G'Day Fella's,

FYI, here is a link to a post of mine, on another forum!
http://forum.nosler.com/viewtopic.php?f=3&t=30939

Hope that helps

Doh!
Homer

Looks great, Homer. You should've posted this in the recipes section.

I wonder why you built it so close to the house?

My grandparents had a concrete block smokehouse and the smoke was fed from a 45 gallon drum outside of it, with the chimney run in. No external chimney on the house itself, the smoke just escaped from around the 4X8' sheet of plywood that was propped as a door.

One thing you might consider is substituting hardwood 2X4's to hang hams, bacon and sausage from. It lets the smoke fully envelope them rather than having a side sitting on a rack.

Homer,nice design however I think you have over gilded the lily.No offense my friend but I will give you suggestions. # 1 do not use plywood as your smoke oven,There are are way too many chemicals in the wood industry that we don't k now about.Use Stainless (NEVER galvanized!!!)#2,get that stack away from your house + get the smoke chamber horizontal instead.(easier even smoke distribution by ground floor accessability. My 1st attempt at this was using an old Norge refigorator.(sp) It worked.Did hams + turkeys for years for friends.No volume mind but quality.

G'Day Fella's,

Norman Conquest, Thank You for your advice on this, very much appreciated! I am VERY New to this!
I was initially going to use Radiata Pine flooring to line the cabinet with but chose plywood.
From start to finish, I have been aware of the chemical aspect in all of the components, this included the adhesive holding the wooden plies together! But I had hoped(?) that the thickness of the wood ply would be enough of a barrier from this glue.
So your saying, that it would be better for the end product, if my present smoking cabinet was laying horizontal?
Any advice on this process, would be appreciated!

Regards
Homer