HOW TO BUILD A SMOKEHOUSE - Start to Finish Timelapse

Timelapse video on how i build my smokehouse on my off grid homestead.
Patreon / cezaroutdoors
Revolut pay.revolut.com/profile/cezar0bb
PayPal www.paypal.me/CezarOutdoors
USDT-TRC20: TWGt3JnnXmJuJXBSqpsr75GFb2NgQ85opY
KZbin membership / @cezaroutdoors
Contact [e-mail]
Instagram / cezaroutdoors
Facebook / cezaroutdoors

[@user-dn1ko7uf6w]

Прикольно....... гвозди, саморезы, металлические уголки.......но больше меня порадовала садовая ножовка и нарезка мяса топором))) Удачи и всех благ!!!!!!

[@luevang4667]

Man this guy really knows how to explain things!!! Thanks for the great tips bud

[@AppliedOCD]

He didn't need to say a word.

[@SamiS685]

Top top top

[@garygary2029]

awesome

[@stewartwoerle6351]

Nice build mate. Well done. Now I’m bloody hungry…..

[@cjdr.4145]

It's amazing, I can't believe I sat and watched the whole thing. I can't believe it.

[@ubaldoreyesmiranda7212]

⁹

[@cjdr.4145]

@@ubaldoreyesmiranda7212 ?

[@wildwoman2997]

*HOW TO BUILD A BEAUTIFUL SMOKE HOUSE CONGRATULATIONS👍👍*

[@liviabucur8505]

Se potrivesc de minune Cezar și Raluca

[@andrurec]

Wow ca și cei din afară, am văzut nu știu câți indieni care fac asta și un american am văzut, dar să văd român e ceva fain să vezi nu doar străini că pot construi case și locuri în sălbăticie!Respect pentru asta!

[@elenavastag3272]

Nu inteleg de ce mai apare inca odata acest video.....asteptam cu nerabdare un Craciun fericit la cabana.Sarbatori fericite dragilor,,,,,

[@Bioluvskatz]

Wow… you are a resourceful man! Well done!

[@vasile-constantinantofie1294]

Sarbatori fericite ! Zaragoza .

[@jimwhite1061]

Great job. Love your no nonsense building approach

[@liviabucur8505]

Sărbători fericite și sa intrați cu bine în noul an

[@liviabucur8505]

Dumnezeu sa va ajute în tot ce faceți

[@ioanamatei2851]

Esti fantastic omule te pricepi la aproape tot.Viata fericita si binecuvantata in acest minuiat rai!

[@ladyela9283]

NA - ai reusit-o si pe asta. Bravo, bravo, om bun!!! Arata foarte bine.

[@arhirer]

Bravo omule gospodar, bravo!

[@cydrych]

That is beautiful.

[@alinsurlea9753]

Frumoasa viața la munte 👏👏👏👍👍sănătate multă

[@dorudediu407]

Salutari din Germania! 👍

[@radu4549]

Sarbatori fericite!.Din Canada.

[@marianpavel4650]

Muy bien.Saludos desde Madrid!!!!

[@bakeryexes1458]

Salut! BON COURAGE POUR LA TRAVAIL!

[@LukasFendek]

I do love this design nice job 👍

[@starlight_44]

Great work on that smoker 👍🤗

[@LisaNH934]

Delicious! Greetings from USA

[@markpennella]

Great video. Have you done one where you cut up the carcass from beginning to end? I love the simple way you can and process what you showed!

[@peacefulscrimp5183]

😍 Unbelievably amazing 😍

[@scottmellard3298]

I really like this design. Been looking at lots of videos. Yours is my favorite. One question; would you think a concrete pad inside the smokehouse would be beneficial?

[@mtx_by_ovimoto]

Low tech & high emotions 💪😍

[@kevinwilliams8662]

Enjoyed the show

[@Zeus-km2xh]

Salutare! Când îți place ceea ce faci nu are cum sa nu iasă bine. Succes pe mai departe!🤠👍

[@mariusflorin9400]

Cezar.nota.11.pentru.vlog.cred.ca.va.iesi.ceva.f.ok.craciun.fericit.

[@rodicaapavaloaie9840]

Salutari din Irlanda 💝💝💝

[@BoolaiddProduktionz]

Nice. I’m about to build one now.

[@rzambory2938]

EXCELLENT !! Thank You !!!👍👍

[@marianalobontiu6142]

Da, viața trăită!🏡✨🌠💯

[@mihaiardeleanu2454]

Bravo Domnule !

[@luciansarbu6335]

Foarte frumos, bravo.

[@msmavris1]

Wood must be cheep where you live my friend! Here in Greece, this structure would cost me 1000 euro just for material... No matter... You do nice work!! Bravo!

[@jamesjones1655]

Exsessive use of material completly unnecessary.the cost of lumber makes the small build very expensive

[@fredericbrassard4014]

Use wooden crates, palettes and then it is free

[@TheDexterFishbourne]

i would guess he is cutting his own timber from his property.

