Having a smokehouse in the backyard can be a real advantage, as you can have freshly smoked meat and even preserve food at any time.
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Where are the written out instructions for the backyard smoker? All I see is pictures… words would be very helpful.
and PLEASE post in FEET – not meters
PLEASE don’t be American – only non-Americans
I have to disagree … Written instructions would be nice good too, but I’m very happy to find the meters! Too many directions I find are only in feet, and meters really are a much easier way to go since I moved to Europe. Makes all my old construction projects seem so much more complicated.
nearly the whole world uses meters – if you are a backwards yankee living in a backwards country – you do the conversion
entitled yankees always want the world to d things their way – god damn global bullies
Angry much? You sound angry.
I have to agree with Daniel. Written instructions would be good. What kind of pipe are you using? What length? Would we be able to use woodstove piping?
Hi. Very interested in your site.
Also, where would you get there little door ?
description of the materials would be really handy so that a person gets the right materials the first time and don’t burn the fields around me down
Yes word would help out alot on how to build it like the measurements how deep is the fire pit how long is the smile tunnel
A picture is worth a thousand words. I think it was a little too wordy.
perfectly presented. who did not understand how to get ready. can buy from me
HEY, FOLKS: Please GOOGLE: how to build a backyard smokehouse
So please tell me because I have heard that meats cannot be smoked in the summer and fall.
I think it has something to do with too much exterior heat increasing the total heat within the smoke box.
Supposedly, meats can only be safely smoked during winter months in temps below 60 degrees. Cold Smoking v hor smoking????
Could someone with knowledge answer this question for me?