Nice set up. However, you needed to add a floor drain... All the drippings (especially during hot smoking) will accumulate on your slab and get nasty over time. A floor drain (with plug during smoking) would have allowed you to pressure wash the pit out.
Also just put several drip pans. Save the fat drippings from them pigs! In the Oregon trail days, they stored their meat in lard/fat drippings in glass jars! Will last for years. In a cool place.
Growing up we built our smoke houses from block and stone. the structure was all concrete blocks then lined the inside with creek stones, and the outside with cut creek stones to look pretty. our deer camps we just used blocks no concrete or mortar so we could take it down when we went home. I grew up in the mountains so we relied on a smoke house. smoke is by far easier to preserve meat than a cooler when at deer camp. we could cold smoke our meat in camp for weeks, and wood is everywhere. a cooler we would have had to go 60 miles for ice, at which point might as well go home. for us we went to deer camp for the whole deer season. we hunted from thanksgiving day till I had to go back to school in January. they won't let kids do that these days. if we tagged out we still stayed to help others tag out. we had tracking dogs also, so we helped people recover their deer also. we always had deer and turkey tags, so we hunted both as well as hogs. back then there was also a bear season and dad would usually have a bear tag too. we got all of our meat for the year during that time. I always had bird tags too, so we got that during that time. it saddens me other people will never have those kinds of memories anymore.
@tristanrevia1321 it would form a rind on the outside. The smoke kills bacteria and prevents decay. The meat kind of dries out because you have to salt it, but when you actually cook it the meat gets moist again. Also it is cold smoke not hot smoke. Hot smoke makes jerky, cold smoke just penetrates the meat and preserves it. We used pickling salt and allum to rub and cure the meat, then the smoke did the rest. You can also use honey to cure the meat. I have never done the honey process. My uncle did that on pork and he passed away before he could teach me. Honey is a method I believe originated in Scandinavia by the Norse (I can not prove that just an educated guess). I do know how to use mead to cure meat, but that is based on Italian wine curing. You just soak the meat in wine for 12 hours then cold smoke it after rubbing with salt. Wine process is to lessen the salt flavor in the cured meat by adding the wine taste. You have to be careful with it as the wine can pickle the meat or if it was infected wine (has the bacteria that makes vinegar in it) it can actually spoil the meat. Study the processes well before you try it.
My smoke house was built before my grandfather bought this house in 1936. Its just a cold smoker. There is nothing piped. They used flagstone to channel the smoke. Looks like a sidewalk to nowhere. I have reworked the flagstone twice in my lifetime. First in 73 74 and 2 year's ago. I love the conversation with the neighbors and sharing it with them. Have fun. Great video
The old style board n lap is perfect. I am 75 years old and I built a off-road trailer using the same technique. Wish I could send you a picture. Be proud of the job you done. Good, it will last well past your great grandchildren.
I grew up on a farm in the 60's and we had a 10 '× 12' smoke house . Over several decades I have smoked in about everything , barrels , weber grill, plywood box throwed together , and even a hollow log about 4 ft long. Go find you a oldtimer that knows what is going on , eat well but eat safe. God Bless
Run your fastners thru the raised ribs on roof tin panels. The fastners will not catch leaves and cause a dam. Trash buildup on a roof will hold moisture and begin to rot leading to the tin rusting sooner than expected. By running your fastners thru the ribs on roof panels you are less likely to have any leaks.
Inspiring! My grandfather used the following method for cold-smoking meat and fish. He had a smokehouse about 50x120 cm in size. On the floor, he placed a metal tray approximately 10x60 cm. He filled it with wood shavings, typically used for fur preparation, as they are usually made from deciduous trees in Norway. He poured a small amount of denatured alcohol on one end and lit it. The flames eventually died down, leaving the wood shavings to smolder, which produced smoke with very little heat. This allowed him to cold-smoke the meat and fish without the need for a buried oven and a pipe system.
Nice. I would have put the smoke pipe on the barrel at the opposite end from the door to get a better draft through the fire barrel, better combustion in the barrel. Leads to better smoking in BBQ pits.
