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How To Build A Food Smoker

Updated on July 5, 2014

Build A Smokehouse or A Food Smoker

During my youth, the smokehouse was out the back door of the home I lived in.

There was always Sausage, bacon and ham in that smokehouse. It was one of those things in life that I just took for granted like so many things of my youth.

I loved that smokehouse, the smells were unforgettable and oh the taste of that ham.

You can create those same smokehouse memories today:

For every skill level of "Do It Yourself" there is a smokehouse or food smoker design available.

Some smokehouse designs are complex and some food smoker designs are extremely simplistic.

Have you ever been to a restaurant and ordered a plate full of succulent, mouth watering, fall off the bone, ribs?

Create that same wonderful smell and flavor in your own home. The wonderful taste of fantastic smoked BBQ is only beaten, when you do it yourself.

Now you have the opportunity to not only smoke foods you love, but to build your very own smoker or smokehouse.

There are many types, styles and ways to build a smoker and I am going to show you as many as possible.

Intelligence is something we are born with. BBQ'ing is a skill that must be learned" - Edward de Bo

How To Build A Smokehouse or Food Smoker and Where to Begin

The wonderful flavor of smoked meat and smoked cheese is something that most of us love.

Is the price at the grocery store more than you are willing to spend on a regular basis? If so, what is the answer?

Build your own food smoker or smokehouse!

If you have decided to build a smoker, what do you need?

the first consideration is, what are you going to smoke in your new smoker?

Do you plan to use your smoker to cold smoke or hot smoke your meat and other items? Fish and poultry is usually hot smoked and needs a temperature of 190 degrees to 200 degrees, of course this depends on the recipe you choose to use. Most meats and cheese are cold smoked usually at a temperature around 90 degrees.

The above are guidelines and there are always exceptions. If you want to smoke cook meat for to days meal, you would cook your roast while smoking it ... Hot Smoked. Cold smoking adds flavor and preservation to the meat.

Location is the second consideration. No matter how much you might love the smell from a great Bar-B-Que, you may not want that smell throughout your home in the summer months when the windows are open. You want to be able to locate your new smoker or smoke house far enough from the house so the distance and wind can eliminate the smoke. Portable smokers are not usually a problem; you just move it to the location before use. If you are looking to build a permanent smokehouse, then you need to give this a great deal of consideration before you start building.

Size now becomes the third consideration. How much will you be smoking at one time? Are you going to be smoking large items like turkeys or small items like blocks of cheese or sausage links? If you only intend to smoke items like sausages then you could design you smokehouse narrower and taller. If you want to smoke large items like turkeys and roast then you would want a larger floor area for your smoker.

At this point you probably can understand why many of us that love to create smoked foods also have a number of different types of smokers. Welcome to the wonderful world of the smokehouse

how to build a smokehouse

The ease of building a smoke house

Building a Smokehouse does not need to be complicated or expensive. If you are even a little handy with tools you can build a smoke house today!

Build a normal structure type building of the size you need and put good insulation on the walls. Purchase the cheapest materials that you can possibly locate. I know, concrete is not cheap so what about the floor? The truth is, your smokehouse does not need a floor, you can place if on bare ground. When you have your box building built, cut a hole about 12 inches up from the bottom big enough to accept a 3" double wall heater vent. Now on the opposite wall repeat this at the top of your structure and place a cap on the pipe.

Add some racks, hooks and shelves inside you new building and you are almost ready to go.

The next step is to build a fire box outside from your building to connect to the intake vent you cut into your smokehouse building. Remember the one you placed about 12" from the ground? You need to place this box far enough from the building to warm the building inside to about 90 degrees with the roof vent opened full. When you close the roof vent the building should be able to reach 170 to 200 degrees. This distance and the size of your fire box will be how you get within the temperature range.

There, not really very hard to build a smokehouse

Building A Smokehouse: Local Zoning Law

save your self some aggravation

Before you look further into building a smoke house, I feel obligated to include this piece of advise for anyone that is considering building a permanent structure as a smoke house.

You need to check with your local agencies about zoning considerations. Different localities will have different restrictions. You may need to place your smokehouse a minimum distance from your property line. materials used may be dictated by local law, such as using flame retardant materials. Are you going to have running water of electric installed in your smoke house? If so, these will be a consideration that may need to be approved through local law.

