All I want for Christmas is a small smokehouse!
Having lusted over cowgirls smokehouse for more years than I care to count, and seeing all the cold smoking, bacon , sausage, and jerky making threads, you brethren have posted over those years ......
The time has come for me to declare a goal of putting together a small wooden smokehouse ... Well more like a smoke closet. Yes that's right I'm going into the closet....
The planning is very sketchy and in need of some of your assistance but here are my current thoughts....
A five foot tall vertical smoke box, reverse flow, with a food chamber that fits 6 full sheet pan cooling racks 26 x 18 @ 36 inches tall. Giving me @ a foot above and below the food chamber to introduce and exhaust smoke. And two 3 inch by 20 inch channels on each side of the food chamber to carry the reverse flow smoke.
Fire box thoughts are a small drum or an ammo box (20 cal) that would be piped to the smokehouse with corrugated alum pipe 3 or 4 inch
Ok now the question is what do I need to be aware of ?
Are there issues with using an ammo box?
What fire issues will I have with pine construction?
I'd like to use it as a dehydrator as well, what allowances do I need to keep in mind.
Hook Line and Sinker
Viking 30 inch Gravity Fed Charcoal Smoker
Brinkmann 5 burner gas grill with sear & rotisserie
UDS's 3 and growing
Char Griller w/SFB w/mods
Charbroil 7000 Gas Grill