Just wanted to start a thread on home built smoke houses. Gas electric wood whatever. I've been researching heating elements and materials but wanted to. See if people wanted to share ideas or pics of thier own
My plans. Initially I was thinking of using a old standing freezer but my neighbors or my wife don't want to look at it so I was thinking of building a wooden box and a separate steel smoker chamber. I'm still looking for cheap metal racks which will determine the size of my smoker
Initially I thought of just buying a commercial unit but they have such limited capacity. It's a long process I just want to do big batches and be done. Looking at mainly fish, jerky, and a run of sausage. When I was young we had a 8x8 cmu smoker with a separate smoke room. My family would do 1-2 thousand pounds of sausage over 4 days, it was a pretty big production, complete with bringing your own hog or steer to the party. Great memories and something they still do
Anyway back to the point, I'm tired of the food dehydrator and don't like the size of the commercial units. So thinking of a 2 by 2 by 6 smoking shack with a converted BBQ for smoke production
So how about it, tips, advise, or show off your handy work.