Building my first Smokehouse.

[gasman]

Well I decided to build my first Smokehouse so that I had enough room to make my pepperoni and sausage in larger batches then a big chief can handle.
The aluminum frame on wheels is actually a food tray cart that you find in hospitals. I acquired it from a buddy of mine. I used 6 inch tongue and groove all the way around, wanted to use cedar but Cedar was not in the budget.
The majority of the work is done, it's just a little tweaking, adding a roof, and waiting for a few things to come in tomorrow that I ordered like thermometer and Electric burner.
After I get the remainder of the items needed I will do my final tweaking on the smoker.
I have four large shelves, hooks in the roof for hanging summer sausage that are spaced apart for funny airflow, and cut a piece of wood to put dowels in for hanging pepperoni.

Dimensions are 56 in tall 25 in wide and 22in deep.

[Blacktail Sniper]

Nice work, looks good!

[Blacklab]

You got busy  looks great. I see tbs in your near future. 😉

[Whitpirate]

Looking good!

[gasman]

Got 60 lbs of elk and moose grind, as well as 20 lbs of Jerky waiting to be done, so this thing will, get broken in right 

[gasman]

Is it true that using Pine or Confer type wood can cause pitch to sleep out of the wood when warmed up during smoking?

[KFhunter]

I can't imagine it not being true, it seeps out when I use it in the summer and the hot sun is beating down on it.   

[flinger]

Yeah that won't work at all
You should just let me pick it up so you have room to start over 😎

[gasman]

Yeah that won't work at all
You should just let me pick it up so you have room to start over 😎

Yeah, get in line.... lol

[Blacklab]

Run it like it’s full but empty for a few hrs. You’ll find leaks that you might want to seal. As well as getting that new smell out of it before you put your meat in it It might leak my fir did. When the box got hot. Mine was on the outside of chamber.

[gasman]

Run it like it’s full but empty for a few hrs. You’ll find leaks that you might want to seal. As well as getting that new smell out of it before you put your meat in it It might leak my fir did. When the box got hot. Mine was on the outside of chamber.

Yeah I plan on  "Seasoning" it before I actually add meat.

[KFhunter]

That T&G is kiln dried and good stuff, I don't think you'll have a lot of weeping.  If so just do more seasoning. 

[fishnfur]

Nice smokehouse!  I'm thinkin' homemade bacon.....

[Cap.Silver]

Good job Pete ,I hope that you'll let me taste some of that sausage when I visit .....time is ticking.

[gasman]

Good job Pete ,I hope that you'll let me taste some of that sausage when I visit .....time is ticking.

You know I will..... hell,  we'll even have a moose steak dinner 

[Gamblin Guy]

Gasman,

I built one in 2015, will try to get pictures resized and posted.  A couple things I have learned, I use a propane burner from my turkey fryer for a heat source, my interior dimensions are 30x30 so I have plenty of clearance for a burner that size.  I used heat registers for vents, two small ones on each side at the bottom and one standard size one just above my top door, it drafts very well.  I insulated mine with 1 1/2inch rigid foam insulation, once I get the heat stabilized with the burner it is very easy to maintain a constant temp.  I keep my temp below 220 and use both an iGrill (handy product that has both meat probes and an ambient temp probe) as well as a thermometer in the top vent to watch my temps.  I ran a couple pans of hickory and mesquite chunks to season mine and then just started smoking. 

[Gamblin Guy]

One more.

[Blacklab]

I love the smell and look of tbs    Nice house