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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-31-2013, 03:25 PM   #1
martyleach
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Default 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 http://cowgirlscountry.blogspot.com/...mokehouse.html
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Unread 03-31-2013, 03:26 PM   #2
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Marty, that looks fantastic! Looks like it has plenty of capacity also... nice!
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Unread 03-31-2013, 03:44 PM   #3
Bonewagon
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Looks awesome Marty. Can't wait to see the pron of it in use.
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Unread 03-31-2013, 03:45 PM   #4
HeSmellsLikeSmoke
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Really looks great and now I am officially jealous.
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Unread 03-31-2013, 04:09 PM   #5
AussieTitch
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That looks great Marty,get over here and build my Chook House
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Unread 03-31-2013, 04:24 PM   #6
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That is farking awesome, Marty. Nice weapon!
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Unread 03-31-2013, 04:27 PM   #7
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Looks awesome Marty You also went to an excellent sourse- Cowgirl Looking forward to future pics
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Unread 03-31-2013, 04:39 PM   #8
bbqbull
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Great job Marty!
I hope your top horizontal vent does not stain that awesome paint job!!!
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Unread 03-31-2013, 05:39 PM   #9
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Jealous!!!!!! Can't wait to see the goodies you put out with that. I would like to be on your Christmas goodie list!!!
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Unread 03-31-2013, 05:41 PM   #10
landarc
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Finally, someone nearby with a cold smoker!

I tell you this, the next MartyBash is gonna be a good one.
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Unread 03-31-2013, 05:43 PM   #11
landarc
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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?
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Unread 03-31-2013, 05:48 PM   #12
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That is a great setup! I assume the long run from the smoke source to the smokehouse is to cool the smoke?
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Unread 03-31-2013, 05:51 PM   #13
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That is very cool!
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Unread 03-31-2013, 06:02 PM   #14
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Niiiiiiiice!!!!!!!!!!!!!!!
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Unread 03-31-2013, 06:24 PM   #15
martyleach
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Quote:
Originally Posted by Teamfour View Post
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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