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smoke house (portable)

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I see some forum talk about smoke houses. I thought I would share the way my friend and I smoke our sausage. I have a few pics of it being put together to give you an idea just never took pics of it complete. We have used this past 5-6 years and can smoke about 200lbs of sausage. What is really good about this is the fact we take it apart and put it in a building to store when not in use. takes 7 sheets of OSB plywood we used 7/16. And 6 2x2x8ft pine or white pine boards.
On the morning we are to smoke we get 3 aluminum throw away pans you get at thanksgiving to hold turkey and fill them with charcoal then light them to get coals going. (tip if you are on concrete do NOT put this direct on concrete it MAY cause explosion....speaking from voice of experience)

Start assembly of smoke house. Put it together with wood screws. Get 2 thermometers one for rear and one for front. My friend had old storm door that we cut in on the front to get in and out but you just need to make an opening that you can get in and out of. The roof we just really lay a sheet of plywood on top and may put a screw or 2 towards the rear of the 'smoke house'. Leaving the front so we can raise and lower one corner to adjust for heat and smoke. We used (3) 1 in dowel rods 8 ft long to hang sausage on we do use a support in the middle of them. You get closet rod hangers at the hardware store that fits the dowel rods put one end on the front and the other in the rear to hang dowel rods.

Once you have it assembled your coals should be ready to go in house spaced out length of house. Get your temp up in house to about 140 deg then start putting sausage on dowels.

put your wood you want to smoke with on the pans of coals shut up the house and watch your temp. We try to get it to about 170 for 1st hour then let it come down to about 160 for 2-3 hours. You may have to add more wood during the cook time. After about 3 hours break off piece in front to see if cooked if so pull pans out if not continue to cook. Once pans are out we spray the sausage down with water to cool it down so it does not cook any more.

This is all we have used for past 5 or 6 years and we still are living today we always have about 150-200lbs of sausage to smoke. We grind and case the sausage Friday night coil it up in ice chest with 1 gal milk jugs full of frozen water. Then smoke it Saturday mornings starting about 8 am and generally finished by 1pm.
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Re: smoke house (portable)
Woody,that house looks nice but OSB plywood has resin and glue adhesives not sure i'd use that myself.
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Re: smoke house (portable)
Have you looked into this because I have and the consensus is that OSB Leaches at temp of 224* I do not get my smokehouse that high in temp. Plus the more you use it the more it gets seasoned.
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