My Great Grandfather just about raised me as a kid. Anyway. He built a 8x10 building around a stone out crop. The surface was almost flat. That was our smoke house. Best bacon, hams, and meats ever. Apple, hickory, cherry and even pear wood made some great smoke.

@twoturtleshomestead

4 ай бұрын

You cant beat "the old way's" in alot of ways! I had a neighbor bring over some pear and peach wood. Have not tried them yet, but need too at least try a little flavor test on my small smoker. I am kinda interested what the peach will do. I am a little stuck on hickory right now especially if I am smoking breakfast sausage. The aroma and flavor just takes me way back in time for a moment.

Running a post hole digger will make you sore in a hurry. Great video. I will be showing this to my husband since we are planning to build a smoke house this fall.

@twoturtleshomestead

Жыл бұрын

Yes it will! That's why we have weekly visits with our Chiro! Thanks so much for watching!

'get you some!" lets goooo!! The rocks underneath turned out BEAUTIFUL!

@twoturtleshomestead

Жыл бұрын

Thanks so much! It was a lot of work but well worth the effort!

Hi there Good job have good day and happy day

@twoturtleshomestead

Жыл бұрын

Thanks!!

Awesome

@twoturtleshomestead

Жыл бұрын

Thanks !!

Where you buy or did you make the barrel with the pipe ,, and missed how big is your smokehouse!! Love it and want mine around the same size

@twoturtleshomestead

10 ай бұрын

I found the food grade barrel on facebook marketplace for $25. Then I bought the door and pipe kit at a local ace hardware, you can also find them on amazon for around $60. The smoke house is 8 foot x 8 foot with a raised dirt floor like my Grandfather had. You could also just put a small weber grill just off the floor and it would work fine. The main reason I put my barrel outside is so that I would not have to fight the smoke when adding wood. Keep in mind that the building does not need to be air tight! This is for cold smoking and not meant to cook the meat. It works great!! Farmstead meatsmith on you tube has some good video's that explain the cold smoking process. Thanks for watching and keep me updated with your process. You will be amazed at the flavor in your own processed food. I usually use hickory for my smoke flavor. Have a great day!

I recently purchased the book “the lost ways”. Their description and drawings seem to contradict the description in the commentary. I hope this clears up my confusion.

@TERoss-jk9ny

8 ай бұрын

OH! And BTW, I’ll use a back hoe to do the digging.

Great build ! Quick question... With your dirt floor, are you concerned with critters that can burrow into the smokehouse ? I can imagine the smell of meat would draw them in ?

@twoturtleshomestead

Жыл бұрын

Hi Don! Great question. We're not really worried about it because the dirt floor is mainly clay and old busted bricks and most of the meat will be hanging so they can't really get to it. The meat on the table will be covered in salt so not appealing to them. Hopefully we will be butchering a pig this week and using the smokehouse in a couple of weeks so you can see it in action! Thanks for watching!

@donfrazelle7752

Жыл бұрын

@@twoturtleshomestead OK. Thx for your reply. Makes sense now. Yes...I look forward to watching your hog smoking process.

What kind of pipe are you using?

@twoturtleshomestead

5 ай бұрын

I just used a 6" single wall stove pipe that I picked up at my local Rural King.

Sucks getting old

@twoturtleshomestead

Жыл бұрын

Haha! Yes it does!