Even if your smoker is portable, you might get a visit from the local authorities if someone complains about the smoke at all hours. You need to consider your neighbors before you place that nice butt on to smoke-cook for 12 hours.

About Meat Smoking and Smokehouse Designs

The best book about building smokehouses using anything from old refrigerators, barrels, masonry blocks and some creative materials.

What causes this book to be heads above other smokehouse books is the volumes of knowledge about smoking meats provided by Stanley Marianski,

More than 100 detailed drawings and 50 photographs guiding you through the building and smoking processes and the confidence the book instills through its professionalism and readability for any level of expertise.

The first half of the book describes the basic principles of smoking, curing, cooking, storing and smoking meats and poultry.

The second half helps you, through highly detailed and comprehensive designs, build your own smokehouse.

Meat Smoking and Smokehouse Design
Meat Smoking and Smokehouse Design

The information is written in a clear to understand and follow language. The information is first class and accurate.

There are so many books on the market about meat processing, making sausages and many other meat related subjects that it is a real pleasure to see once in a great while a book of this sort actually worth reading and gaining knowledge from it.

I have seen this book offered on other sites for as much as $28.99!

 

The Texas Style BBQ Plans

If you love traditional smoked food barbecue like me, then this is your grill. Don't you love that smooth smoky flavor wood gives to all your Bar-B-Que foods?

This is a do-it-yourself welding project that won't cost a fortune to build.

Free Guide to Build Your Own Texas Grill

Looking Around The Smokehouse

Here is a quick look inside the smokehouse. If you don't find it here, you can request what your looking for and get a look at it in a couple seconds.

The Texas Style Smoker Bar-B-Que

This is a very common type smoker that you can find at any number of outlets. They are easy to use and convenient for a lot of folks.

These also come in different sizes and of course different price ranges. I got one that is a medium size somewhere around 36"x20" for the cooking surface. You can buy these with an outside firebox and they are great starter units that run around $200.00

If you would like this style and you are handy then check out The Texas Style BBQ Plans

Traditional Smoke House

A great Story about building a Smokehouse and using it.

"Smoke houses are one of those curious family traditions. Either you grew up with one or you did not."

"Having grown up with a smoke house, it seems impossible to prepare meat without one. I see products like smokehouse barbecue sauce and liquid smoke and just laugh. People always buy this prepackaged junk that is supposed to emulate the smoke house flavor, without even being aware of what they are missing out on. Most people don't even realize what smoke house meat tastes like. The taste really defies explanation." Read The Whole Story

Cowgirls Homemade Smoker

Cowgirls Homemade Smoker
Cowgirls Homemade Smoker

A Cowgirls Drum Smoker

This is my new must have design

If I gave out an award for Smoker Design of the year, this would most likely win hands down.

I have fallen in love with this drum smoker and you can believe I will have one before this spring rolls around.

If you are looking for a design to build your own smoker and also want something that shouts style, this barrel smoker could be just what you are looking for.

Check This Out...

Smokehouse Tip # 1

If you hang pieces of ham and beef they can keep

for years, but will be very tough to eat.

Professional Barbecue Recipes! Competition style ribs, butts, chicken, and beef brisket...

Have you ever been to a restaurant and ordered a plate full of succulent, mouth watering, fall off the bone, ribs? Would you believe me if I told you that competition BBQ is better than any barbecue you can get in any restaurant? Now... you can learn the secret barbecue recipes of barbecue Pro s. Soon you ll be able to cook on a level that you never knew even existed. Read on...

double barrel smoker

This design is from the book "Real Barbecue" by Greg Johnson and Vince Staten. Their philosophy with the Big Baby is to take stuff that's more or less lying around and turn it into a smoker that works on the same principles as the $1,600 jobbies that the pros sell.

The essential function of a top-notch barbecue smoker is to keep the meat entrusted to it comfortably separated from flames and direct heat and yet in the path of the hot air and smoke that give it its flavor.

For more information on the

Double Barrel Smoker Click Here!

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Building a Cold Smoker - Smokehouse Combination

Free Smokehouse Design

I love this design from Cowgirl. If I had a good area to build a permanent smokehouse, this would be extremely high on my list of possible designs.

Cowgirl has fantastic pictures and step by step instructions for construction

My original smokehouse plan was to make something big enough to cold smoke two pigs worth of hams and bacon at a time.

I only butcher pigs once or twice a year for curing,....but I cook several pigs a year on my cinder block pit.

