55 gallon steel drums free of oil, grease and dirt
Joints of stove pipe and 1 elbow, 6" diameter; black iron or galvanized or
Joints of clay tile, 6", and 1 quarter bend joint (tile is preferred)
Steel rods ½" x 3'
Piece of sheet metal or metal roofing approximately 3' x 3', or use ends cut
from steel drums
1" x 6" boards 3' long for smokehouse cover (cypress preferred)
an old metal drum or tub 14"-16" high or cut a section from the drum to make
a firebox. Set up the smokehouse as shown above and be sure that the tile or
stove pipe smokestack is covered with at least two inches of dirt. The bottom
of the smokehouse drum should be packed with dirt around the outside.
is desirable to clean the smokehouse drum free of rust and paint it with an
Epoxy resin base paint which is resistant to acids, alkalies, fats, moisture
and high temperatures. Drums properly painted with this type of paint will
last longer, clean easier and furnish cleaner smoked meat.
a fire in the firebox with non-resinous dry wood. After the wood has burned
down to red coals, put on a few pieces of green hardwood or hardwood sawdust.
If green wood is not available, use semi-dry wood or hardwood sawdust.
pieces of meat in the drum, 6 to 8 inches apart. Put cover on firebox and place
wood cover on top of drum, weighting it down with a stone or brick. Keep temperature
in the drum below 140-150°F. If there is not enough draft, raise firebox cover
at the back. Smoke meat until it is a bright nut brown color. This may take
several hours or most of the day, depending on the heat of the firebox and
the outside temperature.
this process, the meat is now smoked, but not cooked. The internal temperature
of a smoked meat product is in the 140° range. Smoked products are
cooked, remove meat from smokehouse and cook thoroughly before eating.
wood or sawdust smoldering instead of burning.
only non-resinous wood or sawdust.
smoke meat until after it has hung long enough to be dry on the outside. Wet
meat does not smoke properly.
use kerosene, gasoline or oil to start a fire.
Fred Leak, Associate Professor, Extension Meat Specialist, Animal Science Department,
Cooperative Extension Service, Institute of Food and Agricultural Sciences,
University of Florida.|