Build a Smokehouse; Storey Country Wisdom Bulletin A-81

..................5 How to Make Smokers and Smokehouses ..........................6 Project 1: The Hot Smoke Pit ....................................................................................................32 ....3 How Smokers and Smokehouses Work ..............Build a Smokehouse contents Introduction ...................................................................................2 What Is Smoking? .............................................8 Project 2: The Barrel Smoker .................................................................19 Sources .....................10 Project 3: The Box Smoker .........................................12 Project 4: Concrete Block Smokehouse with a Concrete Floor ....................................................

cured. you can enjoy these luxuries and dozens of superbly flavored foods from smoked homemade sausages. far more delicious than freezing or canning it. Smoking mellows and enriches the flavor as well as preserves the meat. to wild game birds. beef.Introduction Some of the most mouth-watering. venison. n n n n If you raise your own poultry. whitefish. But if you have your own smokehouse. and lamb. and smoked at home. most of them expensive. breasts of turkey. and freshwater fish. If you build a smokehouse. then killed in late autumn. You can make a simple smoke box or barrel that works very well. salmon. and trout. are a very inexpensive form of protein. giving them great independence and selfsufficiency. and none of them more efficient than a homemade smoker. very expensive. and most of us buy them in miniscule amounts for special occasions. or bullpout. you can rig up a simple smokehouse on a fishing or hunting trip and preserve your catch in the field. But there are other sound reasons for building a smokehouse and smoking your own products. your costs will be a fraction of what you might pay at the delicatessen counter. In recent years dozens of commercial smokers have appeared on the market. eels. oysters. Range-fed chickens or turkeys hatched in the spring. In southern hog-raising country. Once you have learned the techniques of smoking. go to waste because they are poorly prepared or unappealing to our overcivilized palates. smokehouses a century old are still doing service. curing and smoking is yet another way to preserve the meat. These delicacies are also very. hard to clean. Much fish and game. A smokehouse can be a community resource that draws rural neighbors together and motivates more people to raise their own meat animals. epicurean delights in gourmet stores are smoked hams. -2- . squid. or you can build a strong. If you fish or hunt or farm livestock. porkers. People with smokehouses tend to raise stock themselves. clams. especially for smoking. You can barter the use of your smokehouse for smoker hardwood or a share of the finished meat. hard-won from river and field. share it with others. pheasants. tight smokehouse that will endure for decades. shrimp.

and what temperatures with what foods suit your palate best. as well as the slightly different flavors given off by various woods. Hot Smoking Hot smoking is a fairly rapid process that both cooks the meat and flavors it with smoke at the same time. Cold smoked products keep for months. three basic ways of curing and/or smoking meats. the meat protein. fish. eventually you learn how long. textures. the more intense the flavor. and the internal moisture inhibit the growth of undesirable microorganisms. the complex chemical reactions between the smoke. and curing and smoking. the construction and venting of the smoker. Often just a trickle of smoke flows over the meat. all contribute to the unique tastes. Hot smoking temperatures range from 85°F to 250°F. Smoking lowers the moisture content of food and seals the exterior with a hard. what wood.” The slower the hot smoking process. Cold Smoking Cold smoking is a long. the length of time the meat is exposed to the heat and smoke. very gradually permeating the tissue to give a mellow and delicate flavor. and poultry have been perfected — hot smoking. The delicious foods prepared this way should be eaten right away or kept under refrigeration less than a week. The reason steaks and fish cooked over an open campfire taste so memorably good is because they are crudely “hot smoked. Early people discovered that brining or curing meat in a salt solution before smoking it removed more moisture from the protein tissue and greatly enhanced both the preservative characteristics and the flavor of the meat. and keeping qualities of each smoked food product. slow process that can last weeks with temperatures never exceeding 85°F. Over the centuries.What Is Smoking? Smoking is an ancient food preservation technique that probably goes back to the first delighted efforts of human beings to cook meat and fish over fire. -3- . Although early adventures with smoking your own foods can give highly variable results. cold smoking. golden-brown film. The temperature of the heated air that accompanies the smoke.

sugar. -4- . Dry Curing. This is a salt dehydration process. especially hams and bacon. A six-pound pork shoulder takes about twenty-four days to brine cure. then cold smoked. Brine Curing. it may be soaked in fresh water a few days. Often brine is injected along the bone of a big ham with a hypodermic needle. air dried. the famous cured smoked hams of Virginia are testimony to this slow. and often a tiny amount of sodium nitrite at a rate of two to four days per pound. sugar. This involves soaking the meat in a pickling solution of salt. Smoking cured meats improves their flavor immeasurably. now little used. that involves rubbing the meat with a mixture of salt. but the traditional methods are dry curing and brine curing. careful process which makes hams. Large hams and bulky cuts often take longer than a month to cure.Curing and Smoking There are several ways to cure meat before smoking it. Very often cured cold smoked meats. The salt gradually draws the moisture from the meat tissues. a big fifteen-pound ham must stay in the brine for two months. Then the meat is stored at cool temperatures. though gourmets and connoisseurs agree the results are not as fine. An oven thermometer is a must for smokehouse equipment. spices. are finished off at the end of the smoking period with a brief burst of hot smoking until the internal temperatures reach 140°F. bacon. Food preserved this way is salty but almost indestructible. and then smoked. dried. allowing three days for each pound of meat. the meat is soaked a few days to draw off excess salt. When the curing is finished. Cured meats also can be hot smoked from the beginning at graduated temperatures for briefer periods than cold smoking demands. and sausages of premium quality. and often a small amount of sodium nitrate. After the meat is cured.