If you want to cook like Boston butts or anything and you need more heat . We added a turkey fryer gas burner and drilled a hole for the gas line put the gas 20lb cylinder on the outside. We put a old cast iron skillet on the burner and put wood in the the skillet. It will smolder the wood and create smoke and the burner heats up the smokehouse like a stove. We adjust the burner with the regulator to get desired temperature inside. We could run at 180 to 250 degrees. Just an Idea if you need more heat for cooking. We run the outside hot smoker at the same time. At 180 we can smoke a batch of link sausage in 7 hrs.
First time visit to your channel. I’m impressed, great work! A couple things… Looks like you’re gonna get wet if you ever cold smoke in the rain. That box is just under the downslope. For a few extra bucks I’d have made it a couple feet taller and put a small overhang off the side to run my smoke boxes. You could do wood storage off the back and have another small BBQ and sitting area off the side. I like to sit outside when I’m cooking/smoking. Just personal preference. All in all, great build! Kudos!
What a fun little project. You did some things that I learned too. Always good to learn something new. I may take this one on. Super thanks for the video.
when you poured around the door of your cold smoke box you should have used a sawzall without a blade and put it against the form to vibrate the concrete in tighter around the door. it makes dinser concrete that won't chip over time. you should have put hog wire in the concrete to to reenforce it. if you line it with fire brick it will last forever also.
Thank you sir for your video. It was an inspiration. I miss having smoked fish and cheeses, they sound mouth watering. I'm from Michigan originally but I've been in San Antonio, TX since 2006. God bless you and your family.
Well How'de from another Ozark Hillbilly. Where I grew up my step father built a smoke house almost thus size but taller. And he did it using the lap siding method out of sawmill slabs. It was only a hot smoke, but ohh the Side meat off a hog and the other meat we'd hang up and smoke. At that time we had an apple orchard just down the road from our house and Bill would trade out our labor for the trimmings for the smoker. And during the first 2 weeks after we'd hang the side meat, it was my job to keep the fire box going. Thanks for sharing this.
With the cold smoking method you have to really watch that you don't produce as much heat as you only need smoke for the most part. You can have enough heat to help evaporate moisture as much as possible. I like to use a blower fan inside the smoker to help my temperature to stay even as best as I can.
Should have burned those boards and beams. 1) it hardens the wood. 2) that makes it bug resistant . 3) stop the wood that touches the soil from rotting. 500 years ago in Japan they built temples with huge beams that were burried into the soil. No rot , no bugs.
Even though the interior is sealed, you also seal even all the small exterior penetrations like the channeling in the roof material, or you will get all kinds of nesting bugs and critters. Expanding foam spray works well. Wasps ants and gnawing will be especially pesky and attracted to this structure
Ir you put logs directly on the ground you should burn them where it contacts the ground. The burned outer layer will keep the moisture out and they won't rot.
Great project. I agree that you may have a drainage issue and if you want to do whole animals plus, you may want to make it 3' or more taller. Makes my mouth water just looking at it. In some areas, they suggest putting a lock on the door.
That is awesome! Only two things I would do different. Bend a little piece of metal and stand it over your cold smoke hole in the floor so no drippings would go down it and second, I would have built it at my house. Job well done!!
I LOVE IT! You may really need that smoke house with the way things are going! Don't tell no one where you live and tell the people that know ya, IT BROKE!! Well, I don't mean lyrics, but if you ain't got no wood, it's broke. Just don't tell them you need wood! Put a lock and motion detector on it too! I'm serious!
Awesome! You might want to suspend a bit of sheet metal over the cold smoke pipe. Otherwise, drippings from meats that you're hot smoking will fall down into that pipe, making it greasy and gunky down in there. It'll smell and go rancid and be very difficult to clean out! Whereas if you put a piece of metal onto a small frame over that hole which still allows the smoke in, you can just take it out and scrub it off from time to time as needed. Enjoy!
Very nice build. Since you don’t have a drain system, you can build a small pan to go on the floor to catch grease drippings and add some sand to it to absorb some of the moisture. Dump it out or use a shop vac when necessary or it’ll get a little smelly inside after something like a long brisket cook.
