smoke room

How 'bout this from Alton Brown?

Cardboard Box Smoker

When I was just a little tike, one of our neighbors still used a fieldstone smokehouse on their farm to smoke ham using apple logs. Unfortunately, "Grandpa" passed away and the next generation was more comfortable with having their meats smoked by the locker in town. I was probably too little to eat any, but my mom remembers his ham as being among the best she'd ever eaten. There's still some of those little stone smokehouses on farms in the area, but I've never heard of anybody using them. From looking inside, it seems like the fire was just built right on the dirt floor, maybe then covered with a wet tarp or straw or such to get it smoldering.

I would love to build a small 'smoke hut' like that in my backyard with bricks. Thanks for the history lesson y'all.

Seem to be precious few references on how to build a smokehouse of the building type - lots of questions on the web, though. One reference might be in Foxfire 3. I've got to go to the library soon to return some books, will check it out.

Meanwhile, check this article on a Louisville historic site. It mentions a "witch's keyhole" used to let the spirits of the smoked animals free. Maybe that's the true purpose of the Cookshack vent hole? Woe to those who plug up their vent!

Checked Foxfire 3 for directions on building a smokehouse. Unfortunately, Woodrow Shrope built one out of logs, not masonry. He does, however, use a washtub full of hickory chunks and smothers it to get smoke.

well, the coffee can definitely smokes pretty good. problem for me is that my vent hole is too big for that alone. might work for something smaller than my monster smoker..

curious question... ok, we all smoke meats til they reach the desired temp. but has anyone ever thought of smoking meat while it is cooling down? may be a new concept// like running a cold air line into the smoker after cooking and literaly cold smoking///hhmmmmm

cb.

if the meat as already risen above 140, you won't be able to smoke the meat after it cooks.

That temperature, I'm told, is a point where the meat fibers/protein, whatever change and the smoke will no longer penetrate.

That's why cold smoking works, because the meat doesn't get above that temp.

My thoughts would be that if you cold smoke after cooking, all you'll do is add smoke flavor to the outside and it won't penetrate.

But HEY, like we SAY...go for it and let us know. Take pictures too

GLH..TJR
I have a fifty year old book called "Butchering,
Processing, and Preservation of Meat"...A manual for home & farm. Author is Frank G Ashcroft and the Library of Congress Catalog Card # is 55-5633. Hopefully your library has a copy or can order one in for you. If not, Email me & I will photo copy the Smokehouse plans and send them to you.
In this book there are plans, drawings, and bills of material for a Barrel smokehouse, a Frame Smokehouse, and a Cement Block Smokehouse.
It's a 300 page book that makes fascinating reading and is profusely illustrated so if you want plans for a Smokehouse, here you go. (or you might want to know what to do with that pig, deer, elk, moose, beef etc. that just got whacked by a Peterbuilt...It's in the book from beginning to end!)
CB

Thanks, CB. I will look for it.