Originally Posted By: blumsden
Tell us a little about your smoke house, I've always wanted to build one. Size? Airflow? How you regulate temps and so on. That sausage looks like some fine eating. I slobbered a little bit on the keyboard.

It's just a simple wood frame 6'x6' with medal siding on it. As for as temp control, I drilled small holes in a 4ft piece if 1/2" pipe and have propane for the heat. I stack green oak wood on the burner and control temp with a regulator. I try to keep my temp around 170 deg and toward the end of the smoking process I will raise temp to around 200deg to do what we call sweating it. Which is to render out a little more of the fat and to shrink the casing, thus the wrinkles you see in pic.

Last edited by marshmud991; 11/14/17 09:20 AM.

It's hard to kiss the lips at night that chews your a$$ all day long.