Food and Drink Smokehouse plans. - Page 2

MOhillbilly · 08-29-2011, 09:36 PM

Have an idea in my head for a mortar and beam smokehouse. Slant roof. Was talkin to a guy that said to build it on a hill and put my fire box down slope so that you dont cook your meat. Seemed like a smart idea to me. Yall ever heard of this? Thoughts and plans welcome.

WV · 08-30-2011, 08:04 AM

Quote:

Originally Posted by MOhillbilly

I have one at the fortress. This ones for the new place. Id like it to be big enough to do 25 hams and 40 50 slabs of bacon.

Your friend total is going to grow exponentially!

**Dave Lane** · 08-30-2011, 08:10 AM

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

MOhillbilly · 08-30-2011, 08:14 AM

Quote:

Originally Posted by seclark

put me down for a couple hams when they're ready.
sec

Shootin for christmas.

MOhillbilly · 08-30-2011, 08:19 AM

Quote:

Originally Posted by Dave Lane

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

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

tooge · 08-30-2011, 08:22 AM

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.

**Dave Lane** · 08-30-2011, 08:22 AM

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

boogblaster · 08-30-2011, 09:30 AM

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 ....

MOhillbilly · 08-30-2011, 09:48 AM

Quote:

Originally Posted by boogblaster

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.

burt · 08-30-2011, 10:14 AM

Quote:

Originally Posted by MOhillbilly

Already have one of these.

figures.

MOhillbilly · 08-30-2011, 10:39 AM

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

**Buehler445** · 08-30-2011, 12:23 PM

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.

MOhillbilly · 08-30-2011, 12:28 PM

Quote:

Originally Posted by Buehler445

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.

**Buehler445** · 08-30-2011, 12:30 PM

Quote:

Originally Posted by MOhillbilly

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.

**Bob Dole** · 08-30-2011, 12:41 PM

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

tooge · 08-30-2011, 12:46 PM

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

08-29-2011, 09:36 PM
MOhillbilly Mama Tried Join Date: Dec 2002 Location: Missouri Casino cash: $9949903	Smokehouse plans. Have an idea in my head for a mortar and beam smokehouse. Slant roof. Was talkin to a guy that said to build it on a hill and put my fire box down slope so that you dont cook your meat. Seemed like a smart idea to me. Yall ever heard of this? Thoughts and plans welcome.
Posts: 23,371

08-30-2011, 08:10 AM	#17
Dave Lane Space Cadet and Aczabel Join Date: Aug 2000 Location: Kanab, UT, USA Casino cash: $9333275 VARSITY	I highly recommend you get a commercial smoker instead of this plan. But that's just me. __________________ Thanks, Trump for the civics lesson. We are learning so much about RICO, espionage, sedition, impeachment, the 25th Amendment, order of succession, nepotism, separation of powers, 1st Amendment, obstruction of justice, the emoluments clause, conflicts of interest, collusion, sanctions, oligarchs, money laundering and so much more.
Posts: 40,584

08-30-2011, 08:22 AM	#20
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $794112	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.
Posts: 17,146

08-30-2011, 08:22 AM	#21
Dave Lane Space Cadet and Aczabel Join Date: Aug 2000 Location: Kanab, UT, USA Casino cash: $9333275 VARSITY	I just noticed you are smoking ham and bacon so I stand corrected. I thought this was to do BBQ. __________________ Thanks, Trump for the civics lesson. We are learning so much about RICO, espionage, sedition, impeachment, the 25th Amendment, order of succession, nepotism, separation of powers, 1st Amendment, obstruction of justice, the emoluments clause, conflicts of interest, collusion, sanctions, oligarchs, money laundering and so much more.
Posts: 40,584

08-30-2011, 09:30 AM	#22
boogblaster MVP Join Date: Sep 2005 Location: Verdigris Valley Campsite Casino cash: $10004900	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 .... __________________ WR or S please
Posts: 10,305

08-30-2011, 10:39 AM	#25
MOhillbilly Mama Tried Join Date: Dec 2002 Location: Missouri Casino cash: $9949903	Smokehouse and smoker aint the same thing fellas. Not for bbq. __________________ True Son of Liberty
Posts: 23,371

08-30-2011, 12:23 PM	#26
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $-1375266	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.
Posts: 59,932

08-30-2011, 12:46 PM	#30
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $794112	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
Posts: 17,146