Cedar smokehouse construction

User avatar
atcNick
Passionate
Passionate
Posts: 373
Joined: Fri Jan 01, 2010 05:17
Location: Texas, USA

Post by atcNick » Fri Jan 11, 2013 07:33

The door is on.

Image

Image
-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
NorthFork
Frequent User
Frequent User
Posts: 126
Joined: Sun Aug 19, 2012 15:27
Location: Northwest USA

Post 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
Blackriver
Passionate
Passionate
Posts: 221
Joined: Sun Dec 19, 2010 22:03
Location: Wisconsin

Post 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.
User avatar
CrankyBuzzard
Passionate
Passionate
Posts: 242
Joined: Wed Jan 12, 2011 23:09
Location: Texas
Contact:

Post 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! :lol:

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! :sad:

Look forward to seeing the trial run of yours really soon!

Charlie
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post 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. :wink:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
User avatar
atcNick
Passionate
Passionate
Posts: 373
Joined: Fri Jan 01, 2010 05:17
Location: Texas, USA

Post by atcNick » Fri Jan 25, 2013 15:13

I had a half day yesterday with no kids, no wife and no work, so I got to working on the smokehouse again. Managed to get a majority of the firebox complete. Still have to do a little touch up work around the exit for the pipe. Gotta seal up all the wholes around it.

Any idea how long I should wait to fire it up? Should I keep the fire small for a while and gradually go up? Any suggestions on breaking it in are appreciated.

Thanks.

Image
Image
Image
Image
Image
-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
User avatar
atcNick
Passionate
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
User avatar
CrankyBuzzard
Passionate
Passionate
Posts: 242
Joined: Wed Jan 12, 2011 23:09
Location: Texas
Contact:

Post 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
Blackriver
Passionate
Passionate
Posts: 221
Joined: Sun Dec 19, 2010 22:03
Location: Wisconsin

Post by Blackriver » Sat Jan 26, 2013 02:19

Nice work Nick, I have enjoyed watching your progress with your smokehouse
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post 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
User avatar
redzed
Moderator
Moderator
Posts: 3278
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post 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!
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post 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
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post 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! :D
crustyo44
Veteran
Veteran
Posts: 1089
Joined: Tue Jun 14, 2011 06:21
Location: Brisbane

Post 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.
User avatar
atcNick
Passionate
Passionate
Posts: 373
Joined: Fri Jan 01, 2010 05:17
Location: Texas, USA

Post 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
Post Reply