You could also insulate walls with rockwool so the temperature would not flactuate in hot summer and cold winter. Also some kind of drip tray on the bottom to acumulate dripping fat! I have also installed a smoke filterto remove tar from smoke.
I had the same exact thing happen. I worked so hard on that thing and it came out beautiful. The door closed like an old Cadillac. I even had tile floor on the bottom. I got exactly 2 smokes out of it. Poof….. gone with one really windy day.
I came here looking for how to build a hot/cold-smokehouse that won't light the framing wood on fire. Guess I wasn't far off on my concerns. If I were to build the whole chamber out of block, how would be the best way to mount something to it for shelves/racks, etc.? Other than this concern, that's a great looking build.
Hey, from the barrel to the smoke house (not the cold smoke line) did you use a double walled pipe? That short distance and that bend, I can only imagine that pipe will get hot.
Really cool design. As we often do, we have tips. When you poured the cold smoke box, I would have had the inner form a couple of inches off the dirt so the box would sealed from water intrusion. Just use less water in the concrete so it doesn't go farther than you want. The other method is to pour just the bottom and allow it to tighten up some then pour the walls. WELL DONE!
I'm building my second smoke house now. Awesome job on the build. Place bricks in the bottom of the barrel and it will last for years. Im still using the one i did five years ago.
Very nice job. Very similar to plans I saw in an old butcher/smoking book I use to have. Only thoughts is the cold smoke chimney galvanized or stainless? Cause even galvanized will corrode that will be a bitch to replace. Maybe even cast iron sewer pipe. Not all just the part coming through the floor, the elbow and enough to get out from under slab. Just a thought. Or maybe wrapping those parts with rubber/plastic or painting them with rubber paint like flex seal.
You need to paint that barrel with stove black, which is a high temp (1500° - 2000°) paint product - especially since it's outside. And yes, you need a large drip pan. I like the idea of the shower pan that one commenter mentioned, but several smaller ones might be easier. Overall, very good work!
Great job, nice smokehouse. We always used old freezers when I was a kid (we smoked a lot of mullet) I've been seeing a lot of them homemade ones lately..... Making me think.... I might be building one. Great job
Awesome project! Thank you. Besides the drain plug mentioned earlier, I would have raised the roof higher to accommodate different footwear and children that are taller than me. Shalom.
Looks good. Believe I would have had eves overhang my sides and front. Make that rough cut lumber last a lot longer. Just me. Time to hang some sausage
Awesome build! I would be a little concerned about how close the wood is around the inlet pipe for the hot Smoke. It'll be interesting to see if that thing catches on fire.
Ill tell ya buddy... this to me, is one of the nicest ones i have see .... regarding what i would build for me. I love the logs you did for the poles on the roof end. That was a nice touch. Beautiful craftsmanship buddy!❤
Awesome build! 2 things I really liked is you use a MF Sub-Compact loader/backhoe (I have the 1725B...what a beast!) and know what a draw knife is and how to use it!! Only thing I might have done differently is to use 4" block instead of 8" and set up a drain in the floor or made a drip pan. But you can always add a drip pan and do mods after the fact. Great piece of work my friend!!! Nicely done!! Post some smoked meat results at some point to show us how its working!!!! God bless!
Oh hell yeah! I'm on my way to look at a lil cabin on 2 acres! This would work for sure! Dang you screwed all that wood together! I like a nail gun but I lean towards being a lil bit lazy sometimes. Happy cooking! If it doesn't invovle food I'm not motivated! This def motivates me to all get out! I like that digger you got! Not too big but def a multi-tasker. I might have to get one!
Nice set up. However, you needed to add a floor drain... All the drippings (especially during hot smoking) will accumulate on your slab and get nasty over time. A floor drain (with plug during smoking) would have allowed you to pressure wash the pit out.
shower pan for the drain hole would work
Also just put several drip pans. Save the fat drippings from them pigs! In the Oregon trail days, they stored their meat in lard/fat drippings in glass jars! Will last for years. In a cool place.
Yes commercial indoor smokers use drip pans to mitigate the mess.
