Smoke a lot of venison summer sausage, there are hanging hooks in the rafters. Mullet, salmon, pork bellies to make bacon, brined brisket to make pastrami, all sorts of things..
Looks good.
I see the propane and fish fryer base.
What wood do you plan to use? I used to hit the cabinet shops and just get saw dust back in the day.
I cant see chunk working in a skillet is why Im asking.
(I need a better smoker. I have the big Charbroil grill with the side box. It leaks like all get out. Huge PITA to control temps.)
Yep, I use chunk wood from academy, pecan or a sweet wood like apple or cherry chips, they work just fine. When I was growing up we had a metal 5 gallon pal and used green maple for all our smoking.
What are your measurements on your smoke house, like 4 X 8 pannels, can you give us the design detail like, H X W X D, no insulation, how is your roof secures and is there a space between the roof and house to vent the smoke, didn't notice a chimney?
its 4x4x6 feet tall and then the roof so that adds 4 more inches.
the roof is 4x8 which leaves a small opening in the back which is covered by tin and lets most of the need air out, I used roof joist hangers to anchor the roof which is slanted 1.5 inches, with the right side longer to cover the propane tanks, two pieces of metal roofing and that's about it. I lined it with bricks and then lined over the bricks with sheet metal. gauges are tel-tru UT 300 6" stems thermometers. 5/16 siding, everything is put together with deck screws. and there is a 5" drip edge. racks are made to fit the inter rails, with expandable metal grate for grills.