I wanted a smoke box that I could set right on my block pit, and run a pipe from a separate smoke/fire box to create the cold smoke. Use my cinder block cooker for both hot smoking and cold.

As it turned out, I decided (after I built the box) to make the little smokehouse permanent. Continue...

How To Smoke Food

You have built your Smokehouse or Smoker ... Now What?

You are going to need to know

How To Smoke Food.

Be sure to check out my Lens on smoking foods - choosing the right wood, marinade, sauce recipes. You will also find smoking times and temperatures and more.

How To Smoke Foods

BIG BABY

BIG BABY
BIG BABY

Making a Weber into a cold smoker - small modifications to convert your old kettle to a cold smoker

You will see in this video that with a little imagination you can build your own cold smoker from that old kettle BBQ you have laying around. The nice thing about this conversion is, you can still use it as a BBQ Grill any time you want

Naughty Salmon Dip

Ingredients:

12 ounces canned salmon

3/4 cup Miracle Whip (may substitute with mayonnaise)

3 oz. of cream cheese

1/4 cup horseradish sauce

1/2 cup diced red bell pepper

1/2 cup diced green onions

1/4 cup diced red onions

2 Jalapeno peppers diced

2 tablespoons Lime Juice

1 teaspoon grated lime

1 teaspoon crushed red pepper

1/4 teaspoon salt

1/2 teaspoon black pepper

Throw everything in a food processor and mix in low speed for about five minutes till all the ingredients are nicely mixed.

Cover with wrap and refrigerate for a few hours or overnight for best results.

Serve with Crackers

For more great ways to use your Smoked Salmon visit my Squidoo Lens "Smoked Salmon Recipes"

Click here to visit Smoked Salmon Recipes Today!

Visit the Smoke House

Ideas and suggestions for all your smoker needs

You have taken the time to get your own smoker, so are you ready for the next step? Before you fire up your smoker there are some things you will want to know

I have created a Squidoo lens that covers your smoker needs from wood selection for the smoke to how to marinade your fresh fish.

Don't forget to stop over at the smokehouse for suggestions and tips on the best methods to smoke your food today.

Click here to visit the Smoke House Today!

The Big Smokey

Here is another fantastic Double Barrel Smoker with great pictures and easy to follow instructions.

the Big Smokey is easy to build and cost nothing next to those pro jobs. I've outlined the steps to make the smoker under the construction area. They include color photos and some friendly advise with a list of the tools needed to make Big Smokey.

For more information for building the Big Smokey

Click Here Now!

Smokehouse Tip # 2

Smoked meats improve with age and are best kept in a dry area. They can hang in the pantry or meat safe and should be washed then dried with paper towel before storage.

Quick Build Cold Smoker - This is so simple I could hardly believe my eyes

You can turn any BBQ - Grill - Smoker or cardboard box into a cold smoker.

How to Make Home Made Sausage

Making sausage at home is easy and fun to do. You can create your very own gourmet Sausage today.

To Learn More about Making Homemade Sausage on Squidoo

Building A Cold Smoker Plans

Easy and Inexpensive Cold Smoker Plans

Do you want to smoke some Cheese? Then you need a Cold Smoker. Building a Cold smoker is quite simple once you understand the basics and know what to avoid.

Mainly, since you are cold smoking, you need to avoid heat. If you have a smoker unit already, then the heat source is more than likely inside the unit and no matter what you try, you end up with heat making cold smoking next to impossible, especially for an item like Smoked Cheese.

You need to keep the heat and smoke source separate from the smoking chamber. You can use a large cardboard box for the smoke room, if you are cold smoking, as there is no heat in the unit. Then on a heat source you can place a pan with your wood chips on a small burner. You place a lid on the pan that has a long flex tube that runs to the top of your cardboard box, you also need another hole for the smoke to exit the box, this is usually on the opposite side and near the bottom. There you have a simple, inexpensive cold smoker.

You could use an old tea kettle and run some flex pipe to the cardboard box or even build a nice wooden box for the smoke chamber.

These instructions are over simplified. If you are interested in building a cold smoker, just click - Building A Cold Smoker. You will find complete instructions and pictures.

Another Free set of Smoke House Plans

Get your free plans here

This is a more permanent type structure. You will build a wood framed smokehouse that is 6x8x8 with a gabled roof. The fire box is a separate unit. For the free pdf plans:

click here!

