new smokehouse

sandsawmill14 · January 28, 2016, 08:41:16 PM

fixin to build a new smokehouse here is the start

hope to get going on it this weekend

yukon cornelius · January 28, 2016, 10:57:50 PM

Awesome! My pigs should be ready for butchering at the end of the month so hurry! Lol!

sandsawmill14 · January 28, 2016, 11:05:09 PM

i would be willing to cure/smoke on the shares ??? 50/50 ??? ;D :D :D :D

sandsawmill14 · January 30, 2016, 06:46:04 PM

Well I thought we would get farther along but here's a pic.

I had some good help but it just taking longer than I thought. :D :D :D

LeeB · January 31, 2016, 01:51:29 AM

Big smoke house.

drobertson · January 31, 2016, 08:25:27 AM

Looking forward to this project, been wanting to build one for some time, sawed one out for a fellow a while back, a bit larger than yours, he had plans to get into a small production, health issues kinda slowed him down,

sandsawmill14 · January 31, 2016, 08:32:56 AM

this one is 8 x 10 which is bigger than i need but i dont like to be crowded for space

timberlinetree · January 31, 2016, 08:40:23 AM

Nice! Even nicer when finished and having a good smoked meal! Thanks for posting!

LeeB · January 31, 2016, 08:46:35 AM

Will it be for cold smoking only or can you use a wooden smoke house for hot smoking too?

sandsawmill14 · January 31, 2016, 10:38:23 AM

cold smoking is all i have ever done just hams and bacon and my favorite fatback ;D i think you could hot smoke in a wood building but would be very risky i think with the wood already at that high temp it would be so dry that any thing could set if off. but thats just a guess as i have never hot smoked

thecfarm · January 31, 2016, 12:44:35 PM

No idea about what cold smoking and hot is. I "think" I've seen hot smoking at Fryebrug Fair,if that counts. A small "fire" was built and wood chips was added for smoke. And smoke it did. ;D All I saw was smoke.

sandsawmill14 · January 31, 2016, 12:47:06 PM

i dont know about hot smoking either but i plan to ask google after while now i gotta get back to work ;D

WV Sawmiller · January 31, 2016, 01:04:28 PM

Best smoker I ever met was a local butcher/grocery store owner near where I grew up in N. Fla. I still have not eaten better smoked sausage than what he made. I don't know if his technique was classified as hot or cold. I remember his in is "smokehouse" he had an old #2 washtub 3/4 full of dirt on top of which he kept a small fire with short boards or slabs providing the smoke. He also said red oak actually gave a better flavor to the meat but everyone was so attuned to having hickory flavor he had to use that instead.

sandsawmill14 · January 31, 2016, 05:27:44 PM

got a little more done on the smoke house today ran short on siding and the wind was to high to work on rafters

i also want to add that the compressor and nail gun in the photo are not being used. yesterday after i went to my brothers house and got it i nailed down 1 floor board and 2 nails in the 2nd one and the doggone nail gun locked up cant get it to work for nothing >:( but i guess my shoulder needed a work out anyway and now my daughter can drive nails almost good as i can ;D :D :D :D

21incher · January 31, 2016, 06:58:27 PM

Wow that is going to be a great smokehouse. Never seen anyone build one that big before. What are you going to use to generate the smoke? 8)

sandsawmill14 · January 31, 2016, 10:24:38 PM

metal 5 gal bucket sittin on bricks :D it will hold enough fire to get through the night but wont raise the temp over 3-4 degrees if its a little breezy the temp will be same inside as it is outside