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atcNick
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- Location: Texas, USA
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by atcNick » Fri Jan 11, 2013 07:33
The door is on.

-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
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NorthFork
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- Location: Northwest USA
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by NorthFork » Fri Jan 11, 2013 12:13
Nick, that smoke house is looking great. Once you get it going and well seasoned you will not believe the character it will develop. The odor that it will attain will make you drool every time you walk by it. I have been using a cedar smokehouse for years and would not even think about going back to a "modern" metal smoker (no matter how convenient they are).
Great job on the smoker, it will be well worth the time and effort--
Pat
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Blackriver
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by Blackriver » Fri Jan 11, 2013 21:16
What a great looking smokehouse! Nice job Nick. You will have to let us know how your first smoke goes.
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CrankyBuzzard
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- Location: Texas
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by CrankyBuzzard » Fri Jan 11, 2013 22:38
Great work thus far!
It seems that great minds tend to think alike, or maybe it's just us in Texas!
I'm in the middle of construction on mine and it looks a lot like yours. I bought the same hardware for the door as well. Hope to have it completed this weekend.
However, mine will only be for cold smoke and won't have the space underneath that you do. I am a bit jealous over that!
Look forward to seeing the trial run of yours really soon!
Charlie
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Chuckwagon
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- Location: Rocky Mountains
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by Chuckwagon » Sat Jan 12, 2013 00:49
Hey Nick,
It's coming right along! Looks great. When folks start to smell the hickory burning, they'll be peeking over your fence to see where it's coming from.

If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! 
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atcNick
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- Posts: 373
- Joined: Fri Jan 01, 2010 05:17
- Location: Texas, USA
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by atcNick » Fri Jan 25, 2013 15:13
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
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atcNick
- Passionate

- Posts: 373
- Joined: Fri Jan 01, 2010 05:17
- Location: Texas, USA
Post
by atcNick » Fri Jan 25, 2013 15:14
Show respect to any mason you ever work with. Its hard work and they have a real skill!
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
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CrankyBuzzard
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by CrankyBuzzard » Fri Jan 25, 2013 16:30
Looking GREAT!
When I build a forge and line it with a "mortar" of sort, I gently heat it up to cure out.
Over the weekend, if you can keep a small fire burning that should do the trick. Don't go real hot though, small and steady heat.
Also, the firebricks you have in place will hold heat for quite a while, keep that in mind too.
Looking great, can't wait to see the first batch of sausage from the critter!
Charlie
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Blackriver
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- Location: Wisconsin
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by Blackriver » Sat Jan 26, 2013 02:19
Nice work Nick, I have enjoyed watching your progress with your smokehouse
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ssorllih
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by ssorllih » Sat Jan 26, 2013 04:21
Nice work. Make a small fire just to keep it warm for several days. if it goes out that is okay just start a new one later. masonary work is a skill that can be very hard to learn well but you did quite nicely.
Ross- tightwad home cook
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redzed
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by redzed » Sat Jan 26, 2013 04:32
Nick, she's a beut! Wish I could construct something like that. But I'm just an old office monkey trained to shuffle paper all day. Could never make a straight cut with a saw.
Looking forward to seeing the fine sausages soon to come!
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ssorllih
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by ssorllih » Sat Jan 26, 2013 04:53
Nick, It just occured to me that this is for a smoking fire not for heating a house. Any small fire will make perfectly good smoke. You don't need a lot of heat.
Ross- tightwad home cook
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Chuckwagon
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by Chuckwagon » Sat Jan 26, 2013 07:31
Nice work Nick. Hey, I'll bet little Evan is learning quite a bit helping ol' dad eh? What will you smoke first? Ham? Bacon? Good luck Nick.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! 
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crustyo44
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by crustyo44 » Sat Jan 26, 2013 08:37
Nick,
If you cover the inlet pipe with a plenty of soil, you can hot and cold smoke.'
I love hot smoked salmon/mackerel and of course BACON the best.
Great Job Mate!!
Jan.
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atcNick
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by atcNick » Tue Jan 29, 2013 04:19
redzed wrote:Nick, she's a beut! Wish I could construct something like that. But I'm just an old office monkey trained to shuffle paper all day. Could never make a straight cut with a saw.!
Im pretty much there with you. This project has not been without several "F-Bombs"! Haha.
Chuckwagon wrote:Nice work Nick. Hey, I'll bet little Evan is learning quite a bit helping ol' dad eh? What will you smoke first? Ham? Bacon? Good luck Nick.
Best Wishes,
Chuckwagon
Oh yea, he really loves to help me, even the smallest task. Im proud of that little boy! My first smoke will be Kabanosy, my all time favorite. And some bacon.
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED