jscusmcvet
Adventurist
Latest addition to the compound. We have a gazebo that while well done and positioned nicely, it sees little use. On a wild hair I decided to build a smoker and Ann had the idea of using that location. We wanted a smoker that could hot smoke or cold smoke. I took and old wood stove we picked up somewhere and put it underneath the gazebo. It is located about 7 feet away and 4 feet below the location of the smokehouse I built.
I built the smokehouse inside the gazebo, using the existing structure for the floor and to secure the sides to. I used cheap pine from Lowes for the 3 sides and plywood for the roof. I took some of the old barnwood we have piles of and planed it down to make the door.
This evening after getting off work a little early, I marinated some pork chops, got the fire going and waited about an hour to get a controlled base of coals going. With the smokehouse holding between 200 and 230 degrees or so, I tamped down the air inlet, added some slightly greener hickory and added the chops to the shelf. about and hour and 45 minutes later, we were eating some of the best meat you're gonna ever have...
This is a picture of the gazebo from up the hill.
You can see here that we did not vent the smoke out of the gazebo... it just piles up on the ceiling and finds it's way out. Since we are sitting right there on the creek, I think it might help with the bugs
This is the actual smokehouse I built. We were going to use all old barnwood, but decided just the door would be enough. It ain't perfect, but hell neither am I
And here finally you see the chops ready to come out. I marinated 4 and dry rubbed 4. Marinade wins all day. First of many I hope.
That completes your update from the compound Thanks @Dave for keeping this section of AAV up and running.
I built the smokehouse inside the gazebo, using the existing structure for the floor and to secure the sides to. I used cheap pine from Lowes for the 3 sides and plywood for the roof. I took some of the old barnwood we have piles of and planed it down to make the door.
This evening after getting off work a little early, I marinated some pork chops, got the fire going and waited about an hour to get a controlled base of coals going. With the smokehouse holding between 200 and 230 degrees or so, I tamped down the air inlet, added some slightly greener hickory and added the chops to the shelf. about and hour and 45 minutes later, we were eating some of the best meat you're gonna ever have...
This is a picture of the gazebo from up the hill.
You can see here that we did not vent the smoke out of the gazebo... it just piles up on the ceiling and finds it's way out. Since we are sitting right there on the creek, I think it might help with the bugs
This is the actual smokehouse I built. We were going to use all old barnwood, but decided just the door would be enough. It ain't perfect, but hell neither am I
And here finally you see the chops ready to come out. I marinated 4 and dry rubbed 4. Marinade wins all day. First of many I hope.
That completes your update from the compound
Thanks @Dave for keeping this section of AAV up and running.
Last edited:
