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Author Topic: Smoke House  (Read 848 times)


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  • Trad Bowhunter
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Smoke House
« on: September 15, 2014, 02:55:00 PM »
Been thinking I want to try building a smoke house, I did a search in grilling/smoking forum and found one with pictures that looked pretty simple, was just wondering what anyone else uses.  I would like to keep it fairly simple, I would appreciate any pictures you have to get some ideas on how I'd like to go about it.  Thanks


(This one would probably be better served on the Recipes/Grilling/ Barbecuing/Smokers forum)
Too many bows to list, and so many more I want to try!  Keep the wind in your face, and your broadheads sharp.

Online keng

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  • Trad Bowhunter
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Re: Smoke House
« Reply #1 on: September 16, 2014, 11:47:00 AM »
I have been using a double door stainless refigerator for about 10 years. Cut a damper hole on the bottom and put a 4 inch pipe and chimney cap woth a damper in it for a flue. I use a hot plate and a pan of charcoal for a heat source, and either hickory chunks or apple wood for smoke. I put an old cookie sheet on top of blocks above the charcoal to stop flare-ups. It is big, 4 feet wide and 2 feet deep inside, and Ive had 120 pounds of kolbassi in it. Probably wouldn't need charcoal if it was a single door fridge, hot plate would be enough heat.

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