Looks good to me. Only thing i would have done different is cut the shelf holders so that they could except dowels for hanging sausage . And built it big enough to walk into.
I have plenty of hot smoking equipment .I want a smoke house to hang slab bacon and sausage for cold smoking . cold smoke for 20 -30 hrs .
Edit: Cold smoking MUST be done w/ cured meats ONLY. Curing is an exact science. please read up on curing bacon and sausage before attempting to cold smoke any product!
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