Finished up my smokehouse, been working on this for a few days.
Firebox is 23x23" the main box is 34 hi x 24x24"
I used an electric element and control out of a water smoker.
It has room for 5 racks and should hold around 50 to 60 pounds of critter.
plan on dooin a batch ofsalmon to break it in.

You might want to put a hasp with lock on it.Someone could follow the smoke and raid that bad boy!

looks like a nice rig!!! I like to be able to control the heat so that I can cool smoke and also hot smoke to 160 degrees internal temp. That way I can also cook roasts, turkeys etc in the same smoker.

If you just want do do a nice coolish smoke your set up will do great. Just simmer your sausages a little after smoking to bring to the proper internal temp and plump them up a little at the same time. The simmering in water also takes the wrinkles out of the sausages.

I must admit though I haven't done much smoking lately, I really miss it.

the chef

Drat, I wish I could post pics. I made a smoke house last winter out of a rotted out creep feeder that was on my ranch when I bought it. It is about 7 feet tall by 8 feet long and about 3 1/2 feet wide. Took a bit of work and it looks kind of strange but it smokes great. I connected a small wood burning stove to it by stove pipes low on the side and it is a cold smoker. I'm using pecan wood as the smoke source. I haven't tried it, but I could move the stove closer and make it into a hot smoker. We're out of the smoking business down here until late fall or winter brings temps back into the 40s. Currently we're in the 60s and 70s at night.

Made some great smoked venison/wild pig sausage and some good, but not great, Boudin Blanc (still working on getting the texture just right).

well here is the tease smoked salmon and chicken brest. yum
temp ran around 150 in the middle to 180 at the top it all turned out really good. Hope I dont get to carried away and burn it down.

Man, that salmon looks good. I may have to build some kind of mini-smoker so I can do some of that year round.

This place has some great stuff as far as smokehouses & seasonings.

http://www.sausagemaker.com/

Here's a thread I started about my fish smoker https://forums.accuratereloading.com/eve/forums?a=albumto...=481101382&f=8521043

Paul..I tried to comment on your smoker (but could't)..it looks great! You have a vent to the smoke box for cooler smoking...very nice. The season is here..we will be going down to the Kenai midweek after the opener, the 14th I think. It may be slow but I hope the commerical fishers are not out.. I love dipnetting salmon and smoking them..I can some fresh and can some smoked and then freeze both fresh and smoked as well. It is a busy season (it will be cold and snowy before we know it .

hivelosity: That is one good-looking smoker! That would work anywhere...good job! Nice photos of the food as well...makes me hungry..

Robert,

I don't know why folks can't reply on that thread on the Alaska forum, I'll look into it. (I checked it out, you have to go the comments folder to reply to the thread, and hit the little arrow at the bottom of the page.)

This will be the 4th season we've dipped on the Kenai. If you check the sonar count and keep an eye on the commercial openings, start fishing a couple hours after high tide, you have a pretty good shot at loading up the freezer with fish. The 14th or 15th should be good, I'll need to see when the commercial openings are this year. Last year we went down on a Friday, and the morning was great 61 fish in a little over 3 hours, then there was an emergency opening, and folks coming for the afternoon tide and the weekend didn't get much. The real work is dealing with the fish once they are caught. I'd love to can some, but by the time we bring all the fish home, all I want to do is cut em up and freeze em.