Anyone have a smokehouse? Questions
Thinking about building a smokehouse next spring/summer.
Looking at a lot of YouTube videos to get a handle on some of the details.
I have a pretty good idea on the house itself where the actual smoking will take place.
I know not to use treated wood or anything that will put off toxic stuff.
But I'm looking for thoughts on the fire pit.
I'd like to be able to cold smoke with temps under 100 and, also, to be able to smoke stuff that needs higher temps like boloney and sausages, for example.
Some build the fire pit some distance away and bring the smoke in through a channel of some kind.
Any thoughts on how far away that should be?
Any other thoughts or suggestions would be appreciated.
Thanks
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