Walk-in Smokehouse in Progress

[indaswamp]

<thumbs up> Awesome progress...I really like your build.

 

[Hill Country]

Thank you! I’m really excited to have it dried in so that I can continue no matter what the weather happens to be. Plus there’s lots of different things that need to be done so it keeps it interesting.

 

[HalfSmoked]

Looking great waiting to see the smoke. Nice build going there.

Warren

 

[Hill Country]

Thanks! I’m getting a little impatient to see some smoke myself!

 

[Hill Country]

Made a little progress yesterday. All four sides are now having siding and I can start installing electrical boxes. This may sound odd but I felt like the most progress was made when I cut out the bottom plate threshold. Haha

I’m going to wait to install the battens and trim until the very end. I still need to install the soffit, AC supports, on demand water heater, and lights, etc.

 

[HalfSmoked]

Getting there I can almost smell smoke.

Warren

 

[Hill Country]

A beautiful day here in the hill country. Sunny, slight breeze, high in the low 70’s..... and I actually got a few things accomplished other than cruising the aisles of HD. This pic is the before-

And this is after installing the water heater. Lots of joints!

I was also able to get a few light and switch boxes in.

Now for some questions- I’m going to use the 8” diameter duct to register adapter as my inlet. I was planning on putting it in the lower corner and then put the exhaust stack at the opposing corner near the peak with a sort of vent-a-hood box I will construct. I’m enclosing the ceiling just FYI. My question is ow0uld I benefit from putting the inlet in the middle of the wall versus the corner? In my mind the smoke will travel and fill the area with the proper dampening anyways. Let me know what y’all think.

Thanks in advance for the feedback! Tommy

 

[daveomak]

Cross draft is a very good idea.. also, a small computer type fan, for circulation, should help with condensate and even smoke distribution... You want less than 3 mph air velocity.. more than that can accelerate case hardening on meats..

 

[Hill Country]

Great info. Thanks!

 

[Hill Country]

Had another break in the weather yesterday. Was able to get the facia and roof on.

Next step is gutters, soffit, and trim. Then finish the interior, install the AC and Coolbot, hook up the firebox, and smoke!
I’ve had a slight delay on in getting the insulation completed due to still trying to decide on the monitoring and automation system a friend of mine is developing for me. Once that is determined I can run all the electrical wires, the rest of the insulation, and cover the walls. Been having a lot of fun and fellowship with this and can’t wait to put it to use.

 

[chopsaw]

Lookin good !

 

[Hill Country]

Thank you! I need to start sourcing heritage breed pork bellies and hams. I have an endless supply of venison on my place I can hunt year round so have jerky, buck sticks, sausage, and such covered. Ive read that many on here have been pleased with subprimals from Costco and will begin checking them out for aging beef.

 

[nanuk]

some time ago, I had thought about a walk in cooler/freezer setup.

Did you consider using double 2x4 studs offset to minimize thermal breaks, and rigid foam on/under the plates?

you should be able to get near R40 that way, and it doesn't impede vapour sealing.

 

[Hill Country]

nanuk- I’m not sure what you mean by “double 2x4 studs offset.” I’ve got 2x6 framing throughout and am using 5 layers of 1” rigid foam on walls and ceilings which gives me an R30 w/out the OSB and cedar siding. As far as the bottom plate I didn’t consider rigid foam underneath due to it not providing any structural integrity.

Thanks for the input and let me know about the 2x4’s, it might be something to consider on my next build.

 

[chopsaw]

Hill , I think he is talking about a double exterior / interior assembly . Two walls so you have an air gap in between to stop thermal transfer . Used alot in sound rated walls .

 

[Hill Country]

Ohhhhh. Gotcha, I figured R30 will suffice since it won’t ever be a dedicated cooler and only used for short term refrigeration. The Coolbot set up I will be running should allow me to maintain mid 30’s. By short term I’m talking a couple months at most if I decide to age beef.

Thanks for the clarification chopsaw.

Tommy

 

[link]

Wow, that is going to be fantastic! Cannot wait to see this completed.

 

[nanuk]

Yeah... 6 or 8" plate, with 2x4 on 16 centers inside, and 2x4 on 16 centers, but offset 8 inches so there is not wood from inside to outside at all.
as for rigid foam, that stuff is amazing. if you are going to anchor down the walls to the foundation, Styrofoam SM can handle the weight. it is being used under footings in concrete basements now and it holds up a 2 story house over a concrete basement. Tough stuff that!

 

[olypenaaron]

With respect to vac sealed sub-primals (i.e. Costco meat) I have had many successes "wet aging" up to 6 weeks past the pull date in my spare fridge. I typically go for briskets, strip loins, and top sirloins. Only complaint I have about my local store is that they cap the tops so I never get the coulottes! I usually steak them out to my preference (1 1/4") and vacuum seal them. The meat has an aged quality about it after the extra sitting and is always tender. I don't see why you couldn't dry age them in your setup with the cooler mode. Awesome build!

 

[Hill Country]

Thanks! I appreciate the info and the compliment. I imagine a lot of trial and error, a fairly steep learning curve, and a lot of questions posted here!