The beginning of my new smokehouse..........

[opus]

Suggestions?

Was going to make a lid with the top, then cut a pipe hole in the bottom cover. Pull the lid off, have a few rods in there to hang meat and such on.

http://2006photos.milneweb.com/dec/IMAG0001A.jpg.html

[welsh wizard]

HI Opus - some great pics on your site, i especially liked the hobo hodown, think I will try that next year but most of my friends look like that most of the time

Ref the smoking barrell I did one a number of years ago and they are very effective - are you looking to cold or hot smoke?

Cheers WW

[opus]

Cold smoke is the only way to go....in my book anyways. Would love to hear tips/details about it.

Hobo hodown....lol, certainly have a plethora of pictures, dont I?

[opus]

Here's as far as I have got this weekend:

http://2006photos.milneweb.com/dec/1223 ... a.jpg.html

[Epicurohn]

Hi Opus,

But do you eventually raise the temp of your cold smoker at the end to fully cook a sausage or meat?


David

[opus]

No, if we want to eat it then, we'll throw it on the grill. If not, freeze it or refrigerate it, etc.