@melinda5777
My dad has a smoke house over 20 years old. The floor is a little black, not any smells, not really gross
@@overratedprogrammer…he could still carve out a rut in the base and a hole on the side wall where he could wash out the unit.
My goodness this is awesome. Amazing job from start to finish. ♥️
Growing up we built our smoke houses from block and stone. the structure was all concrete blocks then lined the inside with creek stones, and the outside with cut creek stones to look pretty. our deer camps we just used blocks no concrete or mortar so we could take it down when we went home. I grew up in the mountains so we relied on a smoke house. smoke is by far easier to preserve meat than a cooler when at deer camp. we could cold smoke our meat in camp for weeks, and wood is everywhere. a cooler we would have had to go 60 miles for ice, at which point might as well go home. for us we went to deer camp for the whole deer season. we hunted from thanksgiving day till I had to go back to school in January. they won't let kids do that these days. if we tagged out we still stayed to help others tag out. we had tracking dogs also, so we helped people recover their deer also. we always had deer and turkey tags, so we hunted both as well as hogs. back then there was also a bear season and dad would usually have a bear tag too. we got all of our meat for the year during that time. I always had bird tags too, so we got that during that time. it saddens me other people will never have those kinds of memories anymore.
That's neat it didn't dry the meat out?
@tristanrevia1321 it would form a rind on the outside. The smoke kills bacteria and prevents decay. The meat kind of dries out because you have to salt it, but when you actually cook it the meat gets moist again. Also it is cold smoke not hot smoke. Hot smoke makes jerky, cold smoke just penetrates the meat and preserves it. We used pickling salt and allum to rub and cure the meat, then the smoke did the rest. You can also use honey to cure the meat. I have never done the honey process. My uncle did that on pork and he passed away before he could teach me. Honey is a method I believe originated in Scandinavia by the Norse (I can not prove that just an educated guess). I do know how to use mead to cure meat, but that is based on Italian wine curing. You just soak the meat in wine for 12 hours then cold smoke it after rubbing with salt. Wine process is to lessen the salt flavor in the cured meat by adding the wine taste. You have to be careful with it as the wine can pickle the meat or if it was infected wine (has the bacteria that makes vinegar in it) it can actually spoil the meat. Study the processes well before you try it.
My smoke house was built before my grandfather bought this house in 1936. Its just a cold smoker. There is nothing piped. They used flagstone to channel the smoke. Looks like a sidewalk to nowhere. I have reworked the flagstone twice in my lifetime. First in 73 74 and 2 year's ago. I love the conversation with the neighbors and sharing it with them. Have fun. Great video
That’s awesome!! The old smoke houses like that really intrigue me. Thanks for watching!
The old style board n lap is perfect. I am 75 years old and I built a off-road trailer using the same technique. Wish I could send you a picture. Be proud of the job you done. Good, it will last well past your great grandchildren.
I grew up on a farm in the 60's and we had a 10 '× 12' smoke house . Over several decades I have smoked in about everything , barrels , weber grill, plywood box throwed together , and even a hollow log about 4 ft long. Go find you a oldtimer that knows what is going on , eat well but eat safe. God Bless
Run your fastners thru the raised ribs on roof tin panels. The fastners will not catch leaves and cause a dam. Trash buildup on a roof will hold moisture and begin to rot leading to the tin rusting sooner than expected. By running your fastners thru the ribs on roof panels you are less likely to have any leaks.
Inspiring! My grandfather used the following method for cold-smoking meat and fish. He had a smokehouse about 50x120 cm in size. On the floor, he placed a metal tray approximately 10x60 cm. He filled it with wood shavings, typically used for fur preparation, as they are usually made from deciduous trees in Norway. He poured a small amount of denatured alcohol on one end and lit it. The flames eventually died down, leaving the wood shavings to smolder, which produced smoke with very little heat. This allowed him to cold-smoke the meat and fish without the need for a buried oven and a pipe system.
Nice. I would have put the smoke pipe on the barrel at the opposite end from the door to get a better draft through the fire barrel, better combustion in the barrel. Leads to better smoking in BBQ pits.
I came on here to say the same thing.
That’s a sweet smokehouse for both hot and cold smoke!!! I look forward to seeing what you smoke and lessons learned. Thanks for sharing!