Smokehouse Tip # 3

Once the smoked meat is open keep it in the fridge, but don't cover with plastic it needs air.

Smokehouse in action - smoking red salmon

A must watch video if you want to understand what is involved in smoking your own food.

How To Make A Trash Can Smoker

Here is a Portable - Simple - Inexpensive Smoker Design

Recently my good friend Martin moved back to Kansas from LA. When he left, he took his smoker with him. This left me without access to a smoker. This is A Bad Thing. Smoked food is one of life's great pleasures. I decided that I need to make my own smoker.

Free Trash Can Smoker Plans

Note:

Trash can smokers are great. Here's a few helpful hints:

Drill at least 8, 1/2″ holes in the bottom below the fire grate and 8 in the lid. My first attempt was poorly ventilated and the fire kept going out. I then use aluminum foil plugs to cover the holes to regulate air flow and control temperature.

Season your trash can smoker before you actually put food in it. Get a rip roarin fire going to evaporate all the coating off the inside.

Definitely use a water tray between the food and the fire. It catches grease, keeps the trash can smoker humid and prevents flare-ups.

Get a $7 candy thermometer at a place like Bed Bath and Beyond, drill a small hole in your smoker and stick that baby in there. It's the best way to monitor the temperature

Adding To Your Smokehouse Library

No cook is complete without a great selection of cook books and no one that smokes food ever seems to have too many smoked food books. Here is a very nice selection of smoker cooking books that I personally like.

A Cajun Smoker

Here is my dream and project for later this winter ... will I be ready for spring?

You bet I will!

Smoked Food Is Not Trash

But you sure can get some dog gone good tasting food out of your trash can.

Smokehouse Tip # 4

You can warm smoked meat but be careful not to cook it. Simply cover with foil and heat in a low oven.

The Cajun Microwave

Where the Smokehouse meets the Barbecue Grill

Have you ever tried to put a 70 pound pig in your smoker? Tried to smoke cook a couple of Turkeys for dinner and still wanted to let the kids barbecue some dogs? I have and it does not work so well. The Cajun Microwave might just be the worlds greatest answer.

With the simple addition of some accessories you can slow smoke cook your favorite roast while grilling a few burgers and why not rotisserie cook a couple chickens at the same time.

To learn about the Cajun Microwave check out my Lens:

The Cajun Microwave Roasting Box today!

The StoveTop smoker is for all seasons and reasons

The idea of smoking your own foods might be appealing yet for many reasons, you do not feel its for you.

Perhaps you never fix enough food at once to make buying or building a smoker practical.

You only want to smoke foods a few times each year.

You prefer smoked foods when you are camping.

You want something that is quicker and easier.

There is a great answer if this is you ... Check out my Lens about

Stove Top Smoking Today!

Best Smoked Food - Locate the best restaurants and suppliers for smoked food

Windy City is a Pizza and Barbecue restaurant that serves the best of both worlds.

Oh the fantastic smell of real honest to goodness smoked food and in a restaurant.

A markerWindy City real smoked food -
35 Bovet Road San Mateo, CA 94402
get directions

Smokehouse Supplies

So you decided to build a smokehouse or a food smoker, now what? There are supplies you will need to operate your smoker and here are some of my favorite suppliers.

Setting the opinion Standard - Your opinion does matter

How do you rate this Lens

See results

Doc's Texas Smoked BBQ - Smoked BBQ and Burgers

Went to Sonora, Ca in the Sierra Foothills and made a wonderful discovery.

Going north on highway 49, on the left side of the road is a small rustic building that houses Doc's Texas Smoked BBQ.

Doc will even smoke up a special occasion for you including your Christmas turkey.

Some of the nicest folks I have met in a long time and the food was fantastic. If you are in the area, be sure to stop in at Doc's, you will be glad you did.

A markerFor Great BBQ and Burgers to a whole BBQ Cowboy feast. -
636 w. stockton road, sonora, ca. 95370
get directions

Smoker Feed Back - Lets hear from you ... Opinions, Wants, Needs or Loves

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    • profile image

      xiqing 3 years ago

      good

    • flinnie lm profile image

      Gloria Freeman 3 years ago from Alabama USA

      I love smoked food, it so yummy.