and wring the last drop of flavor from every wisp of smoke. thus drawing out moisture and evenly distributing the smoke. such as oil or detergent. Inside the smoker there should be adjustable pegs and hooks from which to hang the slabs of bacon. The insulation often catches fire and ruins the meat being smoked. old refrigerators. give off toxic gases. but also to prevent too dense an accumulation of smoke — and even soot and creosote — on the meat. fish. Baffles also permit some measure of temperature control. and tool sheds all have been converted into smokers or smokehouses successfully. but in the confines of a closed shelter with a smoke source at one end and a vent at the other. longer journey through the smoker. a grimy. or vents. smoke. the plastic parts and chromed racks. backyard barbecues. smokestained old refrigerator sitting in your backyard is something of an eyesore. It is vital to the final rich flavor to start out with a clean. though perhaps some of them shouldn’t have been. The Parts of a Smokehouse Vents. Baffles are useful in a smaller smoker. The newer model refrigerators are almost completely plastic on the inside and dangerous to use as a smoker. sturdy smokehouse. they force the smoke to take a slower. A bottom vent near the smoke source helps control air. The smoker or smokehouse must have a top vent. Racks and Hooks. not only to keep the smoke-laden air moving over the meat. Baffles encourage an even dispersion of smoke through the enclosure.How Smokers and Smokehouses Work The most efficient smoking is not done over a campfire. when subjected to heat. rather than a swift straight run from smoke inlet to vent. -5- . A chicken house or a barrel that contained pungent substances. though often recommended as being easily converted into good smokers. It is better to build a permanent and attractive. neutral-scented smoker. Old refrigerators. have real drawbacks. imparts the flavor of the original use to the meat. chicken houses. Besides. or a box or barrel smoker that can be put away when the job is done. barrels. and heat flow over the meat. Boxes. Baffles. chimneys.

woodcock. -6- . and a strong and unpleasant flavor of evergreen essence will ruin the meat. poisonous gases from the glue used to bind the plys together. or keeps a few chickens. such as spruce. ash. Never. and nuts. and dry willow all give excellent flavor. Both have the advantage of being movable and can be stored when not in use. Covers and stoppers to fit the smoke and vent holes should be rodent-proof and left in place when the smoker is unused. pine. apple. Experts advise not even using softwood kindling to get your smoke fire going. nor crumpled paper. sooty deposit. hams. The smoke can come from a variety of green hardwoods. oak. shrimp. and the hens and turkeys in their net bags. nonchromed grill laid across the hanger racks allows you to smoke fish and other foods that must lie flat. Corncobs can be used. nor any kind of starter or kerosene. or such fragile or small food as frogs’ legs. Rat-proofing.sausages. cedar or fir in a smokehouse — a black. hickory. never use softwoods. Maple. oysters. A nongalvanized. or sawdust. The box smoker and the barrel smoker are similar in function. The traditional smoke for hams is from green hickory wood and hickory sawdust. Movable benches and racks are the place to lay the more tender fish fillets. In the smoke of such sawdust are evil-smelling. hardwood chips. or left in place. for all of these impart their distinctive aromas to the meat and may contribute an unsightly residue of flying ash. These simple smokers should serve the needs of the family that raises only one pig or has an occasional lucky day fishing. birch. but the smoke flavor is inferior to good hardwood. If you get hardwood sawdust from a furniture factory or woodworking mill. Smoke. be very sure it is not from plywoods. but the box construction allows more control over smoke density and temperature simply by sliding the vent cover open or closed. bits of flying ash. How to Make Smokers and Smokehouses Here are four different smokers and smokehouses you can build — from a smoke pit to a permanent concrete smokehouse.

