Created by DMedley (contact me)
I was born in the mountains of Oregon in the middle of the 20th century. As a young man living in a world tha...
(more...)
Your fans are waiting!
Have you ever been to a restaurant and ordered a plate full of succulent, mouth watering, fall off the bone, ribs
You can now create that wonderful aroma and flavor in your own home. The taste of fantastic smoked BBQ is only beaten, when you do it yourself.
Now you have the opportunity to not only smoke those foods you love, but to build your very own smoker or smokehouse.
There are many types, styles and ways to build a smoker and I am going to attempt to show you as many as possible.
How to Build a Food Smoker or Smokehouse and where to Begin
The wonderful flavor of smoked meat and cheese is something that many of us love, so you have decided to build a smoker.
The first consideration is, what are you going to smoke in your new smoker? Are you going to use your smoker to cold smoke or hot smoke your meat and other items. Fish and poultry is usually hot smoked and needs a temperature of 190 degrees to 200 degrees, of course this depends on the recipe you choose to use. Most meats and cheese are cold smoked usually at a temperature around 90 degrees.
The above are guidelines and there are always exceptions. If you want to smoke cook meat for todays meal, you would cook your roast while smoking it ... Hot Smoked. Cold smoking adds flavor and preservation to the meat.
Location is the second consideration. No matter how much you might love the smell from a great Bar-B-Que, you may not want that smell through out your home in the summer months when the windows are open. You want to be able to locate your new smoker or smoke house far enough from the house so the distance and wind can eliminate the smoke. Portable smokers are not usually a problem, you just move it to the location before use. If you are looking to build a permanate smokehouse, then you need to give this a great deal of consideration before you start building.
Size now becomes the third consideration. How much will you be smoking at one time? Are you going to be smoking large items like turkeys or small items like blocks of cheese or sausage links? If you only intend to smoke items like sausages then you could design you smokehouse narrower and taller. If you are wanting to smoke large items like turkeys and roast then you would want a larger floor area for your smoker.
At this point you probably can understand why many of us that love to create smoked foods also have a number of different types of smokers. Welcome to the wonderful world of the smokehouse
The first consideration is, what are you going to smoke in your new smoker? Are you going to use your smoker to cold smoke or hot smoke your meat and other items. Fish and poultry is usually hot smoked and needs a temperature of 190 degrees to 200 degrees, of course this depends on the recipe you choose to use. Most meats and cheese are cold smoked usually at a temperature around 90 degrees.
The above are guidelines and there are always exceptions. If you want to smoke cook meat for todays meal, you would cook your roast while smoking it ... Hot Smoked. Cold smoking adds flavor and preservation to the meat.
Location is the second consideration. No matter how much you might love the smell from a great Bar-B-Que, you may not want that smell through out your home in the summer months when the windows are open. You want to be able to locate your new smoker or smoke house far enough from the house so the distance and wind can eliminate the smoke. Portable smokers are not usually a problem, you just move it to the location before use. If you are looking to build a permanate smokehouse, then you need to give this a great deal of consideration before you start building.
Size now becomes the third consideration. How much will you be smoking at one time? Are you going to be smoking large items like turkeys or small items like blocks of cheese or sausage links? If you only intend to smoke items like sausages then you could design you smokehouse narrower and taller. If you are wanting to smoke large items like turkeys and roast then you would want a larger floor area for your smoker.
At this point you probably can understand why many of us that love to create smoked foods also have a number of different types of smokers. Welcome to the wonderful world of the smokehouse
If You Find This Lens and its Information of Use
please share it with others
If you like this lens and find it to have useful information you can add it to your favorites list.
Also to help others find this information
You can use the stars to rate the lens
as well as sending it to digg and giving it a lensroll in the right hand column.
Thank you so much
DMedley
Also to help others find this information
You can use the stars to rate the lens
as well as sending it to digg and giving it a lensroll in the right hand column.
Thank you so much
DMedley
Building a Smoke House, the simple view
Just to indicate the ease of constructing a smoke house
Building a Smokehouse does not need to be complicated or even extremely expensive. If you are semi handy with a few hand tools you can build a smoke house today!
Build a normal structure type building of the size you need and put good insulation on the walls. Purchase the cheapest materials that you can possibly locate. I know, concrete is not cheap so what about the floor? The truth is, your smokehouse does not need a floor, you can place if on bare ground. When you have your box building built, cut a hole about 12 inches up from the bottom big enough to accept a 3" double wall heater vent. Now on the opposite wall repeat this at the top of your structure and place a cap on the pipe.
