Your friend total is going to grow exponentially!

I highly recommend you get a commercial smoker instead of this plan. But that's just me.

Shootin for christmas.

Two thinga I have, lot of recycled materials and farmer wayne. What I dont have, walk in cooler.

I saw a pretty cool one years ago out at Watkins Mill. about a 12 by 12 stone and mortar building that was probably 15 feet tall. Large firepit right in the center of the floor. All the hams and stuff were hanging about 8 feet above it from beams. It was badass. I guess that is how they did it back in the day. Small pipe coming out the center of the roof.

I just noticed you are smoking ham and bacon so I stand corrected. I thought this was to do BBQ.

i used to smoke whole hogs in a ole-oilfield tank heater with attached firebox .. it was about same size as a 500 gallon propane tank but 3 times thicker metal .. it had a baffle 3/4 the way down making the smoke come in thru the bottom ... had a grate for the hog made of walkway metal .. other end had a 6 inch baffled stack to control the draw ... always blasted the meat first then lower heat last six hours .. liked oak to start and finish with any fruit wood ....

Already have one of these.

ROFL figures.

Smokehouse and smoker aint the same thing fellas. Not for bbq.

I have to say, I don't know how to make one work, but I think I'd try to spend some money sealing it up. I would think keeping bugs and dirt out would be paramount.

I'd be interested to know how you separate the smoke from heat.

What cdcox wrote is pretty spot on. the dew point and how to regulate it is one key. To much and your cookin to little and you get that nasty funk.

Let me know what you come up with.

Looks like a decent plan to build a smallish "one hog smokehouse" pretty inexpensively.

I think the best thing to do is pour a 10 X 10 pad. Use blocks and morter, or stone and morter if you got the stone, with beam supports and an insulated, double metal roof. Firepit running the length of the building right down the middle about 3 feet wide. that way, you can regulate the heat by the fire size (length). Three pipes spaced across the top of the roof at the highest part that have dampers on them. Thats close to the old one I saw but more modern. You could do 4 hams easily it this set up