Another technique is slipforming — pouring stone and concrete into forms for the walls — following the basic design given here. A small six-foot by eight-foot smokehouse goes up in a hurry. Not only is a stone smokehouse tight and durable. Use oakum. It is widely recommended because of its fire-resistant qualities. Making a permanent. salmon. quaking aspen. and simple construction. game birds.For the homestead or farm family with a good-sized poultry yard and livestock.” logs can be used for the smokehouse. A slightly modified USDA plan for a concrete smokehouse is shown here. The concrete structure can be stuccoed or faced with brick or stone veneer. seasoned. there are several alternatives. pike. some carpentry or masonry experience is very helpful. Build Your Own Low-Cost Log Home by Roger Hard. and trout. well-constructed smokehouse is not a building project for someone who has never picked up a hammer before. However. rabbit and hare. A log smokehouse should not be chinked with plastic material or fiberglass insulation. Building a log smokehouse is an excellent training project before tackling a full-sized cabin or house. Do not use hardwoods (with the exception of aspen). permanent smokehouse that can hold up to twenty-four hams at a time is a good investment. if you find the concrete block smokehouse aesthetically unappealing. Although softwood is the material of log builders. and inexpensive if you have a good supply of stones. and if well-seasoned. and can utilize leftover log ends from major log construction projects. but it is handsome. The key to success is to proceed slowly and carefully. waterfowl. This wood is now used by the building industry for studs. or for the hunting-fishing family that regularly brings home venison. -7- . On the other hand. will help you build it right. gives good log-building results. see Storey Publishing’s book. relatively low cost. sphagnum moss. For a guide to working with logs. A Storey Publishing book by John Vivian. Building Stone Walls. clay. Traditional smokehouses in the South were often log buildings. a sturdy. or mortar. or “popple. In a rural community a neighborhood smoking project can preserve the meats of several families at once. a pleasure to look at and to use. good-sized. the project is both small enough and detailed enough to be an excellent learning experience preparatory to building your own house or barn.

the more subtle the smoke flavor.) The grill used in a hot smoke pit should not be galvanized or chromed. and arrange the food to be smoked on the grill. (Be sure to surround the hole with a circle of temporary fencing to prevent anyone from accidentally stepping into it. The narrower the vent opening. maple. Chickens will cook more rapidly if they are halved or quartered. Dig a fire pit about 2' deep and wide enough to accommodate the grill. the more rapid combustion (and heat) of the wood. The wider the opening. You can put the food to be smoked on the grill with no preparation. It will take the meat slightly longer to cook than in the kitchen oven — an additional 15–20 minutes for every hour. Materials flat rocks vent rock nongalvanized sheet metal for lid nongalvanized grill Tools shovel 1. Or you -8- . and the more slowly the meat will cook. Using the Hot Smoke Pit Half an hour before starting the hot-smoke process. sweet corn in the husk is very fine when hot smoked. build a good hardwood fire in the fire pit. and the higher the cooking temperatures. oak. and let it form a bed of red hot coals. roasts. but you lose much of the juices. Line the hole with flat rocks so that the grill is supported about 12" to 15" above the level of the coals. or birch. 2. Put on the cover. the more intense the smoke flavor. It is ideal for a Fourth of July picnic. Half an old picnic grill or the grill from a hibachi is ideal. Set the grill in place. pear. and fish. Then cover the coals with several handfuls of dampened hickory or other chips or small green hardwood twigs from apple. adjust the vent rock under it to allow some smoke to escape.Project 1: The Hot Smoke Pit This extremely simple hole in the ground turns out delicious hotsmoked chickens.

ground level 2' metal grill metal cover 12" Figure 1. lined with stone. A hot smoke pit. -9- . dug 2' below ground level. and covered with a metal lid makes an ideal temporary smoker.

Project 2: The Barrel Smoker This is a quickly and easily made cold smoker that can accommodate small amounts of food — two hams. Line it with rocks if necessary to prevent the earthen sides from collapsing. Turn the meat occasionally so that the marinade is distributed evenly. or poultry. . fish. crushed ground pepper to taste Combine all the ingredients.can marinate meat 4–6 hours in your favorite marinade.10 - . wood or metal. MarInade ½ ½ 1 cup cider vinegar cup hard cider or wine tablespoon salt 1 clove garlic. The trench should rise about 1" per foot. two turkeys. or whatever can be fitted in so that no piece of food touches another. It is especially good with chicken. Marinate for 4–6 hours. with both heads removed 2 broom handles or 1" diameter poles 1 board: 1" x 10" x 10' or 11' of 6" stovepipe or drainage tile 1 piece of sheet metal: 3' x 3' or top of old metal drum scrap lumber (approximately 1" x 4" x 14') for cleated barrel cover clean muslin or burlap to cover barrel top 1 large flat stone to cover the trench where it connects with fire pit (unnecessary if stovepipe or drain tile is used) assorted flat stones nails Tools hammer shovel tape measure saw 1. sloping up from the fire pit. Dig a fire pit about 2' deep and at least 18" across. Pour the marinade over the meat. four chickens. Dig a trench approximately 8" x 8" x 12' from the pit to the barrel location. 50 gallon barrel. cover and refrigerate. Materials 1 clean. Here is a marinade recipe to try.