Add some racks, hooks and shelves inside you new building and you are almost ready to go.
You will now need to build a fire box outside from your building to conect to the intake vent you cut into your building. Remember the one you placed about 12" from the ground? You need to place this box far enough from the building to warm the building inside to about 90 degrees with the roof vent opened full. When you close the roof vent the building should be able to reach 170 to 200 degrees. This distance and the size of your fire box will be how you get within the temperature range.
There, not really very hard
Build a normal structure type building of the size you need and put good insulation on the walls. Purchase the cheapest materials that you can possibly locate. I know, concrete is not cheap so what about the floor? The truth is, your smokehouse does not need a floor, you can place if on bare ground. When you have your box building built, cut a hole about 12 inches up from the bottom big enough to accept a 3" double wall heater vent. Now on the opposite wall repeat this at the top of your structure and place a cap on the pipe.
Add some racks, hooks and shelves inside you new building and you are almost ready to go.
You will now need to build a fire box outside from your building to conect to the intake vent you cut into your building. Remember the one you placed about 12" from the ground? You need to place this box far enough from the building to warm the building inside to about 90 degrees with the roof vent opened full. When you close the roof vent the building should be able to reach 170 to 200 degrees. This distance and the size of your fire box will be how you get within the temperature range.
There, not really very hard
Your Smokehouse and Local Zoning Law
I want include this piece of advise for anyone that is considering building a permanent structure as a smoke house.
You need to check with your local agencies about zoning considerations. Different localities will have different restrictions. You may need to place your smokehouse a minimum distance from your property line. materials used may be dictated by local law, such as using flame retardant materials. Are you going to have running water of electric installed in your building? If so, these will be a consideration that may need to be approved through local law.
Even if your smoker is portable, you might get a visit from the local authorities if someone complains about the smoke at all hours. You need to consider your neighbors before you place that nice butt on to smoke-cook for 12 hours.
You need to check with your local agencies about zoning considerations. Different localities will have different restrictions. You may need to place your smokehouse a minimum distance from your property line. materials used may be dictated by local law, such as using flame retardant materials. Are you going to have running water of electric installed in your building? If so, these will be a consideration that may need to be approved through local law.
Even if your smoker is portable, you might get a visit from the local authorities if someone complains about the smoke at all hours. You need to consider your neighbors before you place that nice butt on to smoke-cook for 12 hours.
The Texas Style Smoker Bar-B-Que
This is a very common type smoker that you can find at any number of outlets. They are easy to use and convenient for a lot of folks.
These also come in different sizes and of course different price ranges. I got one that is a medium size some where around 36"x20" for the cooking surface. You can buy these with an outside firebox and they are great starter units that run around $200.00
If you would like this style and you are handy then check out The Texas Style BBQ Plans
These also come in different sizes and of course different price ranges. I got one that is a medium size some where around 36"x20" for the cooking surface. You can buy these with an outside firebox and they are great starter units that run around $200.00
If you would like this style and you are handy then check out The Texas Style BBQ Plans
The Texas Style BBQ Plans
If you love traditional barbecue like me, then this is your grill. Don't you love that smooth smoky flavor wood gives to all your Bar-B-Que foods?
This is a do-it-yourself welding project that won't cost a fortune to build.
Free Guide to Build Your Own Texas Grill
This is a do-it-yourself welding project that won't cost a fortune to build.
Free Guide to Build Your Own Texas Grill
Professional Barbecue Recipes! Competition style ribs, butts, chicken, and beef brisket...
Have you ever been to a restaurant and ordered a plate full of succulent, mouth watering, fall off the bone, ribs? Would you believe me if I told you that competition BBQ is better than any barbecue you can get in any restaurant? Now... you can learn the secret barbecue recipes of barbecue Pro s. Soon you ll be able to cook on a level that you never knew even existed. Read on... double barrel smoker
This design is from the book "Real Barbecue" by Greg Johnson and Vince Staten. Their philosophy with the Big Baby is to take stuff that's more or less lying around and turn it into a smoker that works on the same principles as the $1,600 jobbies that the pros sell.
The essential function of a top-notch barbecue smoker is to keep the meat entrusted to it comfortably separated from flames and direct heat and yet in the path of the hot air and smoke that give it its flavor.
For more information on the
Double Barrel Smoker Click Here!
The essential function of a top-notch barbecue smoker is to keep the meat entrusted to it comfortably separated from flames and direct heat and yet in the path of the hot air and smoke that give it its flavor.
