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 http://cowgirlscountry.blogspot.com/...mokehouse.html