(In sandy soils. . and position it over the trench. 4. you can attach an elbow to the pipe to extend into the barrel. Cover the board or trench liner with earth. The hole should be about 2' deep and a little narrower than the diameter of the barrel. and heap earth around the bottom of the barrel to prevent smoke from escaping. sandy soils. you also may have to line the trench with flat stones.11 - . Put the barrel in place over the smoke chamber. Butt the board against the stone. Dig the smoke exit hole under the barrel-position-to-be. 3. The stone will protect the 1 x 10 from catching fire.) Or lay smokepipe or drainage tile in the trench. A barrel smoker can cold smoke small amounts of food. Lay the large flat stone in place at the junction of the trench and fire pit if the board is used. If you are working in loose.1 scrap wood cover 6" muslin cover broom handle ⁄2" barrel 3' x 3' metal cover 1" x 10" board 2' 2' 8" x 8" x 12" trench 18" Figure 2. line the exit hole with flat stones. If you use smokepipe. 2.

Cut enough pieces from the 1 x 4 board or from scrap lumber to cover the barrel head. you can use rough-cut boards or lumber from wooden shipping pallets. 6. Lay the cover over the muslin. 7.5. Cut 2 extra lengths. approximately 6" apart. Make it larger than a barrel for the increased capacity. A 4' x 3' box smoker is a convenient size that can take 6–8 hams at once. The 1" gap between the cover and the barrel edge caused by the broomsticks will allow excess smoke to escape. Lay these cleats on a flat surface. or if you want a small smoker with a little more control. Position the remaining lengths perpendicular to the cleats and nail together. Materials 10 boards 5 boards 1 board 4 boards 1 board 1 board 1 board 1 board Amount Size 1" x 6" x 8' 1" x 6" x 12' 1" x 6" x 10' 2" x 3" x 8' 2" x 3" x 10' 1" x 4" x 5' 1" x 3" x 10' 1" x 3" x 12' . To cut costs. you can build a versatile smoke box in a few hours. Cover the top of the barrel with the muslin. Hang the meat to be smoked from the broom sticks and lay these across the barrel so the hams or turkeys hang down inside without touching each other.12 - . measure the diameter of the barrel. suitable barrel. with a 1⁄2" space between pieces. This box smoker is made from materials readily available from any lumberyard. Project 3: The Box Smoker If you cannot find a clean. but you can vary the dimensions to suit your needs. Control the temperature and smoke volume by adjusting the barrel cover and the fire pit cover until the right level of heat and smoke is found. To build the barrel cover.

⁄4 lb. A box smoker can cold smoke twice as much as a barrel smoker. ⁄4 lb. .13 - . 40 1 1 1 pair 1 1 1 3 10d common nails 6d common nails 8d common nails 11⁄4" wood screws 1 ⁄2" x 2' hardwood dowel 10–12' of 6" stovepipe 21⁄2" butt hinges and screws hook and eye latch for the door 3' x 3' metal cover for the fire pit Tools shovel saw hammer level wood chisel tape measure T-square screwdriver brace and 1⁄2" bit electric drill and bits cover for vent vent opening slotted support hanger rack smoke hole metal cover stovepipe fire pit Figure 3. 1 ⁄5 lb.

To build the back of the smoke box. Lay the two 2 x 3s on a flat surface parallel to each other and 411⁄2" apart. For each of the two sides. Cut two 2 x 3s to 491⁄2". Continue until the nine boards have been nailed into the 2 x 3 corner supports. Nail together with two 6d nails. Position the second 1 x 6 edge to edge with the first 1 x 6. cut nine 1 x 6s to 461⁄2". Align the ends with the outside edges of the 2 x 3s and nail into place. align the first 1 x 6 with the end and outside edge of the 2 x 3. 1. Nail the 1 x 6 into place with two 6d nails. Hanger rack support (step 4). Assembly for back and sides of the box smoker (steps 1 and 2). .) Complete the second side. align the first 1 x 6 on top. Continue until the nine 1 x 6s have been nailed into place.14 - . Set aside.sides of smoker back 1x 1 x 6 x 341⁄2" 491⁄2" 49 ⁄2" 1 6x 46" 2x3 2x3 2x3 Figure 4. (You may want to raise the other ends of the 1 x 6s with a scrap piece of 2 x 3 to make nailing easier. 2. flush with the sides and ends of the 2 x 3s. Between these. Lay the 2 x 3 on a flat surface. you will need nine 1 x 6 x 341⁄2" pieces and one 2 x 3 x 491⁄2" length. Perpendicular to it. 11⁄4" 6˝ 11⁄4" 6˝ 7˝ 31⁄2" 1 ⁄4" 1 7˝ 2" 29 ⁄4 3 " Figure 5.

