Building A New Smokehouse, pics and info

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Lol, I knew it was overkill and entirely over the top but I had them just sitting in the shop from a previous project.
 
FYI if you have problems keeping the AMNPS going look into the AMNTS tube smokers from Todd. They do better in the propane smokers. I use mine in my propane smoker and they do good until you get above 285. Then the pellets quit smoldering and ignite.
 
Thanks for the information, I'm really not sure what to expect yet. I will be installing a 3" air vent in the door for fresh air. The AMNPS should benefit from sitting in front of the vent (I think).

Im also worried what the safe operating temperature of the smoker will be. I've used the search bar and have read several threads on the subject but everyone seems to have a different answer. I have read anywhere from 190 degrees to 250 degrees. I just don't want this box to turn into the largest Roman candle that anyone has ever seen.
 
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That's interesting. I will play with it and possibly enlarge the openings. Thanks
 
Put a tray of pellets in for the first time today just to see how she would act.
This picture was taken after a couple hours with both the top and bottom vents fully opened.
I then shut both vents down completely, the only draft would have been from the roof opening. After 3 1/2 hours with the vents completely closed the tray looked like this. Hopefully she will be this consistant with the propane.

 
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What a great job you have done DD !!! Can't wait to see some meat through it
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Thanks, I can't wait!!

The support bracket is the ugly duckling of the entire build. Not sure if I will leave it or come up with something else.

I have a friend coming over Saturday and we will run all the black pipe for the propane. Should be able to put some heat in there after that.

There is a pile of old oak 4x4's behind my shed. It might be time to start ripping them for smokehouse racks.

Thanks to everyone for all the great ideas on this forum !!
 
What a nice job, Looks great can't wait to see it full of meat   
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Gary
 
Getting down to the finish line, it's time to bring in the heat!

We hard piped the smoker and added a side burner on the prep table.


 
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