Food and Drink Smokehouse plans. - Page 3

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.

MOhillbilly · 08-30-2011, 12:54 PM

Quote:

Originally Posted by Bob Dole

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

Thats.the one I was talkin bout on the first page dole.

LOCOChief · 08-30-2011, 01:00 PM

Quote:

Originally Posted by MOhillbilly

Big damn help you are,lol.

My great grandad had one in KY I think they called it a smoke cellar and it was on the side of a hill but everything's on a hill in E Kentucky.
I remember some big ol hams hangin in there but I was too young to know how it worked. IIRC it was a really primative settup.

**HemiEd** · 08-30-2011, 01:31 PM

Quote:

Originally Posted by MOhillbilly

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

I had no idea, but learned a lot reading HCFs links. Those were pretty interesting.

The comment about freezers being readily available once the end of times hits,

I am guessing these would be real handy to have if you do your own butchering and or hunting.

tooge · 08-30-2011, 01:34 PM

Quote:

Originally Posted by tooge

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

**HemiEd** · 08-30-2011, 01:35 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.

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?

MOhillbilly · 08-30-2011, 02:23 PM

Quote:

Originally Posted by HemiEd

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?

Dig that last one.

Groves · 08-31-2011, 10:39 AM

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.

MOhillbilly · 08-31-2011, 11:27 AM

Quote:

Originally Posted by Groves

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.

I like that last one dude. Mostly cause the cost would be next to mothin. But ya I dont wanna be haulin shit all day.

Otter · 08-31-2011, 11:34 AM

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

allen_kcCard · 08-31-2011, 11:36 AM

Quote:

Originally Posted by Otter

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

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

Otter · 08-31-2011, 11:37 AM

Quote:

Originally Posted by allen_kcCard

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

Ah, I see. I'll shut the **** up now.

BigOlChiefsfan · 08-31-2011, 12:01 PM

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.

philfree · 08-31-2011, 12:16 PM

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.

allen_kcCard · 08-31-2011, 12:17 PM

Quote:

Originally Posted by BigOlChiefsfan

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.

I googled "ham weevils" and the only result that I got was this post :P

Groves · 08-31-2011, 01:05 PM

Quote:

Originally Posted by philfree

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.

You in the modular building biz? or just trading a spare for grub?

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

08-31-2011, 10:39 AM	#37
Groves Turning the Corner Join Date: Dec 2006 Location: Springfield, Missouri Casino cash: $-731459	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.
Posts: 2,387

08-31-2011, 12:01 PM	#42
BigOlChiefsfan Certified Bourbon taster Join Date: Aug 2000 Location: Shawnee KS Casino cash: $6380157	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. __________________ A man can never own too much red wine, too many books, or too much ammunition. -- R. Kipling
Posts: 5,164

08-31-2011, 12:16 PM	#43
philfree Indian Twitter Join Date: Nov 2000 Location: Free Agency Casino cash: $-1993802	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. __________________ [/SIGPIC]
Posts: 16,101