Thread: Food and Drink Smokehouse plans.
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Old 08-30-2011, 01:34 PM   #34
tooge tooge is offline
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Originally Posted by tooge View Post
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
I meant 40 hams. you could do 20 hogs in this easy
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