Very nice , ya might want to add a piece of gutter so the water doesn't run off the roof and o. To you and the cold fire box when it's raining.
Great idea!
Best setup I have seen so far, planning a build myself.
If you want to cook like Boston butts or anything and you need more heat . We added a turkey fryer gas burner and drilled a hole for the gas line put the gas 20lb cylinder on the outside. We put a old cast iron skillet on the burner and put wood in the the skillet. It will smolder the wood and create smoke and the burner heats up the smokehouse like a stove. We adjust the burner with the regulator to get desired temperature inside. We could run at 180 to 250 degrees. Just an Idea if you need more heat for cooking. We run the outside hot smoker at the same time. At 180 we can smoke a batch of link sausage in 7 hrs.
Do you have any pics of that setup? Sounds pretty cool!
@@christian4ever672 yes but don't know how to post them on TH-cam.
First time visit to your channel. I’m impressed, great work! A couple things…
Looks like you’re gonna get wet if you ever cold smoke in the rain. That box is just under the downslope.
For a few extra bucks I’d have made it a couple feet taller and put a small overhang off the side to run my smoke boxes. You could do wood storage off the back and have another small BBQ and sitting area off the side. I like to sit outside when I’m cooking/smoking. Just personal preference.
All in all, great build! Kudos!
What a fun little project. You did some things that I learned too. Always good to learn something new. I may take this one on. Super thanks for the video.
Thank you very much! Good luck on your project!
when you poured around the door of your cold smoke box you should have used a sawzall without a blade and put it against the form to vibrate the concrete in tighter around the door. it makes dinser concrete that won't chip over time. you should have put hog wire in the concrete to to reenforce it. if you line it with fire brick it will last forever also.
Really nice job editing your video. It was very informative and more importantly watchable. Thanks !
Thank you sir for your video. It was an inspiration. I miss having smoked fish and cheeses, they sound mouth watering. I'm from Michigan originally but I've been in San Antonio, TX since 2006. God bless you and your family.
Well How'de from another Ozark Hillbilly. Where I grew up my step father built a smoke house almost thus size but taller. And he did it using the lap siding method out of sawmill slabs. It was only a hot smoke, but ohh the Side meat off a hog and the other meat we'd hang up and smoke. At that time we had an apple orchard just down the road from our house and Bill would trade out our labor for the trimmings for the smoker. And during the first 2 weeks after we'd hang the side meat, it was my job to keep the fire box going. Thanks for sharing this.
With the cold smoking method you have to really watch that you don't produce as much heat as you only need smoke for the most part. You can have enough heat to help evaporate moisture as much as possible. I like to use a blower fan inside the smoker to help my temperature to stay even as best as I can.
Should have burned those boards and beams. 1) it hardens the wood. 2) that makes it bug resistant . 3) stop the wood that touches the soil from rotting. 500 years ago in Japan they built temples with huge beams that were burried into the soil. No rot , no bugs.
Cold smoke works tons better when you baffle it upward and then down again against a wall so it cools and gently spreads. Perfect at 75 to 90f.
Even though the interior is sealed, you also seal even all the small exterior penetrations like the channeling in the roof material, or you will get all kinds of nesting bugs and critters. Expanding foam spray works well. Wasps ants and gnawing will be especially pesky and attracted to this structure
I would put some kind of rain cap on that cold smoke pipe. You don’t want any juices from meats going in it.
Ir you put logs directly on the ground you should burn them where it contacts the ground. The burned outer layer will keep the moisture out and they won't rot.
You can be proud of that. Nice job
Great project. I agree that you may have a drainage issue and if you want to do whole animals plus, you may want to make it 3' or more taller. Makes my mouth water just looking at it. In some areas, they suggest putting a lock on the door.
That is awesome! Only two things I would do different. Bend a little piece of metal and stand it over your cold smoke hole in the floor so no drippings would go down it and second, I would have built it at my house. Job well done!!
