Long Time Listener First Time Caller - Smoke House is Finally Done

Discussion in 'Smoke Houses' started by big easy, Apr 1, 2012.

  1. First of all, I've been watching this site and gathering information for quite some time.  Help from all of you unwitting advisors has been much appreciated.  A couple of years ago my Dad gave me his old Little Chief smoker that he used to make jerky on when I was a kid.  I've used it a few times, but I decided I wanted something different I could use for sausage and ribs and anything else I wanted.  I was going to use an old fridge, but then I found an aluminum resting box from a bakery at the local landfill.  It was perfectly clean and had the rack supports in it still.  I replaced the plexiglass door with aluminum and added vents and a hole for a gas line or electrical plug.  I used it a bit last summer, but when I went to use it this winter, I couldn't keep my temps as high as I wanted.  So, I decided to insulate it and sheet the outside with plywood.  I don't have any Qview yet because I just got done with it, but here it is. 


  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking good man 
  3. I like that.

    That small door in the full door is a good idea.  Full access door will come in handy.
  4. Very nice. It should serve you well.
  5. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks good Thumbs Up
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Big Easy, afternoon....  Nice mods to the box for insulation....   Now for the Q-views....   [​IMG]...  Dave
  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    looks good
  8. jalan43

    jalan43 Smoking Fanatic Group Lead

    Nice looking smoker Big Easy! Great way to start on SMF!
  9. Thanks guys.  I'm looking forward to putting it to use.  I have a question for those of you reading this that are more experienced than me (probably everyone).  A guy I work with, who is apparently a pretty experienced smoker, says I shouldn't smoke fish in this smokehouse if I'm going to smoke other meats and sausages.  He said that smoking fish would create an odor/flavor I wouldn't be able to get rid of in the smoker and that it would make future smokes have an off flavor.  I'm hoping to use this for everything from ribs to venison sausage to fish like cisco and whitefish.  Is he right about not using this as a jack of all trades smoker?  Do I need to have a dedicated smoker for fish and another for meats and sausage?  
  10. ronrude

    ronrude Meat Mopper

    My fathers smoker stank of fish, but that is all he smoked. (I hate fish)  I never thought that smell could be cleaned out, but again, he never smoked anything else so I don'tknow for sure.  (Skanky!)
  11. Your lucky find at the landfill, I wish that I would have stumbled on that one.  It looks abso0lutly beatiful.  I hope it works as nice.     Chet

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