Smokehouse.....comin along
 

Makin it from scrap.....more pics to come.

Sent from my SCH-I535 using Tapatalk 2

That's gonna work out great. Mine looks amazing and everyone is in love with it but its more cosmetically appealing than functional appealing. It takes a ton of wood to do a smoke cuz it's so big. I wish I had built something the size of what u have here

Did you use palletts?

Some....mostly old fence boards. My brother is hosting a bouchree this weekend at his place, that's why its being made. Havent had to get any t hing from the store yet. Using old colman stove as heat source. Gonna have 3 racks, and the bars at the top are to hang sausage. Its pretty tight, and should get tighter once its used a few times. No exhaust vent in the plans, but that can change later

Very cool! Get pics of the boucherie.

Are you gonna use wood chips or logs to create the smoking process or just straight up heat from the stove?

Looks good

Wood.....got some flavored chips 6mts ago and never used em

Nice. I was thinking of making of making me one. However my neighbor is moving to TX and he said i can have his pit. It's about 30" wide and 20" deep coffin style. I need to change out the bottom plate and when I do that I'm going to add a smoke box to it. probablt just a piece of 16" pipe about 16" off to one side.

That's a good looking smokehouse in the making right there.

I'm gonna put one in here before to long.

Couple questions, Are you going to use the old coleman as a direct heat source on the bottom of the smoke house for a "hot" smoke. what do you expect your temps in the smokehouse to be when you use it. Have you considered adding a hot box off the side run to the house with some stove pipe if you want to do some "cold" smoking?

I was toying with the idea of putting something just like what you have on top of a small pit made out of concrete blocks, and then running a hot box off the side with stovepipe. That setup would allow you to do both cold and hot smoke as per your desire.

Ace if you want to cold smoke look into the http://www.amazenproducts.com/SearchResults.asp?Cat=12, you basically just need a box and one of these. I've heard of people using old dishwashers and getting good results with them. You just need an air vent for an oxygen source to keep the smoke going.

I don't cold smoke anything.....did the top last night but forgot to take pics

Slow rollin.....

Sent from my SCH-I535 using Tapatalk 2

I'm in love......

Sent from my SCH-I535 using Tapatalk 2

That is pretty cool!

Are you putting something under the meat, on top of the wood to drain grease?

If you or anybody else needs pallets I always have a ton of em.

Tomorrows main entree.......300lb!!

Sent from my SCH-I535 using Tapatalk 2

Hell yeah looks good!!!

And so it begins!!!

Sent from my SCH-I535 using Tapatalk 2

Anyone in Laffy wanna come by? PM me......