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Tool Talk Discussion Forum

Smokehouses

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Farmer Steve

05-21-2004 07:03:00




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I want to build a smokehouse. Have any of you built one of these latly. I am thinking of making an old fasion one out of oak wood. I have a saw mill so the wood is free. Do any of you have a smokehouse, and what are your suggestions?
Thanks Steve




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John

05-27-2004 07:19:37




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 Re: Smokehouses in reply to Farmer Steve, 05-21-2004 07:03:00  
The lastest things I have heard was to build the wooden shed and use an electric frying pan with maple or ?? sawdust and wood chips in it. Lots of smoke and no fire.



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bob

05-23-2004 21:30:28




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 Re: Smokehouses in reply to Farmer Steve, 05-21-2004 07:03:00  
I thinl there are plans for a smokehouse on the 'net. Just do a search. Seems like one of the Universities has dozens of farm building plans online.



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Farmered

05-22-2004 20:53:31




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 Re: Smokehouses in reply to Farmer Steve, 05-21-2004 07:03:00  
I get folks stopping by all the time to buy smoked meat. Trouble is they think my outdoor wood furnace is a smoke house. It does smoke for sure!
My grandpap used to smoke hams in an oak barrel with both ends out. He hung them from a broom stick across the top. I think he had a sheet metal cover on it. He made a fire in a hole and dug a trench about ten feet over to the barrel. The trench was covered with sheet metal and sealed with dirt. He saved the cobs from shelling popcorn for the fire. I can still taste that good ham in my immagination after all these years. Ed

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bill b va

05-22-2004 17:27:31




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 Re: Smokehouses in reply to Farmer Steve, 05-21-2004 07:03:00  

if i were going to build one i would pour a concrete slab so the slab was several inches above groung with good drainage all around . build walls with cinder block . make a tight fitting door to keep out pesks (kippers) out .provide for adjustable cross venalation under roof with copper screening . now you can make smoke in there to smoke the meat and when you are done you have your storage place for your meat .(meat house)as they were also known .salt cured meat should never be refrigerated or frozen or stored in a low humitity area (basement) . love real country cured pork not fake that is sold in stores . i live in va. and hate that smithfield crap that is touted as country cured

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JMS/MN

05-22-2004 10:34:44




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 Re: Smokehouses in reply to Farmer Steve, 05-21-2004 07:03:00  
My parents built one out of concrete in the late 40s. Poured concrete slabs about three inches thick, with woven wire laid in the middle for strength- let the wire stick through the forms. They poured the slabs on a floor, and used newspaper to keep the cement from sticking to the floor. We could still read the comics and articles 25 years later! They tipped up the panels, wired the corners together, and closed them with thick concrete. Made the roof the same way. No problem with the smokehouse catching on fire that way. In later years we used that 6x8 building for fuel storage.

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Ibby

05-22-2004 03:03:56




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 Re: Smokehouses in reply to Farmer Steve, 05-21-2004 07:03:00  
My smokehouse is 4 foot square by 7' tall. It's board & batten construction with a metal roof and dirt floor. There's adjustable poles that go side to side and hooks along the walls to hold meat. I use an old weber kettle grill without the legs to burn maple sawdust. It works great.



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J.C. IN AZ.

05-21-2004 21:59:36




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 Re: Smokehouses in reply to Farmer Steve, 05-21-2004 07:03:00  
GO TO WWW.LEHMANS.COM AND POST YOUR QUESTIONS AND YOU WILL GET SOME VERY CORRECT ADVISE FROM THE CROWD THERE. MOST ARE SELF SUFFICENT OR NEAR AS THEY CAN BE AND MANY OF THEM DO HOME BUTCHERING.JUST MY ADVISE.



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Rich Iowa

05-21-2004 17:49:33




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 Re: Smokehouses in reply to Farmer Steve, 05-21-2004 07:03:00  
One of the first things I'm gonna do when I buy my farm is build me a smokehouse. Nothing better than a salt cured, smoked ham and all the fixins' Have seen some folks make their smokehouses out of conc. 8" thick walls and a simple roof, the conc. helps w/ the temp. swings during the winter. Have fun making and using your smokehouse



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HWooldridge

05-21-2004 16:21:00




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 Re: Smokehouses in reply to Farmer Steve, 05-21-2004 07:03:00  
My uncle and I built one many years ago. We used cedar posts and basically made a log cabin with a dirt floor. We chinked the spaces with rocks and mud. The roof was made of old shingles he had laying around. I do not think we bought anything but made it all from stuff he had on the farm. It was about 10x10 and only tall enough to stand up in the middle. He dug a trench to it and built the fire outside then put a piece of sheet iron on top of the trench and fire. The smoke ran down the trench and drifted out the numerous holes. We only make sausage so had poles running across to hold the meat. A smokehouse does not need to be elaborate.

Now, I use two 55 gallon drums welded end to end. The fire is in the bottom one and the smoke comes up thru holes in the lid. The meat is hung in the top barrel. This will hold about 25 lbs of links.

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John K

05-21-2004 08:41:00




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 Re: Smokehouses in reply to Farmer Steve, 05-21-2004 07:03:00  
I used a used corsont oven (found at a metal scrap yard for $100.00) for my smoker, had to add more self brakets as I do a lot of jerky. The grates were found at a used commercial cooking equip dealer. The unit works great, has a temp guage in the front door and a 120 volt element below the bottom with pan that sits on it for putting water in it to keep the buns most. I use the pan for smoke chips. The elelment is thermostaticly controlled. Got the unit fully functional. I think the internal measurements are about 24W x 24D x 42H in inches. Can do 6 turkeys if I wanted to.

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