Slip one length of 2 x 3 under the side so that it butts against and is perpendicular to the corner support. This runner will be nailed between the two back corner supports in the same manner. From the edge of the slot. Nail into place. Cut two 293⁄4" lengths from the 2 x 3 stock. Lay one of the pieces on a flat work surface. Cut two hanger rack support boards to 293⁄4" from the 1 x 4 stock. With a chisel and hammer. This will leave 7" at the end of the board. Measure in 7" from one edge and mark for a slot 11⁄4" wide and 2" deep. 2 x 3 runner 12" 1 x 4 hanger rack support 2x3 corner support Figure 6. measure in 6" and mark for a second slot. The supports should sit on a line 12" from the top edge (the edge with the runner). Lay one of the sides flat on a work surface with the corner support facing down. Saw along both sides of the slots to the 2" depth. It also should be flush with the outside edge of the end board. Follow the same procedure for the second side. and be screwed into place with 11⁄4" wood screws. chisel out the waste wood.3. The third slot will also be separated by 6". Screw the slotted supports on the inside of the side walls. Attaching the hanger racks to the side walls (step 5). 5.15 - . 4. Predrill the screw holes so that the wood doesn’t split. Cut one 2 x 3 to 411⁄2". . There will be runners along the top edge of each side to which the lid will later be nailed.

Rotate the box so that the side rests on your work surface. Rest the three-sided box on its back. Box assembly (steps 7. Set the box aside. Turn the back on edge so that it rests on one of the corner supports. one at either end. Set the second side in place with its sawn ends flush with the outside of the back. Be sure the runners for the lid are opposite each other. Tip up the U-shaped 2 x 3s so that the shorter uprights can be toenailed into the bottom cross rail. 8. 8. Lay the second 48" length on edge. nail each side board into the back corner support with two 6d nails per board. . 9.16 - . You should now have a three-sided box with 2 x 3 supports in each corner. using 8d nails. Set one of the sides at right angles so that the sawn ends are flush with the outside of the back.2 x 3 runners 2 x 3 corner supports 2 x 3 runner 441⁄2" 2x3 36" 48" Figure 7. Into it. cut two 2 x 3s to 48" and two to 441⁄2". Set the door frame on top so that the top and bottom cross rails align with the outside edges of the sides. Rest one of the 48" lengths on edge. 6. Nail through the side boards into the back corner support. Approximately 11⁄8" in from the edge. Measure in 11⁄8" along the uprights and nail the frame to the corner supports with 10d nails. 7. toenail the shorter uprights. For the door frame. and 9).

Also cut two 1 x 3 x 36" lengths for the cleats. On the underside. bend the nails over with your hammer. measure in 11⁄8" and nail the lid to the box corner supports and runners with 6d nails.1x3 24" 36" 14" 48" removable vent cover Figure 8. Perpendicular to the movable vent cover boards. 10. The box smoker will have a cover and a movable vent cover. place two 48" lengths. Also cut two 1 x 3s to 17" pieces. Lay the 1 x 6 boards edge to edge. Box smoker lid (step 10). cut four pieces of 1 x 6 to 48". Place the lid on top of the box. On a flat surface. To either side of the vent opening. On the underside of the lid. For the cover. Cut six pieces to 12". place a 1 x 3 cleat. (In each set of three there should be one of the 3" x 12" boards. Along the front. They should run perpendicular to the cover boards. 12. Rip one to 3" wide. and rip two of these to 3" wide. bend over the nails with your hammer. Nail together with 6d nails. Align the sawn edges. cut three 1 x 6s to 24" lengths. For the movable vent cover. Along the sides and back. measure in 3⁄4" and nail the lid down with 6d nails. Nail through the cleats into the lid boards with 4d nails. lay out the pieces so that the ends of three 12" lengths are 24" from the other three 12" lengths. equally space the two 1 x 3 pieces.17 - . There will be a 24" x 14" hole in the center for the vent. .) To the top and bottom of these. 11.

Rip one of the eight to 41⁄4" wide. Check that the door swings freely. Screw them into the 1 x 6s with 11⁄4" wood screws. Place the two 1 x 3 battens for the Z-brace perpendicular to the 1 x 6s. Door assembly (step 13).24" 441⁄4" 42 3⁄4" Figure 9. Then cut two 1 x 3 boards to 42" long. Each board should be screwed top and bottom into the battens. Hang the door using the hinges. Screw into place and lift the door into the opening. Lay the 1 x 6s edge to edge on a flat surface. 13. Remove the door and chisel out a slight depression to receive the hinge plate. Replace the door and fasten the hinges to the frame. and 24" apart from inside edge to inside edge. Put a piece of scrap lumber or a match book under the door to center it in the door frame. Cut eight 1 x 6 boards to 441⁄4" lengths for the door. spaced about 5" from the top and bottom of the door. . 14. Mark the hinge placement on the smoker side edge. Measure for the 1 x 3 diagonal brace between the battens (approximately 48") and screw it into the vertical door boards. Be sure they are centered on the door.18 - .