For more information on the
Double Barrel Smoker Click Here!
Smoker Feed Back
Lets hear from you ... Opinions, Wants, Needs or Loves
lingy
not enough info, im a woman trying to build a smoke house, what type of wood, whats the roof made of, questions like these need answers.
Posted May 20, 2008
|
Manora1
Good lens. The information about how to build a Smoke House is really fantastic. Great effort. I like this lens and rated 5*. Here is an equally similar kind of information site about Mobile Storage Buildings on Mobile Storage Buildings If you have time please step into this site to find more information about Mobile Storage Buildings. Posted March 31, 2008 |
|
chefkeem
You got me smoking, D! 5*s Excellent lens! Posted March 24, 2008 |
|
QueDog
WOW! Great lens! Very informative. When I grow up I want my lens to look like yours. Check out my first lens and share your critique. Posted March 18, 2008 |
|
Donna_Fallon
Hiya Posted February 14, 2008 |
|
Aika
really cool lens. Perfect idea for family gatherings and parties! ^__^ Posted February 12, 2008 |
|
Barbeque_Rick
D: Posted January 25, 2008 |
|
ArrowSheds
What good ideas! Thanks for sharing Posted January 19, 2008 |
Making a Weber into a cold smoker
small modifications to convert your old kettle to a cold smoker
You will see in this video that with a little imagination you can build your own cold smoker from that old kettle BBQ you have laying around. The nice thing about this conversion is, you can still use it as a BBQ Grill any time you want
Cold Smoker
A Weber kettle modified to be a cold smoker. Today I'm cold smoking salmon using cedar
Runtime: 2:28
3360 views
5 Comments:
Build Your Own Smokehouse
SMOKEHOUSE PLANS FREE - THE BEST I HAVE SEEN
Here is a FREE E-Book for youThere are great pictures and explanations for building your own smoke house from materials purchased at any hardware store. There is a complete run down of everything you will need including the size of screws.
This is a nice sized smokehouse that is small enough to be portable. This version of the smokehouse is six foot tall and would be easy to make shorter if it fit your needs better.
If you have ever wanted to build your very own smokehouse just
click here now!
Naughty Salmon Dip
Ingredients:12 ounces canned salmon
3/4 cup Miracle Whip (may substitute with mayonnaise)
3 oz. of cream cheese
1/4 cup horseradish sauce
1/2 cup diced red bell pepper
1/2 cup diced green onions
1/4 cup diced red onions
2 Jalapeno peppers diced
2 tablespoons Lime Juice
1 teaspoon grated lime
1 teaspoon crushed red pepper
1/4 teaspoon salt
1/2 teaspoon black pepper
Throw everything in a food processor and mix in low speed for about five minutes till all the ingredients are nicely mixed.
Cover with wrap and refrigerate for a few hours or overnight for best results.
Serve with Crackers
For more great ways to use your Smoked Salmon visit my Squidoo Lens "Smoked Salmon Recipes"
Click here to visit Smoked Salmon Recipes Today!
Visit the Smoke House
Ideas and suggestions for all your smoker needs
You have taken the time to get your own smoker, so are you ready for the next step? Before you fire up your smoker there are some things you will want to knowI have created a Squidoo lens that covers your smoker needs from wood selection for the smoke to how to marinade your fresh fish.
Don't forget to stop over at the smokehouse for suggestions and tips on the best methods to smoke your food today.
Click here to visit the Smoke House Today!
The Big Smokey
Here is another fantastic Double Barrel Smoker with great pictures and easy to follow instructions.
the Big Smokey is easy to build and cost nothing next to those pro jobs. I've outlined the steps to make the smoker under the construction area. They include color photos and some friendly advise with a list of the tools needed to make Big Smokey.
For more information for building the Big Smokey
Click Here Now!
the Big Smokey is easy to build and cost nothing next to those pro jobs. I've outlined the steps to make the smoker under the construction area. They include color photos and some friendly advise with a list of the tools needed to make Big Smokey.
For more information for building the Big Smokey
Click Here Now!
Quick Build Cold Smoker
This is so simple I could hardly believe my eyes
You can turn any BBQ - Grill - Smoker or cardboard box into a cold smoker.
Build A Cold Smoker
How to Make Home Made Sausage
Making sausage at home is easy and fun to do. You can create your very own gourmet Sausage today.To Learn More about Making Homemade Sausage on Squidoo
Terracotta Smoker
Don't want something fancy just simple this is it
Avoid problems with your standard metal charcoal smoker getting the temperature to stay consistant with wind blowing. The metal would wick away the heat really badly. Ceramic pots work great, and it can cost less then $40 for the whole setup.Want to Learn how easy it is to create a Terracotta Smoker,
Click Here Now!
