New Cedar Smokehouse Build Completed (And I should say thank you..)

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

speaker717

Newbie
Original poster
Mar 27, 2017
3
10
So, long time lurker, first time poster. 

I moved out onto 6 acres from a Townhouse a little over a year ago, and one of the first things I decided to do with my new found (and heavily wooded with Hickory and Chestnut Oak) property was build a smoke house. My journey of research took me all over the Internet, and quite naturally led me back here. Like many, I found Nick's build, and got an eye for it, and went to my office to start white-boarding my own approach.

After laying the mortar-work last fall (which I'd never done before), I just finished the carpentry (which I'm much more comfortable with), and it's (as I write) running my first test smoke. So far she's holding at 170 degrees and smoking like a champ. I'm extremely happy with it, and looking forward to putting it to work this weekend in earnest. 

So, I wanted to say thanks for the community for all the posts, insights, and general positivity I've seen lurking around the boards. It's a great community. There's a lot of great information, and it's VERY useful :) Though I guess now it's time to move on to the recipes... here's some pics of the build through progression.











 
Wow Sam!

That is a fantastic smokehouse you built!

Welcome to SMF!

I'm sure you will fit in well around here!

Al
 
Thanks Guys, about to start in with some ribs for this evening--the Mother in law wanted to have us over for ribs (without knowing I finished the smoker) and was going to cook them in the oven! (For shame!) So i'm going to half-smoke them and finish them off at her place.

It made me curious, I've looked around the site, and a lot of the recipes/discussions of smoking are centered on the fancy electric smokers, etc, that get to around 250 deg, rather than the more old-school smokehouses. Were there any particular articles or threads that discuss tips for working a smoke-house rather than the commercial smokers? I have no problem learning as I go... but no sense in re-inventing the wheel.
 
Sam, morning....   If you are still around this AM, it's a good idea to get the meat IT up to 145 deg. F for a bit before you haul them to finish in the oven...   You want to kill any bacteria first...  then you can throw them in the oven at MIL's place...   If the smoker won't do it...   Throw them in your oven, immediately after the smoke, to get the IT up to temp...     It's good food safety practice to do that....

Reason.....   during the smoke, bacteria is growing...  meat is moist and the temp is perfect for growing bacteria...  If you let the meat cool down before the bacteria is killed it will continue to grow during the cool down process...  and again it will grow during the re-heat process.....   bad deal..

Anywho.... since you are new here, I had to throw that in...   food safety is a big deal...

Hope everyone enjoys the ribs from your new smokehouse..... 

Dave
 
Awesome. Thanks Dave. i'd read that elsewhere (I believe you had posted about the 145 degrees) but I hadn't seen a clear explanation of why. Appreciated. 
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky