Originally Posted by Bob Dole (Post 7863421)

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

Originally Posted by MOhillbilly (Post 7862114)

Big damn help you are,lol.

Originally Posted by MOhillbilly (Post 7863109)

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

Originally Posted by tooge (Post 7863429)

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

Originally Posted by MOhillbilly (Post 7863376)

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.

Originally Posted by HemiEd (Post 7863532)

Those links of HCFs, cover both of those topics pretty well, or seemed so to me. Especially the heat part. I would think the smoke would take care of the bugs, no?

Originally Posted by Groves (Post 7866116)

I think other factors would determine where you put it to a greater degree than building on a slope.

It's true, smoke will rise, but when that baby is fired up smoke will be coming out of every opening. Ceiling, vents, holes near the floor.

Build it at a convenient spot to load and unload (i.e. vehicle or cart or whatnot), unless you like carrying hams up and down hills for no reason.

Originally Posted by Otter (Post 7866302)

Why wouldn't you lay the floor at whatever angle you wanted instead of building on a hill?

Originally Posted by allen_kcCard (Post 7866309)

Hill for elevation and easy way to put fire below and away from smokehouse, not for having floor anything but level.

Originally Posted by BigOlChiefsfan (Post 7866386)

Home-cured ham is pretty hard to beat when you do it right. We never had more than 8 hams that I can recall, and just smoked them above our root cellar (so no real fires, just a fire-pie-pan full of coals from the woodstove and hickory chunks) Rub the hams well with red pepper, or you can get ham weevils. Google those little rascals if you're not familar with 'em.

Originally Posted by philfree (Post 7866420)

When you get this done and then you realize that you need more dinning area let me know. I'll give you a modular building for the dinning area. You can side it to look like a log building to match your smokehouse. You have to take care of the freight and setup but I will give you the building.

Of course I get lot's of free Q in the deal.