[@motomania5985]

​@@TheDexterFishbourneBănuiești greșit . Lemnul se fură , zilnic . Și de firme , si de populație .

[@liviabucur8505]

Eu ma minunez foarte mult de Cezar pentru că știe absolut totul în gospodărie.

[@adrianadi8676]

Ia-l acasa.... 😄😄😄😄

[@makena70danielmascas]

Ce bine le tai cu toporișca aia 👍🔔🤝👏

[@saltybildo9448]

The dog is cool

[@winfriedkruse2307]

Sehr schöne Arbeit

[@shemwayman1146]

VERY GOOD VIDEO, THANK YOU MUCH.

[@user-pt6jt2jb7g]

13:05 13:09

[@AB-of9st]

Salutari din Scotia!

[@SometimesWeMustStayInTheShadow]

Poti refolosi uleiul ars ( ulei de motor , cutie de viteze, hidraulic ) pentru lama de drujba singurul dezavantaj consum +5-10%ulei pe lama .

[@jeffreylunsford1867]

Great video thank you 👍

[@giselecontassotdesayvre3965]

Excellent !!

[@eu-xh9uh]

Salutari din Germania

[@radutrif1475]

Super

[@marizeteaprendendoefazendo9013]

Que maravilhoso

[@adamdavenport6421]

awesome project but I really think that you should really invest in getting a circular saw trust me it will be a lot easier the want to make another project k have a great day

[@manole76]

Ia incearca tu sa afumi cu fum cald, adica sa faci focul direct in afumatoare intr-un vas ceva si ai sa vezi diferenta! Am avut si eu cu fum rece ca tine dar pana la urma tot cu focul facut in ea a iesit mai bine!

[@CezarOutdoors]

Da, exact asta am in plan, sa o fac si cu fum cald, nu am fost chiar multumit de cum iese la rece si o pot adapta pt ambele variante.

[@christianrazvan]

Cu fum rece intai fierbi ce ai de afumat

[@anaraduanaradu3649]

Fumul rece e pentru carnea pe care vrei sa o pastrzi perioada mai lunga, doar ca e absolut necesar sa fie adumat lent si pe o perioada mai indelungata. Fumul cald e ok cateva ore, dar la fumul rece trebuie multe zile. Pot detalia daca va intereseaza.

[@serbionut]

e buna de folosit ca si o poiata pt gaini vara.

[@daniflorin8054]

Salut...nu intra apa pe la scândurile de la acoperis??

[@jjm6187]

I like that fix blade you used. Looks like a nesmuk. What make if I might ask?

[@PetruUrsache.ro.]

*Salutare Cezar. Am dat acuma de canalul tau de KZbin. Caut sa cumpar un pamint unde sa stau si eu la Munte, dupa 16 ani de stat la Roma.*

[@User556q]

dupa ce ca animalele oricum nu mai au paduri si habitat acuma vreti toti sa va mutati in padure

[@PetruUrsache.ro.]

@@User556q Stalin liniștit bai nene, că omul inobileaza locul. Uitate la ăștia de la putere că au defisat pădurile. Atunci unde ierai?

[@makena70danielmascas]

Foarte tare ideea!!!! Poate găsești ceva fain de tot. Sănătate și spor în toate 🔔👍

[@bobstud3754]

Wow. The 5 second clip of the woman tells me "Oh joy, canned pork and pig skin all winter long!" Yay...

[@user-is3jt8hk8c]

Nice

[@mirelbogdangiurca6253]

Astea le știu deja!pune CV ca-n mergi în camping prin munți!

[@user-yk9mm7ck7u]

Прикольно😊

[@hairbabe2u]

I wish you spoke teaching us doing it.

[@eu_quero_emagrecer]

Eu não entendi, você defuma e depois coloca nos potes de conserva ?

[@jamiecorley1700]

Do have any plans on how to make that

[@BigBoss-zu9yr]

I'd like to know how to make what is in the pot that was for lunch at 9:10.

[@MT-yq8zf]

Ursul ? Nu poftește și dumnealui ?

[@katbot2190]

Were those cracklins you were frying up?

[@mikejones6898]

is that lime and sand morter he uses

[@user-bq6yi6ol2f]

Прикольно сам себе поел

[@makena70danielmascas]

Biiiine Un mare like din Bihor Fain a ieșit. Gustul e ok? Sau o să faci și cu fum cald? Spor în toate

[@caroldanheipl625]

Cum ti ai dus materialul acolo sus?

