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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: What I want to smoke is (Ham, Fish and wildgame) . . . .
From: Dick,
Subject: Re: Plans for Smokehouse
Smoky,
This is Dick Elam again, just getting back to you on the plans for the smokehouse. What I want to smoke is (Ham, Fish and wildgame), so it doesn't have to be very big. Thanks a lot for your time and help!!!! Sorry it took so long to get back to you - - - computer been messed up.
Dick Elam
Hi Dick,
Building a smoke house is a snap for a semi handy guy. Build a normally structured building of the size of your choice and need with good insulation in the walls. Cheapest materials will do fine. Don't need a floor - packed dirt has always worked. Cut a hole about 12" from the bottom in one corner to receive a 3" doublewall water heater type vent. At the top opposite corner do the same for an exhaust with a cap. Add shelves, racks or hooks inside as needed. Drill a small hole over the door to receive the probe of a bi-metal thermometer. Build a little fire box, with a good air vent draft control, around the bottom 3" pipe. The further from the building, the easier to cool down the smoke before it enters the smoke house. You don't want the temp to exceed 90°F. for cold smoking and not more than 170°F for hot smoking. Hot smoked meats do not keep long without freezing.
If you get out the tools early Sat. a.m., you can be smoking by mid afternoon.
Have fun,
Smoky
EDITORS NOTE: Instead of a smoke house as described above, many use old refrigerators and upright freezers. Just be sure that the unit is relatively new 'cause some of the older units may have some harmful products in them.
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