and should be large enough to meet the needs of an average family (usually a 6' x 8' x 8' structure). Mound the earth around the base of the box smoker. 16. Experienced builders will have no trouble erecting a permanent smokehouse. fire pit. Set the hanger racks into the slotted supports. Hanger rack assembly (step 16). 17. Drill 1⁄2" holes 6" apart and at a slight upward angle for the dowels. Cut 3" dowel lengths and pound them gently but firmly into place. Dig a smoke hole. Place the smokepipe in the trench (or use drain tile or a board-covered trench) and cover with earth. logs. 15. This allows you to latch the door tightly.6" 21⁄2" 46 ⁄4" 1 Figure 10. The fire pit. or wooden framing members. They should fit between the slotted supports. and trench as for the barrel smoker. At a convenient height.19 - . . Close the door. Cut two hanger racks to 461⁄4" from 1 x 3 stock. concrete. is vented through the floor into the smokehouse. located outside the building. For these buildings. Project 4: Concrete Block Smokehouse with a Concrete Floor Permanent smokehouses can be made of stone. Locate the box smoker uphill from the fire pit. a concrete floor is necessary to protect the house from rodents. less experienced builders may want to consult manuals on masonry and wood-framing techniques. durable structure. screw an eye to the door frame and a hook to the door. Now the box smoker is ready to be positioned. with concrete footings set below the frost line to insure a sturdy.

Concrete block smokehouse. and cement than specified in the list of building materials.) 8" x 22" vent on both ends (with mesh screen inside) anchor bolts (1⁄2" x 14") brick corbel 955⁄8" 3' removable bench 4" concrete floor 4" gravel 4' 9" 6" sewer tile 795 8 " / 9" concrete pier to below frost line Figure 11.20 - .) In cold regions with a deep frost line. you will need more sand. The Site The site for a smokehouse should be at least 50' away from other buildings as a fire hazard precaution. The firebox smoke hole should be lower than the smokehouse floor smoke hole to facilitate upward smoke movement. (This may mean relocating your smokehouse if your soil is full of boulders. buy additional tile if your firebox is farther away. the optimum pitch is 30 degrees.1 x 6 ridge 2 x 6 joist 2 x 4 rafters (24" o. The drawings here are for only 4' of tile for the smoke channel. gravel. especially if you will be building a frame structure.c. . Placing the smokehouse on a knoll is also helpful. The foundation of both the smokehouse and the firebox should extend below the frost line for your area. The firebox should be located at least 4' (preferably more) from the smokehouse.

21 - . for the concrete block building. 795⁄8" 21" removable bench 4" concrete floor 955⁄8" 293⁄8" 291⁄4" x 80" door 2x6 2x3 2x4 235⁄8" 323⁄8" 235⁄8" Figure 12. . however. the design and foundation for any permanent smokehouse are quite similar (the exception: the foundation walls for the frame building are only 6" wide. Concrete block smokehouse floor plan.Only a concrete block smokehouse is described in detail. they are 9" because of the additional weight of the walls). The rest of a log or frame building is erected according to standard building techniques.

1½ cubic yards of sand.Materials Masonry Concrete: 1:3:5 mix of cement.22 - . sand. and 65 pounds of hydrated lime) 145 12 2 14 52 8 10 10 100 Amount Size 8" x 8" x 16" smooth face concrete blocks 8" x 4" x 16" smooth face concrete blocks for the corbel section 8" x 4" x 8" smooth face concrete blocks 8" x 8" x 8" smooth face half concrete blocks 8" x 8" x 16" corner concrete blocks 8" x 8" x 8" lintel blocks 8" x 8" x 16" jamb concrete blocks 8" x 8" x 8" half jamb concrete blocks common bricks Lumber Amount 12 boards 2" x 4" 8' 7 boards 2" x 4" x 10' 6 boards 2" x 4" x 6' 1 board 1" x 3" x 8' 4 boards 1" x 4" x 10' 1 board 1" x 6" x 6' 6 boards 1" x 6" x 7' 1 board 1" x 6" x 8' 1 board 1" x 6" x 10' 3 boards 2" x 3" x 8' 6 boards 2" x 6" x 7' 2 boards 2" x 6" x 8' 1 board 2" x 6" x 10' 3 pieces 1" x 3' hardwood dowels 120 square feet plywood or board sheathing for roof 1 roll roofing paper shingles or roofing to cover 100 square feet Size Miscellaneous Amount 8 10 1 pair 2 pairs Size 4" lag bolts 1 ⁄2" x 14" anchor bolt with nuts and washers 8" T-hinges 2" x 2" tension hinges . 2 cubic yards of gravel. and gravel Mortar: 1:3 plus 10% hydrated lime (in total: 14 bags of cement.

