Smoke House Build

Discussion in 'Smoke Houses' started by pattyq, Dec 30, 2014.

  1. Hi All from NJ , I've been smoking for about 12 years and still learning every time I put a batch of Jerky , Summer Sausage , Fish or Pheasant in the smoker I currently use a verticle propane smoker and love it , but I recently built a wooden house out of plywood . I just need some constructive criticism on a fire box . I want to use my fryer burner occasionally and a hot plate to do cold smoke , should I line it with dur rock or hardi backer and then sheet it with tin , What do you think , if I'm able to upload a pic , remember its unfinished .
    Thanks for looking
     
    Last edited: Dec 30, 2014
  2. I guess my uploading isn't working ????
    New to site and it seemed pretty easy , picked my photo and said it was attached but I'm not seeing it . Can anyone assist with this ???
    Thanks again and Happy New Year
     
  3. PattyQ,

    First of all welcome.  I have a smokehouse made of plywood, been using it for about 4 years now.  My heat source is a turkey fryer propane burner in the bottom section.  I don't have any lining in the smoker.  I normally smoke between 225* and 250* never had a problem.  I can't see your photo you made have to wait for the moderator to ok your post.  

    Teddy
     
  4. Thanks I didn't think of that ... Another question that came to mind since you have similar unit I've vented mine with a 4" HVAC duct that i rigged a damper into it . It exits out the back of the peak of the roof and not straight through the roof . Any concerns I should have about this and should I add additional vents close to floor by burner to introduce some fresh air ???
    Any Help would be great !!! I don't want a bomb on my hands !!!!
     
    Last edited: Dec 30, 2014
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Try this propane burner for heat..... more adjustment for temp.... http://www.northerntool.com/shop/tools/product_15490_15490



    Then there is the safety propane shut off device .... check the bottom of the page.....

    http://www.meatsandsausages.com/smokehouse-plans/smokehouse-burner
     
  6. This is Pic of incomplete build


    [ATTACHMENT=1848]image.jpg (1,254k. jpg file)[/ATTACHMENT]
     
  7. This is some of my finished products from previous smokes !!!!!



    [ATTACHMENT=1849][ATTACHMENT=1850][ATTACHMENT=1851]SmokedSummerSausage (1,293k. jpg file)[/ATTACHMENT][/ATTACHMENT][/ATTACHMENT]

    Happy New Year
     
  8. kenn1320

    kenn1320 Fire Starter

    Depends on distance from wood to burner. My doors aren't lined and the lower one gets pretty hot. I see your on a cement slab so you want have to worry about the floor catching fire. Outside of smoking, I believe Ive read about cement popping/chunking from moisture and then getting hot. Only a cold weather issue if I recall correctly. Do you plan to insulate? My build uses 1/4" cement board (insulated Michigan smoke house build). My floor got extremely hot, but adding a metal plate solved the issue.
    I use Photobucket for pics and use the direct link to post pics here.
     

  9. Thanks Kenn , I did decide to line with Tin only about 2 foot high all around . this way I don't have any combustible wood exposed . im using a turkey fryer burner right now but plan on purchasing that Single Burner Dave suggested . I got a batch in there now and seems to be pretty good , holds temp between 165 - 170 for about 2 -1/2 hrs now but only time will tell ......
     
    Last edited: Jan 5, 2015

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