Quote:
Originally Posted by Worth1
Sweet I cant say enough good about this, just fantastic.
Love the smoke house do you have any pictures of the outside?
And how you do it?
Worth
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I don't have ant pics of the outside, but it is just an 8'x8' vertical wood sided building.
The smoking I do is called cold smoking. After the meat is salt cured I hang it up on the rails and pipe smoke in to the smokehouse from a fire pit. That particular year I used apple wood from tree pruning.