Dan Posted February 25, 2018 Share Posted February 25, 2018 I’m not really sure what happened on Friday night but I got really excited about making a cold smokehouse over the weekend. I’d been using a callow bullet smoker but donated it to my brother to begin his cold smoking journey - and I felt the 57 smokey mountain was a tad large for my little-but-often needs: So I’d seen a video on YouTube of a guy with a somewhat smaller wooden smokehouse and decided to buy a load of wood on Saturday and just see what happened. I’ve not really done much woodwork - a ‘bench’ I’ve made is now a shoe rack and general detritus shelf as it’s not entirely safe to be sat on; but I’m a bit like a dog with a bone when I have an idea. i ended up going with pine and was lucky to find a load in the reduced section in b&q (my local timber merchant closed early on a Saturday which is a shame because they are CHEAP). The wood was planed smooth so there was little to do on the backend. I didn’t follow any plans as I just wanted it to be simple. Four panels to make a tall box, with a tight fitting magnetic latch door and a couple of air holes. Simple. Panels I clamped to the edge of the table to assist with lining them up, then I used a bar clamp to get them snug. then I glued and clamped the cross sections to hold the panels together before screwing them in. before I assembled the panels all together, I positioned the magnetic latches so they would line up. i then bar clamped the whole thing together and screwed in the roof and floor panels. added a few internal cross sections so I could add shelving and cut some dowel to fit in snugly to hang meat . I also drilled two air intakes on the bottom on each side and two smoke exhausts at the top on each side, but I’m not sure if that is sufficient. I finished it with an outdoor danish oil and a coat of classic wax after a light sanding, although it’s not going to live outside.... And hey presto! It’s not going to feature on grand designs but it’s functional (I hope): So it should fit some salmon, cheese and bacon and is built to be just a tad larger than the callow smoker. Perfect for my needs and may even serve to hang/dry age. Tomorrow it’s going to get a seasoning and maybe a top handle....and then I’ve got two large bacon bellies that have been curing for a couple of weeks: Thanks for reading! 2 1 Quote Link to comment Share on other sites More sharing options...
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