    • Jim Houston profile image

      Jim Houston 3 years ago from Wilmer, Alabama

      This is good stuff Dayle. My father in law had a smokehouse when my wife was young on the dairy farm. She still tells me great stories about the good old days. This is something I have always wanted to learn as I enjoy cooking. JimHouston33

    • profile image

      dannym92 3 years ago

      @chat2vishakha: $1 dollar days

    • profile image

      dannym92 3 years ago

      150 bills

    • profile image

      Vantis 3 years ago

      Cool :) I thought these things are out of fashion, and they are no longer available.

    • wdeal1 profile image

      wdeal1 3 years ago

      Wow this sure brings back old memories My grand dad had a smoke house like this when I was small I remember how great the fish and meats tasted and I am over 80 now

    • profile image

      chat2vishakha 4 years ago

      Very informative post.Thanks for sharing this information.

    • profile image

      anonymous 4 years ago

      great piece of information

    • steadytracker lm profile image

      steadytracker lm 4 years ago

      Excellent lens... thanks for the information

    • profile image

      univstats 4 years ago

      Make me hungry :) Thanks for useful information!

    • profile image

      anonymous 4 years ago

      This was the mind of my mother before she passed away. We never got a chance to build her a smoke house but I did have to build a shed. Great Lense!

    • profile image

      lauxeck 4 years ago

      Smoked Cheese... that ought to be delicious homemade, I'll definitely try this at home! Now let's get some action for this weekend :)

    • rattie lm profile image

      rattie lm 4 years ago

      Have just forwarded this lens to me husband. Thanks.

    • profile image

      THEGREATBUTT 4 years ago

      gr8

    • profile image

      trinimatt 4 years ago

      Great lens, very informative

    • socialcx1 profile image

      socialcx1 4 years ago

      Hi, This is so cool. I showed this lens to some mates and it's got them fired up, so to speak. I'm adding your lens to my favourites bar for future reference. Thanks.

    • jemacb profile image

      jemacb 4 years ago

      Very instructive. Thanks.

    • profile image

      anonymous 4 years ago

      Very helpful. Been looking to get one, and it seems there's a lot more to them...

    • zee-macmillan profile image

      zee-macmillan 4 years ago

      Very helpful, good article!

    • profile image

      JULpiala 4 years ago

      amazing!

    • profile image

      rangerovercommander 4 years ago

      you have created a nice lens, i like it

    • imagelist lm profile image

      imagelist lm 4 years ago

      A really helpful lens...

    • geosum profile image

      geosum 4 years ago

      Nice lens. We had a smoke house back on the farm.

    • profile image

      anonymous 4 years ago

      I built a gas wood chip smoker by marrying a old 60x60 wall oven to a 3 burner gas barbeque

    • Northerntrials profile image

      Northerntrials 4 years ago

      Awesome plans... It's given me something to do this summer and also something else I can look into. Thanks. I'll be going for the more portable kind though...

    • myoyster1957 profile image

      myoyster1957 4 years ago

      Have to build myself one of these!

    • profile image

      anonymous 4 years ago

      Your work is very good and I appreciate you and hopping for some more informative posts. Thank you for sharing great information to us. I feel strongly about it and love learning more on this topic. If possible, as you gain expertise, would you mind updating your blog with more information? It is extremely helpful for me and for my companyRotary slipswww.autobahnindustries.com

    • ManfromModesto LM profile image

      ManfromModesto LM 4 years ago

      What is the optimal time in which to eat meat after it enters the smoke house?

    • SteenBiilmann LM profile image

      SteenBiilmann LM 4 years ago

      Fantastic lens!!! I bought a small smoke box a couple of years ago to smoke fish (mainly hering and makrel), but I think I will try to use the bbq for a bit of taste adding via smoke as well. Thanks for the tips:-)

    • mikewaz lm profile image

      mikewaz lm 4 years ago

      Great lens! You sure covered all the bases. I started out by smoking my own salmon after getting a pretty sorry batch from the local smokehouse. Since then I've done just about everything except a ham or turkey but it's on my list.

    • CornellMarCom LM profile image

      CornellMarCom LM 4 years ago

      interesting.

    • profile image

      mwiener 4 years ago

      Very interesting read..

