Cinder Block Smoker Smokehouse

Testing out the cinder block smoker. Got the design from Meat Smoking & Smokehouse Design book by Marianski.

This design works great. Temperatures got up to 175F.

http://www.wedlinydomowe.com/

Category:

Education

Tags:

• smoker
• smokehouse
• bbq
• smoke
• hickory
• cinder
• block
• sausage
• cured
• meat
• cure
• ham
• buckboard
• bacon

[BreakfastBentoBox]

is that legal?

[atcnick]

@BreakfastBentoBox yes

[1madeintheimage]

Where are you at? What state or area?

[atcnick]

@1madeintheimage east texas

[1decline]

175 is ok for fish or cheese, is that the temp you were going for? for meat you know you will need it at 200-250.

[atcnick]

@1decline im smoking sausage, and cured meats at temps below 200.

[sharif760]

Is that a wood block that you set the fire wood on or is it a concrete block? If its wood what type of wood is it?

[tdjtx]

Looks really good. I made one similar just smaller, I only went 4 blocks high. For your fire you should get an iron fire grate like what's used in a fireplace. It will allow your fire to burn better.

[bieberfever6456]

built one after watching this, so far I have smoked summer sausage and sugar cured bacon and it worked wonderfully, was a little hard to get the temp up high enough for the sausage but i am going to play with the fire box area to try tp remedy that. Thanks for the vid

[dhdriller]

Love the idea and concept though. Makes me think of maybe designing one at home here on the farm, maybe a little bigger, enough to walk into. 6x6x6? Any ways, great vid man. Dig what you're doing. Check out our channel

[dhdriller]

o cook meats a lower than 200 also, as long as the meat it self cooks for half hour at 170 to fully cook and kill any bacteria or other nasties. However, i do agree that the cinder block smoke shack loos as if it could run a little hotter. If nothing else for faster times to reach temp, good examply maybe is moving the fire totally in the shack, with adjustable air vents of a sort at the bottom. Smoke alone doesn't make a smoker, you need the heat also to cure the meat and evaporate the moisture

[1decline]

@atcnick i don't know anything about cold-smoking meat, I was thinking about conventional bbq temps

[Ja72corbin]

metal on the blocks at fire or fire brick will save them in the weather

[Ja72corbin]

use a small adjustable fan on the wood for more smoke . you can take a pc and soak it in bourbon cheap burobon and it will smoke and smell even better and burn better. apple wood is a good wood also or chery tree wood. check the local orchards in fall for the trimmings. great project keep it up.

[Ja72corbin]

get some thin fiberglass ins put it on one side and then put a thin metal over it like stainless . The metal will reflect the heat and the fiberglass between will protect the wood.

[BreakfastBentoBox]

Dude. @1:30 You must smoke a lot of weed with that torch!