I do alot of hunting and enjoy smaoked meat. How can I build a smoker? Does anybody know where I can get the plans for one? Danke. In service to our Lord Jesus Christ Scott Buehler

-- Scott Buehler (swamphunter@hotmail.com), January 23, 2001

Answers

I have a copy of it somewhere in my files, but Storey Books (www.storey.com or www.storeybooks.com - I think they both work) has a booklet on how to build a smokehouse

-- Eric in TN (eric_m_stone@yahoo.com), January 23, 2001.

Scott i built mine out of and old upright deep freezer. just put a chimney with a damper in the top. and elect hot plate in the bottom for hot smoking. if you want to cold smoke put a pipe in the bottom and run it over about 10 ft to what ever your useing for a fire box. the only thing hard is keeping it at home. bob in se. ks.

-- Bobco (bobco@hit.net), January 23, 2001.

Bobco is right. You can make 'em out of a lot of things depending how big and how fancy you want. Are you wantin to build a permanant structure? I may have some plans. Was a site w/ a bunch of plans posted a while back. North Dakota State U. Don't remember the exact addy

I saw a real nice Smokehouse at an old abandon farm a while back. This whole place would make most of us sick. A big beautiful farm. Big brick house, 2 nice barns, smoke house, summer kitchen, shop w/ a forge and an old hand turned drill press on the wall, Pump house, poultry house, and auto garage. May have been more, I can't recall. The wife & I went nosing around. The house was locked up. Everything was in good shape, just needed a family to do something w/ it. I can't understand why people let things sit like that. It's been empty for 5 years I know of. John

-- John in S. IN (jsmengel@hotmail.com), January 23, 2001.

Depending on whether or not you want pit barbecue style you may want to try a round-topped Brinkmann (brand) type water smoker. These burn charcoal and wood and are under $30 to purchase, that includes cover. I recently smoked a deer haunch in mine. Plenty big enough.

There are electric versions that maintain a particular set temperature without much fuss, these can be used with flavoring wood boxes (cast iron boxes loaded with wood chips--an additional $10). These are best if you are unable to tend the fire to keep the proper temperature for meat safety. Constant and accurate temperature is key to meat safety.

Not in anyone's service....

-- Anne (HT@HM.com), January 23, 2001.

I use a propane Brinkman with cracked hickory nuts and have used a freezer converted as bobco described. Both work well.

-- Jay Blair in N. AL (jayblair678@yahoo.com), January 24, 2001.