metal box (about a 2' cube)at the bottom that is open to the front but still inside the main door to keep the fire and flame separated from the meat. The door doesn't have to fit exactly, you need some air movement to keep the fire going.

One thing that has been helpful during the smoke is to leave the head of a propane weed burner torch right in the fire/coals. Leaving a little flame (5-6 inches high) keeps a low fire burning plus it's easy to increase the temperature at the end to bring your product up to temperature. A couple of dry hardwood pieces to keep a coal base and some green wood for smoke are all you need. We've found that it's not necessary to buy the expensive chips that you have to soak to create the flavor. The people who sell these chips tell you horror stories about green wood tasting bitter, but that's mostly BS. Most any green maple, apple, cherry etc branches make excellent smoke flavor.

With a smoker this size we have hung as many as 40 two ft long 4" diameter sausages at once. We don't do any cold smoking so that could take different equipment. Have fun.
Dave






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 03-01-2006, 10:08 Post: 125340
Peters

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 Meat Smokehouse

SM comment stoked my memory. I had seen on the web that Fridgidar makes a smoker which is essentially a refriderator. For smoking salmon it was common to use an old refriderator with steel interior and then drill a hole in the top and bottom. Salmon is smoked with alder. They would commonly use an old hot plate and put the semi dry wood on the burner. I see some of the new machines are also electric.






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 03-01-2006, 10:29 Post: 125343
shortmagnum

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 Meat Smokehouse

One of the guys I usually smoke with has a son-in-law who made a smoker out of a fridge. Our nickname for him is the knucklehead. People have been modifying refridgerators for years with good results. But the knucklehead's happened to have a tarlike coating inside. During his first attempt at smoking baloney the tar started oozing out with the heat. Now whenever we try anything he's smoked we say, "tastes a little bit like tar doesn't it?" Smile
Dave






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 03-01-2006, 19:06 Post: 125377
SG8NUC



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 Meat Smokehouse

Jack trapper web site will be happy to sell you the plans for his refriderator smoke house lots of luck with that one.
They cook meat around here with hickory (green). If you throw a handfull of green hickory nuts on the hot coals gives you the same effect with out having to chop down trees. You can also freeze the green nuts and use them anytime. Leave the outter hull on the nut when you cook with them.






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 03-02-2006, 12:11 Post: 125424
bmlekki



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 Meat Smokehouse

Attached is the link to a smoke house i like the looks of.

I was thinking of placing a large char boil grill on the side and pipe the smoke into the house.






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 03-02-2006, 13:45 Post: 125432
ncrunch32



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 Meat Smokehouse

I knew a farmer who actually did use an old outhouse to smoke meat - with a pipe coming in from a barrel that burned wood about 25 feet away. His sons had to keep the fire going, in addition to their many other chores!






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