papa bear1 wrote:Looking good raymond , I would pipe it into the back at the bottom then vent at the top in front, that would draw the smoke up and forword , then if you need more venting you you can use the adjustable vents on each side,
Just a thought, Controll heat at bottom, Controll smoke @ top vents.
P.S. Pace yourself
taz3 wrote:Wow, that's coming along real well, I can smell the aroma of smoked meat and fish from here!!!
j.krug wrote:Smokehouse looks great Raymond and it's putting out a big ole smoke cloud for sure. Can't wait to see some meat hanging in there.
I think you may have inspired me to one a smaller scale smoker for myself.
maple wrote:Nice work Raymond!! It's awful big. How ya going to fill it?? More huntin' and fishin' I think!
Here's a pic of the cold smoker I built a few years ago. Works great, and keeps the ashes off the fish.
After reading your "Pain" thread I've decided you are one tough
Son Of A........ Gun to be in able to build that smoker in the condition you're in. I'm sure your efforts will be evident in the taste of the food you make.
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