1⁄3 cubic yard gravel 450 common bricks 90 firebricks 4 pieces 1⁄4" steel rods 44" long 4 pieces 1⁄4" steel rods 36" long 2 pieces 11⁄4" pipe 36" long 24" x 32" metal sliding door 24" x 48" light gauge metal strip 36" x 44" piece 1⁄4" hardware cloth Locating the Smokehouse 1. foundation forms aren't needed for the concrete walls. 16d casing nails 20 2" wood screws hanging hooks (optional) stucco.4 linear feet #30 mesh screening 10" wide 1 ⁄3 lb. 8d common nails 1 ⁄2 lb. Decide on the exact location of the 795⁄8" x 955⁄8" smokehouse. plug the tile opening with a metal or wooden ring stopper. 6d common nails 3 ⁄4 lb. . let harden. In firm soil. Also dig a trench for the 6" tile. Attach the elbow so that the pipe will reach through the concrete floor and into the smokehouse. then dig the foundation trenches to below the frost line. remembering to pitch it up towards the smokehouse. and pour a 4" concrete slab. Then level the gravel layer on the smokehouse floor. Dig trenches for the fire pit to below the frost line. 2. 3. 10d common nails 2 lbs. or brick facing (optional) 8' rebar 1 latch and strike plate at least 4' of 6" sewer tile and elbow Firebox 7 bags cement. Pour concrete footings for smokehouse and firebox.23 - . stone. Locate and mark off for the 44" x 52" firebox. Cover the floor surface of smokehouse with 4" of 1⁄2" gravel or broken stone. 1⁄2 cubic yard sand. Join and place sections of tile in the trench. 16d common nails 1 ⁄4 lb.

draw a line 1" down from the top edge. Run masons cord between the batter boards and adjust until the line accurately outlines the foundation. Dampen the sand and pour in concrete until it reaches the line along the inside of the form. a 30" piece of string. Then erect batter boards.4' 2 x 2 x 4' 5 96 ⁄8" 1 x 4 x 5' 80 ⁄8" 5 plumb bob outside of foundation wall stake saw kerf 4' Figure 13. Build a 36" x 44" form from 1 x 6s. Twist short sections of wire at the joints to lock the reinforcing rods in place. Allow to harden. Rivet the ends of the strip together so that it forms a circle with a 24" diameter and tapered sides. From the 24" x 48" metal sheet. Firebox Cover 4.24 - . Stake this in the center of the form. Let grid rest on top of the hardware cloth. Add a 1⁄2" sand bed in the bottom of the form to make it easier to remove the slab after the concrete has hardened. do not pour any concrete into the center circle. lay the hardware cloth (you will have to cut an opening for the tapered metal circle). 6. Building lines are removed during excavation but can be replaced whenever necessary (step 1). Along the inside. then remove the form and metal circle. On the top of the sand. Nail the form together and lace on level ground. Check that the lines are level and the corners are square. and a magic marker. You can improvise a compass with a nail. 5. The firebox cover is made of concrete. cut a semicircle 48" in outside diameter and 36" in inside diameter. and fit the grid around the metal circle. Mark off the four outside coroners of the foundation wall. .

Place a sturdy metal handle in the center before the concrete hardens. Once cured.25 - . The firebox cover is reinforced with 1⁄4˝ steel rods (step 6). ¼" steel rods wire hardware cloth Figure 15. The firebox cover is made of poured concrete and leaves an opening for a lid to control combustion rates (step 4). the tapered concrete plug should fit neatly into the center of the concrete lid.metal collar 1" 1 x 6 board 1 ⁄2" sand 24" 36 " 44 " Figure 14. Use the metal circle to separately cast a 4" concrete lid. 7. .

The Fire Pit 8. . Mortar the brick corbelling into place on the remaining interior lip. Smokehouse fire pit (step 8). Smokehouse Walls 9. the 2" x 4" indentation on these blocks is for the door framing which will be added later. drill them yourself using a mortar bit. On top of the firebox. A 24" x 28" door opening must be left for access to the fire pit. 10. Lay up the walls from the footings to the fire pit with common bricks. Some jamb blocks come with predrilled holes to accept lag bolts. Down the sides set 8" x 4" x 16" blocks on edge and flush with the outside edge of the wall. use lag bolts to fasten the 2 x 4s to the block walls on either side of the doorway.26 - . Being the ninth row from the doorway and work to either corner. center the 36" x 44" concrete cover and cement into place.earth covering concrete cover 6" sewer tile common bricks 6˝ 28" 27" 36" 8" 8" 24" 6" Figure 16. Frame the doorway. If you have blocks without predrilled holes. Remember to alternate between jamb and half jamb blocks around the doorway. 11. Lay up eight courses of concrete blocks on top of the smokehouse foundation walls. Then attach with lag bolts. If so. The corbelling makes a strong continuous ledge for the removable 2 x 4 hangers to rest on. Thereafter use firebricks for the inner row.

.brick laid lengthwise 3 ⁄4 brick 8" x 4" x 16" concrete block brick laid widthwise row 8 of concrete blocks Figure 17. The 2 x 3 door casing is attached in step 18.27 - . 2x6 35 3 ⁄8" 32 3 ⁄8" plywood scraps (1⁄2" spacers) 2x3 80" 293⁄8" 741⁄2" jamb block 2x6 29 3 ⁄8" 2x4 2x3 2 x 3 door casing Figure 18. Corbel detail (step 10). Door framing (step 11).

