DIY Smokehouse

Cedar Smokehouse

Everyone loves smoked meats especially when they are homemade. Even better nothing is better for a prepper than a prep that is useful now and in the apocalypse. A smoke house can be intimidating but it doesn’t have to be.  Simply it is just a fire, a box some racks and a vent to control the temperature.

A smoker is a slow oven used to cook and cure meat usually at 155 degrees fahrenheit. Even though this is a pretty low temperature it is advised to set it up away from combustable objects like your house. When building a smokehouse think about the amount of meat you want to smoke at a time this may be as big as a whole deer or hog or maybe just some fish or  smaller game. I say go big cause I am hungry. A smokehouse can also be used to store meat but it must be wrapped, bagged and hung separate or flies and other nasties will take there cut.

So lets get started. First you need a fire box. In my plan I used cinderblocks  to make a square box with a metal door you can get a door at Tractor Supply or just build one yourself. The door can be adjusted to act as a air damper for the fire. I set a grill on top cause how cool is that to be able to cook over a wood fire in the yard.  However, when smoking the grill must be covered.(I have plans to build a brick oven over the fire box. For that I would use firebrick to help keep even temperature. I am not that cool yet give me a little time.) The box will have a pipe running out the back to allow the smoke to travel into the smokehouse itself.

The smokehouse is set about four feet behind the firebox with the exhaust pipe from the fire box coming up through the floor. My smokehouse is basically built like an outhouse with oven racks and hooks to hold the meat. The meat is typically hung for smoking. On the outside you need a vent and a thermometer to regulate the inside temperature. That is basically all you need to make a smokehouse.

The best source of information on smoking, butchering and processing meat and detailed instruction on building a smokehouse see Philip Hasheider’s book “The Complete Book Of Butchering, Smoking, Curing and Sausage Making”