Awesome job on the smokehouse! Can’t wait to see you put it to us. Blessings
My 1st video of yours. Was interested in the Smokehouse build. I Just SUBSCRIBED! NOW TEACH ME! ❤❤🤣🤣😎
I LOVE IT! You may really need that smoke house with the way things are going! Don't tell no one where you live and tell the people that know ya, IT BROKE!! Well, I don't mean lyrics, but if you ain't got no wood, it's broke. Just don't tell them you need wood! Put a lock and motion detector on it too! I'm serious!
👍🏻👍🏻😊
The only thing I would add is an insulated 'through the wall' kit for the hot box application. Just in case.
Kudos. Well done.
Awesome! You might want to suspend a bit of sheet metal over the cold smoke pipe. Otherwise, drippings from meats that you're hot smoking will fall down into that pipe, making it greasy and gunky down in there. It'll smell and go rancid and be very difficult to clean out! Whereas if you put a piece of metal onto a small frame over that hole which still allows the smoke in, you can just take it out and scrub it off from time to time as needed. Enjoy!
Excellent video thank you so much
Very nice build. Since you don’t have a drain system, you can build a small pan to go on the floor to catch grease drippings and add some sand to it to absorb some of the moisture. Dump it out or use a shop vac when necessary or it’ll get a little smelly inside after something like a long brisket cook.
You could also insulate walls with rockwool so the temperature would not flactuate in hot summer and cold winter.
Also some kind of drip tray on the bottom to acumulate dripping fat!
I have also installed a smoke filterto remove tar from smoke.
Gorgeous. A couple of sheet pans, on your floor will catch the drippings. You won't have to worry about grease buildup in your floor drain.👍🏼
Cold smoke is great for smoking deer hides. Nice smokehouse!
NIce job young man. Keep up the good work. Thanks for filming and posting.
Wow, great job!
My cold smoke house had a 6” pipe, when I was smoking a strong wind caused the fire to get really hot and it started my smoke house on fire!
I had the same exact thing happen.
I worked so hard on that thing and it came out beautiful. The door closed like an old Cadillac.
I even had tile floor on the bottom.
I got exactly 2 smokes out of it.
Poof….. gone with one really windy day.
@@merrywissemes in version 2.0 I installed a damper in the fire pit so I could close that path when not smoking, or restrict flow when it’s windy
On the cold smoke fire box? Did u use regular Portland cement? I be worried the cement would pop/explode if it gets really hot!!
Shouldn't you put the pipe there a ton plate instead of putting your boards against it. Looks like a fire Hazzard. Good job on the rest.
I came here looking for how to build a hot/cold-smokehouse that won't light the framing wood on fire. Guess I wasn't far off on my concerns.
If I were to build the whole chamber out of block, how would be the best way to mount something to it for shelves/racks, etc.?
Other than this concern, that's a great looking build.
Nice, would have made whole thing taller so you don't have to be bent over when tending barrel stove and loading smoker.
Hey, from the barrel to the smoke house (not the cold smoke line) did you use a double walled pipe? That short distance and that bend, I can only imagine that pipe will get hot.
That came out amazing nice job good luck with the smoking, cant wait to see some smoked meat.
Awesome and it's settin in the perfect spot
Grew up with a smoke house that was a 12x14 building and it got pretty small most of the time!
Nice build man
Really cool design. As we often do, we have tips. When you poured the cold smoke box, I would have had the inner form a couple of inches off the dirt so the box would sealed from water intrusion. Just use less water in the concrete so it doesn't go farther than you want. The other method is to pour just the bottom and allow it to tighten up some then pour the walls. WELL DONE!
Thank you for making this video. Building a Smokehouse is not as easy as it looks
I'm building my second smoke house now. Awesome job on the build. Place bricks in the bottom of the barrel and it will last for years. Im still using the one i did five years ago.
Very nice job! Gave me a lot of ideas.
That's an impressive smoker build! Cheers!
Thanks for watching!
That`s a beautiful smoke house!!
Id add a cone topper to your smoke inlet, kinda like on a hot water heater exhaust. Keep drippings from getting into the pipe. Great work!