12. third.28 - . there will be a 8" x 22" vent. 16. 13. 15. Nail these into the 1 x 6 x 10' ridge. .60° plumb cut 44 58 ⁄" 11⁄2" Figure 19. After the top tier of blocks has been laid. over the doorway. Nail these to the existing end rafters at 1' intervals from the ridge. Frame these using scrap 2 x 4 stock. To frame the roof. Then nail fly rafters into ridge and into blocking. Bolt the 2 x 6 top plate to the concrete walls. Blocking is necessary before the fly rafters for the overhang can be nailed into place. each 48" long. they will sit on the top plate. Rafters cuts (step 13). use 2 x 4 x 5' rafters with a 60° plumb cut and spaced on 24" centers. On both gable ends of the smokehouse. and fourth sets of rafters. setting a lintel of eight lintel blocks and two sections of rebar. Cut three 2 x 6 joists to span the distance between the two side walls. set the anchor bolts in place. Cut twelve 2 x 4s to 101⁄2". Continue laying up the eleventh and twelfth tiers of concrete blocks. 14. Nail joists into second.

and metal roofing. and cover with felt paper and asphalt shingles.29 - . 1 x 6 ridge 1 2 x 4 rafters fly rafter gable end rafter 1' 2' 2' 2' 2' 1' Figure 21. The most common method is to sheath the roof with plywood. such as asphalt shingles.rafter joist top plate Figure 20. Nail the fly rafters into the ridge and into the blocking attached to the end rafters (step 16). or you may have access to leftover roofing materials. The joists are nailed to the rafters. Joist tops will have to be trimmed to match the angle of the roof pitch. There are different roofing materials available. The Roof 17. hand-split cedar shakes. You may want the smokehouse roof to match that of your house. .

1 x 3 batten 1x6 latch 763⁄4" 291⁄4" Figure 22. 19. Mount the hinges 8" from the top and bottom of the door. Align the 2 x 3 casing pieces flush with the outside edge of the door framing and nail into place. and lift door into place. . Build a 291⁄4" x 763⁄4" board and batten door out of 1 x 6 and 1 x 3 stock. Then mount the latch and strike plate. The Door 18.30 - . Trim the vent door opening with 2 x 3s. Vent Doors 20. Cut two pieces of plywood to 8" x 22" and hinge to top trim piece using the tension hinges. Board and batten door (step 19). Predrill and screw hinges to frame.

. the tension hinges will hold them open at the desired angle. When using the smokehouse. Close in gable ends with plywood.31 - . Bench 22. cut six or as many 2 x 4 x 71" hanger racks as you will need. suspend a tier of lower level hangers on an additional support instead of building the removable bench. To span the distance between the brick corbelling on the interior side walls. The gable vents are opened from the inside with a long pole. always open the firebox door with a long-handled poker. Slide the metal door into place. Heap earth over the tile. Drive two sections of 11⁄4" pipe into the ground in front of the firebox opening.Around the inside of the vent opening. Hanger Racks 21. The hangers can be pegged with 1" doweling as in the Box Smoker rack hangers. 24. Most useful may be a slotted bench of hardwood strips to hold small or delicate foods that cannot hang. staple the wire screening to keep out insects. For greater capacity in your smokehouse. If desired. Finishing Touches 23. construct a bench along one wall. and the smokehouse is ready for use.

: Storey Publishing. Butchering. North Adams. Ashbrook. New York: Van Nostrand Reinhold. MA.: Storey Publishing. and smoking everything from chicken livers to kippered herring can be found in a number of books. 2003. Also check Extension Service Web sites for food preparation information. Sleight. Processing and Preservation of Meat. Harrisburg. dressing out livestock and game. A Guide to Canning.: Stackpole Books. Basic Butchering of Livestock and Game. Eastman. Frank G. 1988. Jack and Raymond Hull. . Mettler. Some of the best are listed here.Sources Directions for butchering. Wilbur F. and Smoking Meat. Fish and Game. John J. North Adams. MA. Penn. curing. Fish & Game. Freezing. 1974. 2002. Home Book of Smoke Cooking Meat.32 - . Curing.

or other — without written permission from the publisher. Jessop. mechanical.The mission of Storey Publishing is to serve our customers by publishing practical information that encourages personal independence in harmony with the environment. LLC All rights reserved. Black Trout Design and Jen Rork © 1981 by Storey Publishing. The information in this bulletin is true and complete to the best of our knowledge. For further information. For additional information please contact Storey Publishing. or transmitted in any form or by any means — electronic. please call 1-800-793-9396. 210 MASS MoCA Way. Printed in the United States by Excelsior Build a smokehouse A Storey Publishing Bulletin. A-81 ISBN 978-0-88266-295-4 . The author and publisher disclaim any liability in connection with the use of this information. MA 01247. Illustrations by Ed Epstein Cover design by Carol J. nor may any part of this bulletin be reproduced. North Adams. recording. photocopying. stored in a retrieval system. Storey books and bulletins are available for special premium and promotional uses and for customized editions. All recommendations are made without guarantee on the part of the author or Storey Publishing. except by a reviewer who may quote brief passages or reproduce illustrations in a review with appropriate credits. No part of this bulletin may be reproduced without written permission from the publisher.

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