hey guys give me some ideas for a smokehouse....i'm gonna go with wood with a brick floor just want some ideas from you guys never hurts to have other opinions! gonna keep it simple btw

Here's an idea. Hurry up! I like smoked meat.

Too slow!

Wood burner -



Propane Burner -


I like that wood burner.

mine is a simple 6x6 metal building on skids with a square hole about 2x2 in the floor there I shovel a small pile of coals to lay the wood for smoke. I have 2 inch angle running along sides front to back and 1 inch square tubing bars cut to lay horizontally across. hang sausage on the bars or use them to hold my jerky racks (screens).

best I've seen was my grandfather's. had a building about 40x20. front half was screened in porch with racks for hanging screen of meat to air dry or bars for hanging sausage to air dry. back room was for processing set up with cutting table, sink, etc. on back wall was a closet where the smoking took place. It had slats along the walls where his custom built screen trays would slide into place basically stacked. He had a brick fire box outside directly behind the building. would build a fire in the box and let it burn down to coals. Then put his smoke wood on it and cover with a lid and stove pipe that led into the closet. Most of the heat would dissipate before going into the closet. We could set the meat up, get the smoke rolling and leave it for half a day and when we went back and opened the closet door the smoke would just bellow out into room. was awesome.

We only cold smoke, no cooking or heating involved.

Have always used tool sheds. Build a rack system to hang some small pipe or wood rods to hang sausage from build fire in a metal bucket on top of a few bricks snuff it out and crack the lid to let it smoke/smolder. That's how my opie taught my dad and me.

Same here.

thanks guys!

That's awesome! You build from plans or buy it?

Wood burner -

My new smokehouse is kinda high tech.

I don't believe that

This new smoke house started out as a used stainless/insulated commercial food warmer. Paid $100 for it.

Put a smoke generator in the side and also a fan to dry the casings before I hit the smoke.

Racks, heating elements, shroud, getting there...

Vents on top and new TE in door.

Installed box that contains the temp controller etc. Flexed in/wired power for the heating elements, thermocouple, fan etc.....

Load her up.

Test run.


Best smoked sausage I've ever had.

I drilled holes in the sides for the meat thermometers, one high & one low. I watch internal temp of meat and slowly bring it up to safe zone. When there they get an ice bath and fan dry. Then packaged and put in freezer. It's safe to eat but no fat rendered, ready to cook/use as you wish. All BS aside there is not a smoked sausage from the grocery store that can come close to this. From hoof to plate is the way to go IMO. I program the controller and walk away. It normally takes 6-8 hrs to finish good smoked sausage with this rig.

This little smoke house can handle 100-120 lbs of sausage rings in one batch.

damn Skinner thats pretty damned nice buddy!

X2 that's awesome

X3...Buddy you have it nailed down.....

Thanks guys. I need to make some more, I've been out for a while. I've got the meat, just need to order a few things that I'm out of and get off my lazy butt.

Tha is flippin sweet!