Finished my smokehouse build today

martyleach · Mar 31, 2013

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/2008/01/building-cold-smoker-smokehouse.html

JMSetzler · Mar 31, 2013

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

Bonewagon · Mar 31, 2013

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

HeSmellsLikeSmoke · Mar 31, 2013

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

Titch · Mar 31, 2013

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

big brother smoke · Mar 31, 2013

That is farking awesome, Marty. Nice weapon!

Big George's BBQ · Mar 31, 2013

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

bbqbull · Mar 31, 2013

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

chicagokp · Mar 31, 2013

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

landarc · Mar 31, 2013

Finally, someone nearby with a cold smoker!

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

landarc · Mar 31, 2013

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 · Mar 31, 2013

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

Just BS · Mar 31, 2013

That is very cool!

Smoothsmoke · Mar 31, 2013

Niiiiiiiice!!!!!!!!!!!!!!!

martyleach · Mar 31, 2013

Teamfour said:
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.

martyleach · Mar 31, 2013

landarc said:
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?

Let's talk!

TuscaloosaQ · Mar 31, 2013

Brother that is an awesome job!!!!!!! top of the line work. You Can't go wrong with Cowgirl involved she ain't nothing but the truth!!!!! Now I got to have me one in the future!!!!!

bluetang · Mar 31, 2013

Marty, that is farkin sweet! I'm green with envy over here.

Fo Sizzle My Nizzle · Mar 31, 2013

So disappointed! I was assuming the whole thing would have been hand carved out of WSM handles. But I guess this one will do. Nice!!!

silverfinger · Mar 31, 2013

Real nice work Marty!!
This is definitely on my to do list.

I have to build one.

Thanks for sharing and if there is anything you would do different, please let us know.

Finished my smokehouse build today

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