My smoke shed-updated.

A little over a year ago I posted pictures of my smoke shed. I have since painted it and set up the smokers a little differently so that I have a bit more room to work in so I thought I'd show some updated pictures. My kids also had the sign made for me for Fathers Day which has the name of my imaginary BBQ restaurant on it.

There's some new barbecuetionists that have joined B&B since the last time I put up some pictures so I thought they might enjoy seeing my pride and joy, plus I just like showing it off!

It's a two story building and the roof is designed to slide to the back and then down the side. It has a large opening in the ceiling of the first floor that allows the smoke to vent out of the building. It also has lights and electrical outlets. The guy that lived here before me had a large telescope in the second floor and it has a gap around the roof and walls that allows air circulation so it vents the smoke out even with the roof in place.

Enjoy!



Here's the main arsenal: Two WSM's and a CharGriller.



Here's a small Masterbuilt electric smoker I use occasionally and some of the wood that's ready to be used.



Here's the opening to the second floor, where I have a lot of wood stored.



Two shelves for storage of some of my supplies.

I can almost smell the BBQ!

Your setup looks great. How much wood do you have stored in the second story?

note to self...buy what you have pictuered cause it looks great and having a backup for a backup is smart!

This is pretty sweet and probably the most practical way to go. I have on more than one occasion thought about making an old time smokehouse. I have done many a search for this type of structure but have never really found a good step by step or even detailed photos. I am speaking more toward something that has a fire/smoke pit in the bottom of the smokehouse, usually off to one side, with a draught hole into the area where the meat hangs or where you have racks. This need not be a huge structure. The rack area could be no bigger than a phone booth I would think. This would be plenty large to hang even a whole hog. The smoke pit and its construction would be the biggest issue. You need something fairly fireproof such as fire brick or whatever to make a base and it of course needs to be covered with a way to adjust draw and volume of smoke. If anyone has a suggestion or a link I would love to see it. BTW, one of the chaps at work suggested an old stainless steel upright fridge like you see in restaurants. Find one with a bad compressor and cut in a smoke stack on the bottom and a mod a vent on the top where the old refrigerant lines went in. Most of these have the compressors on top. Anyway, just a possibility. I was thinking more traditional materials but that could a be a tonne of work to make it fairly fire proof/safe.

Regards, Todd

Sullybob said:

Your setup looks great. How much wood do you have stored in the second story?

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Two years worth easily, but I supply several friends and my son with wood. My FIL owns several hundred acres so I have a great supply of free wood just from what falls every coupe of years.

Sweet!!

That looks great!

I would be hard pressed in your situation. I love BBQ, but the thought of a place for a big honking telescope entices me.

Tom, as usual...you da man!

Phog Allen said:

This is pretty sweet and probably the most practical way to go. I have on more than one occasion thought about making an old time smokehouse. I have done many a search for this type of structure but have never really found a good step by step or even detailed photos. I am speaking more toward something that has a fire/smoke pit in the bottom of the smokehouse, usually off to one side, with a draught hole into the area where the meat hangs or where you have racks. This need not be a huge structure. The rack area could be no bigger than a phone booth I would think. This would be plenty large to hang even a whole hog. The smoke pit and its construction would be the biggest issue. You need something fairly fireproof such as fire brick or whatever to make a base and it of course needs to be covered with a way to adjust draw and volume of smoke. If anyone has a suggestion or a link I would love to see it. BTW, one of the chaps at work suggested an old stainless steel upright fridge like you see in restaurants. Find one with a bad compressor and cut in a smoke stack on the bottom and a mod a vent on the top where the old refrigerant lines went in. Most of these have the compressors on top. Anyway, just a possibility. I was thinking more traditional materials but that could a be a tonne of work to make it fairly fire proof/safe.

Regards, Todd

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Todd, a smokehouse is simple. Here are a few examples...You can make one as large or as small as you want.

http://www.smoking-meat.com/smokehouse-plans.html

http://cowgirlscountry.blogspot.com/2008/01/building-cold-smoker-smokehouse.html

http://www.lsuagcenter.com/NR/rdonl...7C-992B-4321F562C158/13737/8202Smokehouse.pdf

Nice Tom! Must drive your neighbors insane when you cook up a batch, like living next to a bakery. One question though, you burn wood in your wood structure that has a 2 year supply of wood stored in the attic. Ever think about 5/8 sheetrock covering the insides of the first floor? Wouldn't prevent a fire, but might inhibit starting one?

-jim

Well, I've thought about that, but the danger of fire is really very low, pretty much non-existent. Everything is contained in the smokers and I have fireproof mats under each one, plus I actually use very small amount of wood when I cook. Just a couple fist sized pieces is all I ever use. The only thing that would start a fire would be for a large spark to escape in the exhaust and that's virtually impossible.

I don't use lighter fluid, I use a chimney starter to light the charcoal and I always do that outside. Of course, anything can happen but I try to take every precaution to prevent an accident.

gearchow said:

Nice Tom! Must drive your neighbors insane when you cook up a batch, like living next to a bakery. One question though, you burn wood in your wood structure that has a 2 year supply of wood stored in the attic. Ever think about 5/8 sheetrock covering the insides of the first floor? Wouldn't prevent a fire, but might inhibit starting one?

-jim

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It looks great and you will add years on the smokers life span because it is out of the elements.

Hi Mike. Sorry for the delayed response. Those are good links. My mother has some rural property that would be perfect for such a project. Of course, doing this in town would be a good way to stay in the good graces of the neighbours as well. There's nothing like pork side meat cold smoking its way to bacon to garner a few extra friends.

Regards, Todd

Looks like I have a project for next summer.

That reminds me, I need to build some shelves for the shed.

I am jealous of that setup.

Hi Tom:

I just sent the pics of your set up to my brother-in-law who lives down the road from you in Georgetown. Thought I would make him jealous of your wonderful setup. He only has two smokers and his shed is filled with gardening tools. I know he would love to have your setup.

That's fine. Anytime he wants to come over and see it he's more than welcome.

ackvil said:

Hi Tom:

I just sent the pics of your set up to my brother-in-law who lives down the road from you in Georgetown. Thought I would make him jealous of your wonderful setup. He only has two smokers and his shed is filled with gardening tools. I know he would love to have your setup.

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There are not enough words to properly convey my envy!

very nice