Smoking in Style
Another Free set of Smoke House Plans
This is a more permanent type structure. You will build a wood framed smokehouse that is 6x8x8 with a gabled roof. The fire box is a separate unit. For the free pdf plans:
click here!
click here!
Great Stuff on Amazon
Meat Smoking and Smokehouse Design
Amazon Price: $19.95 (as of 05/20/2008)
Build a Smokehouse: Storey Country Wisdom Bulletin A-81 (A Storey Country Wisdom Bulletin)
Amazon Price: $3.95 (as of 05/20/2008)
Backyard BBQ: The Art of Smokology
Amazon Price: $15.95 (as of 05/20/2008)
The Little Black Book of Barbecue: The Essential Guide To Grilling, Smoking, and BBQ
Amazon Price: $9.96 (as of 05/20/2008)
How to make a Smoker from a Trash Can
Here is a Portable - Simple - Inexpensive Smoker Design
Recently my good friend Martin moved back to Kansas from LA. When he left, he took his smoker with him. This left me without access to a smoker. This is A Bad Thing. Smoked food is one of life's great pleasures. I decided that I need to make my own smoker.Free Plans
Note:
Garbage can smokers are great. Here's a few helpful hints:
Drill at least 8, 1/2%u2033 holes in the bottom below the fire grate and 8 in the lid. My first attempt was poorly ventilated and the fire kept going out. I then use aluminum foil plugs to cover the holes to regulate air flow and control temperature.
Season your smoker before you actually put food in it. Get a rip roarin fire going to evaporate all the coating off the inside.
Definitely use a water tray between the food and the fire. It catches grease, keeps the smoker humid and prevents flare-ups.
Get a $7 candy thermometer at a place like Bed Bath and Beyond, drill a small hole in your smoker and stick that baby in there. It's the best way to monitor the temperature
New YouTube vids
Ribs: A Man & A Dream
A Cajun Smoker
Here is my dream and project for later this winter ... will I be ready for spring?
You bet I will!
You bet I will!
The StoveTop smoker is for all seasons and reasons
The idea of smoking your own foods might be appealing yet for many reasons, you do not feel its for you.Perhaps you never fix enough food at once to make buying or building a smoker practical.
You only want to smoke foods a few times each year.
You prefer smoked foods when you are camping.
You want something that is quicker and easier.
There is a great answer if this is you ... Check out my Lens about
Stove Top Smoking Today!
The Cajun Microwave
Where the Smokehouse meets the Barbecue Grill
Have you ever tried to put a 70 pound pig in your smoker? Tried to smoke cook a couple of Turkeys for dinner and still wanted to let the kids barbecue some dogs? I have and it does not work so well. The Cajun Microwave might just be the worlds greatest answer.With the simple addition of some accessories you can slow smoke cook your favorite roast while grilling a few burgers and why not rotisserie cook a couple chickens at the same time.
To learn about the Cajun Microwave check out my Lens:
The Cajun Microwave Roasting Box today!
Build Your Own Smoker
From Simple to Fancy - A Smoker for every taste
Do you have favorite plans for a Smoker? Add them here.
How to Make Your Own Barbecue Smoker
My husband and I got this idea from an episode of more...3 points
How To Build A Food Smoker
You can now create that wonderful aroma and flavor more...3 points
The "Wilber D. Hog" Pit
For those that would like a larger, functional Smo more...2 points
Big Smokey
A great site with everything you need to know abou more...2 points
Small Smokehouse
The smokehouse described here is suitable for smok more...2 points
created by DMedley
More Resources from around the Net
- The Smoker King » Build a Custom Smoker
- Smoking, grilling, and barbequing techniques and recipes by The Smoker King including mops, rubs, and sauces.
- Build Your Own Backyard Smoker - Popular Mechanics
- Real barbecue involves cooking tougher, fattier cuts of meat like pork butt and beef brisket over a duration of 4 to 6 hours or longer at temperatures near the boiling point of water. The payoff: tough meat becomes flavorful and succulent, fat is rendered out and the low, smoky fire leaves the aroma
What others are saying about Building a Smoker BBQ
- ducane 24 bbq reviews
- Not free plans on how to build a smoker bbq tank fuel level indicator corkys bbq.
Setting the opinion Standard
Your opinion does matter
Loading poll. Please Wait...