Very nice job. Very similar to plans I saw in an old butcher/smoking book I use to have. Only thoughts is the cold smoke chimney galvanized or stainless? Cause even galvanized will corrode that will be a bitch to replace. Maybe even cast iron sewer pipe. Not all just the part coming through the floor, the elbow and enough to get out from under slab. Just a thought. Or maybe wrapping those parts with rubber/plastic or painting them with rubber paint like flex seal.
Great job! Atta boy from Texas!
Where did you get the stove doors from
Awesome very simplistic yet appears to be so very functional
Thank you
God Bless
Theron 34:57
Great job. 👍👍👍👍👍👍
Only thing you missed is the pine framing at first you’ll get an off flavor from the pine wood…
Thank you. Decided to build during deer camp this year. Going well!
Nice job! I really enjoyed this video. Great idea! Thank you
Looks a little better than the one I built 45 years ago for my father! This is more modern.
You need to paint that barrel with stove black, which is a high temp (1500° - 2000°) paint product - especially since it's outside. And yes, you need a large drip pan. I like the idea of the shower pan that one commenter mentioned, but several smaller ones might be easier. Overall, very good work!
Very nice, I'm about to start on mine
Beautiful job, I wish it could of been bigger and put more shelves in there
Great video, wanted to build one of these for a while
Great DYI video ! Can't wait to watch more !
Awesome work. Cold smoking is the best!
Well done!
all this effort for such a small chamber
Great job, nice smokehouse. We always used old freezers when I was a kid (we smoked a lot of mullet) I've been seeing a lot of them homemade ones lately..... Making me think.... I might be building one. Great job
Go to the Sausage Maker in New York . They have all of you smoking equipment and recipes for smoking . Curing salts and ext.
Awesome job. Thanks for sharing. I can't wait to build my own.
The board & batten look set it off ! Smoke a cured ham, and watch it disappear with a quickness! Awesome job. I'm starving after watching the video
Really enjoyed your video
I like it. Good job.
Awesome project! Thank you. Besides the drain plug mentioned earlier, I would have raised the roof higher to accommodate different footwear and children that are taller than me. Shalom.
Looks good. Believe I would have had eves overhang my sides and front. Make that rough cut lumber last a lot longer. Just me. Time to hang some sausage
Put a simple cookie sheet or 2 to catch your drippings. Discard when needed.
Excellent build! May your smokes be Blessed! 😊
Awesome dude. Love it
Awesome build,brother!!!!!
You did a good job laying the blocks and the concrete slab.
Thank you! Appreciate you watching!
Awesome build! I would be a little concerned about how close the wood is around the inlet pipe for the hot Smoke. It'll be interesting to see if that thing catches on fire.
PRETTY AWSOME BUILD!!! 🫡
Ill tell ya buddy... this to me, is one of the nicest ones i have see .... regarding what i would build for me. I love the logs you did for the poles on the roof end. That was a nice touch. Beautiful craftsmanship buddy!❤
Thank you so much! Appreciate the kind words.
Camt wait to see this being used. Maybe its already here, i havent been to this channel till now.
Awesome build! 2 things I really liked is you use a MF Sub-Compact loader/backhoe (I have the 1725B...what a beast!) and know what a draw knife is and how to use it!!
Only thing I might have done differently is to use 4" block instead of 8" and set up a drain in the floor or made a drip pan. But you can always add a drip pan and do mods after the fact.
Great piece of work my friend!!! Nicely done!! Post some smoked meat results at some point to show us how its working!!!! God bless!
Man, this is cool. Thanks for sharing all this.
Oh hell yeah! I'm on my way to look at a lil cabin on 2 acres! This would work for sure! Dang you screwed all that wood together! I like a nail gun but I lean towards being a lil bit lazy sometimes. Happy cooking! If it doesn't invovle food I'm not motivated! This def motivates me to all get out! I like that digger you got! Not too big but def a multi-tasker. I might have to get one!
Awesome 👏🏻 awesome 👏🏻
Good, Thx. Nice work, looking forward to more
That was interesting
Awesome job!!!!!!!! you should be proud.
Nice job, man. Update on how hot you can get it when hot smoking, whenever you get a chance. Looks really good.
I built me one . Thats nice
Nice Smoke House
Very nice so when can I use it,, you said it was ours lol great job bud
What a great project!