[@user-sl6cq6iw7z]

молодець супер

[@user-zu3fz7rf5p]

🇨🇦🌟🌟 🍀 GRETINGS🍀 FROM BULGARIA. YOU REALLY ARE A 👍MASTER 👍. 💙BLUE🐻 BEAR💙 😇💯💯💯❤️❤️❤️ 🇧🇬

[@user-zu3fz7rf5p]

🇨🇦💞🇧🇬 🍀 Thank very much 🍀. 💙🐻💙 :)))

[@user-zu3fz7rf5p]

🇨🇦🌟🌟 IN THE🍀 VILLAGE 🍀YEARS AGO I MADE A FOUNTAIN....THE WATER FLOWS..... GRETINGS FROM B U L G A R I A .💙🐻💙 🇨🇦💞🇧🇬

[@user-yk9mm7ck7u]

А разве не нужно ли дымоход сделать шуть шуть по меньше.

[@user-fz5mr6mh2i]

От души поржал 😂😂😂, на вид вроде взрослый чел , а творит , как будто с пальмы вчера слез .....😂

[@user-zi5jy9lt1r]

AFUMATUL CU FUM CALD SE FACE DOAR IN SEZONURILE RECI toana tarzie/iarna primavara rece

[@briankalfus598]

Great job, what type of wood are you using?

[@CezarOutdoors]

Pine

[@williamhoward8319]

i have not done those things in 75 years in arkansas

[@curmudgeinnak]

I noticed you did not use a pressure canner for the meat. Is this how is it is done by you? People have a fit here if you talk about canning with out a pressure canner. Would love to know more about how you can meat.

[@sergeygalayda2931]

after meat is cooked jar will be filled with boiling lard. High temperature and luck of oxygen after lard is cooled.

[@Mocking69]

Great wood smoke house and delicious meat are the best ♪

[@draghicistefan3075]

Stii ce zi este astazi a tria zi dupa Craciun

[@ezekielisrael8942]

Hello beginner here, after smoke can you leave me to age for preservation? Or move the meat and cover with lard to hang somewhere else ?

[@sergeygalayda2931]

You can leave meat in the smoker for aging during the time. Just cover it with cheese cloth.

[@fishintechnician6349]

All that shoveling made my back hurt.

[@asthorusthi1606]

Alta, sau..? Și dacă-i alta care-i diferența ?

[@hippyhebrewhomestead8593]

You wouldn’t happen to have a material list would you?

[@Going4Adventure]

Da a mai fost video-ul asta. Doar că i ai pus titlu în engleză. Așteptam ceva nou...

[@johnNJ4024]

Were those cracklings cooked enough to melt out all of the lard? Some of those bigger pieces looked like they needed to cook longer.

[@MrDmorgan52]

Crackling do have some fat attached

[@CharliesPurpose]

personal preference

[@filipion7972]

Ai făcut un calcul? Cam cât costă o asemenea afumătoare?

[@nucu5773]

Foarte scumpa iti zic eu pe putin 3000 ron

[@samuellima8286]

👍

[@rumduolangkor448]

Hello

[@bukovinas]

Carnea/slanina trebuie sa stea la saramura cateva zile.

[@niboutilajeagricole]

Waw

[@DavidslvPT]

What happened around 17:50 with the meat in the jar? What do I need to know to replicate, was there water or any liquid with the meat? I understood the boiling to vacuum seal, just wondering if I missed something crucial.

[@sergeygalayda2931]

No water or liquid added. Meat will give juice during slow cooking. Or sometime when meat is ready jar filled with boiling lard. Traditional Ukrainian way to preserve meat for summer.

[@DavidslvPT]

@@sergeygalayda2931 thank you :)

[@lazaruslazuli6130]

This looks like it only has a 'hot smoke' option. Cold smoking (85ºF) is the best method of smoking after dry salt curing for long-term preservation. Hot smoking can leave you with meat that will spoil, because you are cooking it, like with a smoker grill. *Caution viewers; Smoking is NOT a long-term preservation method, it is only a method of 'flavoring' the meat. Three months of dry-aging in salt lowers the moisture content of meat for long-term preservation. Then, you flavor the meat with smoking. Coat the meat with black pepper and the exposed bones with red pepper to keep out maggots after it's smoked.

[@user-tu2xf4uf3n]

Next time you can do your own darn video ....

[@kren1101]

He never said it was a cold smoker, and smoke absolutely does preserve meat

[@lazaruslazuli6130]

@@kren1101 I'll come visit you in the hospital when you're recovering from food poisoning. I Googled it: *Smoked meat can be kept for four days, as long as it was refrigerated within two hours of being removed from the smoker. If you properly wrap and freeze your smoked meat, it can last up to three months. I'll repeat: Smoking is not a long-term preservation method. Don't die or get sick just because kren said it is.

[@prussianeagle1941]

What is the conacle shaped vessel that they are conveying the meat into at 15:20?

[@haky0689]

Romanians call it Garnita.

[@prussianeagle1941]

​@@haky0689That doesn't help at all lol.

[@aulusflavius9635]

Is this smokehouse suitable for both hot and cold smoking?

[@sergeygalayda2931]

Only cold smoking

[@williamhoward8319]

you must have a sawmill near by

[@hippie_james]

Isn't that called cold smoking?

[@codnak9173]

use a pressure canner for meat

[@Craciun_MaRiAn]

:o