Cedar Smokehouse Test Run

[@robertbailey9616]

I love the wine cork thing. That is awesome, I have never seen that before.

[@pawsnazzy01]

Wrap some insulation on your pipe from the burner to the smokehouse. I think you are losing quite a bit of heat as it passes thru the connector. I love the rack set up, that was a great idea, strong enough to hold heavy meats, far better than light weight wire. You have me rethinking how mine is, now just to find a thicker rack.

[@Nonama-w4x]

Hey, young lady. What you have is a good cold smoker. Cold smokers are difficult to achieve. Cold smokers are good to smoke cured meat such as pork loin, pork belly, eye of round. So you can make cold cuts. I also like your cork soaking in alcohol to start a fire. Good thing I don't throw away my wine bottle corks. You could modify your smoke house (cabinet) by lining the lower part of it with bricks so you could burn wood directly inside of it. This way you can have a cold smoker and hot smoker with the same cabinet.

[@sheriffroylambifs894]

MAY I ASK, WHERE DID YOU GET YOUR RACK & THERMOMETER...AS I MAY BUILD A SMOKER & COOKER JUST LIKE YOURS !!!

[@ConnerHomestead]

Amazon for both. I measure my interior space and found racks that fit those dimensions.

[@jackswiatek5221]

What are you smoking? Asking, because I see your smoker on an extended pipe, but you at the same time water the wood flakes. If you smoke on cold smoking, don't add any water to the system... don't water your woodchips.

[@ConnerHomestead]

Smoked a ham. This was not a cold smoke. Pipe connects it to a separate smoker serving as its firebox.