    • foodstoragegal profile image

      foodstoragegal 4 years ago

      A great read

    • profile image

      mjb13815 4 years ago

      Nice I really like the texas style bbq grill

    • MomOnTheGo LM profile image

      MomOnTheGo LM 4 years ago

      I love BBQ! I am going to put this lens in front of my husband and see if he gets the hint... : )

    • outdoorprojects profile image

      outdoorprojects 4 years ago

      I enjoy writing about building various things and found your lens to be enjoyable and right up my alley!

    • outdoorprojects profile image

      outdoorprojects 4 years ago

      Nice Lens

    • profile image

      Karamerica 4 years ago

      Can't wait to try! Love smoked salmon & albacore!

    • pretyfunky profile image

      pretyfunky 4 years ago

      Great Idea s

    • TwistedWiseman profile image

      TwistedWiseman 4 years ago

      When I lived in the country most households owned a smoker house, but nothing like I see here, they were pretty much Chimney holes with a rod in the middle where you hang your meat to smoke.

    • rdcbizz profile image

      rdcbizz 4 years ago

      great lens on smoker

    • SurvivalFood1 profile image

      SurvivalFood1 4 years ago

      Oh wow, this is awesome. We smoke our own bacon and other meats in a small smoker grill... I am bookmarking your lens for when we're ready to expand and make our own smokehouse.

    • profile image

      bloggermarketer 4 years ago

      Nice ide about Smokehouse Combination :)... Gorden Kreatif Semarang.

    • john-dewitt-7 profile image

      john-dewitt-7 4 years ago

      Amazing lens! I'm hungry now!

    • sjewula profile image

      sjewula 4 years ago

      Very informative. Thanks for sharing. Great lens

    • amitsarkar lm profile image

      amitsarkar lm 4 years ago

      Great Idea shared here...

    • profile image

      fordcommander 4 years ago

      good idea, i might try it :)

    • Didijudy profile image

      Didijudy 4 years ago from Canada

      Getting hungry just thinking of smoked food...it's so tasty! Thanks for sharing.

    • Howcanigetagirl profile image

      Howcanigetagirl 4 years ago

      I love smoky food - very interesting lens, thanks for sharing!

    • profile image

      longbitbeard 4 years ago

      I love smoked foods. It's a great way to preserve meat, too. The only thing keeping me from eating more are the health consequences. Great lens by the way!

    • profile image

      mitchelyhuntes 4 years ago

      very interesting... nice work

    • rooshoo profile image

      rooshoo 4 years ago

      My dad smokes stuff all the time. So yummy. Great lens.

    • profile image

      peanutcat 4 years ago

      My Dad's smoked fish in a small smoker using wood shavings is legendary in Benoni, South Africa.

    • profile image

      peanutcat 4 years ago

      My Dad had a small smoker using wood shavings - and his smoked fish is legendary in the small town of Benoni in South Africa.

    • timo5150 lm profile image

      timo5150 lm 4 years ago

      Your intro picture looks a lot like the smokehouse we use to have when I was kid in Alaska. Best smoked meat I have ever had. I am so glad my uncle taught me the correct way to smoke meat. Is a great skill to have. Thanks for sharing.

    • profile image

      anonymous 4 years ago

      i am inspired from your lens and going to built a smoke house

    • profile image

      DaveBoogy 4 years ago

      sweet looking smokers! Now I'm officially starving for some BBQ. I just might have to build one of these bad boys, so thanks for all the great info.

    • retrochalet profile image

      Cindy Fahnestock-Schafer 4 years ago from Hedgesville, WV

      Hi, I really like your lens. In fact I'm going to add this as a link within my BBQ DRY RUB lens, I hope you will consider reciprocating the love. Thanks! Cindy

    • profile image

      D_L_Harbin 4 years ago

      I love smoked meat, great lens.

    • spids1 profile image

      spids1 4 years ago

      great lens love this!

    • craftycollector profile image

      craftycollector 4 years ago

      The smoke houses look wonderful Around here, in Jura mountains, many people do have smoke houses and they smoke their own ham and smoked sausages. These look great, and very interesting.

    • bezabeza profile image

      bezabeza 5 years ago

      Being from the UK this is a fascinating insight into something very culturally important to some people in some parts of the USA..... I really like that you, and people who've commented, are so passionate about Smoke Houses :)

    • ManualMustafaa profile image

      ManualMustafaa 5 years ago

      I'll have to try making one of these next summer :)

    • profile image

      anonymous 5 years ago

      sounds like something to try

    • ToneyWernsman profile image

      ToneyWernsman 5 years ago

      Great guide... I love smokin' some ribs!

