I use my smokehouse for everything. I just did some polish sausages yesterday, took about 3 hours to bring to 160° and it purred along at 225° on 2 of the three burners:
I've done ribs:
Turkeys and Chickens:
Ham:
Buckboard Bacon:
All cooked to internals of 160° or greater. The smokehouse is capable of 280° easily with all three burners going and can go as long as you want, cooking to any internal temp desired (160° - 210°+), it's up to you how much you want to spend on propane. I can get about three 8-10 hour smokes out of a tank of gas, at $18 a tank that's $6 for a smoke and you can load about as much as you want. I just did polish sausages in a 3 hour smoke:
and they turned out great with no grill or burn marks at all, just hung 'em off the smoke stick. A smokehouse can do a lot! Mine is powered by a 35,000 btu burner from Northern Tool:
it has a center ring burner, a left side burner and a right side burner so you have plenty of choices on how to regulate your heat, plus valves to fine tune with and I've added a needle valve to the pipeline too. I'd highly recommend a smokehouse! If you don't want to hang your meat, you can toss a grate or two (I use them from our oven) on the sticks and smoke ribs or brisket or anything else, and between the meat and fire I have drip pans on metal bars too:
keeping any grease out of the frying pan holding the wood chunks. I will cover the aluminum pans with aluminum foil so I don't have to throw out the pans, even laying more over them to catch wider drips like when I did 4 slabs of ribs:
It's the best thing I ever built and more versatile than a horizontal!
just wondering,is the smokehouse just for smoking links and sausages? or can you cook a brisket and ribs? is it worth the money compared to a UDS to build a smokehouse?