Smokehouse

[MarkV]

I have an interest in building a smokehouse for cold smoking fish and meat the way Great Grandfather would have. Searching the net brought up several bits of information but not as much as I would have liked. I thought that one of you might have a source for plans and techniques used in building a smokehouse and using it the way they did in days past.

If it works out, maybe we can have a big old party./w3tcompact/icons/smile.gif

MarkV

 

[Anonymous Poster]

Probably this doesn't get you much closer to what you
are looking for, but here goes.

I once built the standard oil drum smoker and it worked
pretty well -- most of the time. However there were
also some very bad ribs produced. There is nothing in
the world more unpalatable than the rib smoked too hot.

I did a lot of research -- including the scrutiny of
industrial smoker plans -- and learned that the way to
build a smoker is to control the heat, smoke, and air
flow independently. My plan was to use a junk oven,
two heating elements, a fan, and some air conditioner
ducting. Then it dawned on me that I don't even eat
all that much meat. But nevertheless that is, I think,
the essence of how to build the ultimate meat smoking
apparatus.

 

[ddl]

http://www.rbjb.com/rbjb/rbjbboard/

try this link for your quest.

 

[ecard]

Here is a design I found:

<A target="_blank" HREF=http://www.ag.ndsu.nodak.edu/abeng/plans/5351.pdf>http://www.ag.ndsu.nodak.edu/abeng/plans/5351.pdf</A>

hope this helps!

Eric

 

[TWINKLE_TOES]

Mark,

I'll be reading every word of this thread./w3tcompact/icons/smile.gif I have long wanted my own cold smoker, just never got around to it. I looked at ecards link and that is pretty much the same as what I have seen before. The only difference between ecards smoke house and the plans I have are in the design of the flu. Where ecards goes down horizontal then up. My plans show a constant slope up of 6-12 inches in 10 feet, all else is pretty much the same. The stated temperature for cold smoke is 70 to 90 degrees F, not to exceed 110 F for large meats like ham. My information comes from a Readers Digest publication "Back to Basics" How to learn and enjoy Traditional American Skills. The Book is avalible new on Amazon for about $25 or used (like new)on Amazon for less than $10. I butcher 2-3 hogs a year and have never been satisfied with the smoking services I have used. How much per pound are you thinking of charging /w3tcompact/icons/wink.gif
Al

 

[TerryinMD]

MarkV,

Here a link to a company located near Buffalo, NY. <A target="_blank" HREF=http://sausagemaker2.buffnet.net/index.html>The Sausage Maker</A>

They have lots of interesting stuff.

Terry