New Smokehouse

Discussion in 'Smoker Builds' started by macbillybob, Feb 9, 2010.

  1. Question is will it work? Got a fire going in my old smoker pit. New smokehouse is fed from the smoke stack of old smoker to the bottom of smokehouse.

    The smokehouse is full of smoke. Is there any such thing as too much smoke?

    Temp in smokehouse is 65-70. Outside temp is 52 (cold for San Antonio)

    Temp in old smoker is 250.

    Is there such a thing as too cold a smoke? where should the smokehouse temp be for perfect cold smoking?

  2. timtimmay

    timtimmay Action Team

    I love the getto stand for the old smoker. Good idea using some old hardware as a smoke box.
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now it sure is a neat idea and if it works it would be something. But I'm not an guru on smoke houses so you have to wait for one. Have you check the build section here ?? I know it's a new area to this site.
  4. The old smoker is a work of art. It is very versatile. It can be a grill or smoker. Does a great job on brisket. Usually put one on for 8-9 hours in the summer. I use the large untrimed briskets.

    I just decided to try some Bacon etc and see if I could cold smoke.

    After about an hour now. Smoker temp 250 steady and the smokehouse 68-70 steady. Is this too cold?

    May be a mute point since our normal temperatures here are usually much warmer than today (currently 54 in my backyard)
  5. It sure looks cool. Great idea.

  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    If the meat was properly cured and depending on what your going to do with the meat later smokehouse temps may not matter a whole lot. When doing belly bacon I don't really watch smokehouse temps as I'm going to cook the bacon before eating it so all I care about is the smoke. Of course I don't smoke in freezing temps and I keep it low enough so as not to render the fat. If your doing sausage then you will need to monitor temps so as to get the sausage to safe temps for eating.
  7. It is certainly producing a lot of liquid smoke at the smoke box. Is this a problem?
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Yes if you have condensation that is a sign of problems usually. Do you have an exhaust on the smokehouse? I'm not sure about running the smoke back down below he fire either
  9. There is exhaust on the smokehouse. The smokehouse is full of smoke and it is coming out of the exhaust at a good, constant rate. The condensation is coming from the area of the smoke pit exhaust. Probably condensing in the 90 elbow connected to the duct work.

    What you are saying is I should raise the smokehouse and have a "smoke source" low (say on the ground) That seems simple enough. Something like a little old bbq pit.
  10. bronxbbq

    bronxbbq Fire Starter

    Love the old smokerz!!!!!!

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