Smokehouse build!

[alwaysinshorts]

Where are you located? is this a cold smokehouse, I really don't know much about cold smoke or hot. I would assume it is exactly what the name says

[fishingsetx]

Close to Beaumont. It will mostly be used for hot smoking 125-250 degrees but I may give cold smoking a try. Cold smoking being up to about 125.

[fishingsetx]

Got some more done this evening. Got the walls on and one more brace on the roof. Tomorrow will be roofing and maybe starting the trim! My helper wondering when we are going inside! "Daddy, its dark!!!"

[SwampRabbit]

Tagged. Still haven't started mine.

[SwampRabbit]

Hold the phone. Were you not just debating with me on another thread about how long it takes to process game and smoke it and that you don't have the time....

Now you are building a full blown smokehouse???

[clffrdfdge]

Tagged

[fishingsetx]

Hold the phone. Were you not just debating with me on another thread about how long it takes to process game and smoke it and that you don't have the time....

Now you are building a full blown smokehouse???

Hahaha! One thing the wife loves and processors charge a fortune for is jerky!!! My processor might be cheap but they charge $25 a lb for jerky!!!! That was the driving force behind the smokehouse!! The chickens, turkeys, hams, brisket, ribs and pork butts will just be icing on the cake!

I'm hoping that using propane, I'll be able to hold the temp better than in my offset pit! I usually smoke my brisket for 14-18 hrs so I usually start it in the evening and eat it the next afternoon. I'm hoping the smokehouse cuts down on the waking up 20 times during the night to add wood, adjust dampers, etc!

[SwampRabbit]

Hahaha! One thing the wife loves and processors charge a fortune for is jerky!!! My processor might be cheap but they charge $25 a lb for jerky!!!! That was the driving force behind the smokehouse!! The chickens, turkeys, hams, brisket, ribs and pork butts will just be icing on the cake!

I'm hoping that using propane, I'll be able to hold the temp better than in my offset pit! I usually smoke my brisket for 14-18 hrs so I usually start it in the evening and eat it the next afternoon. I'm hoping the smokehouse cuts down on the waking up 20 times during the night to add wood, adjust dampers, etc!

No no no no... you do not need to explain to me

[DoubleGProstaff]

Good looking smoke house, following along

[fishingsetx]

Got a little more done today. Got the roof on and the door frame started:



Still have to finish the door, Mount it and trim everything out. I plan to split the fence pickets down the middle leaving me with 2 3/4 x 5/8 cedar trim.

One thing I didn't account for is the gaps where the siding stacks! I gotta figure out a way to seal the edges up to prevent heat/smoke loss. Silicone would be perfect but expensive! I wonder how heat resistant the expandable foam in a can (great stuff) is once cured? Anyone know? Anyone have any other ideas?

[fishingsetx]

Just looked it up, expanding foam is out! Only good to 240!!

[wow]

Wet newspaper. Stuff in the cracks then let it dry. Solid as concrete. Used this on mine 5 years ago in the cracks on my tin roof.

[fishingsetx]

Might have to give that a try!! Paper mache!!

[fishingsetx]

Raining today so I decided to work on the smoke box lid. I needed some holes to allow the smoke out and keep the ashes in. Plasma made short work of it!

[z24jason]

Nice