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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 12-24-2006, 03:20 PM   #1
motley que
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Default anyone got a smokehouse?

I saw some directions on the web for a smoke house. it seems to be for making jerky and some other stuff. anyone do butts, brisket or chicken in one of these? is it worth building one?
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Unread 12-25-2006, 01:45 PM   #2
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I would think that to build a dedicated smokehouse you would have to need to use it a LOT!! most of us just buy or build a bigger smoker.
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Unread 12-25-2006, 02:28 PM   #3
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I do. It's the space in the shed I use when it's raining outside.
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Unread 12-25-2006, 02:30 PM   #4
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My grandparents had one when I was a kid.....its for cold smoking and curing and for a massive amount of meat......3-4 hogs at one time
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Unread 12-25-2006, 05:29 PM   #5
Sawdustguy
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jpw23 is right. A smoke house is for cold smoking and curing. It's not for what we would normally do with a butt or brisket or chicken.
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Unread 12-25-2006, 06:49 PM   #6
DeanC
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My grandparents had one as well. Hung sausages, hogs, etc., in it. It was just a framed up room in the corner of his barn.
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Unread 12-25-2006, 06:58 PM   #7
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One of my neighbors has a brick smokehouse. He is an imigrant from eastern Europe. It is for cold smoking and curing. He does a lot of sausages.
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