    • profile image

      samwhiteviz 5 years ago

      Its an excellent story about smoke, well define with picture thanks for sharing

    • profile image

      maritom226 5 years ago

      Wow! I've learned something very essential here...My husband loves BBQ and grill foods and I am missing so much our Smoked Fish being called "Tinapa" so I might try to convince my husband to make me something like this so I can taste the delicious outcome ot either meat or fish...Thanks a lot for sharing this great idea.

    • profile image

      ericstrate 5 years ago

      I'll have to give this a shot next summer :)

    • profile image

      simi007 5 years ago

      oh nyceeeeeee

    • profile image

      kamrul-hasan-3760 5 years ago

      good for health

    • profile image

      kamrul-hasan-3760 5 years ago

      good for health

    • profile image

      kamrul-hasan-3760 5 years ago

      thank you

    • profile image

      kamrul-hasan-3760 5 years ago

      thank you

    • profile image

      kamrul-hasan-3760 5 years ago

      fine

    • profile image

      thangngo88 5 years ago

      can banoh very good...

    • profile image

      bosanska-kuhinja 5 years ago

      Loved your lens. In Bosnia it's a tradition to smoke cure meat - however, that's all we do. We don't really add any sauces or "bbq" the smoked meat, it's just curing for keeping and eating in the cold winter.I find your additions to this long-standing tradition quite inspiring and I will be attempting some of your suggestions in my own smoke house in the neat future.Thanks again!

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      smaraymond 5 years ago

      My husband is dying for a smoker. He can't settle on a storebought one-so many to choose from. Wait til I throw this information into the mix. His head will explode. Thanks for the informative lens.

    • PhotographicStu profile image

      PhotographicStu 5 years ago

      Thank you this is a great lens!

    • robertzimmerman2 profile image

      Robert Zimmerman 5 years ago from SE Florida, USA

      Interesting, thanks!

    • steph-naylor profile image

      steph-naylor 5 years ago

      Thanks for posting this lens!

    • Larry50 LM profile image

      Larry50 LM 5 years ago

      I smoke a lot of ribs and pork butts on my home smoker but I'd like to build a smokehouse so I can smoke larger pieces of meat and also try out my hand at smoked sausage.

    • microfarmproject profile image

      microfarmproject 5 years ago

      My brother-in-law smokes brisket and it is wonderful! I think that I need to build a smoker for use at The Micro Farm. Thanks for the ideas.

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      SerenaHitchens 5 years ago

      Nice lens! This is really interesting. Smoking is a preservation technique that i learn when I took my food handling course.

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      miha188 5 years ago

      Wow great!Dance

    • profile image

      miha188 5 years ago

      Wow great!Dance

    • createpink profile image

      createpink 5 years ago

      I wish I had some right now!! Great info. Hubs wants to trade his smoker in for a smoke house now :)

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      robertwillams 5 years ago

      awesome

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      robertwillams 5 years ago

      Wonderfull lens:)

    • MarcoG profile image

      Marc 5 years ago from Edinburgh

      The only food I like smoked is fish...I've never thought of making your own smoker, such a good idea!

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      webpromotica 5 years ago

      really nice one buddy..............you can find great stuffs at www.designemporia.in

    • bjesparza profile image

      bjesparza 5 years ago

      I would love to have one of these

    • Ebbsoh profile image

      Ebbsoh 5 years ago

      really nice lens. i like to smoke salmon. its the best!

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      MHicks 5 years ago

      The cowgirl homemade smoker is interesting, it rocks!

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      amythomson187 5 years ago

      I love BBQ's but a smoker takes it too a whole new level... i want one! Amy x

    • profile image

      amythomson187 5 years ago

      I love BBQ's but a smoker takes it too a whole new level... i want one! Amy x

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      anonymous 5 years ago

      @CameronPoe: due...just use liquid smoke. We dumped Wrights and are using CedarHouse all natural hickory liquid smoke. can get it on Amazon.com or http://www.cedarpaper.com/liquid-smoke

    • CameronPoe profile image

      CameronPoe 5 years ago

      That cowgirl drumsmoker looks easy enough and more importantly, compact enough for me to do.

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      anonymous 5 years ago

      @getwellsoon: Thanks!

    • Kumar P S profile image

      Kumar P S 5 years ago

      Interesting and informative lens.