Hi all, Built a smoke house and I know I'm going to have a lot of questions for you all. Found a lot of info on here already to help me with my build. if all goes according to plan going to use it next weekend for some spicy stix. Kind of a contraption but only have a hundred bucks in it so far. It is 3'x4'x6'.
nice size... what are you using for smoke? a smoke generator? hot plate? is it also heated or designed for cold smoking?
welcome aboard
Welcome and Happy Smoking from Texas
Welcome to the forum from Nebraska.
I made a smoke generator for it out of 4" square tube. Bought an old electric oven and used the bottom oven element and hooked it back up to the oven control and then added the two large burners in the bottom also. I can control them with the stove controls also. tried it with no thing in the smoker and the two stove top elements will bring it up to 165 degrees when on simmer. the oven element by itself will go down to 140 degrees. Not sure about venting it yet I think I'm going to have to vent it somehow just haven't decided yet the best way. The smoke generator seems to get moisture on the lid a little worried about that. Was thinking of trying to make something to circulate the air inside of the cabinet. Thinking of pulling the air from the top right and put it back into the bottom left with a blower. Nothing very fast I am thinking. All I want to do is make stix and sausage maybe some Lebanon bologna. Thanks for your assistance. GREATLY APPRECIATED!!!!!
Welcome from Minnesota
Welcome! Looking forward to pics of your creation ;)
Welcome from westminster cant wait to see sausage an bologna recipes an design
Welcome aboard. Where in MO? I'm in West St. Louis County.
You definitely want to vent it or you're going to wind up with an over smoked, creosote tasting product.
a vent is needed... somewhere on top is preferred if not on the back as close to the top as possable... may want to look at the heater vent stack and vent caps... dont need much height...just air flow
Hi TedEbear ... I'm inbetween lake of the Ozarks and Truman, Cole Camp. I put a 3" inlet in the bottom back right side and a 3" outlet in the top left right out the top. How do you know how much draft to give it so that it does not get the creosote taste. I made dampers for both ends to control airflow. I noticed that creosote smell when I shut it up and tried out the smoke generator before I put the vents in. I thought I should put the vents in because I remember we used to leave the oven open a crack when we made deer sausage in the oven years ago. Thanks again for everyone's input... will try to load pic's when can.
Welcome from Florida!