Smokehouse Project (pictures)

cowgirlone · #1 10/01/07, 03:14 PM

I don't know if any of you remember me asking about portable smokehouses earlier this year......http://homesteadingtoday.com/showthread.php?t=159017

I decided to combine the block pit that I cook whole hogs on.....(ended up getting more blocks instead)
Smokehouse Project (pictures) - The Great Outdoors

With a home made contraption to set on top........
Smokehouse Project (pictures) - The Great Outdoors

and have come up with this so far..............
Smokehouse Project (pictures) - The Great Outdoors

It is 4ft wide, 3ft deep and 6'7" tall at the peak.

This is a dry run, I am thinking of making it permanent....depending on how the location works out.
Right now DH has offered to weld a smoke box for me. I had planned on using fire brick.

If all works out well, I will cement the blocks in and make a shelf on the front.

The inside has dowels and a place for racks, these are all removable.

Smokehouse Project (pictures) - The Great Outdoors

I've been building it in the shop this summer in my spare time. We moved it out to the block base this weekend.....it wasn't very light!! lol

Hopefully I will have it finished by the time I need it.

cowgirlone · #2 10/01/07, 03:18 PM

I forgot to add a close up of the smoke pipe hole....
Smokehouse Project (pictures) - The Great Outdoors

.....it's a tube frame with a plate welded on the front.

#3 10/01/07, 10:01 PM

Oops! I didn't see this thread in time. I posted on your other thread a question. If I had come over here first I would have had a better ideal of where your heat was coming from.

#4 10/01/07, 10:04 PM

By the way! Has anyone around here eat any smoked cured venison bacon? If so how was it? Cowgirl might could make us some in her new smokehouse!

cowgirlone · #5 10/01/07, 11:32 PM

I forgot to post that on the other thread.

The pipe will attach to a separate firebox.

Venison bacon sounds good r.h..

lostspring · #6 10/02/07, 06:03 AM

I couldn't tell from the pics. Did you cap off the top of the blocks or leave them open? I would think that you would have to cap them to keep the little crittters out.
This is a project that I have wanted to make for a long time. Thanks for the well taken pics.

cowgirlone · #7 10/02/07, 07:51 AM

They are not capped yet. This was a dry run to see how everything fit together and to make sure I like the location.
I put it close to water and electricity.

I plan on capping the blocks off and making a shelf in the front.
I'm also thinking about covering the blocks with something........maybe stucco like the building behind it. Hmmm, I still have some stone around here too... Still thinking on that.

I'm still waiting on the fire box.........it will set off to the right. I have the stovepipe to connect it to the blocks.

Mountain Mick · #8 10/04/07, 04:48 AM

Hi Cowgirlone, have you smoke anything yet and have you go any pics Please. Mountain Mick

cowgirlone · #9 10/04/07, 07:38 AM

Hi Mountain Mick

... I got the firebox back last night, will try to attach that and the stove pipe running to it today.
Now I need to get some meat curing so it will be ready.

Mountain Mick · #10 10/04/07, 08:30 AM

sounds great please kept us posted.

Mick

blue gecko · #11 10/04/07, 08:52 AM

Looks GREAT! You're a gal after my own heart. Can't wait to hear how it works.

cowgirlone · #12 10/04/07, 10:10 AM

LOL! Thanks blue gecko.

Mick, I'll take lots of pictures.

big rockpile · #13 10/04/07, 03:58 PM

Ok fire scares me I'm just thinking it is awful close to that other building.I realize your not going to have that much fire,but things happen

big rockpile

Mountain Mick · #14 10/04/07, 05:13 PM

I have my smokehouse in the spot for ten years as you are smoking and tending the fire for 10hours for bacon to 20 to 26 hours for hams you must get the meat inside the deepest part of the ham just of the bone to 160ºF/71ºC to 170ºF/77ºC the slower the bitter I like to take my time smoking my Christmas hams. I do have a water tap and fire hose on the ready just in case.

Hope this help

cowgirlone · #15 10/04/07, 05:27 PM

I'm not too worried about it Rockpile.

In all the years I've smoked hams and bacons, I've never had a spark or heat problem. I keep the temp of the smoke pretty cool....it doesn't take a lot of heat to make a lot of smoke.
I like to smoke it low and slow.

Shoot, my last cold smoker was about 15 feet from the house.

The hard part is going to be sitting around watching it, but the end results are always worth it.

I also have water close by.

cowgirlone · #16 10/04/07, 05:29 PM

Quote:

Originally Posted by Mountain Mick

I have my smokehouse in the spot for ten years as you are smoking and tending the fire for 10hours for bacon to 20 to 26 hours for hams you must get the meat inside the deepest part of the ham just of the bone to 160ºF/71ºC to 170ºF/77ºC the slower the bitter I like to take my time smoking my Christmas hams. I do have a water tap and fire hose on the ready just in case.

Hope this help

Hey Mick, can you post pictures of your smokehouse for us?

cowgirlone · #17 10/05/07, 11:05 AM

I found another smokehouse with plans......this one has the hot plate right inside.

http://www.canr.uconn.edu/ansci/ext/...smokehouse.pdf

Mountain Mick · #18 10/05/07, 08:31 PM

Hi cowgirlone yep I'll take a few snaps and post them up.

Mick

Mountain Mick · #19 10/08/07, 10:49 PM

Hi Cowgirlone any photos of her is full smoke?? and what are the dimensions please. and smoke pipe hole is this your stoking hole to add more wood etc.??

Mick

moonwolf · #20 10/09/07, 12:11 PM

CGO,
That is a very cool and clever looking idea for a smokehouse. Thanks for posing the pics. Just one last question. What wood are you using to smoke up that with?