A few people have asked about my Old School Smoke House so I dug up some pictures of the maiden Smoke.
My Original was over 15 years old and pretty dry and brittle. A ham started dripping on the fire and splashed on the side ending the life of that one. I did see the temp climb and saved the hams and put out the fire but a new Smoke house had to be built.
I used most of the design of the original but made a fire access door and used fire brick the first few feet with a high heat castable mortor floor instead of just tin lined and dirt floor. Adjustable vents are an adder also.
Stainless Steel fire ring and lid instead of a partial drum. The tin is from the original house as it was already seasoned and safe.
The new improved version works Great!
Here is the first cook after a teat burn to season the House.
Loaded with Jerky Strings
Closer view of hanging jerky
Light the fire
Get this thing Smokin
Closed up the top but watch the fire
Old School Smoke House closed up and Smokin!
I have a manual thermometer in the front and and digital remote on the side so I can monitor the temp from my deck
It takes much more work to keep the temps just right using air flow, wood amounts, and wet or dry wood (keep some in a bucket of water) but the smoke flavors are wonderfull and I can smoke a ton of stuff in this baby. Been tempted to use a propane burner and wood chips but really want to keep the Old School ways alive - Maybe a remote fire box for cold smoking Later?
Here is some finished Jerky
You can't beat the smoke from real wood!