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martyleach 03-31-2013 03:25 PM

Finished my smokehouse build today
Thanks to Cowgirl for her advice and support in seeing me threw this smokehouse build. It is pretty much her design.

I intend to use this for cold smoking bacon, salmon, cheese and numerous other things....

Here is a finished picture. The dark wood is reclaimed French Oak that was previously used in wine barrels to age chardonnay. It was moldy and gross until I hit it with the planer. Beautiful wood

Here is the smoke source. I use a fan on the inlet ball valve and the smoke is being generated by an A-MAZE-N-PELLET-SMOKER inside the cut down drum.

I put a valve on the outlet of the house to modulate the smoke flow.

I've run it three times so far and it smells awesome! I've got a couple pork bellies curing and they will get smoked next weekend. Can't wait!

If you are interested in building one, I suggest you check out Cowgirl's website here

JMSetzler 03-31-2013 03:26 PM

Marty, that looks fantastic! Looks like it has plenty of capacity also... nice!

Bonewagon 03-31-2013 03:44 PM

Looks awesome Marty. :thumb: Can't wait to see the pron of it in use.

HeSmellsLikeSmoke 03-31-2013 03:45 PM

Really looks great and now I am officially jealous. :thumb:

AussieTitch 03-31-2013 04:09 PM

That looks great Marty,get over here and build my Chook House

big brother smoke 03-31-2013 04:24 PM

That is farking awesome, Marty. Nice weapon!

Big George's BBQ 03-31-2013 04:27 PM

Looks awesome Marty You also went to an excellent sourse- Cowgirl Looking forward to future pics

bbqbull 03-31-2013 04:39 PM

Great job Marty!
I hope your top horizontal vent does not stain that awesome paint job!!!

chicagokp 03-31-2013 05:39 PM

Jealous!!!!!! Can't wait to see the goodies you put out with that. I would like to be on your Christmas goodie list!!!

landarc 03-31-2013 05:41 PM

Finally, someone nearby with a cold smoker!

I tell you this, the next MartyBash is gonna be a good one.

landarc 03-31-2013 05:43 PM

Now, if you could build a rotisserie for your Santa Maria pit, I can bring over a Strube Ranch whole Wagyu sirloin.

Or have I not shared that plan with you yet?

Teamfour 03-31-2013 05:48 PM

That is a great setup! I assume the long run from the smoke source to the smokehouse is to cool the smoke?

Just BS 03-31-2013 05:51 PM

That is very cool!

Smoothsmoke 03-31-2013 06:02 PM


martyleach 03-31-2013 06:24 PM


Originally Posted by Teamfour (Post 2430682)
That is a great setup! I assume the long run from the smoke source to the smokehouse is to cool the smoke?

Yup but it didn't need to be that long. Truth is, I put half a chimney of brigquets in a fire basket and lit up another half chimney. Put that on top of the other briquettes, sealed it up. I attached a 5cfm blower on the input by the ball valve and let it rip.

The half drum was running about 300 or so and the smokehouse got to a max temp of 79 or 80 degrees with nice blue smoke coming out of it.

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